RECIPE: Mediterranean Fish Stew

Now that the weather resembles an idyllic New England fall, soup season is on!

I was holding onto the last bit of summer this week, so I made a Mediterranean Fish Stew to highlight my two favorite summer ingredients: tomatoes and whitefish. This soup isn’t heavy, so it is perfect for lunch or a light dinner.


The secret to good soup is simple: prepare every ingredient the way it should be cooked. Sauté your garlic. Sweat your onions. Cook off your wine.  It may take a little more time and planning, but doing this will leave you with a soup that is full of layers and distinct flavors.

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SPOTLIGHT: White Anchovies

White anchovies and canned anchovies are both anchovies, but the similarities stop there. Good news for people (like me!) who aren’t enthusiasts of canned variety is that the strong taste associated with canned anchovies is not actually the flavor of the fish. The bold taste and dark-grey color of canned anchovies can be attributed to the curing process, where the fish are preserved in a salt-brine and then packed in oil or salt. But there’s more than one way to cure a fish… Cue the Spaniards…

English: boquerones white anchovy with bread a...

(Photo credit: Wikipedia)

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