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Monday, January 9, 2012

White Fish (wahoo) with Italian Bean Bouillabaise

I love feeding my husband.  He enjoys food and is my biggest fan.  The other day he passed along a recipe he found.  As he laid wahoo (fish) out of the freezer last night to thaw, I knew I was going to give this recipe a whirl.
This fancy sounding dish is very simple.  The only ingredient I didn't have stocked in the pantry was green olive tapenade - and I was determined not to run to the grocery store for it.  Thank goodness for the world wide web - I found a recipe on how to make your own tapenade.  Yeah - I had 90% of the ingredients on hand, thus would make do!
This recipe to make your own tapenade called for anchovies.  Believe or not, they are on my pantry shelves.  My sweet husband enjoys adding them to store bought pizzas (as well as other toppings).  After tasting the dish, he even agreed they could have been left out of the tapenade.  That would have been the only change I would have made with the dish overall.
This recipe was part of Harris Teeter's seafood recipes they email their "seafood club" each week.  Thus the heavy suggestion for Harris Teeter products.  I served it over Jasmine rice.

White Fish and Italian Bean Bouillabaisse
Serve with oyster crackers, french bread and a glass of Hogue Cabernet Sauvignon.

White Fish and Italian Bean BouillabaisseIngredients:
  • 2 lbs Harris Teeter Fishermans Market haddock or cod (skinned, deboned, and large diced)
  • 1 medium Harris Teeter Farmers Market onion, diced
  • 2 Tbsp garlic, minced
  • 2 ribs Harris Teeter Farmers Market celery
  • 4 oz H.T. Traders green olive tapenade
  • 2 cups Hogue Cabernet Sauvignon
  • 28 oz Harris Teeter canned diced tomatoes, fresh may be used
  • 16 oz Italian white beans, drained
  • 1 bunch Italian parsley, chopped
  • 2 oz Parmesan Reggiano, grated
  • 4 oz Harris Teeter olive oil
  • sea salt
  • cracked black pepper
  1. In large heavy bottom saute pan, over medium high heat, saute onions, garlic, and celery until translucent.
  2. Add diced whole fish and tapenade, cook until fish is tender.
  3. Add Hogue Cabernet, tomatoes and white beans, bring to boil, reduce to simmer, simmer for 10-15 minutes.
  4. Add parsley and parmesan, adjust salt and pepper to taste, serve with rice or pasta.

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