East Hampton town pond plays host to a family of swans 7 strong, mother and father parade the signets (very large birds last night). Returning from the north woods of Wisconsin with Phobe Brigg’s (Lyman’s best friend) our driver turned to me and commented on the flock. It was 1:00 am so I kept my mouth shut about my friends on the golf course.

Last weekend I spent enough time with Wayne Philipps from Braun oyster to learn about big fish shoulder’s or the knape. My initial interest was in a piece of fish that might feed the family. An education in butchering fish followed. The Swordfish collar is full of treasure right down to the birdlike form it’s bones take as they emerge from the oven post roast.

Swordfish stew with ginger jasmin rice and zucchini:

Ask your fish monger for a swordfish collar, cod bones work too.

1 8LB COLLAR
2 ONIONS
2 CARROTS
2 STALKS OF CELERY
1 BOTTLE WHITE WINE
EQUAL PARTS WATER

Clean all the meat you can off the bones and set aside. Leaving the collar intact roast at high heat for 10 or so minutes, over chopped carrots, celery and onions. Squirt a little EVO before and dust with salt, pepper and herb after. Put all in a big sauce pan and simmer with wine and water for an hour.

As the broth begins to take the meat off the bones it should be strained and blended in a hot pan with brandy and cream. Bring down by half and finish with a few spoonfuls of tomato paste, salt and pepper. Sear the meat in a flat bottomed pan with red butter and finish in the pan with a ladle full of sauce for each plate.

The zucchini should be cubed and tossed in a hot pan with crushed garlic, chopped onions, chopped fresh tomato and sliced basil. Season with salt and pepper and serve along side the rice.

To cook the rice take time rinsing dry rice in cold water then add it to a sauce pan with warm water equal to the rice times 2. Bring to a boil over high heat, then cover and reduce heat, simmer over lowest setting for 10 minutes. Set aside until you are ready to serve. In a separate, but smaller pan melt butter with lime juice, red pepper dice, and fresh chopped ginger, season with salt and herb and stir into the rice. Serve the rice in the middle.