Let's get rotund! ... Salmon Fra Diavolo.

This has been one of my favourite dishes for years, especially in the deep winter months of January & February.  It's hearty, it's healthy (ish) and it's ... well, it's nummy. So it should be no surprise I'm sharing it with you.  If you're a fellow Canadian, I'm sorry. Winter isn't going anywhere - but this will help. Pour yourself a glass of red wine, cook this (a 30 minute simmering time gives you plenty of time to throw back a glass or two... or three) and feel better. For those of you anywhere else warmer... invite me over?  

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One of the best aspects of this dish is its versatility.  Have a different seafood on hand? Throw it in. I've made this with halibut, mussels, shrimp and scallops. Have some extra veggies on hand? Dice them up and throw them in. It's pretty foolproof. Of course, one essential for this is fresh toasted bread. I recommend fresh-baked rye sourdough (and we just happen to have a recipe here...) but any bread will do. 

Enjoy this, it's simple & satisfying - and your guests will love it.