Recipe of the Week: Seafood in Coconut Curry Broth

Last week I made this delicious flavorful dish for an important celebration

my 25 year wedding anniversary! And I might add that the time has flown by.

Who says you have to go out? An evening spent at home with good food, good company, good wine, conversation, music and candlelight cannot be beat by going out to a restaurant.  Add to that a glass or two of bubbly to start…a perfect evening!

We were craving seafood and I hadn’t made this in a very long time.  It’s quite simple as everything is made in one pot.  You can alter the seafood depending on what you like as it’s adaptable as long as you’re using a variety of fresh seafood.  I have to admit the mussels make a huge difference for added flavour & appearance.  Originally I followed a popular recipe from an Indo-American Bistro, but as per usual I changed it and did it my way and it turned out perfect.

1 Tbsp. butter

¼ cup olive oil

2 cloves garlic, minced

1 shallot, minced

2 green onions, chopped

1 large tomato, chopped

1-2 tsp. Madras curry powder

salt + pepper to taste

1 cup coconut milk

1 cup fish stock  (you can make from scratch by boiling bones in water or you can buy from your local seafood store).  I bought frozen halibut stock which dissolves quite easily).

Splash of dry white wine or more (or none)

¼ cup fresh cilantro, chopped

Saffron threads

For Seafood: I used scallops, halibut, prawns & mussels

½  lb. sea scallops (if large, cut in half)

1 lb. white fish cut into chunks (halibut or cod)

1 ¼  lb. mussels (scrubbed + debearded)

8 large prawns (shelled + deveined)

Recipe serves 4 people

In a large saucepan, melt butter and sauté garlic, shallot and green onion for a few minutes over a low heat.   Add the olive oil and turn to medium high heat.  add tomato and sauté for 5-7 minutes, or until soft.

Stir in curry powder, salt and pepper.

Add coconut milk, stock and cilantro.  Cook for 5 minutes.

Add scallops, fish, mussels and prawns all together.  Cover and cook for 5 minutes.  Discard any shellfish that have not opened.

Best served in large soup bowls with naan bread for dipping.  YUM!


Photos: d. king

Food: Brasserie Bourride (Fish Stew)

Yesterday I posted about the dreamy dinner for two prepared at the Frick Museum by Michelin chef Daniel Rose of Le Coucou brasserie in New York.

The bourride, stewing.Photo: Bobby Doherty/New York Magazine
The bourride, stewing. Photo: Bobby Doherty/New York Magazine

Rose, an intense young chef originally from Chicago, made his Michelin-approved reputation conjuring clean, seasonal recipes from the old French canon at a small Parisian establishment not far from the Louvre called Spring. For his New York debut, however, he has provided the kind of grand, ostentatious stage you rarely see anymore in this populist era of chef burgers and haute pork buns. The T-shaped space, on the ground floor of a downtown hotel called 11 Howard, is lit with rows of circular chandeliers that look like they’ve been heisted from one of the castles in Game of Thrones.

Below is his recipe for one of the Entrées he served up for he and his lucky wife:

Recipe: Bourride With Aïoli

Bourride in case you are not familiar is a provençale fish soup which is akin to a classic Mediterranean fish stew and which is much less complicated and expensive to make than bouillabaisse.

Phone: 212-271-4252

Source for Daniel Rose:

Simply Satisfying – Scallops in Sparkling Wine

Yesterday’s post got me reminiscing about cooking with wine which is something I do all the time on occasion.  Sometimes I even put it in the food (yeah, we’ve all heard that one before).  20140817_144919

Visiting wine country (where ever there is a country with a wine growing region to be found) is a fun experience and you learn (or at least taste) something new every time.  One of the wine regions I really like to visit in Canada (besides the Okanagan in British Columbia) is Niagara-on-the-Lake, Ontario.  This recipe is from a cookbook bought at the Hillebrand Estates Winery which I made tons of tasty recipes from.  It’s a guide to creating the perfect union between fine wine and superb food. Many people cook with the standby white for seafood and red for meat dishes but how many have tried sparkly?20140817_144946

Sparkling wine is wonderful to drink and this recipe is simple to prepare.  The tiny bubbles add sophistication and a sense of celebration to any event.  It is also a great ingredient in wine country cooking. The happy little bubbles work magic to transform sea scallops into the most delicate shellfish you will ever taste. This is Tony de Luca’s version of famous Mexican *ceviche.


1/4 cup lime juice

1/4 cup olive oil

1/2 cup sparkling wine

1 Tbsp. coriander, finely chopped

1 tsp. lightly toasted mustard seeds

2 tsp. fresh ginger, finely grated

1 tsp. granulated sugar

pinch of cayenne pepper

1 lb. (500g) fresh sea scallops

Add all the ingredients except the scallops to a large bowl and whisk to combine.  Add the scallops and cover the bowl with plastic wrap.  Refrigerate for 3 hours.  Remove the scallops from the marinade.  Discard the marinade and serve the scallops.  Makes 6 servings.  Enjoy!

*Traditional Halibut Ceviche from a previous blog post:

wineBook Review: the book is organized by wine variety, from light and lively to full-bodied. Each chapter begins with a description of the wine, followed by seasonal menus complete with detailed ingredient lists, thorough explanations of techniques and easy-to-follow instructions.  The author displays wit and wisdom from years of international culinary experience.  The ART of fine dining in the comfort of your home.

Simply Satisfying – Fish Chowder

fish chowderThis recipe came about while on a camping trip to Canada’s East Coast including Newfoundland.  The East Coast is known for its fresh local seafood and  particularly chowder.  It started off as a seafood only trip as we were sampling the best all over the Maritimes.  Scallops & Clams in Digby, Lobster in P.E.I. & Nova Scotia and chowders everywhere.

I wanted to make a chowder with some nice fresh Cod we bought from a local fishing boat in Newfoundland but keep it simple and still have the consistency and flavor of a hearty meal.  We camp in a Eurovan not a tent and have two stove top burners.  You have to be somewhat creative. So while this is cheating with adding the can of prepared soup, don’t laugh because you’ll find it pretty close to an original without a whole lot of work.  It only takes about 10 minutes.  This serves two for a meal (along with fresh bread) or four as an appetizer.  Looks like the real deal and tastes very close – well we thought so.


Put a 10 oz (284 ml) can of condensed cream of potato soup (I used Campbell’s) into a medium size pot.  Heat gently.

Add ¾ cup (175 ml) of milk (whole or skim) & stir until smooth.

Add 1 chopped celery stalk

Two diced plum tomatoes

Pinches of Tarragon or Oregano (I used both)

*You can add 1 Tbsp. of butter and a little dry white wine (optional)

Simmer, covered for about 5 minutes or longer depending on how crisp you like the celery.

Then add 1 lb. (500g) fresh cod, halibut or any white fish fillets (or a combo of) that tend not to fall apart, cut into chunks.  Cook until done – about 5 minutes uncovered.  Garnish with Tarragon leaves.  Season to taste.  Hope you enjoy this condensed (pun intended) version of the real thing.

This is a *glamping tested recipe.                                                                                            When we do not stay in hotels with spas we *glamp on occasion which is camping with flair.