Grilled Swordfish with White Beans, Morcilla, Corn, and Onions
It’s been a stretch since my last post, due to typical August things: a vacation, family visits, and as much outside time as possible. We’ve also been preparing ourselves mentally and emotionally for Willa & Phoebe’s first day of pre-K in a real live public school. We’re feeling a lot of the feels around here as we hit this big milestone, so before we get too lost in our fall schedule I wanted to share a favorite dinner from our week at the beach.
Broiled Cod with Chickpea-Chorizo-Spinach Stew
And now a story of love and woe. First the love: this dish evolved from a Mark Bittman recipe, which we still often make in its unmodified version. We love all things Spanish in our household, especially after my wife and I had our food-tour style honeymoon there through Catalonia and parts of Basque country. While this dish isn’t classically Spanish it has enough elements to it that can transport us back to Spain with just one bite.