MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Provencal Fish Stew
Categories: Seafood, Vegetables, Chilies, Beans, Greens
Yield: 4 servings
1 c Cooked or canned chickpeas
4 tb Olive oil
1 c Fresh bread crumbs
Salt & ground black pepper
1 tb Garlic; minced
1/4 c Nicoise or oil-cured olives;
- pitted, chopped
1 tb Capers; chopped
3 Anchovy fillets; finely
- chopped
2 tb Tomato paste
1 lb Spinach
2 c Fish or vegetable stock, or
- water
pn Red chile flakes
8 oz Squid; roughly chopped
8 oz Shrimp; roughly chopped
Drain chickpeas. If you used dried, reserve cooking liquid; if they
are canned, discard the liquid and rinse the chickpeas. Put 2 tb
oil in a large skillet over medium heat. When it's hot, add bread
crumbs, sprinkle with salt and pepper and cook, stirring
frequently, until they're crisp and toasted, 3 to 5 minutes. Remove
from pan.
Add the remaining 2 tb oil to the skillet; increase heat to
medium-high. When oil is hot, add garlic, olives, capers and
anchovies. Cook, stirring occasionally, until fragrant, a minute or
two. Add tomato paste and cook, stirring occasionally, until it
darkens slightly, 2 to 3 minutes.
Start adding spinach a handful at a time; keep stirring until all
the spinach fits in the pan and starts to release its water;
sprinkle with a little more pepper, then add the stock, chickpeas
and red chile flakes if you're using them. Adjust the heat so the
mixture bubbles gently but steadily, then stir in the squid and the
shrimp. Cook until the seafood is just cooked through, 2 to 3
minutes.
Taste and adjust the seasoning. Divide among bowls, sprinkle with
bread crumbs and serve.
Recipe by Mark Bittman
RECIPE FROM:
https://cooking.nytimes.com
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