Hi! It’s been a while. My convenient excuse this time is midterm, and an intro to pure maths class that’s really kicking my butt. I spent most of winter break studying for it, attend office hours and supplemental instruction AND am still struggling. Needless to say, real analysis is not happening anytime soon. Aside from that, school’s going great… just wish it wasn’t online….

Diversions aside, let’s get cooking!

Today’s recipe, as my math professor would say, “required some inspiration”. My mom came back from Costco with nearly 3lb of cod 2lb of shrimp and a box of beautiful tomatoes that were unfortunately very ripe. After thinking for a bit, I remembered that one of my mom’s favourite dishes at an Italian restaurant is seafood stew. I figure I’d give it a try- mind… blowing….

The acidity of the tomatoes brightens the umami of the shrimp, highlighting the natural sweetness. Using garlic and onion as the base creates rich undertones that marry the flavours together. Meanwhile, the mild cod soaked up the flavours. The firm flesh added real substance, turning a “soup” into a “stew”.

Fancy justification aside, it’s delicious. Enjoy!

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Ingredients

• 5 small or 4 large tomatoes, chopped
• 1/3 large onion, diced
• 1tbsp olive oil
• 8-10oz cod, cubed
• 8-10 oz shrimp, peeled
• 1/3 cup white wine
• 1.5 cups low sodium vegetable, seafood or chicken stock*
• 1 cup cherry tomatoes, halved
• Salt, to taste
• Pepper, to taste

Directions

1. Heat oil in a saucepan over medium heat. Add onions and garlic with salt and pepper to taste until softened and fragrant, then add tomatoes. Cook on medium heat for 5-10 min. Reduce heat and allow tomatoes to simmer for another 20-30 min, or until the liquid is reduced by 1/3. Remove from heat. Pour tomato mixture into a blender and puree until smooth
2. Transfer the tomato puree into a stockpot or dutch oven over medium heat. Add wine, stock and cherry tomatoes. Reduce heat and simmer for 10-15 min, stirring occasionally
3. Rinse cod, pat dry and salt lightly. Place into the cooking liquid and allow to simmer for 3-4 min, then add shrimp and simmer for an additional 2-3 min. Remove from heat and let stand for an addition 4-5 min for the seafood to finish cooking.
4. Serve and enjoy!

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Notes:

• I used cod, but any firm white fish like bass or halibut would work
• For extra credit, make your own seafood stock! Reserve the shells from the shrimp, sautee, add salt of stock of choice and simmer away!
• If you can, use head on shrimp- 10x the umami!

I hope everyone enjoys this delicious recipe. Have a great week. Until next time, bye!

• Soups and Appetizers