February 3rd, 2011 § 0 comments § permalink

Serves 4


1 pound flaky white fish (haddock, line-caught swordfish, bluefish, scrod, or croaker are the most preferable)
Salt and pepper
½ pound waxy white potatoes, peeled and diced
8 cups milk
6 cloves garlic, smashed and chopped
2 fresh bay leaves
½ cup extra-virgin olive oil
Black pepper
1 cup chopped fresh parsley
Baguette, for serving


Season fish heavily with salt. Place on parchment lined trays and refrigerate overnight.

Place potatoes in pot of cold water (enough to cover by 1 inch). Bring to a boil, and then reduce to a simmer.

In a separate pot, combine milk, garlic, bay leaves and bring to a simmer.
Reduce heat to just below a simmer. Add fish to pot and cook until fish is cooked through.

Remove fish and let cool. Discard bay leaves. Reserve garlic and milk. Flake fish with fingers and set aside.

When potatoes are cooked, strain and discard water. Pass potatoes through a food mill or ricer into a mixing bowl. Using a spatula, fold in milk (just enough to loosen potatoes). Fold in the fish and olive oil. Mix together until fully incorporated. Adjust seasoning with salt and pepper. Fold in chopped parsley. Place mix into shallow baking dish and bake at 425ËšF for 12 minutes. Serve with bread.

Squid Stewed with Chickpeas and Peppers

February 3rd, 2011 § 0 comments § permalink

Serves 4 to 6


Olive oil
1 cup diced white onions
8 cloves garlic, smashed and chopped
1 pound dried chickpeas (soaked overnight)
2 cups canned tomatoes, strained and chopped
1 cup chopped fresh parsley
1 teaspoon pimento or smoked paprika
1 tablespoon red chili flakes
2 cups white wine
1 pound squid, cleaned and cut into rings
½ cup diced piquillo peppers
Sherry vinegar
Extra virgin olive oil
Baguette, for serving


In a flat-bottom, high-sided saucepan, heat ¼ inch olive oil until shimmering. Add onions and garlic and cook until they are just beginning to brown. Add chickpeas and cook until toasted. Add tomatoes and parsley and cook for another two minutes. Add pimenton and chili flakes. Add wine and reduce by ¾. Add water to cover and bring to a boil. Reduce heat to a low simmer and cover. Cook until chickpeas are ¾ of the way cooked, then add squid and piquillo peppers. Cook until squid is tender and creamy. Finish with a few drops of sherry vinegar and olive oil. Serve with bread.

Steamed Mussels

March 15th, 2011 § 0 comments § permalink

Serves 4


½ cup extra virgin olive oil
1 tablespoon unsalted butter
1 medium white onion, thinly sliced into half moons
1 bulb fennel, thinly sliced into half moons
4 cloves garlic, smashed and chopped
1 cup white wine
2 pounds mussels, washed, beards removed
Juice of 1 lemon
2 cups fresh parsley leaves, roughly chopped


Heat ¼ cup olive oil and butter in stockpot. Add onion, fennel, and garlic, and cook over medium-low heat until translucent, about 5-7 minutes. Add white wine, bring to simmer, and cook until ¼ of the liquid has cooked off, about 2 minutes. Add mussels, cover with tight fitting lid and steam, shaking pot occasionally, until mussels open, about 7-10 minutes. Discard any that don’t open. Add half the parsley. Spoon mussels and contents of the pot into a big, shallow bowl. Drizzle with lemon juice and remaining olive oil. Top with remaining parsley. Serve with toasted or grilled country bread, lightly rubbed with garlic.

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