Glorious One-Pot Meals Read Online Free PDF Page B

in the mushrooms.
    Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Ed’s New England Fish Chowder

    Not quite a soup, New England fish chowder is known for its succulent large chunks of seafood and vegetables coated in a thin, milky broth. Traditionally this is made with cod; however, tilapia, flounder, or any other white fish will work fine. You can even use fillets directly from the freezer without defrosting them first. The fish will break into pieces as it cooks, or you can break it up while serving. Add any type of fresh or frozen seafood, such as crab or shrimp, or eight ounces of corn kernels for an even heartier meal.
    The type of milk used will affect how thick the broth is. Choose skim, 2 percent, whole, soy, rice, almond, or even heavy cream to suit your preference.
    To quickly remove the stems of chard (and other leafy greens like kale), hold the sides of the leaves together in one hand and use the other to rip the stem from the bottom of the leaf. Chard stems can be bitter. By chopping the stems finely and placing them on the bottom of the pot, they will have the opportunity to brown slightly and lose most of their bitterness.
SERVES 2
    Canola oil spray
    4 Swiss chard leaves, red or green
    2 medium red potatoes, halved and sliced
    Sea salt and freshly ground black pepper
    ½ to ¾ pound white fish fillets (cod, flounder, tilapia, etc.)
    14 ounces clams, shelled (fresh, frozen, or canned)
    3 or 4 mushrooms, thinly sliced
    2 tablespoons milk
    1 teaspoon Old Bay Seasoning
    Preheat the oven to 450°F.
    Spray the inside and lid of a cast-iron Dutch oven with canola oil.
    Separate the chard leaves and stems. (See headnote.) Mince the stems especially fine and spread across the bottom of the pot. Coarsely chop the leaves and reserve.
    Scatter the potatoes in the pot and season with salt and pepper. Place the fish on top of the potatoes.
    Drain the clams, reserving the liquid. (Frozen clams will not need to be drained.) Add the clams to the pot and top with the mushrooms.
    In a small bowl, combine the milk, Old Bay Seasoning, the liquid from the clams, and salt and pepper to taste. Pour into the pot.
    Pack in the chard leaves until the pot is full but the lid will still fit tightly. Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

Fish Florentine

    Legend has it that when Catherine de Medici of Florence was wed to Henry of Aragon, she brought a Florentine chef with her to prepare the foods she adored. The Florentine style of cooking leans toward simple preparations of fresh foods to make consistently appealing meals. Traditionally, this dish uses a flaky white fish such as sole, cod, or halibut, but it does wonders for a salmon fillet or even orange roughy.
    Pack as much spinach as possible into the pot as it will cook down significantly Don’t be afraid to push down the leaves with the heel of your hand. Just be sure that the seal around the lid is tight when the pot goes in the oven.
SERVES 2
    Olive oil spray
    2 packed cups roughly chopped fresh spinach
    ½ to ¾ pound fish fillets (sole, cod, halibut, salmon, etc.)
    1 lemon, ½ thinly sliced, ½ cut into wedges
    3 to 6 garlic cloves, sliced
    2 or 3 tomatoes, thickly sliced
    Grated Parmesan cheese, optional
    Bread crumbs, optional
    Preheat the oven to 450°F.
    Spray the inside and lid of a cast-iron Dutch oven with olive oil.
    Line the bottom of the pot with about half the spinach. Add the fish and spray lightly with olive oil. Cover with a single layer of lemon slices and garlic.
    Layer the remaining spinach and arrange the tomato slices on top, leaving just enough room for the lid to fit securely. If desired, sprinkle lightly with Parmesan cheese or bread crumbs.
    Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with the