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sunday’s soups… fish & rice stew

January 1, 2012

fish stew 1

 

aside from my brief post yesterday, i feel like i haven’t written in ages!!  the holidays kept me super busy first with work, then tomas and i flew to cincy to celebrate christmas with my family.  aside from the whole family getting sick at some point, it was wonderful to be with everyone (minus andrew, who was proudly serving his country in afghanistan this year).

 

fish stew 2

 

my big christmas present this year was a new camera, which i am IN LOVE with!!  i am now retiring my nikon D50 for my new canon rebel T3i.  pardon my minute of nostalgia – nikon, we have gone on many adventures together over the years, and you have given me countless favorite photos i will look back on now and will fondly remember our times together.  you have done your job well, and i thank you for helping me capture some of my favorite life moments!!  here is to the next generation… canon rebel, i think this is going to be a beautiful friendship!

 

fish stew 3

 

oops!  i almost forgot about the stew!!  this stew is the perfect way to start the new year – it’s fresh and light!  the recipe for this stew comes from one of my favorite little books – viva food, by julie le clerc.  the book is centered around the seasons, and has so many bright recipes!  i made a few little modifications to the recipe based on what was/wasn’t in my pantry, but the overall feel of the recipe is the same.  feel free to substitute lime juice instead of lemon, and even get creative with the types of seafood you incorporate into it – you could almost create a bouillabasse with a twist!

 

makes 6-8 servings adapted from viva food

2 T olive oil

1 red onion, diced

1/4 cup red wine

16oz fresh or frozen corn

15oz can diced tomato

1 qt chicken stock

juice of 3 lemons

1/2 cup rice (white or brown)

1.5 lbs white fish fillets, cut into 1 in chunks

1/4 cup chopped cilantro

salt & pepper

 

saute the red onion over medium high heat until soft.  add in the wine and allow to cook another 2 minutes.

add in the corn, tomatoes, stock and lemon juice and bring to a simmer for about 10 minutes.

add the rice and allow to simmer for another 10 minutes.  add in the fish and cook an additional 5-7 minutes.  when the fish is cooked, add in the cilantro, salt & pepper to taste and enjoy!  top it with avocado for an extra creamy texture!

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2 Comments leave one →
  1. January 2, 2012 4:51 am

    This is right up my street – I love it. I love fresh and light food at this time of the year, Christmas can get so heavy.

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