Italian Seafood Stew @MaddieDayAuthor

MADDIE DAY here. The Boston Globe Sunday magazine always includes a few recipes from Christopher Kimball of Milk Street Kitchens. I cut out the one for Italian Seafood Stew and pinned it to my bulletin board months ago, but recently I was inspired to finally make a version of it!

We've had a cold rainy spring, and this warming dish was perfect one night.

Italian Seafood Stew

With inspiration from the Boston Globe Magazine and Christopher Kimball

 

Ingredients

28-ounce can whole peeled tomatoes

1 pound boneless, skinless white fish, but into two-inch pieces

3 medium garlic cloves, peeled and finely diced

1 teaspoon grated lemon zest, plus 1 teaspoon fresh lemon juice

1 cup chopped flat-leaf parsley, divided

2 tablespoons olive oil

Kosher salt and ground black pepper

1 medium onion, diced

1 tablespoon tomato paste

1/2 cup white wine

2 pounds mussels, scrubbed

 

Directions

Crush the tomatoes with your hands and set aside. In a medium bowl, toss fish with the garlic, 2 tablespoons of parsley, 1 tablespoon oil, and 1/4 teaspoon salt. Set aside.

 

In a large Dutch oven over medium heat, warm remaining olive oil until it shimmers. Add the onion and 1/2 teaspoon salt and saute until translucent. 

Add tomatoes and tomato paste. Stir until heated through. Add wine and 1 teaspoon pepper and bring to a simmer over medium-high heat.

Add fish mixture and return to simmer then scatter mussels over the top. Immediately cover, reduce to medium heat, and cook for four minutes.

Enjoy with a green salad and crusty bread or homemade cornbread.

Readers: What's your favorite soup or stew in the spring?

Scone Cold Dead is out and available wherever books are sold.

Next out, on August 26, will be Murder at Cape Costumers!

My most recent releases are Deadly Crush, 

 Murder at the Rusty Anchor,

 A Case for the Ladies,

and Deep Fried Death, #12 in the Country Store Mysteries.

Check out all my writing.

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.

 

#SausageRavioli Soup from Ellie Alexander

Winter has arrived early here in the Pacific Northwest. We’ve had a round of storms that have dumped rain and snow and ushered in biting winds. Nothing keeps a storm at bay like a hearty bowl of soup. That’s why I created this sausage ravioli winter soup. It’s a meal in one bowl, and you can easily make it vegetarian by swapping beef stock with vegetable stock and sausage ravioli with cheese. It’s also a quick option for dinner during the busy holiday season, since it takes less than an hour from start to finish. 

An added bonus of making a pot of this hearty soup? Leftovers! There’s nothing like a warm bowl of soup for a cold December lunch pick-me-up.

Sausage Ravioli Soup

Ingredients: 

Olive oil 

1 white onion

12-15 baby carrots

4 cloves garlic

1 stalk fresh rosemary 

2 14.5 ounce cans of diced tomatoes 

1 14.5 ounce can of white beans

32 ounces of beef or vegetable stock

2 teaspoons Italian seasoning 

1 teaspoon pepper

1 teaspoon salt 

1 package sausage or cheese ravioli 

Directions: 

Add a healthy glug of olive oil to a soup pot, and heat on medium low. Chop onion and carrots.

Sauté in olive oil until onions become translucent, about five minutes. Dice garlic. Add to onions and carrots. 

Then add tomatoes, beans, beef stock, Italian seasoning, salt and pepper. Stir well. Bring to a gentle boil. 

Turn down heat, cover, and simmer for thirty minutes. Finely chop rosemary, add along with ravioli and allow to simmer for another five to ten minutes. Serve hot with grated Parmesan cheese and crusty bread.

I’m so excited to have not one but two new books out in the world! A CUP OF HOLIDAY FEAR, the 10th book in the Bakeshop Mysteries and BEYOND A REASONABLE STOUT, the 3rd book in the Sloan Krause Mysteries.

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