Seafood is a fantastic weeknight staple. Of course, it usually means a special trip to the store, but that can be done quickly enough (and doesn't it sort of feel luxurious to stop and buy yourself something special after a long day at work?). Not only is this stew healthy and a bit indulgent-feeling, it comes together in about 15 minutes. The Mediterranean flavors are beautifully reflected in merrill's Greek salad, which is pleasantly punchy with lemon, feta, and olives. A meal fit for your holiday table (Christmas Eve, anyone?), but snappy enough for a winter weeknight.
Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.
Greek feta Fennel bulb Romaine lettuce Olives (green and kalamata, ideally) Roasted red pepper Canned whole plum tomatoes Seafood stock or clam juice 1 pound saltwater fish filets (such as cod or halibut) 16 large shrimp 16 sea scallops Fresh basil Fresh parsley
As usual, we assume you've got a pretty stocked pantry, and thus have the basics -- vinegar, lemon, olive oil, salt, pepper, wine, garlic, red onion -- but if we're wrong, add those to the list!
1. Merrill recommends soaking the onions for your salad to lessen their bite (always a good plan with raw onion!) so do that first. Mix together your dressing, too, and set aside.
2. Slice all the vegetables for the salad, and toss them together. Don't dress, just set aside.
3. Now the fun part! Make the stew. Saute garlic in oil. Add tomatoes (the recipe calls for fresh, but we're swapping in canned seeing as it's December and all) and broth and wine. (Optional: sample the wine. The best way to do this is pour yourself a glass and drink it.)
4. Add the fish and seafood. Watch it carefully so as not to overcook. Dress your salad and serve. A special and delicious mid-week meal!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.