Remember July? The wind whipping through your hair, the smell of sunscreen, the blue sky over the beaches of Marseille. Oh, you didn't jet over to the South of France for the summer? Yeah, neither did we. But that doesn't stop us from eating like we did.
Transport yourself to a beach towel beneath blue skies with a briny, wine-y seafood stew and caramelized salad to match. Pair it with some dry white wine (hey, it's already on the grocery list) and you've got a provencal menu for anytime, anywhere. So it might as well be Dinner Tonight.
Serves 4 to 6
1/3 cup extra virgin olive oil
4 crushed garlic cloves
6 peeled and seeded roma tomatoes cut into thin strips
1 cup homemade fish stock, purchased seafood stock or clam juice
1/2 cup dry white wine
1 pound skinned saltwater fish filets(snapper, sole, halibut, cod) cut into 2 inch chunks
16 large peeled and deveined raw shrimp
16 sea scallops