I had been eyeing this recipe in the Cook’s Illustrated Annual for 2018 and now that we are hunkered down at home I have more time to organize meals and give them a try. I had some shrimp, and a pound of cod as called for. Cooked up in the Big Blue Dutch Oven. Interesting method here, make the stock and veggies, add coconut milk, bring to a boil and add fish, shut off the heat and cover. That’s it. Cooks perfectly.
The dollops of red you see in there are a salsa made with pickled red cherry chiles from a jar. They promised it would be a hit, and they are right, wonderful hot chile taste but nicely balanced.
To go along with this I made up a kale salad, some organic purple kale torn, a bit of salt and some oil rubbed on it to soften. A dressing with anchovy paste and mustard with the oil and vinegar, and then topped with some crumbled feta and pomegranate seeds. Just a bit of dressing.
Some nice crusty toasted French Bread from a local bakery, one of our favorite wines, Kungfu Girl Riesling, and extra sauce on the side.
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