Chicken Soup with Peas and Fennel

Chicken Soup with Peas and Fennel | Photography and Styling by Sanda Vuckovic
Chicken Soup with Peas and Fennel | Photography and Styling by Sanda Vuckovic Chicken Soup with Peas and Fennel | Photography and Styling by Sanda Vuckovic
Chicken Soup with Peas and Fennel | Photography and Styling by Sanda Vuckovic

Somehow this year I didn’t feel Spring, seems like I passed from winter to Summer without nothing in between. I think my body is adapting to this and I am having very poor appetite. When I think about what would I like to eat, nothing is coming to my mind, except very light meals, like soups and salads. I find all of this very strange, since I love to eat, but I just try to listen to my body and eat what I feel like at the moment I feel hungry. This soup is something that came to my mind yesterday and I it was exactly what I needed..

Chicken Soup with Peas and Fennel

1tbs coconut oil
1 chicken leg, preferably organic
1/2 medium onion, peeled and chopped
1/2 medium celery, peeled and sliced
3 ts sea salt
1,5l boiling water
1 fennel, sliced
2 cups peas
1 cup small soup pasta

Gently heat the coconut oil in a saucepan, add onion, celery and salt and cook for 5 minutes over low het, stirring occasionally. Add the chicken and cook for for further 3 minutes. Add the boiling water and let it cook for around 1 hour (in case water reduced significantly, add some more).
Remove the chicken leg with tongs or a slotted spoon, set aside to cool.
Strain the stock and set aside all that’s left in the sieve. Return the clear stock into the pot. Onion and celery can be discarded.
Add the fennel to the broth, bring back to a simmer and cook until it is about half cooked, around 15 minutes. Stir in the peas and pasta and cook until the pasta is just al dente, 10 to 12 minutes.
Meanwhile, when chicken leg gets cool enough to handle, pick off the meat, and shred it into bite-size pieces.
When the pasta is done, add the meat to the broth and simmer until warmed through, about 1 minute.
Serve hot with pecorino and toasted bread.

Squid Stew

One big advantage of living in Portugal, and near the ocean, is having easy access to fresh sea food. And, believe me, I use that advantage a lot. We go to the fish market often with the kids. Once my kids even came back home with a live eel that was in our aquarium for a short time.

I can say that, from all the sea food, squids are one of my favorites and I like them cooked in all the ways, without exceptions.

This recipe is from Jamie Oliver Magazine, and I adapted it a bit.

Ingredients:

2 tbsp olive oil
1 leek, finely chopped
2 garlic cloves, finely chopped
1 carrot, peeled and finely chopped
1 small fennel, sliced
600g squid, cleaned and cut into rings
1 cup of white vine
100g cherry tomatoes
basil leaves, torn

Method:

Heat the oil in a large frying pan. Add the leek and cook until translucent. Add the garlic, carrot, fennel and cook for a couple more minutes. Turn the heat up and add the squid and cook for several minutes until the squid turns opaque. Add the wine, turn down the heat and add the tomatoes. Simmer for 15min or until squid is tender. Taste and season with salt and pepper and then add the basil leaves. Serve with spaghetti or rice.

What is your favorite sea food?

*****

Uma das grandes vantagens de viver em Portugal, e perto do mar, é ter fácil acesso a peixe e marisco fresco. E, acreditem em mim, eu uso bastante essa vantagem. Costumamos ir regularmente ao mercado com as crianças. Uma das vezes os meus filhos até voltaram para casa com uma enguia viva que esteve no nosso aquário durante um período muito curto.

Posso dizer que, de todos os alimentos do mar, as lulas são um dos meus favoritos e gosto delas cozinhadas de qualquer maneira, sem excepções.

Esta receita é revista do Jamie Oliver, e eu adaptei-a um bocadinho.

Ingredientes:

2 colheres de sopa de azeite
1 alho francês, bem picado
2 dentes de alho picado
1 cenoura descascada e picada
Um funcho pequeno, em fatias
600g de lulas, limpas e cortadas em rodelas
1 copo de vinho branco
100g de tomates cereja
folhas de manjericão, rasgadas

Método:

Aqueça o óleo numa frigideira grande. Adicione o alho francês e cozinhe até ficar transparente. Adicione o alho, cenoura, funcho e cozinhe por mais alguns minutos. Aumente o lume e adicione as lulas e cozinhe por alguns minutos até que a lula fica opaca. Adicione o vinho, baixe o lume e acrescente os tomates. Cozinhe durante 15min ou até a lula ficar tenra. Prove e tempere com sal e pimenta e adicione as folhas de manjericão. Sirva com esparguete ou arroz.

Qual é a sua comida preferida do mar?