{"id":14402,"date":"2017-09-25T06:40:31","date_gmt":"2017-09-25T06:40:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14402"},"modified":"2017-09-25T06:40:31","modified_gmt":"2017-09-25T06:40:31","slug":"monkfish-with-stewed-tomatoes-lovage-mint-okra-chilis","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14402","title":{"rendered":"monkfish with stewed tomatoes, lovage, mint; okra, chilis"},"content":{"rendered":"

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I don’t\u00a0normally do stews. I\u00a0don’t have anything particular against them. Maybe\u00a0I usually\u00a0like to work fast, or maybe I prefer the neatness of a more\u00a0aggressive relationship between food and heat than that\u00a0associated with\u00a0dishes called stews.<\/p>\n

But the\u00a0luscious product of this quite simple recipe<\/a>\u00a0could change my mind, especially since I cam imagine how well it might be suited for serving to guests as a casual entr\u00e9e. I found it while looking for something this past\u00a0Sunday night to match both my food stores\u00a0(a single monkfish tail, lots of heirloom tomatoes,\u00a0handfuls of small okra)\u00a0 and the time I had available to make dinner. It was fairly quick to prepare, and the process itself pretty straightforward.<\/p>\n

The reward was the happy melding of ingredients, and a wonderful\u00a0savory creamy sauce that had absolutely nothing to do with cows.<\/p>\n

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