Josephine? Bread. Hey, she lived in Paris.
Antony and Cleopatra? Olives. They lived...well, everywhere around the Mediterranean.
So to give you fish, bread and olives, I give you a fish stew with an old world flavor. Make it the day before. Buy some fantabulous French bread and viola!
Buy at the store:
1/2 lb. white fish, such as cod
1/2 lb. shrimp
1/2 lb. scallops, small
1/2 lb. mussels (clean them in a cool bath at home)
1 can diced tomatoes
red wine (not expensive) to cook with
garlic (3-6 cloves, diced)
1 small white onion, thinly sliced
1 can chicken broth
What to do? (best to create the day before!)
In the same pot, saute garlic and thinly sliced onion
then, saute shrimp, scallops, and white fish
Add tomatoes, 1/2 c red wine and chicken broth
Bring to a slow simmer.
Add the mussels
Let simmer for 30 minutes until the shells open.
Toss on top freshly minced Italian parsley!
You are done!
If it is the day before, cool the soup and refrigerate.
Then pull out 1 hour before serving, and gently bring back up to a steady simmer.
Serve with a great white or red wine, marvelous bread and olives!