hello friends.
it’s been pretty quiet around here because, well, we’ve been busy digging our lives out of boxes. first things first, we unpacked the kitchen.
i cannot even start to explain how happy i am with the new house. and the kitchen, while it has some esthetic choices that i would make differently, has all high end appliances and some pretty tricked out cabinets. so i can’t complain.
and…a gas stove! i’ve been waiting for this day for the last 10 years!
anyways, yesterday was the first chance i got to cook a real meal in the kitchen. a spicy tunisian fish stew with some brussels sprouts on the side.
i haven’t yet hit my groove with moving around in there and remembering where absolutely every little thing is, but i’m getting better. i have to say, this was a good inaugural meal.
- 1½ lb sea bass, cod, or grouper (i used cod)
- juice from 3 small lemons
- salt and pepper
- ¼ cup olive oil, divided
- 10 garlic cloves, chopped
- 1 large jalapeño, chopped
- 6 ounces tomato paste
- 1½ cups water
- 2 cups cilantro, chopped
- 1 lb Brussels sprouts, halved
- Lay fish in a baking dish and pour lemon juice, salt, and pepper on top. Let sit while you prepare the sauce.
- In a large pan, heat a tablespoon of olive oil. Add garlic and jalapeño and cook for 2-3 minutes. Add in tomato paste, water, and remaining oil. Bring to a simmer and let reduce slightly.
- Add cilantro and stir. Add fish, skin side down, and the lemon juice from the pan. Spoon a little sauce on top. Cover and cook over medium heat for 18-20 minutes.
- Meanwhile, heat a little olive oil in a separate pan. Add Brussels sprouts, cut side down, and cook over medium heat for 10-12 minutes, until soft. Add salt to taste.
- Serve both Brussels sprouts and fish with the spicy sauce on top.
recipe adapted from savuer. recipe rephotographed August 2014.
Your kitchen is amazing. So worth the move!
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