Melissa S. Kelly-McCabe, Executive Strategy Coach
I love food. Everything about it. Growing it, harvesting it, preserving it, cooking it…and especially eating it. So it was with great pleasure that I said “Sure! I am happy to offer a recipe for the Galliard Newsletter.” Lisë said, “Perhaps you have a family favorite recipe…or a story that goes along with a favorite food.” Well, yes I do, for so many wonderful foods I could list. But, honestly? At this crazy time of year, all I want is something tasty, good for us, and quick…so I can get back to baking, volunteering, shopping, wrapping, entertaining…you know the drill.
So, Lisë, my little story falls short of telling you of some wonderful, homey dish that has been in my family for generations; one that takes a list of ingredients and hours of browning, simmering and finishing. This is an easy, yummy, fast, low fat, no carbs, short-ingredient-list, hot soup – that you don’t even thaw the fish to make!! Yup. Frozen fish. So from the first step to ladling it in the bowls – about 20 minutes. Also, though it is very tasty when you use your own summer-canned tomatoes and home-made chicken stock, you can just whip out the can opener and use canned ingredients from the market.
Ingredients and Directions:
Makes 4-6 Servings
In a food processor, pulse to create a paste of:
1/3 cup raw almonds or pine nuts or raw cashews
4 large cloves of garlic
In a large sauce pan,
heat 1 tablespoon of oil
cook to wilt 2 cups chopped onion
(variation: skip this step and toss in 1/3 cup dehydrated onion into the mixture below)
Add to the onions,
a pinch of Saffron or 1/2 tsp of Turmeric
28 oz. crushed tomatoes
2 cups chicken stock
2/3 cup dry white wine (or more chicken stock)
The nut/garlic paste
Simmer 10 minutes
(variation: To make more of a chowder, add in two potatoes, 1/2 inch diced. Simmer until potatoes are nearly tender, then add fish. This will add about 10 minutes to the cooking time.)
Add 1.5 pounds frozen cod, cut into bite-sized chunks
Bring to a simmer and simmer another 5-7 minutes, until fish is tender.
Ladle in to bowls and serve with croutons on top or with crusty bread. Add a crunchy salad or cole slaw, and Bing! you have dinner.
And now, back to wrapping.
We’re looking for more recipes for our “Food for Thought” section. What recipes carry special significance for you and your family? Click here to submit a recipe.