An Angelic Susurration
Susan's posts for The Modern Trobadors, she did a tasting of rosés from the Château, and thought we might enjoy a bottle of Whispering Angel. She and Towny did some research, located a bottle in Tucson, purchased it, and told the proprietor that we would be in to pick it up. Mark picked it up that day, and the rest is history.
Provençal Seafood Stew
Adapted from a recipe by Mark Bittman
1 cup canned chickpeas
4 tablespoons olive oil
1 cup fresh bread crumbs
Salt and ground black pepper
1 shallot, minced
1/4 cup oil-cured olives, pitted and sliced
2 tablespoons capers
3 anchovy fillets, finely chopped
2 tablespoons tomato paste
large pinch piment d’Esplette or chile flakes
6 ounces spinach
2 cups fish or shrimp stock
5 ounces cod, sliced
8 ounces squid, roughly chopped
8 ounces medium shrimp, shelled and deveined
juice of 1/2 lemon
Drain and rinse the chickpeas.
Put 2 tablespoons of the oil in a large skillet over medium heat. When hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until they’re crisp and toasted, 5-7 minutes. Remove from pan and set aside.
Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high. When oil is hot, add shallot, olives, capers and anchovies. Cook, stirring, until fragrant - a minute or two. Add tomato paste and cook, stirring occasionally, until it darkens slightly – about 2 minutes.
Add the spinach, stirring until it starts to release its water; add the stock and chickpeas. When it returns to a gentle boil, stir in the cod, squid, and shrimp. Cook until the seafood is just cooked through, 3-5 minutes. Squeeze the juice of half a lemon over the stew and stir a couple of times.
Divide among bowls, sprinkle with bread crumbs and serve.
Makes 4 servings.