“What would you like to take for lunch next week?”
[deafening silence while the wheels in the little 13 year old brain of My Faithful Assistant churn…]
“I KNOW! Let’s make something that has ingredients that spell out FIRST!”
The boy knows his mom and I do love a culinary challenge. So here is our FIRST week of school FIRST Fish Stew.
FIRST Fish Stew
2 lbs fish of choice (F)
1 lb Idaho potatoes – chopped and roasted (I)
1 red pepper, chopped (R)
1 bunch of scallions, chopped with at least an inch of the green part (S)
1 tsp Tumeric (T)
1 can coconut milk
1. Chop the fish and combine with the roasted potatoes, scallions, tumeric, and coconut milk in a large skillet. Cook until fish is done. It took mine about 20 minutes because I cut the fillets into smaller chunks to fit in a thermos.
2. When the fish is done, add the chopped red pepper and simmer for another 10 minutes. The peppers will still be slightly crisp.
This was a really delightful stew, if I do say so myself. The coconut milk made it very aromatic. It was filling but not too filling. In my opinion, it is a perfect lunch food. Lots of protein and veggies. Good stuff! Of course, when it came time to actually make lunch, My Faithful Assistant decided for his old favorite, Practically Instant, Homemade Potato Soup. Oh well! It was still fun to make the stew!