COOKING WITH RIPE
Bloody Marvelous Fish Chowder with RIPE Bloody Mary Bar Juice
2 pounds skinned fish filets --the more varied the better--rinsed, patted dry, and chunked
2 cups diced root vegetables (celery root and fennel are ideal)
2 cups (about half a bottle) RIPE Bloody Mary Bar Juice
2 cups water
2 cups of cubed rustic Italian bread or baguette
2 organic limes, rinsed, dried, and halved
olive oil, red wine, coarse sea salt, fresh parsley leaves, minced chives
Put about 2 tablespoons of olive oil in a medium pot with a heavy-bottom; heat until aromatic.
Add fish and veggies and stir. Sprinkle with about half a teaspoon of salt and stir again.
Stir in two tablespoons of red wine and let cook for a few minutes, until veggies look a little limp and fish has given off any liquid.
Add Bloody Mary juice and water, reduce flame, cover.
While chowder simmers, toss bread cubes with olive oil and let them brown in toaster oven or saute pan. Add to chowder.
Cook a few minutes longer until fish has flaked and bread has mostly disintegrated. Add lime halves, cook another minute, taste, and add salt if needed.
Put half lime in each bowl for the first round. At the table, garnish with a few parsley leaves and a pinch of chives.
There should always be a pepper mill on the table, but no one will need it.
Thanks to Nancy Weber of betweenbooksshecooks.com for the recipe!