It is so easy these days to plug an ingredient into Google and then 100 plus recipes are spit back at you. I have found some wonderful yummy things this way. But there is something to be said about a good old cook book! Searching through a book takes you on a different kind of journey than the internet search. It is a little slower while I read all the little side bars about tips and get side tracked in the appetizer chapter while looking for a main dish.
I picked up “Hay Day Country Market Cookbook” at a yard sale years ago. The other night I found their Curried Sea Bass and Butternut Stew. I couldn’t find sea bass on my quick stop to the grocery store so substituted mahi-mahi and I think any fish that will keep its shape in a stew would work. It is a very quick recipe to make. The step that took me the longest was preping the squash. If you buy the squash already pealed and cut this is an easy weekday meal.
Curried Fish and Butternut Stew (adapted from “Hay Day Country Market Cookbook”)
- 1/4 cup olive oil
- 1 large onion diced
- 1 large clove garlic minced
- 2 tablespoons curry powder
- 1 pound butternut squash, peeled and cut into 1 inch cubes
- 1/2 cup chicken stock
- 16 ounces diced tomatoes
- 1 1/2 pound of firm fish fillet (Mahi mahi or sea bass)
- salt and pepper
- Heat the oil in a heavy bottomed sauce pan. Add onions and garlic. Cook for 5 minutes. Stir in curry powder and cook another minute.
- Add the squash, stock, and tomatoes and bring to a simmer. Cook for 15 minutes or until the squash is tender.
- Season the fish with salt and pepper on both sides and cut into 1 inch chunks. Add the fish to the stew, cover, simmer until the fish is cooked through (5-10 minutes).
P.S. For years my family has had self assigned seats at the dinner table. Recently we have been changing it up. We made (and laminated) place cards. Mine can be seen in the photo above. My son drew a garden, yarn and knitting needles, an animal, and a stove to represent me. Each day we take turns deciding where everyone sits.