eat like a local at wild Fish

Wild Fish Bouillabaisse of Monterey Bay seafood with sourdough and saffron aioli.

story and reCIPe by megan WaldreP

Outside a colorful Victorian-era building in the heart of Pacific Grove, CA, a chalkboard menu lists the names of fishermen, their boats, and the location of the catch beside the daily specials . Through personal relationships with local farmers and fishers and a desire for innovative fare, Liz and Kelvin Jacobs have inadvertently become advocates for wild-caught and local organic food with their restaurant, Wild Fish .

Ingredients are sourced several times a week, meaning the menu evolves seasonally, including seafood . Considering that most restaurants use imported and farmed fish for fine cuisine, the fact that Wild Fish offers local organic harvest from the land and sea is sort of an anomaly .

“We are very much about sustainability, so that means buying local,” Liz said . “When (a fisherman) says they’ve got a hundred pounds of salmon, we’ll buy 50 .” “It’s not even 24 hours out of the water, and we’re serving it .” To ensure freshness, they’ve hired a driver to meet fishers at the dock, and they have a fulltime fish butcher on staff because, it turns out, few have the skills to do it properly .

Admittedly, it’s a lot of work, time, and money . “You sort of see why this model of a restaurant is not that common,” Liz said . For example, knowing what seafood will be available is part of the challenge . Weather, fish cycles, and other factors make it difficult for fishers to gauge a haul . In addition, hard-working fishers are often without cell service, which makes communication challenging . To remedy this, Wild Fish has about five fishers on call and works with a buyer to ensure delivery, a trick learned as restaurant owners back in the UK . “When you go to seaside towns in England, you’ll see chefs and restaurant owners at the docks buying fish, and that’s normal,” Liz said . “I think that’s what made us say, If we’re gonna do a fish restaurant, that’s how we’re gonna do it . ”

It’s easy to see how Wild Fish values the community beyond its menu . “Everyone knows about ‘Meet the Winemaker’ dinners, so we do a ‘Meet the Fisherman’ dinner,” Liz said . To elevate the experience further, Wild Fish offers sidewalk jazz on the weekends, which makes sense considering that the Monterey Jazz Festival initially brought the couple to town for an anniversary celebration . “It became our tradition every year to go to a beautiful restaurant on the first night, then enjoy jazz all weekend,” Liz said . “One year we had too much wine for that anniversary dinner, and my husband went online and saw that the restaurant, where we are now, was up for sale .” Four years later, Wild Fish has a table waiting for you . And who knows? You may strike up a conversation with the fisherman who caught your dinner .

Wild Fish, 545 Lighthouse Ave, Pacific Grove, CA, (831) 373-8523, wild-fish.com

Gumbo is a staple at my family’s house and this savory fish soup is reminiscent because it uses the “Holy Trinity” in Creole cooking as the base: onions, bell pepper, and celery . The best part is how the spices blend and make your kitchen come to life, giving the impression that you know what you’re doing . (Because you do .) Soup is the best because you just add everything in the pot and it’s ready in less than 30 minutes . We used Pacific White Seabass caught by a local fisherman . So good!

Food for thought: Seafood takes no time to cook, so it’s funny how it isn’t the “go-to protein” in America . (For example, the fish in this soup cooks in less than five minutes!) Also, it can be stored in the fridge for two to three days and the spices with blend even more . When reheating, separate the fish chunks from the broth to prevent overcooking . The fish will warm up when you pour in the soup . Serves up to five people .

easy & Quick tomato Fish souP

1 1/2 teaspoon coriander 1 teaspoon cumin 1/2 teaspoon red pepper flakes 3/4 teaspoon turmeric 1/2 teaspoon paprika 1 1/2 pounds wild-caught fish fillet, cut into chunks . (*ask your local fisher for a moderately firm fish) Kosher salt and black pepper to taste 3 tablespoons extra virgin olive oil 1 red onion, chopped 1 red bell pepper, chopped 2 celery ribs, chopped 4 garlic cloves minced 1 28-ounce can of whole tomatoes 4 cups vegetable stock or chicken stock, preferably low-sodium 1 cup packed chopped fresh parsley 1 cup packed chopped fresh cilantro 3 green onions chopped (both white and green parts) 1 lemon, juice of

Mix spices in a small bowl . Season fish with a pinch of salt and pepper and 2 to 3 teaspoons of the spice mixture; toss to coat . In a large pot, heat 3 tablespoons olive oil over medium-high heat . Cook onions, bell peppers, celery, and garlic, tossing regularly until the vegetables soften . Season with a good pinch of salt, pepper, and add the remaining spice mixture . Add the tomatoes and broth . Bring to a boil, then lower the heat to medium-low . Cover the pot part-way and let simmer for 20 minutes . Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (don’t overcook the fish; remember it will continue to cook in the hot broth even after you remove it from the heat) . Stir in the parsley, cilantro, green onions . Finish with lemon juice . Serve immediately with a crisp salad and good bread . Cheers!

Megan’s tomato fish soup

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