I managed an early evening out of the restaurant, and I decided to rush home and try to take a bit of the work load off my beautiful wife. My first thought was to pick something up on the way home, which makes everyone happy and there are no dishes to do afterwords. A relatively new Cajun joint down the road we haven’t tried? Or perhaps the fish house adjacent to where I work? Sounds delightful, healthy, and oh wait, expensive. Realizing I had Cajun ingredients and fish waiting for me at home, I was off to our kitchen with a collaboration of ideas.
Fresh Steelhead Trout, a bit of steamed rice I got from work, and a clever use of vegetables and spices in the pantry made for one heck of a one pot wonder. A simple dice of trout seasoned well with salt and pepper then dredged in flour was the beginning of something good. I browned the trout quickly in a cast iron dutch oven then removed it and set it aside. Next, I added aromatics (onion, garlic, chile, carrot, and celery). Then a squeeze of tomato paste, a pinch of fennel seed and half pinch of cumin seed. Throw in some homemade stock made from the discarded shrimp shells from ceviche made a night or two ago, add water, a can of drained tomatoes, some salt and pepper, a few herbs of your choice (I think I used mexican oregano, thyme, bay leaf, and knowing me a pinch of sweet basil), and then simmer until it calls out to you, or until you just can’t wait any longer. Throw in your trout, ladle over rice, and finish with some fresh chopped parsley and serve with lemon. One pot, one cutting board, and few dishes to load into the machine and you’re done.
A dredge of flour helps add a bit of texture and slightly thickens your stew. A few shakes of paprika helps with a rich color but also adds depth of flavor. I think paprika is a much underused ingredient and lends itself as a marvelous seasoning. A plethora of varieties are available from mild to pungent and smokey. A few shakes of your favorite hot sauce is never a bad idea either. Healthy, fresh, and homemade!
