Fish Stew with Porcini Mushrooms with a Quick Buttermilk Bread

It’s only a few days until daylight savings time, however, until the snow melts from the ground and the temperature rises above 35 degrees most days, comfort food will remain a staple in our house.  I just can’t bring myself to keep the stove off!  Scarves, many layers, turtlenecks and fingerless mittens are also a constant.  It’s just how it is some years in Maine.

I find myself looking for those things I love because complaining about weather, over which I have zero control, is not my cup of tea (or bowl of stew)…  Could this be the last snow fall of the season?  How lovely that a new coat of snow has freshened up the roadsides and our yard.  Are those cardinals at the bird feeder?  The seeds are on their way.  The green is on its way.  The warmth is on its way….

Fish Stew with Porcini Mushrooms Recipe by Annie Mahle

And for now I’ll delight in the cozy meals that still sound just as delicious now as they did in October when I began to crave them.  Fish Stew with Porcini Mushrooms is the recipe that ran in the Portland Press Herald today.  Of course Quick Buttermilk Bread goes super well with the stew.  Check it out.

Turning my attention to things I like

1 Comment

  • Harold Hoffman
    March 5, 2014 at 10:35 pm

    Well, Eileen and I are enjoying Pine Island in the Ft. Myers, FL area this winter (Feb & Mar). It has been great to flee a very severe winter up north. Pine Island is surrounded by mangrove inlets and isles, and is on Charlotte Harbor, a bountiful fish habitat. We are not fishermen, as you know, but we may try it at some point. We actually find this a wonderful area to sail our Marshall Sandpiper catboat. However, we love fresh seafood and there are some great fish markets here selling seafood right off the boat. I am now inspired to try your fish stew. Note that “comfort food” can still be enjoyed when the temperature is 80 degrees and the skies are sunny! Hugs to all the Fingers…and Elizabeth!


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