Wilmington Magazine Jan-Feb 2023

IF COMFORT FOOD IS LIKE A BIG HUG, THE
below lineup of lush, winter-inspired recipes will give you
all the feels. For those who often ask, “where’s the beef?”
the answer is: thinly sliced on a crusty baguette with earthy
mushrooms and tangy Italian cheese. Next, grab your deepest
bowls for classic beef and barley soup, then get out your favorite
fruity red for a rich, meaty ragu that clings to wide ribbons of
pappardelle pasta like a pro.
Even if you’re not an early riser, these brown sugar and
spice carrot muffins will transform you into a morning person.
Tart green apple shreds are the secret to keeping things
expertly moist. Next up, my foolproof basil pesto—an allpurpose,
perfect all-year-round spread I guarantee you’ll find
a dozen ways to cozy up to this season. For the showstopper, a
Provençal staple that will change your life. But don’t let that
intimidate you. Bouillabaisse originated as a “poor man's fish
stew” so it’s more bashful than meets the eye. It’s also hearty,
satisfying and easy to scale back since the seafood selection is
chef’s choice.
Psst. That’s you. Now pack your knives and go…to the kitchen.
Provençal Seafood Stew
Yield: 4-6 servings
2 tablespoons olive oil, divided
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
3/4 cup chopped leeks, white and light green parts only
1/4 cup sliced fennel (about 1 small head), fronds reserved and
chopped for garnish
1/2 cup chopped carrots
1 pound Yukon gold potatoes, peeled and chopped
3 large cloves garlic, minced
1/4 teaspoon saffron threads crumbled
3 2-inch-wide strips of orange peel
2 dried bay leaves
4 sprigs fresh thyme, plus more for garnish
2 tablespoons tomato paste
4 cups seafood stock (storebought or homemade)
2 cups chopped tomatoes
2 pounds boneless white fish filets, chopped into 2-inch pieces
1/2 pound jumbo shrimp (21/25 count) in shells
1 pound clams and mussels, scrubbed (mussel beards removed)
Velvety All-Purpose Pesto
Yield: 1 1/2 cups
1/3 cup pine nuts
3 large cloves garlic
1/4 teaspoon coarse salt, plus more to taste
4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano Reggiano (about 3 ounces)
Juice of 1/2 lemon
1 cup extra-virgin olive oil, plus more if needed
1. Place a small, dry skillet over medium-low heat. Add the pine
nuts and stir occasionally until golden brown and toasted, about
3 minutes. Immediately transfer the nuts to the food processor.
2. Add the garlic and salt to the food processor and pulse until
you have a chunky paste. Add the basil, parmesan and lemon
juice and pulse until finely minced.
3. With the machine running, slowly drizzle in the oil until the pesto
is smooth and velvety, adding 1-2 tablespoons more as needed if
it is too thick. Season to taste with additional salt if necessary.
1. Place a Dutch oven over medium-heat and add the oil. Add
the onion, leeks, fennel, carrot and potatoes. Sauté, stirring
occasionally until the veggies begin to soften, about 3-5
minutes, and then season with the salt and pepper.
2. Add the garlic, saffron, orange peel, bay leaf and thyme, and cook
for an additional minute. Stir in the tomato paste, coating some
of the veggies, and cook for 1 more minute. Deglaze the pan,
scraping the bottom as you pour, with the stock and tomatoes.
3. Bring the liquid to a boil and cook until it’s slightly thickened
and the potatoes are almost tender, about 8-10 minutes.
Reduce the heat to simmer.
4. Stir in the thickest pieces of fish, the clams and the shrimp,
and cover the pot. Simmer for 2 minutes, uncover, and then
stir in the mussels and remaining smaller pieces of fish. Cover
and simmer until the mussels open, about 5 minutes. Season
the broth to taste with additional salt if necessary and remove
the bay leaves, orange peel and thyme sprigs.
5. Divide the bouillabaisse among bowls and garnish with the
reserved fennel fronds and thyme. Serve with croutons for a
crunch or crusty French bread for dipping. For an even more
traditional garnish, dollop each bowl with a spoonful of rouille
(peppery garlic mayonnaise).
January /February 2023 | 81