The Gang's All Here

It's been a while since 312 Square Feet hosted a proper party and what started as a small dinner snowballed into a delicious gather of some of my brightest friends. The crew; Art, Evers, J-Tron, the Ghoast, Czyz, Haeyoung, 80's Malin, Chelsea, L.K. Webs, and your hostess.

We enjoyed a dinner of scallops wrapped in bacon, fennel and orange salad, a main of Brazilian fish stew with coconut rice, and dessert provided by one ex-Teuscher employee, Craig, of amazing Swiss chocolates. Chocolates that seemed to perfectly cap the evening. Libations we flowing plentifully and the evening devolved into some homemade karaoke madness! Including an impromptu MCQ performance of our one cover song, "I'm on Fire"!

Brazilian Fish Stew
serves 6-8
2 ounds cod cut into about 8 oz portions
1 1/2 pounds of shrimp
1 1/2 (about 6) tomatoes, cubed
1/4 cup (about 2 limes worth) lime juice
1/2 teaspoon red pepper flakes
2 teaspoons salt
3-4 cloves gralic, chopped or put through your handy garlic press
1 large onion, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 cup cilantro, chopped
1/4 flat italian parsley, chopped
1/4 cup extra virgin olive oil

Marinate the cod in the lime juice, 1/2 teaspoon salt, 2 of the garlic cloves, and the pepper for 30 minutes. Add the shrimp and toos to cover. Marinate another 30 minutes, but not too long. The citrus will start to cook the fish and you will have civiche and not stew!

Line the bottom of a really big pot with the tomatoes, add the rest of the garlic and 1/2 teaspsoon of salt. Layer on top the chopped onion, then peppers. Arrange the fish in a layer on top, reserving the marinate. Put the herbs in next and then layer the shrimp on top. Lastly, pour the oil and the reserved marinate over it.

Bring to a simmer and then cover. Cook for about 20-25 minutes, or until the fish is cooked through and opaque.