More markets are on the way. South San Francisco and Fresno Kaiser Permanente have obtained their permits. Evidently, three more facilities in L.A. have received permits also. The directors of the Southland Farmers' Market Association will be working with us to expand the reach of markets in our Southern California Region as our markets continue to grow in the North.
To accompany a big salad from your local farmers' market, try this basic fish stew. (It isn't one of the usual stews that uses seafood of all shapes, sizes and color of shells.) Squid and fresh white-fleshed fish go well together to make a good protein source and tasty dinner. This may look complicated to make but it really isn't and is well worth the time it takes.
- 8 cups fish stock (you can usually buy it frozen at a supermarket or fish market)
- 2 carrots, thinly sliced
- 1 celery rib, thinly sliced
- 2 yellow onions, one sliced and one diced
- 1/4 tsp black peppercorns
- 2 lb baby squid, cleaned (If you buy them allegedly “cleaned,” be sure to check for leftover beaks at the fat end of the tentacles and wings still attached to the bodies.)
- 2 lb fresh white-fleshed fish (e.g. cod or halibut cut into 1" chunks)
- 1/2 tsp salt
- 2 Tbsp olive oil
- 2 anchovy fillets, minced (I prefer to use anchovy paste which is a combination of anchovies and a little olive oil and comes in a tube. Opening a fresh can of anchovies is difficult and seems to splatter as you pull hard to get the metal lid off.)
- 2 garlic cloves, minced
- 1 medium tomato, diced
- 1/2 tsp crushed red chili flakes
- 1/2 cup chopped flat-leaf parsley plus more for garnish
- 1 cup dry white wine
- 1 baguette cut diagonally in 1/2" slices
Preheat your oven to 325°. Arrange the baguette slices on a cookie sheet and bake until they are crisp, 15 to 20 minutes.
In a large saucepan, add the carrots, celery, black peppercorns and sliced onion to the fish stock. Bring to a boil and simmer for about 30 minutes. Strain into another pan discarding the solids. Don't do what I did once with turkey stock and dump it through the strainer down the drain.
Chop enough of the tentacles to measure about 1/2 cup. Cook the diced onion in 1 Tbsp olive oil with 1/2 tsp salt in a large soup pot until soft. Add the anchovies or anchovy paste, garlic, chilis and tomato, cooking until some of the liquid has evaporated. Add the chopped squid and 1/2 cup parsley and cook a few minutes. Add the wine and boil until reduced by half.
Meanwhile, toss the squid rings with a little olive oil, salt and pepper. Brown them briefly in a hot skillet or grill pan to add a little color to the stew.
Add the squid rings, chunks of fish and flavored fish stock to the pot. Bring to a simmer and cook, partially covered for about 5 minutes or until the fish is flaky. Adjust the seasoning. Put a slice or two of the toasted baguette into a soup bowl. Ladle in the stew. Garnish with more parsley. I think you will like this.
Nutrition Information (per serving)