Blog Archives - DOMSDISH

chickpeas al limone with burrata

3/22/2026

so glad that I stumbled upon this NYT Cooking hit

cabin menu

3/21/2026

the usual menu for spring/summer menus at the cabin:

grilled veggies
summer salad
grilled fish
(with a side of spritz & smiles)

La Prima Grigliata

3/15/2026

la mia dieta d'estate inizia adesso

Merluzzo all'Acqua Pazza

3/14/2026

Recipe Adapted from Cento Foods

Ingredients

1 cup chopped onion
1 sliced fennel bulb
2 garlic cloves, minced
2 cups cherry tomatoes, halved
1 sliced chili
1 jar capers
2 fillets of white fish (cod, halibut, etc)
salt/pepper
1 cup dry white wine (or broth)
Fresh basil
Olive oil

Process

Heat a ceramic Dutch oven (or deep skillet) over medium-high heat. Add olive oil. Once heated, add onion and sweat until translucent. Add fennel until softened. Add garlic and chili. Season with salt and pepper and then mix.
Cook for a few minutes and then add the cherry tomatoes. Cook down until blistered/softened. Add white wine and capers and mix all together. Lower heat to a summer.
Nestle the fish into the dish and cover each with ample sauce. Cover and simmer until fish is cooked and flakey--about 20 minutes.
Serve in bowls and garnish with freshly ripped basil

suggestion: served with toasted baguette slices