Fish Tales

It has been three(?) months since I began making meals for Master, and this is only the second time that I have turned to the sea for my main protein. I think my reticence stems from a comment made in passing about how he dislikes "fishy fish." Since I wouldn't know what to do with a fishy fish, like a mackerel or a bluefish, even if you were to slap me across the face with one, this should be a non-issue. As long as the fish is fresh and properly prepared - and I wouldn't think to serve it any other way - we would probably be fine.

But that's only half the battle. Fresh fish options in my area are limited, even more so when the reliable corner market is in the middle of extensive renovations. With only the vague notion that I wanted to try making some sort of fish stew, I ventured forth in search of a firm-fleshed white fish. The best I could come up with - and only with great persistence, at that - was a pound of bacala. Cod is cod, right? Fortuitously, this "private stock" of salt cod had been soaking for several days and was ready for use.

Any misgivings I had about using the bacala were dispelled as the stew - a Moosewood-inspired Tunisian concoction of chickpeas, savoy cabbage, and tomatoes, spiced with lemon juice, cumin, and coriander - came together. The cubes of cod cooked to a pearly white opacity in the simmering stew, and they held their shape even through my gentle stirring. The picture above doesn't do justice to the richness of flavor and texture. Toasted whole-wheat pita points rounded out what proved to be a very satisfying meal. Master may also have been unsure at first, but he devoured two bowlfuls (and several pitas) with gusto.

The aftermath was a different story. Let's just call it "eventful" to spare you the play-by-play. I was quick to assume responsibility, on behalf of the now-suspect salt cod. But the timing didn't seem quite right to me, being either too immediate (in my case) or delayed by a day (in Master's). And we've since separately finished off the leftovers without any adverse effect. The Friday evening of the meal found me on the mend following a bout with minor seasonal ills. So it was probably just a matter of the potent polysaccharidic punch packed by the combination of legumes, cabbage, and bits of green bell pepper, all swimming in what was a rather acidic soup, proving a little too much for my unsettled constitution. And Master's workings are finicky and extremely unpredictable on the best of days. So I think the fish is in the clear, and I'm declaring this one a success, on balance.

The leftovers, by the way, were absolutely delicious. I climbed right back onto the (sea)horse, too. Picked up some lovely salmon fillets for tonight's menu...