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.’

Use a motar and pestle, a small blender or whatever you have.

Crush the anchovies.

Chop the vegetables.

Saute the vegetables in oil.

Until onions are translucent.

Zest the orange.

Dice the roasted red peppers and mince the garlic.

Add the tomatoes and red wine vinegar.

Add the cubed fish.

Simmer for 4 or 5 minutes, until fish is done.

Serve your finished Fisherman's Stew. Yo ho, Yo ho