Mother's Day 2010

My mom is a seafood fanatic, so I decided to try making a bouillabaisse for Mother's Day. I've actually never made a seafood stew in my life and this came out hella good. It actually started out as a bouillabaisse but morphed into a San Fran cioppino as I was cooking and adjusting the flavorings. Whatever it was - it was hella delicious.

Roasted Peach Salad
I've made this before and it's hella delicious. Sweet roasted peaches, caramelized onions, and whole fat ricotta is such an awesome combo. Great way to start the meal as it hits the sweet, sour, and savory notes.


Fish Stew
I basically started with my basic braising ingredients but substituted fish instead. Surprisingly it worked out really well. My only change would be as you cook the seafood through - take the fish out so it stays whole. These broke down a wee bit too much for me since I left it in the pot the whole time. Especially the cod breaks down easily.

Ingredients
1 can jersey tomatoes
1/4 cup balsamic vinegar
1 fennel - 1/4 of it diced, the rest sliced - fennel fronds removed
2 red onions thinly sliced
5 garlic minced
3/4 cup white wine
1 cup water
dozen clams cleaned thoroughly
3/4 pound halibut cut into four pieces
3/4 pound cod cut into four pieces
2 dozen bay scallops
sea salt and pepper
extra virgin olive oil
rosemary and garlic bread toasted with olive oil toasted
garlic mayo (1 egg, salt/pepper, 4 garlic cloves, 1/4 cup olive oil blended)

1) Add the diced fennel and onions in a heavy bottomed pan with olive oil over medium heat. Season with salt and pepper and cook 5-10 minutes until softened.
2) Add white wine and balsamic vinegar. Then cook it down till you don't smell the alcohol anymore. Once the alcohol smell goes away add the tomatoes and 1/2 the water with the clams. If you want the broth thinner, add more water. Set over high heat.
3) In a frying pan, add olive oil and sliced fennel with salt/pepper over high heat. After about 7 minutes remove and set aside. Fennel should be nicely browned and softened.
4) As soon as the clams open up, remove the clams and set aside (about 5-10 minutes)
5) Add the halibut and remove when finished (about 5-7 minutes)
6) Add the cod which should finish in 3-4 minutes.
7) Add bay scallops, the rest of the fennel, and seafood back in. After 1 to 2 minutes, taste and adjust seasoning. Drizzle with olive oil, gently remove the fish pieces into individual bowls, add broth, top with fennel fronds and serve immediately. Make sure you use the bread smeared with the garlic mayo and dip in the broth - the best part of the dish. Buono appetito!

Desserts from Whole Foods - brownie cheesecake, strawberry cream puff, sfogliatelle.
All pretty delicious with the brownie cheesecake being the best.