Seafood Stew

April Snowstorm

Woke to a heavy April snowstorm and lovely walk with my dog. The other day, on a sunny blue-sky day, we ran into three little girls, who ran over to pet December. We got to talking and decided they should change their names to reflect the way our dog is named--so now they became July, August, and June. June was elated because her new name was a "real" name. I continued my walk, thinking, "I am living in a Norman Rockwell painting."

Mark's birthday cake on left, and a seafood quiche for later in the week

I mentioned the seafood stew I made for Mark's birthday on Facebook, and several people asked for the recipe. So here it is. First, I based it on Soupe de Poisson, page 50 of my Mastering the Art of French Cooking by Julia Child, et al. and Summer Seafood Stew, Bon Appetit, August 1998, that I got from Epicurious. They are quite similar, just one makes a much larger pot than the other. So if you just check those out and follow the recipes you will do fine. But here is what I did:

I bought a pound and a half of raw shrimp in shells and shelled them and put them aside; along with a pound of scallops. I put the olive oil, chopped onion and minced garlic (I added more than called for) into the pot and sauteed, then added 1-1/2 pounds of fresh chopped organic tomatoes, almost an entire bottle of white wine (the rest went into my wineglass), 2 8-ounce bottles of clam juice, and the spices (thyme, orange peel, fennel seeds, bay leaves, crushed red pepper, saffron, parsley) and cooked for about five minutes--then steamed the mussels in a steamer basket for five minutes--removed them and added a dozen clams and steamed them for 10 minutes. I would not use the clams again in the future since they got tough in cooking, but the mussels are delicious. I think I had about 2 pounds of fresh mussels, and after steaming, I removed them from their shells and set aside until the clams were done (I took them out of their shells too). Then I added some water to the pot and put in 1-1/2 pounds of haddock and cooked the mix for 45 minutes. Then I added the shrimp, mussels, clams and scallops and cooked for another ten minutes. I let it cool and put it in the refrigerator. I made this stew the night before Mark's birthday dinner, and reheat it about 45 minutes before serving.

The day of his birthday I made a chocolate cake with crushed walnuts on the outside. I served rice with the stew but it was already so much, no one bothered with it. We also had a big salad of mixed fresh greens. And, prosecco. It was a nice birthday.

Since the stew was chock full of goodies, before reheating it, I removed three big ladles full of ingredients and used it to make the seafood quiche that is pictured above with the cake. I wanted a really deep quiche--which it was--but I didn't precook the shell enough--so it was rather gooey when I served it the first time to my friend Idora Tucker. Later, when i reheat it several times, it just got better and better.

Winding bobbins for next plain weave yardage

With all my posts about Osloom (there are still three days, and funds are coming in--you can make it happen--and I hope you do), and writing a grant proposal, I haven't gotten to the loom much--but I did finish the burlap which was Mark's birthday gift, and I have wound bobbins to start weaving the next plain weave yardage for him, and I am about to start designing my next jacquard weaving (April snow inspired), so there will be more about weaving soon.