Cioppino

This recipe is based on Rachael Ray's recipe, although I've adapted it slightly, and I prefer to serve it with pasta. It's quite spicy so if you like a milder dish go light on the crushed red pepper flakes!

• olive oil
• 1 teaspoon crushed red pepper flakes
• 1 small can of anchovies
• 6 cloves garlic, peeled and crushed
• 1 dry bay leaf
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 1 cup dry white wine
• 2 cups vegetable stock
• 32 oz can crushed tomatoes
• 1 Tsp fresh thyme leaves, chopped
• 1 tsp oregano
• 1/2 cup flat-leaf parsley, chopped (reserving some to garnish)
• 1 1/2 pounds cod (tilapia works well too), cut into bite-size chunks
• 2 x 1 lb bags frozen mixed seafood, thawed
• salt and pepper
• 
  
• In a large Le Creuset pot combine olive oil, crushed red pepper flakes, anchovies, garlic, and bay leaf over medium heat. Break up the anchovies with a wooden spoon so that the fish dissolves into the olive oil. This gives the stew a great fishy base.
  Add the chopped celery and onion to the pot, and saute for a few minutes until the vegetables begin to soften. Add the wine to the pot, and allow the sauce to reduce for a few minutes before adding the vegetable stock, tomatoes, thyme, oregano and parsley. Bring the sauce to a gentle simmer and then reduce heat to medium low.
  Lightly season the fish chunks with salt and pepper, and add them to the pot. Simmer the sauce for about five minutes, giving the pot a gentle swirl now and then. Add the thawed seafood and cover, and allow the stew to cook for about ten minutes, giving the pot an occasional swirl to prevent the stew from sticking.
  Serve the stew with pasta and garnish with chopped parsley.

Dynasty Restaurant, Port Angeles, Washington

We took the morning ferry from Victoria to Port Angeles, Washington. The ferry wasn't quite as swish and stylish as the British Columbia ferry from Horseshoe Bay to Nanaimo, but there was something very soothing and retro about the decor. The colour scheme reminded me of vanilla and pistachio ice-cream, and I absolutely loved the Coho poster! As we explored downtown Port Angeles we asked several locals if they could recommend a place for lunch. The Dynasty Restaurant was rated highly, plus it was right across the street from the shop "Dazzled by Twilight" where the help actually wear fangs when they work! The Kung Pao Shrimp hit the spot for sure, but I think the hot and sour soup stole the show.

Dynasty Restaurant

136 E 1st St

Port Angeles, WA 98362
(360) 452-8687

Swan's Brew Pub, Victoria, Canada

British Columbia Parliament Buildings, Victoria

After a day exploring Vancouver Island we decided to try Swan's Brew Pub for some seafood and local beer. The atmosphere was very buzzy, and very intimate for a city pub. It almost felt like we were at a private party with people dancing to the Tom Lang Band. We really enjoyed the grilled salmon and prawn burger, which was served with an interesting mix of onion rings, French fries and sweet potato fries! The mussels and clams dish was very tasty too! The Oatmeal Stout had rave reviews, but they'd sold out, so we tried the Extra IPA which was superb. 

Swan's Brew Pub

506 Pandora Avenue

Victoria, BC

(250) 361-3310

Surf Restaurant, Portsmouth, New Hampshire

Nubble Lighthouse, York, Maine

York Beach, Maine

After an invigorating drive to the Nubble Lighthouse in York, Maine where we saw wonderful surf after yesterday's surprise snow storm we headed back to Portsmouth feeling quite peckish. Fortunately for us we found Surf Restaurant. The atmosphere was light and airy with spectacular views of the Piscataqua River. We enjoyed a traditional lunch of haddock in a simple white wine, butter and lemon sauce and a steaming bowl of seafood chowder. Definitely stop by for a bite to eat next time you're in town. I can't wait to try the scallops!

Surf Restaurant, 99 Bow Street, Portsmouth, NH 03801 (603) 334-9855

Spinach and Seafood Curry

The inspiration for this recipe came from my love of spicy seafood curries mixed with my love of all things coconut! This curry has a wonderful rich texture, and the coconut milk gives it a slight creaminess. I’ve always had rave reviews whenever I’ve served it. 

5 T vegetable oil
6 cloves garlic, finely chopped
I large bunch cilantro (coriander), finely chopped (reserve a quarter to sprinkle on top before serving)
1 hot green chilli, finely chopped (or if you’re in a squeeze 1 T chopped jalapenos from a jar)
1/2 tsp turmeric
1 1/2 tsp ground cumin
1/4 tsp cayenne
1 tsp salt
1 x 28 oz can crushed tomatoes
1 tsp grated fresh ginger
1 T lemon or lime juice
1 lb mixed seafood (calimari, shrimp, etc.)
1/2 lb fresh salmon, chopped (or any white fish such as swordfish or tilapia)
1 1/2 cups thawed frozen spinach
1 can coconut milk
1 lemon or lime sliced to garnish

Heat the vegetable oil over a medium heat, and then gently fry the garlic until golden brown.
Add the cilantro, dry spices, tomatoes, ginger, salt, lemon juice and chopped chilli.
Stir gently, and bring to a simmer.
Add spinach and coconut milk. Stir. (At this point you can set the curry aside to cool and then refrigerate for up to day).
When you’re ready to prepare the curry, bring the tomato, coconut and spinach mixture to a gentle simmer. 
Add the salmon chunks and cook for 10 minutes, then add the mixed seafood for another 10 minutes. Serve with basmati rice and garnish with fresh coriander and lime wedges.