No. 1 : Quick Recipe
Easy Fish and Fennel Tagine
- 1 TB Olive Oil
- 2 Cups Chopped Red Onion
- 1 Bulb Fennel and stalks, sliced in 2” sticks, fronds reserved for garnish
- 2 TB Grated Garlic
- 1 Tsp EACH, Ground Cumin, Coriander, Ginger, Red Chile Flakes
- 1 (15 OZ) Can Diced Fire Roasted Tomatoes
- 1 Cup Vegetable Stock
- Sea Salt to Taste
- 1 – 2 LBs White Fish (like Yellowtail or Cod) in 2” pieces
- ½ Cup Chopped Cilantro
- Prepared Couscous for serving
- 1 Roma Tomato, chopped
- 1 Lemon in wedges
Heat the oil in a cooktop safe tagine or large sauté pan. Add the onion and fennel and cook for 7 or 8 minutes over medium high heat, or until softened. Stir in the garlic and spices, cook for 2 minutes, then pour in the tomatoes and stock; add salt and simmer for 10 – 15 minutes or until sauce begins to thicken.
Add the fish and simmer for 5 minutes or until the fish is opaque and cooked through. Stir the chopped cilantro through the stew. Taste for salt and season as desired. Serve, topping couscous and garnish with fennel fronds, fresh tomato and lemons.
No. 2 : Kitchen SCOOP
Although we cook it like a grain, Couscous is a North African pasta, (Moroccan), traditionally made with tiny balls of semolina flour. Add 1 cup couscous to boiling stock or water, remove from the heat, cover and let stand for 10 minutes until the water is absorbed. Open, fluff with a fork and enjoy.
No. 3 : Clever Idea
No. 4 : CHEERS
Emitt-Scorsone Grenache Blanc
Sonoma County California
Ever tried Grenache Blanc? If you like softer, richer “rounder” wines with lots of peach and melon flavors, you’ll love Grenache Blanc. Traditionally a French wine from the Rhone Valley, this grape has been brought to the United States and grown with great success. This particular wine is interesting, as it is unfined and unfiltered, making it extremely flavorful and mouth-filling. There are lots of Grenache Blanc wines in the market now, even if you can’t find this one – the grape is worth discovering.