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According to the LA Times, Barak Obama’s inaugural luncheon will be reminiscent of Abraham Lincoln’s inaugural dinner back in 1865 (served on fake Lincoln-era china and all). Don’t fret if you aren’t one of the 200 lucky people invited to attend! You can enjoy a healthier version of the featured Seafood Soup in the comfort of your own home.
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Serves 4
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1 tbsp olive oil
1 bag Trader Joe’s Seafood Mix (with calamari, shrimp, and
scallops) or other 1 lb. frozen seafood mix of your choosing
2 cloves garlic, minced
28 oz. can organic diced tomatoes, with juice
A few sprigs thyme, left on the stem
1 cup white wine (we used Riesling)
Salt and pepper to taste
1 package phyllo dough, defrosted
1 egg beaten
- Preheat oven to 400 degrees.
- Heat a large stock pot over medium heat. Add olive oil and seafood. Turn to start cooking. After about 1 minute, add in garlic and allow to continue cooking oil until seafood starts to defrost.
- Add in diced tomatoes, their juice, thyme, white wine, salt and pepper. Bring to a low boil. Then reduce to a simmer until flavors come together, about 10 minutes.
- Meanwhile, take the phyllo dough out of the package. If the sheets aren’t packed tightly together (the Trader Joe’s kind was), then separate the pile in half and roll out each separate pile until they turn into one thick sheet. Cut 4 circles a little bit larger than the bowls you’ll be serving in.
- Once the soup is done, spoon into 4 oven safe bowls (pick the thyme stems out first). Cover with phyllo and crimp around the edges with a fork. Cut a few small slits in the top and then brush each with egg wash.
- Set bowls on a baking sheet and place in oven. Cook until the top is golden brown, about 10 minutes.
- Remove from oven and celebrate!
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Tags: presidential menu, Recipes, seafood stew, sustainable seafood
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