Simple speedy seafood supper

The real world has called me away from cooking lately, well at least blogging about cooking.  The circle of life can be a painful thing.  While death is part and parcel of our lives, it is seldom welcome.  All the platitudes of a life well lived can still leave a heart feeling raw.

I come back to the computer a little gingerly, still not feeling entirely ready to get back into the 'fun' stuff of life.  Of course the children, resilient as they are, and so very good at being in the moment, can forget for a time, the current sadness hanging over our family.  Thank goodness for that.

Most recently we had cause to celebrate.  Miss Seven had been presented with an award;  Runner-Up in a short story competition.  She loves to write, and this is her second year entering and her second year at being a success after winning her level last year.  As her Mum I couldn't think of a better reason to shake off my melancholy for a time to prepare something just a bit more special.  Still, I  hadn't a great deal of time, so if I could manage a special meal rather quickly, all the better.

The more things change, the more things remain the same.  It may be true that I haven't had the inclination or opportunity to cook a lot lately, but that doesn't mean that Kitchen Nigella's fabulous and latest book isn't kept within reach.  I have lamented in the past that Miss Seven isn't entirely excited about fish.  Well, 'fishy' fish more specifically.  'Seafood' on the other hand is a winner.  Pretty much any of the top end items like crays, oysters, scallops and even octopus would be on our menu weekly if Miss Seven had carte blanche over my shopping list!  Thus it was, I knew the Speedy Seafood Supper would be well received.  Joy of joys it is the work of moments too. 

A perfect recipe for a special meal, all the while gently easing me back into the kitchen proper.  The idea for this recipe is that you have certain items like a bag of mixed seafood in the freezer to prepare things in a flash.  I did go shopping, but it was no great effort.  In fact, as you will see, the recipe is so simple and agreeable, the type of seafood you add can be any one or collection of ingredients.  Following the basic idea for the recipe, this is what I did (including kinda doubling the recipe in some parts), check out the book for the original recipe otherwise;

Simple Seafood Supper

pinch saffron threads
250 ml water
2 tbsp garlic oil
3 smallish/mediumish leeks*, cleaned and finely chopped
1 tsp dried tarragon
250ml dry vermouth or white wine
1 can chopped tomatoes
generous (though to taste) sprinkling of salt flakes
1.2kg mixed seafood**
freshly ground black pepper to taste
freshly chopped parsley (or chervil if you are lucky enough) to serve
crusty bread for serving

Pop the saffron threads and the water into a Pyrex jug and give them a minute to come to the boil in your microwave and set aside.

Heat a large pan on a medium heat and add the garlic oil and then add the leeks and dried tarragon.  Stir it all about until the leeks soften (and yes they do take a little longer than the spring onions would).

Add half the wine, let it bubble and reduce almost completely, then add the remaining wine and let it bubble for a further minute before adding the saffron water and tomatoes.  Add about a teaspoon of salt flakes, some pepper and stir it all about and bring it to the boil.

Tip the mixed seafood into the sauce, bring it back up to the boil, reduce heat to a simmer and cook gently for just three or four minutes until the seafood is just cooked.  Taste and add more salt if you need it.  Sprinkle over the parsley and serve in shallow bowls with crusty bread for soaking up the delicious juices.

Serves 6

*Spring onions is the original choice, and I would have happily used them, but home-grown leeks is what I had.....
**You can, of course by a ready-made mix or mix your own selection.  I think it would be lovely with a few pipis in the shell added.  Perhaps less of an 'off the cuff' recipe as the chapter suggests then though!

In spite of changes that cause this to take a bit longer to cook, this is still ready in such quick time.  The seafood I used wasn't frozen, but even starting from frozen you wont be waiting long.  The brothy sauce was just beautiful, if I could do one thing differently, it would be to have more bread!  The mopping of the sauce was a delight. 

Master Five has decided that mussels make him feel a bit uneasy all of a sudden (he dissected one), but apart from that little hiccup, this meal was well-received.  It was great to be in the kitchen feeling somewhat happy, yet to be able to get in and out within a short space of time was in itself as important for me right now.  I would make this recipe again in a flash - and it can be made in a flash too!

The only other thing we had with this was some finely sliced raw fennel.  The children and I quite like to crunch on fennel anyway, and it works especially well with this recipe.  I hope, no; I trust Nigella would be fine with me calling this her recipe in spite of my changes, after all I couldn't have made the recipe I made without Kitchen to hand!

This was a fine choice as a celebratory family meal, and Miss Seven was well chuffed indeed.  Asking for seconds and then thirds.  No qualms about weird looking innards in the mussels from our darling daughter's spot at the table, and Master Two found it all very much to his liking as well.

I am not sure how long it will be before I feel ready to undertake regular blog entries again.  It may come in spits and spurts.  To those of you who sent me messages of condolence, I thank you.  To those who have only now heard of my news:  know that we lost a special and beloved Matriarch who lived a rich, long and full life, not a day was wasted.  What a legacy this amazing woman has left.  We will always think of you with love and humour Nana.