I wrote about Siren SeaSA and Black Cod back in September.
Here we are in January and Anna supplied Black Cod again for a stew as hearty and complex as the Hacked Soux Vide was pure and simple.
Still sitting at the table, I wrote down my observations because I knew I would be writing about this marvelous dinner on eats… even though Carol did the actual cooking. (Hey — it’s Saturday, C likes to cook on the weekends, and besides, this dish doesn’t use a chopped onion, a process that drives C into a teary frenzy.):
“The pristine, sweet, white, velvety fish as a counterpoint to the rich picquent sauce and earthy potatoes is purely heaven in a bowl.”
So… guess what? This post is about Black Cod and Chorizo Stew.
Here’s what Anna had to say:
It’s rainy! Finally! My reaction to the first big storm of the season is to crank up my fire, put on some good music, and cook cozy food. The past few Tuesday nights I have had my dear friend Emily over to my house to test out recipes for Siren… We were testing out this stew with the impending rainstorm on our minds, and I had the very strong suspicion that it would taste even better when it was actually raining. Being a scientist at heart, I needed to test my hypothesis. I gave a healthy portion of Black Cod and Chorizo stew to some fish plant buddies this afternoon as it was starting to pour. Raves. Freak outs. Marriage proposals. Either I’m a real charmer, or this stew is GOOD.
So Carol and I heartily agree. The recipe says it serves 4, but we two had it for dinner Saturday and leftover last night and there is still enough for a generous lunch for me.
You can get the recipe on the SIREN SeaSA website. It’s so simple to make, that I have no tips or tricks to share. Just make sure your fish is fresh and fine.
Enjoy. And pray for rain. We surely did.