Fish, shrimp, beans and pesto make the most delectable combination in this heavenly bowl of soup that will have you reaching for leftovers. Go ahead, it is comfort food with a conscience packed with three types of lean protein and juicy tomatoes. When basil is in season and my CSA box is full of this aromatic green goodness, I make batches of pesto and freeze tablespoon-size portions using mini-muffin tins. I store them in a freezer-safe container and enjoy during winter months in recipes like this. Don’t have fresh pesto on hand? Store-bought pesto will also work well and taste delicious in this dish.
2 ounces pancetta, diced
1 onion, peeled and diced
2 cloves garlic, minced
1 (14 ounce) can no salt added diced tomatoes
4 cups vegetable broth
2 tablespoons pesto
8 ounces any firm white fish, such as cod or halibut, cut into bite-size cubes
8 ounces peeled and deveined shrimp
1 (15 ounce) can no salt added cannellini beans
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons pesto
- Heat a large stock pot over medium heat. Add pancetta and cook until brown and crispy, stirring occasionally. Remove pancetta with a slotted spatula and place on a paper towel-lined plate.
- Add onion to the stock pot and sauté, stirring occasionally for about 5 minutes until translucent. Add the garlic and cook for another minute until fragrant.\
- Add the tomatoes and vegetable broth to the stock pot and increase heat to medium high. Bring to a gentle boil.
- Reduce heat to medium low and add the fish and seafood to the soup. Cover and simmer for about five minutes.
- Remove lid and add beans, pancetta, salt, pepper and pesto to the soup, stirring to combine. Cook for two to three additional minutes and serve.
Made with squid or cuttlefish ink, black pasta has a slight salty taste that makes it an ideal pair with seafood. This trendy style of pasta has been popping up in restaurants and speciality grocery stores. You can also purchase squid or cuttlefish ink from specialty grocery stores or online retail sites and make homemade black pasta by adding 4 teaspoons of this specialty ink into your favorite fresh-egg pasta recipe.
Langostino has a lightly sweet and rich seafood taste similar to lobster. While often referred to as squat lobster, longostino are actually crustaceans akin to crabs. This affordable seafood comes with an upscale taste and makes a perfect stay-home, date-night meal served with your favorite red wine.
1 tablespoon olive oil
3 cloves garlic, minced
2 large tomatoes, diced
½ cup red wine
1 teaspoon concentrated tomato paste
2 teaspoons fresh oregano, chopped
12 ounces cooked and peeled langoustine tails, defrosted if frozen
¼ teaspoon salt
¼ ground black pepper
8 to 10 ounces black spaghetti (made with squid or cuddle fish ink)
Freshly grated Parmesan cheese
- In a large skillet, heat olive oil over medium-high heat. Add garlic and cook until fragrant, about a minute. Add tomatoes and cook until tender, about five minutes.
- Add wine, tomato paste, oregano, salt and pepper. Bring to a boil. Reduce heat and add langostino. Simmer uncovered for at least 10 minutes while you prepare the pasta. Add more wine if needed.
- Prepare pasta according to package instructions. Drain and serve with tomato and langoustine sauce on top. Sprinkle with Parmesan cheese.
With bright purple cabbage, one look at this dish is like sunshine on a rainy day. Filled with tender and flaky fish, crunchy cabbage and creamy avocado sauce, one bite of these tacos will have you reminiscing of ocean- or lake-front dining. Pair them with chips, salsa and a margarita for a restaurant-inspired meal.
4 cups purple cabbage, shredded
¼ cup cilantro leaves, chopped
The juice of 2 limes, divided
1 small avocado, pit removed
1 cup plain, light Greek yogurt
1 ½ pounds halibut
1 tablespoon olive oil
1 teaspoon ground chipotle pepper
¾ teaspoon salt, divided
½ teaspoon ground black pepper
12 corn tortillas
⅓ cup cojita cheese, crumbled
- In a medium bowl, combine cabbage, cilantro and half of the lime juice, and stir until evenly coated.
- With a spoon, scoop inside of avocado from the outer shell and place in a food processor. Add yogurt and ¼ teaspoon salt, and process until smooth.
- Prepare an outdoor grill to medium-high heat. Brush fish with olive oil and season with chipotle pepper, black pepper and remaining salt. Grill fish until opaque, about 4 minutes per side. Remove from grill and flake into large chunks with a fork. Drizzle fish with remaining lime juice.
- Place tortillas on the grill for about 30 seconds on each side, until light grill marks appear. Remove from grill and place an equal amount of fish in each tortilla. Top with cabbage, avocado cream and cojita cheese.
Servings: 6 ~ Serving size: 2 tacos