Photo by Eva Kolenko
Middle Eastern Bourride
Fish stock, recipe follows
1 pound halibut or cod, cut into 2-inch chunks
1 small eggplant, peeled and cut into 1-inch chunks
½ pound large shrimp, peeled, deveined, split lengthwise
2 large roma tomatoes
6 tablespoons infused za’atar aioli
Juice of ½ lime
¼ cup parsley, chopped
Kosher salt and freshly grated black pepper
2 pita pockets, plus extra for dipping
In a large saucepan, bring fish stock to a gentle boil and add fish and eggplant. As the stock returns to a boil, add shrimp and tomatoes, return to a simmer, cook for 2 more minutes and then remove from heat. Stir in 2 tablespoons aioli, juice from lime to taste, parsley, salt and pepper, adjusting seasonings to preference. Ladle stew into four bowls.
Toast or grill pita, cut in half and add a tablespoon of aioli on each one. Serve with extra pita and aioli but consume extra aioli judiciously. Makes 4 servings, each about 14 mg THC from a 20 percent strain.
To make fish stock, heat a film of olive oil in a medium-large pot and saute 1 chopped onion and 2 chopped shallots over medium-high heat. When they start to brown, add 2 smashed garlic cloves, 1 leek, 1 carrot and 1 celery stalk, all chopped. Saute 2 minutes and add 2 small or 1 large fish carcasses and reserved shrimp shells (ask your fishmonger). Saute 2 minutes, deglaze with ¼ cup wine, cook a few minutes more and add 7 to 8 cups water. Reduce heat to a simmer and cook 1 hour. Strain; discard solids.