Soyrizo™ for that Pesky Pescatarian or Postmodern NeoHippie

Once upon a time I moved with head held high amongst its ranks, that subset of omnivore that for some inexplicable reason insists on referring to itself as vegetarian, but when confronted, admits that fish would be just fine, thanks. Even preferable. But in the absence of seafood, we'll take just about anything your R&D people can drum up, just as long as it bears a striking resemblance to the meat we've cast aside. Yes, I was a pescatarian for a spell. I am cured, now, but alas, my wife is not, so we have some dinner rules on Otis Street. Anyway my friend, Robert, dropped off some cod he caught yesterday, and I immediately and correctly thought spicy sausage. I mean, who wouldn't, right? Of course, in this house there will be no andouille or chorizo - at least not shared, so what's a guy to do? Then I remembered Soyrizo™ and I thought I'd give it a go. I also learned how to make the little trademark thingy on Blogger™ today, so I needed a branded product to showcase my progress.

For those of you familiar with the not-so-nuanced differences between Spanish and Mexican chorizo, Soyrizo™ is Mexican-style. For those of you unfamiliar with said differences, Soyrizo™ is still Mexican-style. At the market I set out thinking Basque and shopping accordingly, but after trying the Soyrizo™ I went with more of a Franco-New World fusion and something like a Mexican "chili con carne sin carne." (™pending) This I served with Robert's really great cod and a simple avocado sauce, but really tripped out actual vegetarians/vegans could simply leave out those last two flourishes and enjoy the Soyrizo™ stew on its own.

Cod, Chili con Carne sin Carne & Avocado

CcCsC

Soyrizo™

1 tube Soyrizo™

- prepare the Soyrizo™ as per directions on the package, which means cook it as you would ground beef in a non-stick skillet, chopping it up as it browns with some sort of utensil; set aside

Fennel

1/4 cup olive oil

1 bulb fennel, sliced into short matchsticks

4 leeks, white and light green only, cut into 1/4" rings

1 clove garlic, minced

1/2 tsp sea salt

2 Tbsp brine from kalamata olives

1 cup water

- heat a heavy saucepan over high heat and add olive oil, fennel, leeks, garlic and salt

- while stirring often, brown slightly; add brine

- reduce until brine has disappeared, stirring often, then add water

- cook until fennel has softened - about 12 minutes; strain and set aside

Tomatoes

3 very large tomatoes

3 cloves garlic, sliced thin

1/2 cup olive oil

1 tsp sweet smoked paprika

1/2 tsp sea salt

fresh ground pepper as desired

reserved fennel/leek mixture

reserved Soyrizo™

2 Tbsp minced cilantro

- blanch, peel and seed tomatoes by the shoemaker method (slice in half across the equator and squeeze out and reserve the seeds and guts)

- cut tomatoes into large dice; strain seeds and guts and add resulting pulp and juice to tomatoes

- in a large, heavy saucepan, lightly brown garlic in olive oil, then immediately add tomatoes to halt browning process

- add remaining ingredients, turn heat to as low as possible and cover

- cook, stirring occasionally, for 45 minutes; stir in cilantro and serve

Avocado Sauce

1 avocado, skinned and rough chopped

3/4 cup water

2 Tbsp olive oil

1 Tbsp cream cheese

1 Tbsp minced cilantro

- puree in blender

1/2 tsp salt

Cod

4 portions skinless cod fillets

- cook cod, serve over CcCsS and nappe with avocado sauce