Dinner Tonight: Greek Salad + Seafood Stew

Seafood is a fantastic weeknight staple. Of course, it usually means a special trip to the store, but that can be done quickly enough (and doesn't it sort of feel luxurious to stop and buy yourself something special after a long day at work?). Not only is this stew healthy and a bit indulgent-feeling, it comes together in about 15 minutes. The Mediterranean flavors are beautifully reflected in merrill's Greek salad, which is pleasantly punchy with lemon, feta, and olives. A meal fit for your holiday table (Christmas Eve, anyone?), but snappy enough for a winter weeknight.

The Menu

Dad's Favorite Seafood Stew by inpatskitchen

seafood stew

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
1/2 cup finely shredded fresh basil leaves
1/2 cup chopped flat leaf parsley

1. Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned.

2. Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead - just reheat before adding the seafood)

3. Add the fish and seafood and simmer for about 5 minutes until just done. Stir in the parsley and basil and serve immediately (with that crusty bread!!).

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Greek Salad with Fennel

greek salad

Get the recipe on FOOD52.

The Grocery List

Serves 4 to 6

Greek feta
Fennel bulb
Romaine lettuce
Olives (green and Kalamata, ideally)
Roasted red pepper
Canned whole plum tomatoes
Seafood stock or clam juice
1 pound saltwater fish filets (such as cod or halibut)
16 large shrimp
16 sea scallops
Fresh basil
Fresh parsley

As usual, we assume you've got a pretty stocked pantry, and thus have the basics -- vinegar, lemon, olive oil, salt, pepper, wine, garlic, red onion -- but if we're wrong, add those to the list, too!

The Plan

1. Merrill recommends soaking the onions for your salad to lessen their bite (always a good plan with raw onion!), so do that first. Mix together your dressing, too, and set aside.

2. Slice all the vegetables for the salad, and toss them together. Don't dress it yet, just set aside.

3. Now the fun part! Make the stew. Saute garlic in oil. Add tomatoes (the recipe calls for fresh, but we're swapping in canned seeing as it's December and all) and broth and wine. (Optional: sample the wine. The best way to do this is pour yourself a glass and drink it.)

4. Add the fish and seafood. Watch it carefully so as not to overcook. Dress your salad and serve. A special and delicious midweek meal!

First photo by James Ransom, second by Nicole Franzen