boston.com Arts and Entertainment your connection to The Boston Globe
Dishing - What's cooking in the world of food
Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in Calendar.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
Food Mailbag
Ask a question or share an idea or recipe with The Boston Globe food staff.
Name:
E-mail:
Your question:
Week of: November 4
Week of: October 28
Week of: October 21
Week of: October 14
Week of: October 7
RSS feed for this blog
For Boston Globe restaurant reviews and food news and recipes, visit Boston.com's Food section.

« Dumpling fanaticism | Main

Friday, November 9, 2007

The Antidote

healthy1.jpg


After many restaurant meals in a row, I sometimes need a night off to detox. I know it's time when I find myself fantasizing about a plate of plain steamed broccoli. That happened last night, so I made this fish stew. It takes 20 minutes tops, including prep time, and can be varied endlessly: use whatever vegetables look good to you. When it's done, it's not particularly pretty, but it is restorative. Of course, you can do something similar with more spicing (I like a combo of sauteed chorizo, cod, kale, potatoes, tomatoes, garlic, and smoked paprika), but then it can no longer be called...

The Antidote (a.k.a. simplest fish stew)
Serves 2 people who can't stand to eat anything involving butter, frying, or fancy sauces

2 cups chicken broth
2 cloves garlic, sliced thin
3/4 pounds thin cod fillet
1 carrot, cut into 1/4-inch-thick half-moons
4 shiitake mushrooms, sliced
8 Brussels sprouts, halved then sliced thin
1 small head of broccoli, cut into tiniest florets
Handful pea pods
Several handfuls spinach
Salt and pepper to taste

1. Put broth in a pot big enough to hold all the ingredients. Throw in the garlic and bring to a boil over high heat.

2. Reduce heat to low and add fish, carrots, and shiitakes. Simmer gently for two minutes or so, then add remaining vegetables. Simmer till fish is cooked through, about 3 more minutes. (If you're using a thicker piece of fish, you may have to cook it longer before adding remaining vegetables.) Add salt and pepper to taste, then serve.

Sponsored Links