Sunday, December 1, 2013

Winter Fish Stew

What a fabulous holiday weekend! Felt so blessed to have both of my kids home, and for the time we spent with family and friends. That being said, I spent an enormous amount of time in the kitchen prepping and cooking this past weekend and will be relieved to put together a light simple meal which works great for two nights. Tonight I am making my easy prep Winter Fish Stew




Winter Fish Stew


Ingredients: (Serves 6 to 8)

  • 1 lb cod (can substitute the cod with swordfish or any other white fish), cut into chunks
  • 1 lb either bay or sea scallops
  • 1 can either northern beans or butter beans
  • 1 can extra large pitted black olives (optional)
  • 1 small container of cherry tomatoes 
  • 1 fennel bulb with sprigs
  • 1/3 cup olive oil
  • 1 T lemon juice
  • 1 T parsley
  • 1 tsp crushed garlic
  • 1 sprig of rosemary
  • 1/4 tsp salt

Directions:
  1. Preheat oven to 375.
  2. Arrange the cod and scallops in a glass oven safe baking dish.
  3. Slice the cherry tomatoes in half, drain olives and beans, and add them all to the baking dish.
  4. Slice the fennel into 1/2 inch pieces and add to the baking dish as well.
  5. In a small bowl whisk together the olive oil, lemon juice, herbs and salt and pour over mixture in the baking dish.
  6. Bake in the oven for 45 minutes.
  7. Garnish with the fennel sprigs and lemon.
This can be served as a complete meal or with either rice or gluten free pasta.

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