Charlie and Steve are the seafood mongers at my Saturday Greenmarket.   They are total goofballs who always make me laugh and also really generous.  Every week, right before I leave the market they ask me, “Kelly, whaddya want today?”  I end up with a fat fillet of something delish each week.  Sadly, I’ve been so busy that I haven’t had time to cook the same day of getting the fish, so I’ve been stockpiling a stash in the freezer.  In the past few weeks, as I’ve been building up a sizable amount of cod, hake, monk fish and tile fish, I’ve had stew on the mind.

I’m in the first week of a 30 day nutritional reset (basically paleo) that involves eating meats, fish, eggs, vegetables, nuts, seeds and minimal fruit.    I’m eating really well and already feel energy from taking a break from alcohol, wheat and sugar.

So, yeah, I don’t feel like I’m missing out…especially after eating a big bowl of this stew, fragrant with tomatoes, saffron, coconut milk and a spontaneous swirling in of a tablespoon of a little something luscious, a prize in a butcher shop if you can find it, known as leaf lard.

Spicy Seafood Stew

Yields: 1 large soup pot.  This recipe easily feeds 8-10 people.

Ingredients:

2 lbs. fish, semi firm preferably (I used a combination of hake, cod, swordfish  and monkfish)
1 lb. shrimp
1 large, white onion
1 carrot, thinly into discs sliced on bias
2 leeks, thinly sliced and well washed (soak rings in bowl of cold water)
6 cloves garlic
2 packed c. kale
2 quarts chicken, fish or vegetable stock (or water)
2 cans diced tomato
1 can coconut milk
2 pinches saffron, crumbled
1 sprig thyme
2 t. coriander, ground
2 t. fennel, ground
2 t. red pepper flakes or sambal
1 T. leaf lard or 2 T. butter

Directions:

1. Sweat onions and shallots in large soup pot with a couple glugs of olive oil.   Add garlic and cook a couple minutes more.
2. Add canned tomatoes, stock or water, crumble in saffron, spices, sprig of thyme and red pepper flakes or sambal.
3. Cover with lid and allow flavors to simmer together for 15 minutes, over medium low flame.
4. Keeping it at a low simmer, add fish chunks, shrimp and coconut milk.
5. Allow stew to cook 5-7 minutes, or until shrimp turn opaque.
6. Remove from heat and swirl in 1 T. leaf lard or 2 T. butter.

Cha-cha-cha chia!  Is so good for you.  Who knew that America’s beloved sprouted pet contains a powerhouse of a seed?  I remember my friend Nick, first telling me about chia (“Have you tried chia seeds? They’re really fun!  They turn fruit juice into gel!)  and I thought, could it really be chia, as in infomercial chia that has made it’s way into health food stores, co-ops, and every Park Slope home?  But it is! This same chia is touted to have just as much nutritional value as flax.  It is high in Omega-3s, protein, fiber, antioxidants and vitamins B, C and E.  Unlike flax, chia seed does not have to be ground to properly digest all of its healthful qualities — they can be consumed whole.   I like to sprinkle them on salads, greek yogurt and add them to baked goods.  They have a popping mouth feel quality, much like poppyseeds — the shell is not thick or hardy.    Who couldn’t use some chia or waffles in their life?

New Year Waffles with Banana, Chia Seeds and Yogurt

Ingredients:

3  cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup greek yogurt
2 cups milk (any kind, whole, skim, almond, soy)
2 tablespoons olive oil or grapeseed oil
3 tablespoon honey
1 teaspoon vanilla extract
3 tablespoons chia seeds
1 banana, diced
Vegetable oil spray (for the waffle iron) – I used melted butter, brushed on iron

Directions:

• Whisk together dry ingredients, including chia seeds
• Whisk together wet ingredients
• Dice banana and stir into wet ingredients
• Whisk dry ingredients into wet ingredients
• Brush waffle iron with butter or spray with cooking spray and go on with your bad wafflemaking self

My job at the Greenmarkets comes with one of the best perks:  an abundance of beautiful produce that I get to cook with.  I often do cooking demos at my market and this week picked out some of Rexcroft Farms cremini mushrooms, Russian kale and white turnips.  Add to the mix a vibrant fiery red chili pepper Fish Kill Farms cleverly calls “Ghost Face Killah” – a cross between a habanero and ghost pepper.  Throw in some onions, garlic, vegetable stock and coconut milk….and a soup is born!  Soup season has arrived.

Ingredients

32 oz. vegetable stock
1 can coconut milk
4 cloves garlic, chopped
1 head kale (my fav is Russian kale)
1/2 lb. cremini mushrooms
1 yellow onion, medium diced
6 medium turnips, medium diced
1 ghost pepper (or any spicy chili pepper), sliced very thinly
1/4. c. cilantro, chopped for garnish
Salt & Pepper, to taste

Method

In a stock pot, on medium heat saute onions and garlic until softened.  Add turnips and saute until semi-soft.  Add kale, mushrooms and chili pepper and stir until kale wilts.  Add stock and once the soup simmers, reduce heat to medium low and let cook for 5 minutes.  Add coconut milk and let simmer for another 5 minutes…don’t let coconut milk boil, as it may separate.  Season to taste.  Garnish with cilantro.  Ladle up some goodness.

Ok, so I’ve been on a really big seaweed kick lately.  I add it almost daily to so many things — scrambled eggs, rice, noodles, tuna salad, even the occasional morning fruit smoothie.  I kinda think seaweed is one of the most nutritious and delicious things you can casually use as an add-in.  Seriously, do not fear the sea vegetable.

Lately, one of my favorite things to throw it into is sauteed kale.  And come on, I’ve been on a kale kick ever since I learned it had culinary capabilities beyond being a garnish at Sizzler.   Ah, but the marriage of seaweed + kale is such a scrumptious thing. Do you kale take thee seaweed to have and to hold forever?  Well.  In my future cooking, yes.    
I do.

Oh and by the way…top this saute with a roasted salmon or seared tuna fillet.  Um, bliss and beyond.

Saute:

1 c. chopped kale in 1 tsp. olive oil.  When wilted, add a splash of rice wine vinegar and sesame oil.  Right before turning off heat, stir in 1/2 c.  shredded nori seaweed.  I like to toast full nori sheets in a 300 degree oven for 5 minutes and keep them on hand in a baggie for future use.

Eat as is, or top with fish or a fried egg

!