Cod Stew

Farewell Forever, 2021

Happy 2022!

I’m sure most people are happy that 2021 is in their rear-view mirror for obvious reasons. But, adding insult to injury, for me personally, life became particularly challenging over the summer when I broke my wrist. Having to spend six weeks in a fiberglass cast was anything but pleasant.

That said, some really good things happened to me in 2021, like getting the opportunity to do some recipe development for Sitka Salmon Shares, which is a monthly sustainable seafood home delivery service for some of the freshest seafood I’ve tasted to date.

Click here for one of my favorite recipes:

Coconut-Lime Braised Black Cod with Sweet Plantains, Peppers, and Cilantro.

The recipe comes together quite quickly, and it’s pretty damned delicious if I do say so myself. Save even more prep time and use store-bought frozen baked ripe plantains. Not only are they irresistible, but their level of quality and sweetness is also dependable, making them an easy choice that’s perfect for this dish.

*NOTE: The fish should be cut into 1-inch pieces after removing the skin.

Of course, if you try the recipe, I’d absolutely love to hear your thoughts, and I’m always here to answer any of your questions.

— Chef Diana

Giving credit where credit is due: photography (header image + on the Sitka Salmon recipe page) are by @remages

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