Culinary Adventures with Camilla

It's time for Fish Friday Foodies' November event. We are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month. This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try! This month, Wendy is hosting. She wrote: " Stuffing is not just for Turkey! Let's get creative and share some stuffed fish recipes. How about a whole stuffed fish, or stuffed shrimp or fish fillets, perhaps a stuffing recipe containing fish (oysters anyone?) or a lobster or crab imperial. Your only limitation is your imagination." So, I let my imagination go wild, combining a few different methods, making dashi to create a miso broth, then poaching the petrale sole from our Real Good Fish CSF in the style of Sole Véronique . I topped it with Crisped Mushrooms . Oh, my...pure deliciousness! The Rest of the Stuffe...

Inspired by the petrale sole in my Real Good Fish CSF yesterday, I decided to make a version of Acqua Pazza for dinner tonight. Acqua Pazza literally means 'crazy water' in Italian. It's a simple, yet flavorful, way to poach seafood. And the best thing for me right now: it is compliant with the Whole30 adventure I'm on! Well, this bowl isn't Whole30 compliant. But it is gluten-free!  Ingredients Acqua Pazza 6 petrale sole filets 2 T olive oil 4 to 5 cloves garlic, peeled and slightly crushed 1 C grape tomatoes, halved 2 T fresh parsley, chopped 2 anchovy filets water Kale Pesto 2 to 3 C organic baby kale 2 cloves garlic 1/4 C olive oil 2 anchovy filets Procedure  Kale Pesto Place all of the ingredients in a blender or food processor. Process until desired thickness. Set aside until ready to serve. Acqua Pazza Use a pan large enough to hold the fish without them overlapping too much. Heat olive oil and add g...