Living Well Magazine

Seafood Stew

4 tablespoons virgin olive oil
1 1/2 cups chopped sweet onion
2 cups diced small white potatoes
1 cups chopped fennel
2 tsp. fresh parsley
a small pinch of red pepper (add more or less according to taste)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups white wine
1 (28-ounce) can plum tomatoes, chopped
2 quarts seafood stock, (store-bought stock or clam juice)
juice of 1/2 lemon (more may be added if needed)
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined
1 pound of halibut fillets, cut in large chunks
1 dozen mussels, cleaned
1 dozen clams, cleaned
1/2 pound squid (optional)
Toasted slices of French bread, buttered and rubbed with garlic.
Heat the oil in a large pot, add the onions, potatoes, fennel, salt, and pepper, all other spices, and saute over medium-heat for approximately 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, fish stock, garlic, lemon and saffron into the pot, bring to a boil, then lower the heat and simmer uncovered for 20 minutes, until the potatoes are tender. Add the shrimp, fish, mussels, and clams bring to a boil, then lower the heat, cover, and cook for 10 more minutes. Turn off the heat and allow the pot to sit covered for another 10 minutes. The fish and shrimp should be cooked and the mussels and clams should be open. Serve in bowls topped with slices of french bread.

Tequila Summer Salmon on Field Greens

Fish:
1/2 cup Avión Silver Tequila
1/4 cup fresh lime juice
1/4 cup Cointreau Liqueur
1/2 cup extra virgin olive oil
4 teaspoons minced garlic
2 teaspoons freshly ground black pepper
1 1/2 teaspoon kosher salt
6 (8 ounce) wild salmon steaks or fillets
1/4 cup chopped cilantro (use parsley, oregano or basil if you don’t care for cilantro)
1 pound mixed field greens
Mix together all ingredients, except salmon, field greens, and dressing in large flat dish. Add salmon to marinade; turn several times to coat. Cover and refrigerate for 1 hour (or longer), turning salmon over after an hour.
Grill salmon on oiled hot grill, turning several times during cooking, about 6 to 10 minutes per inch of thickness. Can be served warm or chilled on a bed of mixed field greens, topped with dressing, (see recipe below).
Dressing:
1/4 cup Roses Lime Juice
1/2 cup honey
2 cups virgin olive oil
1 cup apple cider vinegar
2 gloves fresh garlic
1 tsp. dry musturd
salt and pepper to taste

Makes 6 servings 

Thai Pumpkin Soup