Sunday, July 26, 2009

This week I made a tomato-based codfish stew

This week I made a stew that included an onion, new potatoes, fennel fronds, a pinch of saffron, the juice of an orange and a lemon, and crushed organic tomatoes from a can. And, of course, cod. I also had some black olive tapenade hanging around, so I threw in a tablespoon of that. I added a pistou of basil and olive oil at the table, which really rounded out the flavors.

I am, as always, very curious to see what will come in this week's delivery.

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