Monday, December 22, 2008
We had our first snowstorm!!! About ten inches total!!! In case those exclamation points didn't clue you in, I must confess I adore snow.
Every time the merest hint of a snowflake appears in the sky I start singing, “Let it snow, let it snow, let it snow,” offering up the refrain as a prayer. Here's the view off my deck:
I love to make snow men and snow angels and I think sledding is divine. Unfortunately I’ve had a nasty head and chest cold for the past four days and with so much to do to get ready for Christmas, there just wasn't a free moment for any outdoor play this time around.
Ever since the snow on Friday, it has been bitter cold. Our daughter’s boyfriend Scott scored four seats to a Patriots game on Sunday so Scott, the Kitchen Genius, and our two oldest daughters all bundled up in many layers and headed up to Foxborough for four hours of freezing cold fun. KG sent me this photo from his phone during the game:
I stayed home with our two youngest kids and granddaughter and cooked some treats to warm the gang when they got home. Knowing they endured snow, rain and chilling winds, I met them at the door with some “Gloucester Grog,” made with apple cider mulled with spices and beach plums and spiked with bourbon.
For dinner, I wanted to make a nice homemade soup. One of KG’s friends at work has a fisherman husband who gave us a whole cod, so I decided to make Zuppa di Pesce or Italian fish soup.
Paired with some homemade bread, it was just what my cold and weary Patriots fans needed.
Zuppa di Pesce
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1/2 medium size red pepper, diced
2 stalks celery, diced
4 cloves garlic, finely chopped
4 carrots, peeled, quartered and then sliced
1 cup white wine
1 14.5 ounce can chopped tomatoes
1 quart chicken broth
1 tablespoon fresh ground Italian spices
2 cups chopped kale
2 pounds fresh cod
1 pound shrimp
Heat olive oil in Dutch oven. Add onions, peppers, celery, garlic, and carrots and cook over medium heat, stirring frequently until just tender. Add white wine and cook down until liquid is about half. Add tomatoes and chicken broth and spices and simmer for 45 minutes. Add chopped kale and simmer for 20 minutes or until kale is tender.
Add water or more chicken broth if liquid level seems too low for soup or to cover seafood. Place cut up pieces of cod on top of soup and gently push them down to submerge them. Cook for five minutes and then add shrimp. Cook until fish flakes and shrimp is pink, about four or five more minutes.
Serve with fresh grated Romano cheese.
For a printable recipe click here