With the election finally behind us, I can only think to provide more comforting recipes for you. There is much that divides us as a nation and clear communication is key. It is always the key. I say we all need to gather around the table and listen to one another while breaking bread. We all need to eat. This is a fact. Sharing a meal around the table is a great place to connect. This comforting, Quick Fish Stew is easy enough to make on a weeknight and can be just the thing you need right now.

I also have an idea to solve the terrorist problem. They hate us so much and want to kill us all, so I keep thinking, how can we change that around? My solution is to air-drop food laced with marijuana. They will eat it and just be happy! Having the energy to fight will just be the furthest thing from their mind. What do you think?

Back to the Quick Fish Stew recipe, the beautiful colors and crisp tender vegetables will delight you. The broth will soothe. I love fish simply oven roasted with just some good olive oil, French grey salt and fresh ground pepper, but that can get boring, particularly with flounder. So this Quick Fish Stew recipe is a great way to change it up.

I already had leftover roasted potatoes in the fridge, but you can use any vegetables or starches you have, even pasta or rice would be good.

To flavor the fish and the stew, I used this June Bug Rub spice mix I had on hand, which is a little sweet and a little spicy, but you could use anything you’d like – thyme, cumin, Chinese five spice or za’atar would be great as well, depending on how you’re feeling. Imagine what you want to taste and make it happen. Get creative and have fun!

To finish the stew, I threw in thinly sliced radishes, along with their chopped green tops, which added a nice little spicy interest. The fennel fronds are also a nice touch.

Here’s what I did. If you make this, please share with us your version!

QUICK FISH STEW – serves 4 – 5

8 cups of chicken or vegetable stock – boxed low sodium or homemade
1 stem of rosemary, finely chopped
1 small eggplant, cut in chunks 1/3” thick
2 Tbs. olive oil, plus more for drizzling
2 flounder fillets – about 1 lb.
June Bug Rub or other herbs and spices
½ of a red pepper, cut in ½” chunks
1 stalk of celery, cut in ½” pieces
2 cups roasted potatoes – or roast fresh at 425 degrees with 1 Tbs. olive oil for 30 minutes
2 cups tiny broccoli flowerets
3 breakfast or regular radishes, sliced thin with a hand mandoline
1 bunch of radish greens, washed in a bath of water, air dried and chopped
1/3 cup fennel fronds
Maldon salt flakes

Preheat oven to 425 degrees. On a parchment paper lined rimmed baking pan, toss the eggplant chunks with 2 Tbs. olive oil, salt and pepper. Roast in oven on top shelf for 20 minutes.

Meanwhile, pour broth into a stock pot and warm on medium-high heat. Add the rosemary and potatoes.

Prepare the other vegetables.

Wash and pat dry the fish and season one side with the June Bug Rub or other herbs and spices. Cut the fish into 1” squares as shown.

Add the broccoli flowerets, red pepper and celery to the broth, which should be simmering by now. Simmer for 4 minutes. Then add the roasted eggplant and the fish, simmer for 2 – 4 minutes more, until the fish is white and done.

Toss in the radishes, radish greens and fennel fronds, stirring just to combine. Immediately ladle the stew into bowls as you just want the greens to wilt. Drizzle with a little olive oil and sprinkle crushed Maldon salt on top and serve with LOVE. Enjoy!