Anise Seafood Stew

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            FOOD FUNNY
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Thanks to Josephine Cavallo for this one:

Little Susie, a six-year-old, came home from school whining,
"Mommy, I've got a stomachache."

"That's because your stomach is empty," her mother replied.
"You'd feel better if you had something in it." She gave Susie a
snack and sure enough, Susie felt better right away.

That afternoon the family's minister dropped by. While he was
chatting with Susie's mom, he mentioned he'd had a bad headache
all day long. Susie perked up. "That's because it's empty," she
said. "You'd feel better if you had something in it."

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            TODAY'S RECIPE
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Before we get started on the recipes, I want to thank Barbara
Boissonnas for the following:

Hello Chef:

You published a few links for information about microwaves a
little while ago that addressed the plastics and exploding water
issues. This one goes on to debunk all the ridiculous notions
that have been spreading around the internet about microwave
safety in general. It's from the Nutrition Action newsletter, a
publication of the Center for Science in the Public Interest. For
anyone with questions about the safety of foods cooked in the
microwave, this is a reliable and trustworthy source:
http://www.cspinet.org/nah/04_05/microwavemyths.pdf

Thanks for a whole week of microwave recipes!

Barbara

It is indeed a reliable and trustworthy source, and I hope everyone
will take a few minutes to read this enlightening document. Now,
on with the recipes.

All recipes this week are adapted from "The Microwave Gourmet"
by Barbara Kafka, available from The Cookbook Store at
http://www.wwrecipes.com/cookbooks.htm

This versatile dish can be served as a first course or main dish.

Anise Seafood Stew

1/2 cup (125 ml) white wine
A pinch of saffron
6 large clams, scrubbed
1 15-oz (425 g) can tomatoes, chopped
4-6 cloves garlic, peeled and crushed
1/2 tsp (2 ml) freshly ground anise seeds
Hot red pepper flakes to taste (optional)
Salt and freshly ground pepper to taste
1/2 lb (225 g) cod fillets, cut into chunks
1/2 lb (225 g) large shrimp, peeled and deveined
8 mussels, scrubbed, beards removed

Combine the wine and saffron in a small cup and let steep at room
temperature. Place the clams in a microwave-safe baking dish, cover
with microwave-safe plastic wrap, and cook at 100% power for 3
minutes. Remove the clams from their shells, discarding the shells
and reserving the meat and any liquid. Stir together the tomatoes,
garlic, anise seed, optional pepper flakes, salt, and pepper and place
in a 2-quart (2 L) microwave-safe baking dish. Place the cod in the
center and arrange the shrimp and mussels around the cod. Cover
with microwave-safe plastic wrap and cook at 100% power until the
mussels open and the cod is firm and opaques, 9 to 10 minutes.
Stir in the saffron and wine mixture and the reserved clams with
their broth. Serves 6 to 8 as an appetizer, or 4 to 6 as a main dish.
Received on Tue May 30 09:21:55 2006