As I mentoined yesterday, I spent the better part of the past week in none other than London, England.
After finishing grad school in Chicago, I moved to London for three months to live with family friends (my next door neighbor and babysitter when I was born and her husband) in their “flat” in Notting Hill and work at the BBC as a feature writer.
I am so thankful that they took me in–and during their first year of marriage, no less–because I had the best experience. Though the year itself was a tough one for me, they made me feel right at home and I quickly settled in to the European way of life. I got the chance to write some articles that I was (and still am!) very proud of and made a few friends that I still keep in touch with.
Last year my family friends moved into a new house in Fulham and then, this September, they had their first baby. A little girl named Lily. Now, I simply couldn’t pass up the opportunity to revisit a place that became like a second home to me, see their new house, and meet their precious baby girl! So, off I went!
I spent the better portion of the weekend just relaxing with Emily, Steven, and the baby but I also managed to get out and do the one touristy thing I’d yet to check off my London Bucket List: The London Eye!
On Sunday night, we kept things low-key for my last night and cooked dinner together. Emily had cut this recipe out from a British magazine, because she has always wanted to make a seafood stew. I am so happy she did, because this is the kind of recipe I would never clip myself but I absolutely loved it.
Like, can’t wait to make it again loved it.
This meal can get pretty pricey with all that fish, so save it for date night or a special occasion. Or, just splurge. It’s oh so worth it, I promise!
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 head fennel, thinly sliced
- 2 garlic cloves, crushed
- ½ teaspoon red pepper flakes
- 1 pound white fish
- 3 ounces white wine
- 15 ounces fish stock
- 1 14.5 ounce can diced tomatoes
- 3 tablespoons cilantro, chopped
- 12 shrimp, peeled
- ¾ pounds mussels
- Heat olive oil and saute onion, fennel, and garlic and cook over low heat for 5-6 minutes, or until vegetables have lightly caramelized.
- Add chilli flakes and mix well. Place the pieces of fish on top, then pour the wine over. Bring to a boil and cook for 1 minute.
- Pour the fish stock over, add chopped tomatoes, and bring to a simmer. Cook for 2-3 minutes before adding the cilantro, shrimp, and mussels. Cover and simmer 4 minutes. Season to taste. Serve immediately.