Dancing Spoon

Super Bowl Fish Stew

Gloria Cooking With

by Gloria Bakst

Gary's Super Bowl Fish Stew
This delicious fish stew is easy to prepare. It's named for my friend Gary, my local fishmonger. He's always ready with a suggestion and sells only the freshest fish available. This is a great fish stew to try if you've never made one: it's easy, full of flavor, and cooks quickly. It tastes wonderful on a cold winter afternoon. I've been making this stew for the Super Bowl for the last few years, and it disappears fast! Use a good quality wine for the best flavor.

Super Bowl Fish Stew
Ingredients

1 red pepper
1 can artichoke hearts (14 ounces)
¼ lb. pearl onions
2-3 cups Chardonnay wine
1 large can whole peeled tomato 28 ounces
2 tablespoons cilantro
¼ teaspoon oregano
1 tablespoon capers
4 cloves garlic, minced
Salt, pepper
1 tablespoon olive oil (divided)
1 1/2 pound white fish (cod, mahi mahi, sole, halibut) can be a combination of different fish
½ pound scallops (sliced in half)

Directions

1. Roast red peppers, slice and place in broiler, skin side up until blackens, place in a
brown paper bag for 20 minutes. Peel skins off and dice the peppers.

2. Using a large wok shaped pan, sauté garlic in 2 teaspoons olive oil with pearl onions until slightly brown.

3. Add tomatoes, artichoke hearts, red peppers, wine, salt, pepper and cilantro and simmer for 20 minutes with cover on.

4. Sauté white fish in a non-stick frying pan sprayed with 1 teaspoon olive oil.  Place in casserole dish.

5. Add oregano and capers to the stew mixture, taste for seasoning adjustments.

6. Put the stew mixture in the casserole dish with the fish.

7. Bake at 350 for 20 minutes, uncovered.

Recipe Yields: 103 grams carbohydrate, 112 grams protein, 14 grams fat

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Gloria's recipes and approach to a balanced lifestyle have been published by McGraw Hill in her book, ZonePerfect Cooking Made Easy. Her recipes have appeared in the Weight Watchers' Grilling Cookbook, Weight Watchers Meals in Minutes Cookbooks, The Jewish Vegetarian Year Cookbook, and The Healing the Heart Cookbook.

Gloria’s menus are always healthy and nutritious with an emphasis on flavor, freshness, and sophisticated tastes.

Have questions or comments? 

. To learn more about Gloria and her nutritional coaching go to her web site at Balanced Nutritional Lifestyles and at Gloria's Personal Chef.

If you like Gloria's recipes, you can buy her book, ZonePerfect Cooking Made Easy by Gloria Bakst at our Kitchen Store Click here .

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Gloria Cooking With

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by Gloria Bakst

An inventive and wonderfully refreshing salad, Gloria uses a world of ingredients like diakon radish, cremini mushrooms, jicama, and a crumbled Nori topping. For protein she adds a container of lump crabmeat, sardines, or anchovies, and a hard cooked egg. This is a very filling, delicious and easy meal.

Grilled Black Cod

Fresh Fish Grilling

by Gloria Bakst

Cooking with Gloria
Black Cod or Sable Grilled in Miso Marinade
Black Cod is also known as Sablefish. It is from Alaska and has a lot of good
Omega 3’s in it. It is most like Chilean Sea Bass, thick, moist and can withstand a great deal of cooking heat. It’s a hard fish to over cook. It does shrink a lot with cooking. I would start with a medium high heat until the fish gets golden and then turn the heat down and continue to cook on a slower heat. This marinade is best soaking overnight. The ingredients can be found in an Asian grocery store or a health food store. Because I special order the fish I usually get three pounds. This fish tastes better each time it gets reheated!

Sablefish is found from central Baja California to the eastern Bering Sea, with about 75 percent of landings taken off Alaska. It is a rich fish that is high in Omega 3 fish oils. A valuable source of high-quality protein, Alaska sablefish also furnishes important minerals, among them: iodine, phosphorus, magnesium, copper, iron, zinc and calcium. The fats in sablefish are highly polyunsaturated and thus well-suited to low cholesterol diets.

