Make Provençal Stew!

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    Feb 20, 2014 3:37 AM GMT
    19FLEX_SPAN-master675.jpg

    Recipe at link below.

    Fish stews tend to be generally lighter and more interesting than those with meat, but there’s room for more vegetables as well. The one here, which features chickpeas, spinach and a puttanesca-esque seasoning combination, turns proportions on their heads. There is enough shrimp and squid so that you know you’re eating a fish stew, but also enough variety so that there’s a sense that this is something different.

    http://www.nytimes.com/recipes/1016044/provencal-fish-stew.html

    http://www.nytimes.com/2014/02/19/dining/stew-season-gets-a-new-star.html?ribbon-ad-idx=4&rref=dining
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    Feb 20, 2014 5:03 PM GMT
    ^^^^^
    OMG, that looks SO good. Have you made this? I'm so going to try this. I would think any sturdy meaty fish would work too if you didn't want or couldn't get squid. Shark for example. Hmmmmmm…..love recipes where you can tweak them to your liking! Thanks!
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    Feb 20, 2014 6:36 PM GMT
    We love salmon but it falls apart.
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    Feb 20, 2014 10:27 PM GMT
    woodsmen saidWe love salmon but it falls apart.

    Yep, that would. I had salmon for lunch, the one fish I could eat every day. I'm not a big squid fan as it's too chewy for me so I think I'd replace that but I'm liking the looks of that. I'm thinking scallops would be nice in there too, with shrimp.
  • turtleneckjoc...

    Posts: 4685

    Feb 21, 2014 1:12 AM GMT
    Does that ever look GOOD! Yeah, I would omit the squid as well and load it with shrimp or even a small amount of Chilean Sea Bass. Love the idea with the chickpeas and to change it out, why not add in some kale instead of spinach. Kale is the hottest culinary item around now, so.....