Fish Stew

I forgot to hit the publish button last night...

This time of year fish stew screams my name.  Whether it's one of the numerous styles of bouillabaisse, the real San Francisco treat Cioppino, or  Caldeirada de Peixe (Portuguese Fish Stew), I want it.  What happens when I want it?  I put it on the menu.  This year I did a little twist by making it Basques style, we add a sofrito of celery, onion, spicy peppers, tomatoes and smoked paprika.  This creates a rich, aromatic broth with a nice kick at the end.  We are using octopus and squid to give it a Mediterranean feel along with what ever fish is looking beautiful right now.  This is a dish to come in for.  I will post a picture with this post soon...