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Gloria Cooking With

Too Hot to Cook Dinner
by Gloria Bakst
When summer becomes too much of a great thing, when it gets really hot and really humid the last thing you want to do is heat up the kitchen to cook dinner. And when it gets too hot even to grill, try this no-heat meal from Gloria.

This salad is so refreshing and cool to eat on a hot and humid night.  No cooking is involved. For protein I will add a container of lump crabmeat, sardines, or anchovies, and a hard boil egg. This is a very filling, delicious and easy meal.

Plank Grilled Snapper

Gloria Cooking With

Cedar Planked Snapper #2
by Gloria Bakst
Cedar planks add unique and intriguing flavors to your foods as they grill. Soak your planks in water for one hour or longer before grilling. (See Using Cedar Planks for Grilling) When the grill is hot put the plank on the grill, smooth side down and char, turn the wood over and then place fish or chicken on top to cook. The planks maybe reused.

This recipes tastes best with baby snapper fillets. Soak cedar planks for 1 hour or longer.

Japanese Grilled Fish

Gloria Cooking With

by Gloria Bakst

Japanese Grilled Fish Steaks
I love this marinate on halibut steaks. When we make this on our grill we make sure the coals are very hot. We don’t grill the fish close to the fire and it’s important to keep an eye on the fish because halibut can get dry very quickly. Unless it is very thick, halibut will usually cook in four minutes per side. This dish tastes great with a leafy green vegetable like: spinach, kale, collard greens, or Swiss chard.

Recipe: Bok Choy

Gloria Cooking With

by Gloria Bakst

Bok Choy with Shitake Mushrooms and Shallots
This is a wonderful spring time recipe. The bok choy is high in vitamins A, C, and calcium and very low in calories. It cooks very quickly and has a very sweet taste.

This recipe can be prepared with baby bok choy or large bok choy. Shitake mushrooms have been used for centuries for medicinal uses and they taste great.

Recipe: Super (Bowl) Fish Stew

Gloria Cooking With

by Gloria Bakst

Gary's Super (Bowl) Fish Stew
This delicious fish stew is easy to prepare. It's named for my friend Gary, my local fishmonger. He's always ready with a suggestion and sells only the freshest fish available. This is a great fish stew to try if you've never made one: it's easy, full of flavor, and cooks quickly. It tastes wonderful on a cold winter afternoon. I've been making this stew for the Super Bowl for the last few years, and it disappears fast! Use a good quality wine for the best flavor.

Recipe: Holiday Bouillabaisse

Gloria Cooking With

by Gloria Bakst

Extraordinary Bouillabaisse: A Great New Year’s Celebratory Dish
Bouillabaisse is a traditional Provençal fish stew. The original bouillabaisse was from the Calanque coast between Marseilles and Toulon. Although called a soup, this is really a main dish, a full meal in itself.

Bouillabaisse was first based on local fish, a "fisherman's" dish, and never contained any expensive ingredients such as lobster. The many regional variations are based on the different local fish, and the color can change from place to place because of the types of fish used.

True to the dish, my bouillabaisse is very flexible in its ingredients. We live in New England and the fish I used was Chilean sea bass, Sable, and Cusk. I prefer to use a firm fish that won’t fall apart in cooking such as Haddock or Cod.  Other choices would be Bluefish, monkfish, whiting, and red snapper. 

Recipe: Sautéed Calamari

Gloria Cooking With

by Gloria Bakst

Sautéed Calamari with Garlic and Onions
While some might think that Sautéed Calamari has nothing to do with the holiday, in many Italian households, people celebrate Christmas Eve with the traditional "Feast of the Seven Fishes." Calamari is one of the traditional dishes served.  This Sautéed Calamari has lots of seasoning and the whiff of garlic will greet the visitors as they park their cars!  It is not for the faint of heart! The flavor is outstanding.

Although I give you the choice of using two, three, or four cloves of garlic, I admit that I am crazy about a lot of garlic with calamari and so always go for four cloves! You may not be as much of a garlic lover but if you like slightly salty, pleasingly chewy calamari, you’ll love this recipe. The trick to cooking calamari or squid is to keep the cooking to a bare minimum — in this case, three minutes.  Overcooking only results in rubbery calamari and that’s a shame.