One more day of work and then I’m off for the weekend. Kurt and I are heading down to Baltimore for a weekend getaway, fantastic seafood and much needed alone time. With the big family vacation right around the corner we thought it would be perfect to take the time and run away together.
Well, we’re not really running away. But I’d like to pretend that we are whenever we visit Baltimore.
This time we are cramping Baltimore and DC into two days. Last time we did so we got stuck in 6 hours of traffic nightmare. I’m keeping my fingers crossed this time won’t be as bad.
All this seafood excitement inspired me to create this dish.
I love seafood.
I love getaways.
I love foodie getaways.
Have a great weekend.
- 1 wild cod filet, cut into four equal pieces
- 1 lobster tail
- 4 large shrimp (optional)
- ½ dozen clams
- ¼ cup white wine
- ¼ cup low sodium Organic chicken broth
- ½ medium vidallia onion, finely chopped
- 2 garlic cloves, minced
- 10 grape tomatoes, halved
- 1 tbsp capers
- fresh parsley, finely chopped
- 2 tbsp olive oil
- salt and pepper to taste
- Preheat 1 tbsp of oil in a skillet, add garlic and onion and cook on medium heat until translucent.
- Add wine, stock, capers, tomatoes, whole lobster tail, shrimp and clams.
- Cover and simmer until clams open.
- Remove all the seafood and let the sauce simmer for another 2-3 minutes. Season with salt and pepper if necessary.
- Meanwhile, remove lobster meat from the shell and chop into bite size pieces.
- Preheat the rest of olive oil in a skillet, season cod with a little salt and pepper and saute until golden on each side.
- Add all the seafood back to the broth. Turn off the heat.
- To serve: place cod in a bowl and ladle seafood mixture over it. Sprinkle with parsley.
- Serve with charred bread for dipping.