Seafood is a fantastic weeknight staple. Of course, it usually means a special trip to the store, but that can be done quickly enough (and doesn't it sort of feel luxurious to stop and buy yourself something special after a long day at work?). Not only is this stew healthy and a bit indulgent-feeling, it comes together in about 15 minutes. The Mediterranean flavors are beautifully reflected in merrill's Greek salad, which is pleasantly punchy with lemon, feta, and olives. A meal fit for your holiday table (Christmas Eve, anyone?), but snappy enough for a winter weeknight.
Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.
Serves 4 to 6
Olives (green and Kalamata, ideally)
Roasted red pepper
Canned whole plum tomatoes
Seafood stock or clam juice
1 pound salt-water fish filets (such as cod or halibut)
16 large shrimp
16 sea scallops
As usual, we assume you've got a pretty stocked pantry, and thus have the basics -- vinegar, lemon, olive oil, salt, pepper, wine, garlic, red onion -- but if we're wrong, add those to the list, too!
1. Merrill recommends soaking the onions for your salad to lessen their bite (always a good plan with raw onion!), so do that first. Mix together your dressing, too, and set aside.
2. Slice all the vegetables for the salad, and toss them together. Don't dress it yet, just set aside.
3. Now the fun part! Make the stew. Saute garlic in oil. Add tomatoes (the recipe calls for fresh, but we're swapping in canned seeing as it's December and all) and broth and wine. (Optional: sample the wine. The best way to do this is pour yourself a glass and drink it.)
4. Add the fish and seafood. Watch it carefully so as not to overcook. Dress your salad and serve. A special and delicious midweek meal!
Like this post? See last week's Dinner Tonight menu: Linguine with Kale & Roasted Carrots.