Weeknight Cooking

Dinner Tonight: Greek Salad + Seafood Stew

December 17, 2012

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. 

The Menu

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.

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Greek Salad with Fennel by merrill

greek salad

Dad's Favorite Seafood Stew by inpatskitchen

seafood stew

The Grocery List

Serves 4 to 6

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! 

The Plan 

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! 

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Miranda Rake

Written by: Miranda Rake

Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.