As promised, I cooked the NY Times' "Easy Fish Stew with Mediterranean Flavors" recipe last week. I'm always looking for new ways to prepare fish and love making stews, so I thought this might be a nice addition to my repertoire. For my fish, I chose cod, a lovely white fish that flakes nicely when cooked. It's both flavorful and healthy, full of great fish oils and protein. I made sure to add some chili flakes to my recipe because I love to have some kick with my food. Otherwise, I followed the recipe closely and the results were great! A healthy, filling dish that makes a complete meal, especially when paired with a salad. I'd recommend this recipe if you're looking for a something easy and delicious. Give it a try and let me know what you think!
Click here for the NY Times recipe!
Wine Pairing Notes: Tablas Creek 2006 Syrah
Diva Rating: 3 1/2 stars (out of 5 stars)
I've been really enjoying all of Tablas Creek's recent offerings, and this Syrah was no exception. Located in Paso Robles, they specialize in Rhone varietals, producing both great red and white wines. Fruity and structured with a nice finish. This wine held up well to food and fought off the spiciness of the stew, holding its own the whole night. I usually drink their Syrah in their Rhone blend wines, but alone it showed how great their individual components are. I highly recommend checking out Tablas Creek for affordable, fantastic wines! They remain one of my favorite producers year in and year out.
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