Soup and Must-See TV

Many tears have been shed before bedtime over the 2009 cancellation of TV's premier drama nip/tuck, but at least we have a few more upcoming and final episodes before doctors McNamara and Troy disappear forever from the small screen. Cafe Drake kicked off the sad/happy occasion of the show's last season with fellow n/t fanatic and Brooklyn neighbor Jen L. over drinks and dinner. Sorrows were drowned initially with Ginger and Lime Gin Rickeys followed by a hearty salad of vegetables dressed with our own tomato-honey vinaigrette and curls of good, nutty Parmesan. Taking the chill of a frosty night was a curried fish stew, variations of which we have prepared dozens of times at Cafe Drake and present as basic directions/guidelines below. Chocolate and more ginger cocktails carried us through the remaining evening spent in front of the television.

For a quick and easy Indian fish stew: toast a good bit of black mustard seeds in plenty of olive oil until they begin to pop, at which point you should cover your large soup pot until hot oil activity decreases. Now add 10-15 curry leaves (if you don't have, skip, but do remember they freeze incredibly well so can always be kept on hand) and cook for 1 more minute. Throw in several dried red chiles, some turmeric and a tablespoon each of ground cumin and coriander and fry another minute. Add some green chiles (fresh) and 1 can of coconut milk followed by one can of water. Add some onions and bit of garlic and chopped ginger.

Bring to a boil then simmer for 5 minutes before adding about a pound of tiny new potatoes. Cook on low till veggies are all tender and then add 1 lb. of chopped white-fleshed fish; Cafe Drake used cod because we had it in house but will refrain in future from cooking with non-sustainable seafood. The fish cooks very quickly so turn off the heat in a few minutes and let rest for 1/2 hour. Reheat gently with lots of fresh cilantro.