Monday, 4 June 2012

simple fish stew

Will this Royal fever never end? It's only Monday and already I feel like my liver has been beaten with a stick. At least it's sunnier today, and after the bitter recriminations of missing Her Maj yesterday, today we decide we need to be more organised. Again.

Sadly the sum of our parts seem to magnetically repel organisation, and we're an hour late to Wandsworth Royalty Jude's BBQ. And I left the wine on the kitchen table.

Still, one afternoon watching chickens with beer cans up their bums cooking on the grill, relentlessly playing games with Milo, and picking at salad, we're all ready to come home - and I've not even been drinking today!

As ever the bedtime routine dragged on, leaving us out on our feet once he was a-kip. What we both need is a healthy, zesty dinner that makes you feel instantly healthy and alive, whilst doing fair battle with the torrential rain that has set in. I have to say experimental fish stew is not top of my list of things to cook, but neither am I inspired by anything else in the fridge, and what does excite me gets ruled out by the extensive marinading time. Still, cooking fish whilst you're hungover? I don't think so!

How wrong can you be? It was amazing. Simple, zesty, healthy and packed full of flavours - so much so there was none left for Milo tomorrow or my planned lunch portion. All gone, and even with some plate licking and plenty of mopping up with rustic bread.

When we do it again I might throw some chilli in to give it some more zing, and maybe replace the orange with lemon, as the combination of tomatoes and orange reminds me too much of our chorizo and butter bean stew. Actually, it's weird how tomatoes and orange do go together...

Wine Time
Essentially this is bouillabaisse I suppose, although without all the spider fish, spiny badger fish, gurnard, guts and shellfish. It's rich and full-bodied, the fish is fairly sweet and subtle, but you've also got hearty tomatoes and pungent fennel. In this sort of "Oh My God" scenario I tend to go with the local wine for the very good reason the food and wine tend to support each other - so in this case I reckon a good Provencal Rosé would do the trick a treat.

simple fish stew - Waitrose Love Life, Summer 2012, p45

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