LUCY BURDETTE: We were utterly thrilled to be able to see THE MUSIC MAN on Broadway last month. We'd had the tickets for several years (darn Covid!), and I never quite believed this would really happen. Before the show, we had dinner at Marseille, where I ordered the petite bouillabaisse, followed by (la grande) creme brulee. Today's recipe is inspired by a combination of David Tanis and Marseilles in NYC. The restaurant version had mussels and fish, I went with fish and shrimp.
Ingredients
1 diced white onion
4-5 yellow potatoes, peeled, halved, sliced
2 minced garlic cloves
¼ teaspoon crushed saffron
½ teaspoon red pepper flakes or to taste
½ teaspoon crushed fennel seed
1 bay leaf
1 tablespoon tomato paste, optional
1/2 cup dry white wine
1 14 oz can diced tomatoes
1 can or bottle fish or clam stock, plus water as needed
1 lb shrimp
1 lb white fish
Saute the onion in a little olive oil, until soft and beginning to brown. Then add the garlic and saute briefly.
Whirl the fennel and saffron in a coffee grinder or mortar and pestle. Add this to the onion, along with the bay leaf. Stir in the tomatoes, clam or fish broth, and white wine, and simmer for ten minutes. Add the potatoes and simmer until almost soft.
Clean the shrimp, halve if large, take the skin off the fish. (My husband’s job!)
Add the fish and shrimp to the stock and simmer until just cooked through.
Serve with bread of your choice and a green salad. You could eat this while watching the movie...
A DISH TO DIE FOR, #12 in the Key West food critic mystery series, will be out on August 9, but is now available for preorder wherever books are sold
Oh, lucky you! Broadway! Did you (ages ago) see the tv version of the Music Man with Mathew Broderick? Very well done with a somewhat different spin of the music man-less bombastic, but effective.
ReplyDeleteYummy stew. Thanks for a temptation.
I don't remember seeing that, but now I'll look for it.
DeleteLooks absolutely delicious - as does the show! So glad you got to see it!
ReplyDeleteHello! "Anonymous" was me, Shari Randall.
Deletethanks Shari, the show was lots of fun!
DeleteA birdwatcher and clues in a cookbook! A Dish to Die For sounds delicious, and so does your fish stew. Thanks for the recipe.
ReplyDeleteThanks MaryAnn, so excited for this book to come out!
DeleteThat will be a huge hit around here! Glad you got to have that adventure too.
ReplyDeletethanks MJ, we consider ourselves very lucky to have had such a grand day!
DeleteThanks for the recipe - miss the fish stew from a local restaurant that closed due to Covid. Can't wait to read A Dish To Die For.
ReplyDeletejtcgc at yahoo dot com
Thank you so much!
ReplyDelete