Bivalve Bliss

Knowing your neighborhood fishmonger is among one of the serious pleasures of Pacific Northwestern living besides the verdant perpetual green and Mt Rainier majestic as ever in the horizon. Having lived in Seattle, Olympia and now in Tacoma, I have the expertise to pick seafood around an 80 mile radius. Starting south, the Olympia Seafood Company nestled in Budd Canal offers fresh and reasonably priced seafood. In Tacoma, Johnny’s Seafood on Dock Street next to the Glass Museum is my new friendly fishmonger.  As my friend Mr. Saffron would acknowledge, the best in Seattle is University Seafood & Poultry Co in the U District. The place opened in the 1940’s and years of buying and selling fish has made the owner an expert fishmonger. His eyes are stoic and serious as the eyes of the fish he sells. As their name suggests, they also have a good collection of eggs and poultry.

When you have  fresh seafood, there is no need for pyrotechnics in cooking it. Rearing children and cooking rarely involves flamboyance. Simplicity usually does the trick.
Having found fresh salmon, scallops and mussels, all that was needed to keep their flavor was to poach them one by one with herbs du Provence ( from World of Spices) , and add them to fish broth. Small colored potatoes, three kinds of mushrooms, carrots, leek and scallion are sautéed and added to the  medley. Lemon zest and extra grated ginger add pizazz to the mix. I can never call it a day without pesto, which I make with basil, sautéed garlic, fresh ginger, walnuts and lemon juice. I dotted the fish stew with this eclectic pesto.

To satisfy a sweet tooth, instead of dessert, I baked Granny Smith apples, butternut squash, and Brussels sprouts with brown sugar, sage and soy sauce.

1 lb Salmon Fillet

A dozen Sea Scallops

1lb Mussels

Leeks

Scallions

Carrots

Mushrooms (the muggle variety)

Carrots, leek, mushrooms, potatoes and scallions poached in fish stew. Boil and Bubble!

Grated ginger and lemon zest go in next

                                    

Herbs de Provence

Sautéed scallops prepared separately with herbs

Poaching the salmon

Boiling mussels until the heat pries them open

Peek a boo!

The poached salmon, the sautéed scallop and steamed mussels are added to the fish stew 

The pesto dots the center

Replacing dessert

Butternut Squash, Granny Smith Apples, and Brussels Sprouts

Baked at 500 for 30 min

Mr Saffron's Basque fish stew. He delights in seafood as much as I do. And he possess a greater finesse with cooking, presentation and life in general...