Being a native of Southern California, I grew up going to the ocean; sometimes having a fish meal at the beach. (Note: ‘Go to the ocean’ rather than ‘go to the sea’. I honestly don’t know why we always called it ocean or beach, but in other parts of the country/world, it’s so often termed going to the shore or sea.’) All right enough trivia! Where is she going with this, you ask? I was just thinking about being in relatively cold Northern California, and being warmed by a bowl of fish stew. Not tiny flecks of fish, but large meaty chunks. Yes, that was decades ago, but that memory cell just woke up. It said, ……. The memory cell, that is…… said, “It’s cold here.  Fish stew… can it make you warm?” Other parts of the brain replied: “It’s compatible with the Mediterranean-style food that we eat today.” Maybe doing this recipe will transport me back to, Italy, Greece or Turkey in the Mediterranean, even for a few moments, a worthy goal. Can warm memories be all wrong? They say, ‘Let’s try Fisherman’s Stew.’

Merely suggesting Fisherman’s Stew is making some of you landlubbers imagine up a strong fishy taste. You don’t even need to make a fish stock with this recipe. The anchovies will add the rich flavor of cooking a stock, not to mention a supply of omega 3s.  I know, I know….. anchovies, yes  I’ve tried them, way too strong, but trust me the stew will not taste like anchovies.

Heaven only knows how thoughts of making a fisherman’s stew with cod would hook up with the many, many trips to Disneyland and take me to the Pirates of the Caribbean ride.  So my brain’s yo hoing ‘Yo Ho, Yo Ho a pirate’s life’s for me.’ You’re right, I’m not really the pirate type, but if a friendly pirate knows how to make a good fisherman’s stew, I’m in.

Fisherman’s Stew

Gathering the herbs and seasonings will take a few minutes, but really this recipe can become a standard dinner. If you have fresh herbs, you can use them instead of the dry ones in this recipe. My herb garden is frozen over right now, so I used all dried herbs. One other hint is that you can vary the spices to make it hotter if you prefer it that way; mine was zippy enough to make Dr. Grandpa’s taste buds happy.

P.S. There is evidence that fish is brain food – it’s somehow related with memory.

Ingredients:

7 Anchovies packed in olive oil (about half of a 2 ounce can)

2 tablespoons extra-virgin olive oil

1 cup chopped onion

1 cup sliced celery

1 cup carrot coins

2 teaspoons minced garlic

4 cups water

½ cup diced roasted red pepper packed in olive oil

2 teaspoons orange zest

2 bay leaves

1 tablespoon dry leaves oregano leaves

1 tablespoon dry rosemary leaves

1 teaspoon dry thyme leaves

2 tablespoons dried basil leaves

1 – 3 teaspoons black pepper, as desired

2 cups cooked wheat berries

2 tablespoons Worcestershire sauce

¼ - 1 teaspoon Tabasco, depending on your spicy preferences

¼ cup red wine vinegar

28 ounces canned diced tomatoes, with the juice

2 tablespoons lime juice

1 ½ pounds flaky white fish, such as haddock, tilapia or cod, cut into 1-inch pieces

2 tablespoons chopped parsley, if desired

Directions:

I keep cooked wheat berries in the freezer because I use then fairly often; but if you don’t, just place 1 cup of wheat berries into 3½ cups water. Bring to boil, then reduce heat, cover, and simmer gently for about an hour, or to your desired softness. If there is any water left, add to the stew with the berries.

Smash the anchovies with mortar and pestle. You could use a small blender; I’ll picture mine, but it is easier to recover your smashed anchovies with a mortar and pestle. If you use a large blender, you will have little anchovy bits all over the sides, but maybe with a small rubber spatula you can gather the pieces. Smash them with whatever you’ve got.

Heat the olive oil and add the chopped onions, celery and carrots; sauté for about 7 minutes; stir periodically. When the onions are almost tender add the minced garlic for last minute or two. Then add the water, anchovies, roasted peppers, orange zest, bay leaves, oregano leaves, seeds, rosemary, thyme, basil leaves, black pepper, cooked wheat berries, Tabasco, and Worcestershire; cook for 10 minutes. Add the vinegar, tomatoes, and lime juice; continue simmering for 3 minutes. Add the fish, cover and cook for 4 to 5 minutes until fish is cooked.

Sprinkle with parsley, if desired.

This post was prompted by warm memories.  Here’s one to remember: The easiest and most delightful way to eat well is to cook. May cooking and enjoying this stew become a warm memory for you, and perhaps a ‘do-again.’