Snow days as an adult are glorious.
Waking up like a kid on Christmas, peeking through the blinds at the measly 3 inches of snow, and eagerly checking my work website for the notice: Campus is closed…
Then right back to sleep.
I had been planning on making a Mediterranean-style stew all week long, but now I had allllll day to perfect it. See, weeks ago we went to BJ’s and for once in my freaking life I ordered off the “enlightened” menu (usually I get a bleu cheese bacon burger with fries, a beer, and a pizookie…cheat days FTW). I got some mahi mahi dish that didn’t sound amazing, but ended up blowing my mind. The fish was cooked perfectly, swimming in a rich broth with shrimp, pearl couscous, kalamata olives, and a few tomatoes. Ya’ll…I have been dreaming about that damn fish for over a month now.
After all the holiday indulgence, Zack and I decided to try the Mediterranean diet for the month of January. I plan on posting more about the Mediterranean diet in a few weeks, but for now let me just say that it’s awesome. Regardless, as soon as we agreed to give it a shot I began scheming about making the fish. I found a recipe for “Greek Fisherman’s Stew” and modified it pretty heavily to mimic what I’d eaten at BJ’s. While it didn’t entirely satisfy my craving, we still ended up with a pretty healthy, filling dinner that’s Med-diet compliant. And even though I gave myself two hours to make it, it could probably be done in about 45 minutes.
Besides the stew, I also made this skillet focaccia bread that was worth every calorie. It was delicious dunked into the broth, but was also a stand-alone snack hours later after dinner (when most other breads would be dry and gross). I HIGHLY encourage you to make this bread, whether or not you make the stew to go with it.