Tip of the Day:

You are what you eat! For healthy, young skin pick brightly colored fruits and vegetables like strawberries, blueberries, broccoli and asparagus.

Simple & Savory Winter Fish Stew

This is Mediterranean–style fish stew using lots of tomatoes and garlic.  A variety of different types of seafood can be used, although my favorite choice is the wild Alaskan salmon, a wide variety of different fish and shell fish may use— all with great success.  Serve with a crisp green salad.

Ingredients:

1 28-ounce can plum tomatoes plus juice
2 tbsp extra-virgin olive oil
2 onions, chopped
5 cloves of garlic, chopped
2 cups dry white wine*
3 tbsp of chopped fresh basil, oregano and thyme
4 cups water
2 cups fish stock or clam juice
A few threads of saffron
1 15 oz. can of organic Great Northern or other while beans
2 lbs. of salmon, halibut, scrod or cusk, cut into bite-sized cubes
Sea salt and freshly ground pepper to taste
Dash of cayenne pepper to taste

Preparation:

Drain and chop the tomatoes, reserving the juice and set aside. In a large soup pot, heath the olive oil and gently sauté the onions and garlic over medium until translucent, about 5 minutes.  Do not brown. Add the wine, tomatoes, tomato juice, and herbs, and continue sautéing for another 5 minutes. Add the water and stock or clam juice and bring to a boil.  Add the saffron and gently simmer for 5 to 8 minutes.  Add the fish and beans and gently simmer, covered, for 10 minutes.  Season with salt, pepper and cayenne to taste and serve.

*Once the wine boils, most of its alcohol content evaporates

Serves 8

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