Posts from the ‘One-Pot Meals’ Category

Oct 17

Sri Lankan Fish “Stew”

On bleak and chilly days, before the Spring, and before the Spring-runs of salmon – which is generally when we’re craving it most – we buy a frozen salmon fillet and this is one of our favorite ways to prepare it. (The salmon remains tender, succulent, moist – if you hadn’t bought it yourself, you wouldn’t know it was frozen.) This dish is savory, sour-sweet (thanks to the tamarind), warmly and mildly spicy, and coconut-milk-creamy…and, as a bonus, it’s an incredibly healthy meal.

A note on the SPICES: (I like to use whole seeds when I can, and dry-roasting them brings out their “sweetness” and adds another dimension of flavor to a dish. Besides that, spices you buy already-ground have started to lose some of their potency by the time they make it to your spice cupboard. But if you don’t want to make the purchase and you already have the ground spices on hand, by all means, simply cut in half the quantity of seeds specified below as your guide.)

Sri Lankan Fish Stew

(this should serve at least 4)

2 Tablespoons coconut oil
1 yellow onion, chopped
3 cloves garlic, minced
1 teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon whole peppercorns
¼ teaspoon fennel seed
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
1/8 teaspoon ground cinnamon
scant 1/8 teaspoon ground cloves
3 Italian plum tomatoes chopped (+ 1 more for garnish, or cherry tomatoes, chopped)
1 can unsweetened coconut milk (13½ ounce or 420 ml)
1 Tablespoon tamarind paste, dissolved in 3 Tbl. warm water
1¾ teaspoon teaspoon sugar
salt (to taste)
2 pounds (1 kg) salmon (halibut, or sea bass fillets)
small bunch cilantro leaves, torn – as garnish

Cooked rice, to ladle the stew over. (Basmati is wonderful with this.)

Drop the coriander, cumin and fennel seeds, along with the peppercorns, into a small skillet, using no oil. Place over medium heat and toast the seeds & peppercorns until seeds have begun to release their aroma and have turned a toasty brown, stirring or shaking the pan often. Remove the skillet from the heat and allow to cool for just a minute then grind finely with mortar and pestle or in a spice grinder.

Measure out the other spices and have them ready to add all at once.

Cut the tomatoes in half crosswise – squeeze and shake over sink to release most of their seeds. Then chop.

Nov 25

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a soup to carry you through winter

What’s to like about winter? A low-slung sun. A bluer sky than blue. The last golden leaves to cling. Grass that crunches under foot. Children’s boots and mittens. Hot cocoa. The glow of candles near your bath. Longer hugs. And soup.

This is winter’s version of pistou, a Provençal vegetable soup, and I believe it is very possibly the finest winter soup I’ve ever made. It is, in fact, so fine a soup I’m going to be adapting it to different kitchens and circumstances. (Slow-cooker and pressure cooker versions will follow before winter’s done with us.) It’s gob-full of vegetables, heavenly hearty, and will warm you to your chilly toes.

This makes an enormous potful. We took half out to our mom and the half we have remaining is enough to feed a table full. There’s quite a bit of chopping involved, but sharpen your knife and trust me…it will be so worth your time.

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Provençal Vegetable Soup

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Extra-virgin Olive Oil – 5 Tablespoons

3 plump, moist Garlic cloves

Onions – 4 medium, cut in ½ – 1-inch pieces

Leeks – 3 medium, white & tender green parts only, rinsed, quartered & thinly sliced

Bouquet Garni: several fresh or dried bay leaves, fresh celery leaves, thyme sprigs & parsley – either tie together or put in a wire mesh tea strainer

sea salt

Carrots – 8 medium, scrubbed & cut into thin wheels

firm, yellow-fleshed Potatoes (Yukon Gold) – 1 lb. (500 g) peeled & cubed

Celery ribs – 4 ribs with leaves, cut into thin pieces

Butternut Squash or raw Pumpkin – 2 lbs. (1 kg), peeled & cubed (yield: 1 qt. or 4 c.)

Farro or Spelt – or substitute Barley – 1 cup, rinsed & drained

can peeled Italian plum Tomatoes in their Juice – 28-ounce (750 g) can

Tomato Paste – 2 Tablespoons

small White Beans – such as navy or flageolet (see NOTE)

Cranberry Beans (such as Borlotti) (see NOTE)

mixture chopped Kale & Spinach *

freshly-ground coarse Pepper

freshly-grated Pecorino Romano cheese – ¾ cup

freshly-grated Parmigiano-Reggiano cheese – ¾ cup

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NOTE: If using fresh beans, 1 pound of each in their shells. If using dried beans, 8 ounces (250 g) of each – pick them over, making sure you have no little pebbles, rinse the beans, place in a large bowl & cover with boiling water; allow to soak for 1 to 2 hours. Please note the different instructions – step 2 below – based on whether fresh or dried beans are used.

* – a bag of frozen chopped kale & spinach works great for this. Add as you’re ready to serve – each time you heat up a new potful of soup, add a handful or 2 of this mixture and you’ll have bright green in each bowl.

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1. In a large, heavy-bottomed stockpot, combine the oil, onions, leeks, bouquet garni and salt to taste, then stir to coat. On low heat, sweat the onions & garlic mixture – cooking with the lid on for several minutes until what’s in the pot is softened and fragrant. Drop in the carrots, celery, squash, potatoes, farro (or spelt or barley), the tomatoes with their juice, along with the tomato paste. Add four quarts (4 liters) cold water. If you are using DRIED BEANS – add only 3 quarts cold water at this time. Cover the stock pot and bring to a simmer. Gently simmer for 30 minutes. Taste for salt & add as needed.