By David Harbilas

Winter is a great time of the year for stews, and unfortunately tomatoes are often of poor quality at this time of the year.

A simple solution to hard, nearly flavorless tomatoes is to roast them slowly to develop what sugars are present in the fruit.

In this case, the roasted tomatoes are added to a simple fish soup using onions, fennel and saffron.

All that is need is a little grilled bread to create a satisfying dinner.

Serves 4

1 ½ pounds whitefish, such as cod or haddock, cut into chunks
1 onion, diced
1 fennel bulb, diced Read the rest of this entry »

By David Harbilas

The Greeks have a traditional method of preparing fish called plaki, which is little more than roasting fish with slices of ripe tomato, onion, herbs, and white wine.

The idea is to let the fish cook with all the juices of the tomatoes and onions, creating of a sweet and tart entrée.

Here, most of the elements are eliminated, allowing one to combine flavors as one sees fit.

Add a few chopped herbs over the top, or perhaps in a salad; make a simple butter sauce or vinaigrette to moisten the fish a little further; or serve atop a stew of onions and potatoes.

However you look at it, this is a very simple method that can be made with a number of substitutions. If you don’t like olives, try diced, cooked mushrooms, zucchini, roast garlic, or even orange segments.

Serves 2

• 2 skinless cod filets, about ½ pound each
• 1 large tomato, peeled, seeded and diced Read the rest of this entry »

By David Harbilas

Grilling tomatoes was never a very popular preparation, mostly because of the fruit’s soft texture.

Rather than try to make a grilled tomato presentable it can be used as the basis for a sauce.

A few slices of grilled red onion add a level of sweetness to the vinaigrette, which can be strained for a more refined look.

Personally, I like the black flecks of charred tomato skin as part of the end result.

Serves 4

3 red globe tomatoes, halved
1 small red onion, cut into three thick slices
1 clove garlic
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
½ cup extra virgin olive oil
4 tuna steaks, about 6 ounces each
salt and pepper to taste

Prepare a grill to high heat. Rub the tomato halves and red onion slices with olive oil and season with salt and pepper. Place on the grill and cook until slightly charred, about 4 minutes per side. The tomatoes will cook best if left alone, without turning or flipping for at least 3-4 minutes. Remove and cool to room temperature.

Place the grilled vegetables in a blender (or food processor for Read the rest of this entry »

By Thomas Cenci

Summer is approaching fast and we are all starting to eat more fish than meat.

Now one of the best sauces that can be served with a fresh piece of fish is a Beurre Blanc, and what’s even better than a Beurre Blanc?

Yes you guessed it, a Tomato Beurre Blanc.

Now don’t worry if you have never even heard of this before (it’s just another fancy name for a sauce), and there is a recipe below, it also doesn’t have to be used with fish, some freshly cooked asparagus would be just as tasty, but if you just happen to have a nice piece of pan-seared salmon lying around, then you’re in for a treat with this combination.

Ingredients:

Reduction
• 2 cups chicken or vegetable stock
• 5oz tomato flesh Read the rest of this entry »