Man, what a week. I feel like I need another juice cleanse to get back in the swing of eating non-crap. Of course, everything eaten over the past 7 days has been fantastic (and not literally crap..), but as we all know, it adds up pretty quickly.
But that’s what the Holidays are for, right?!
I don’t have many Thanksgiving pictures to share with you all this year, but imagine a smallish San Francisco condo packed with 14 hungry people, and empty bottles of beer, wine, and cava all over the place. Imagine plates of tasty food, from appetizers to the main feast to a table full of fresh made ice cream and 8 pies at the end of the night. And of course, a little bit of Rock Band (though not nearly enough, in my opinion) was certainly part of the fun.
It was a good day, and while there wasn’t nearly as much chillin‘ as we normally like, it was a nice long holiday week/weekend and we were, as Chris would say, über happy to have our favorite people with us for so long. Next year, we’ll do it all over again, except we plan to make the trip to Minnesota this time around, giving up control of hosting duties for the first time in 7 years.
I can’t wait.
Like the two of us, perhaps you’re filling your dinner menu with light items for the next couple of weeks? Have you eaten so much pie, stuffing, and sweet potato casserole that you broke out your fat pants again? If so, another fish recipe will most definitely fit the bill. Surprisingly, I’ve actually done a decent job of keeping up with the early weekday fish tradition, so this is one made a few weeks back.
It’s pretty perfect for Fall, even though a fish dish isn’t normally something I think of during this time of the year. I think it’s the saffron, which seems to invoke all sorts of feelings of richness and decadence. Who knows.
Either way, it’s a pretty easy dish to toss together in under an hour, and it’s all sorts of good for you. It might make you feel better about all that pie, but I’m not making any promises there…
Cod with Tomato Sauce & Fregola
Adapted from Food & Wine, September 2011; serves 4
time commitment: ~50 minutes (30 minutes active)
4 T extra-virgin olive oil
5 large garlic cloves, minced
1/4 t crushed red pepper
3 lbs tomatoes, coarsely chopped
1/8 t saffron threads, crumbled
5 marjoram sprigs
Salt and freshly ground black pepper
Zest of 1 orange, in short, thin strips
5 bay leaves
3 whole cloves
2 c toasted fregola*
Four 4-oz skinless cod fillets
Chopped parsley, for garnish
*fregola is a toasted semolina pasta that looks like Israeli couscous. If you can’t find it, you can easily use arborio rice instead (which is what F&W uses). Also, the fregola isn’t gluten-free, so if you need that you’ll definitely have to sub the rice in.
In a large, deep skillet, heat olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, about 1 minute. Add the tomatoes and saffron and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes. Add the marjoram and season with salt and black pepper. Cook the sauce over moderately low heat, stirring and crushing the tomatoes with a spoon, until the sauce is thickened and the liquid is reduced, about 35 minutes. Discard marjoram.
Meanwhile, in a large pot of boiling salted water, combine the orange zest strips, bay leaves, cloves, and fregola and cook until the fregola is al dente, about 10 minutes. Drain the fregola, discarding the zest, bay leaves and cloves. Return to pot and season with salt and pepper.
Nestle the cod in the tomato sauce and cook, turning the fillets once, until just opaque throughout, about 10 minutes.
Spoon the fregola into bowls or plates and top with the cod and sauce. Sprinkle with parsley and serve.