It's Been Too Long, Fish Stew

A few of you have commented on my lack of blog entries since, um...September...2010. Anyway, a few things have been going on in the interim.
Becky and I are expecting our son in a matter of a couple weeks
Becky graduated from NYU nursing in December
We turned her office into a nursery
We said bye to our beloved dog, Summer (which I'm going to post about right after this because I'm stalling)

It's easier for me to jump back into the Feedbag by posting the recipe for tonight's dinner, which I was incredibly pleased with.

Incredibly Pleasing Fish Stew

in a heavy dutch oven type pot:
brown 1 finely diced onion with 1 tsp crushed red pepper in scant 1/4 c. EVO
1 28oz. can peeled plum tomatoes (drained & chopped)
1 cup white wine (fruity, not dry)
1-1/2 tsp salt
and reduce by 1/2

then, add and bring to a simmer:
2 cups water
1 celery stalk sliced
2 or 3 carrots sliced
1 medium potato 1/2 in. dice
1-1/2 Tbs. smoked paprika (Spanish)
1 bay leaf
1/2 tsp white or black pepper
4 or 5 capers
1 tsp lemon zest
1 tsp carraway seed

while this simmers:
in a saucepan, brown 2 links (approx. 1/2 lb) hot sausage* sliced (italian
drain if it yields a lot of fat
add sausage to the simmering stew, then,
melt 2 tbs. butter in the sauce pan, stir in scant 1/4 c. flour
once browned and clumpy, stir in 2 cups water
stir till even & thickened, then add to pot

*Because of my wife, I used this really delicious vegetarian sausage made by Field Roast Grain Meat Co., but I don't recommend the substitute unless you're sure you like it)

return stew to simmer, then,
add a few dashes of tabasco
chopped kale/chard/spinach (1 small bunch)
chopped parsley (a handful)
and simmer for another 10 minutes (until carrots, potatoes are soft)

add pieces of fish (1lb delicious mild fish like cod/mahi/tilapia) and simmer gently for another 3-6 minutes (depending on thickness), until fish is cooked through.

serve with a squirt of fresh lemon over the stew and some crusty bread.
oh baby.

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