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Your lifestyle, your quirk
I have a funny story to tell… I have a few bachelor clients that I cook for as a private chef. These are the clients that work late hours and don’t have time to take care of themselves as they should.
It’s late afternoon on a Thursday, and I am finally sitting down after cooking for 200 people and cooking dinner for my kids when I get a frantic call from one of my clients. He wants to propose to his girlfriend in a couple of hours, and wants me to sneak into the house prepare a romantic dinner for two and make it look like he was the one that did it all. Now, as a devoted employee to my customers and hopeless romantic at heart, how could I possibly say no!
But one problem…it was four o’clock, and he was going to be home by seven. I had to shop, cook, and set the table for the most memorable night of two people’s lives. This had to be absolutely perfect, at least in my eyes. Now, when you are in a bind I always recommend fish. It’s quick and easy to prepare.
So off I went to the store and then to his house to make the best-ever Tuscan fish stew, a portion they would remember for the rest of their lives. I am guessing that I did well because they are now engaged. Hopefully I made it a special occasion for them, and now it’s time to share it with my readers.
Tuscan Fish Stew
1 large onion, diced
1 red pepper diced
1 c dry red wine
1 28 oz fire roasted can of diced tomatoes
Salt and pepper
Clams, or mussels
Peeled and deveined raw shrimp
1 lb of white-fleshed fish cut into cubes
3 cups either fish or chicken broth
Crusty Italian bread for dipping into the sauce
Serve in bowls and toast the bread so it will soak up the broth when eating. I also add some cumin and chili powder for a Spanish flare, if so desired.
Until next time…Samantha Bann