I’ve been trying to keep busy to avoid dwelling on the loss of my little one. Tears appear from time to time, but the sadness is slowly fading away.
The second weekend without Rookie passed more quickly than the first. On Saturday, my friend and I:
- Perused the Grand Lake Farmers Market and purchased a few donuts from Donut Petit
- Stopped by a DPS Rescue Meet & Greet to soak up the puppy love
- Headed to Sigona’s to score some jumbo mixed raisins (a new obsession)
- Invited my parents to dinner at LUNA Mexican Kitchen
Then, on Sunday, I prepared this easy fish stew, featuring fresh produce from Cal-Organic Farms and halibut from Fishmonger Don. Served with sage garlic bread, it’s a complete and satisfying meal.
But that’s not all. I also baked a dandelion greens tart with a yeasted olive oil crust (subbing in leeks for mushrooms and spelt flour for whole wheat flour). The savory pastry has been my go-to breakfast ever since.
Recipe adapted from The New York Times.
- 4 garlic cloves
- 1 teaspoon kosher salt, divided, plus more, to taste
- 4 anchovy fillets in oil, removed from oil and rinsed
- 2 tablespoons olive oil, plus more for finish
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 28 oz. can fire roasted diced tomatoes
- 3 sprigs + 3 tablespoons chopped fresh parsley, divided
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 dried red chile
- 1 1"-wide strip orange zest
- 1 pound Yukon Gold potatoes, cut into ¾" cubes
- 1½ pounds halibut, skin removed and cut into large chunks
- freshly ground black pepper, to taste
- Roughly chop garlic. Sprinkle ¼ teaspoon salt over garlic; chop until finely minced. Place anchovies on top of the garlic and continue chopping until finely minced. Set aside.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, celery and ½ teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes.
- Add garlic and anchovy mixture and cook, stirring constantly, until fragrant, about 1 minute.
- Add tomatoes and cook, stirring occasionally, for 15 minutes.
- Tie parsley sprigs, thyme, bay leaf, dried red chile and orange zest into a bundle with kitchen twine; add to pot along with potatoes, 4 cups water and remaining ¼ teaspoon salt. Stir and bring to a boil. Reduce heat to low, cover partially and simmer for 30 minutes.
- Discard herb bundle. Season halibut with salt and pepper and add to pot. Simmer until fish flakes easily with a fork, about 5 minutes.
- Remove from heat and stir in chopped parsley. Drizzle with olive oil and serve immediately.
