March 18, 2015 โ The New England Seafood Exposition opened this past Sunday at the Boston Convention and Exhibition Center.
A vast expanse of hot spotlights and sleek-walled booths stationed with plush lounges for brokering things such as Malaysian tuna deals, The New England Seafood Exposition felt part Disney, part massive Acura dealership. There were even long-legged brunettes passing sashimi samples.
Except for the homier folks from the Chesapeake and Maine Lobster companies, whose booths photographically declared friendly expanses of their gentle waters, this event seemed fixed on making fish glamorous. Most booths had a tiny kitchen and a chef; samples were everywhere, from slick platters of steamed slipper lobster tail to teaspoons of glistening caviar in six different grades.
For the first time in two decades the city of Gloucester was represented at the event; what better way to declare the cityโs unique heritage than to put aprons on Angela Sanfilippo and Mayor Sefatia Romeo Theken, and have them show everyone how to cook like a Gloucester fishermanโs wife? (Sanfilippo is president of the Gloucester Fishermenโs Wives Association; Romeo Theken is a member.)
Repeatedly billed by the mayor as a wonderful dinner, โif youโre a working woman like me,โ Redfish Stew is a classically simple, inexpensive and nutritious โ all that fish! โ dinner for a family. Make it in a stockpot, and come home to a hot flavorful dinner. Sanfilippo and Romeo Theken said donโt worry if the fish is soft and broken to pieces after hours of simmering; the flavors have melded and your family will taste a wholesome, mild-flavored stew.
Read the full story at the Gloucester Daily Times