A Chance Meeting on NBC’s “Today Show”
People are like an encyclopedia, filled with information but not often opened. Guida Ponte is a wonderful person I met on NBC’s “Today Show” several years ago. She was born in the Azores Islands and came to America to fulfill her dream of becoming a top chef. That she did when she became corporate chef for Legal Sea Foods, a wonderful chain of seafood restaurants in Boston.
For a big show like NBC’s “Today Show,” there is a rehearsal the night before for segments that have props in them. I had just finished my rehearsal and was heading for the elevator when a group, who had also been at the show rehearsals for their seafood segment, met up with me. Legal Sea Foods was to be featured on the show the next morning.
As we rode down in the elevator, the group asked me if I would like to join them for a late New York dinner. When it comes to meeting and getting to know new people, I am always game. I do not remember the meal from where we went, but that night I met an incredible woman who dreamed a dream of coming to America and now was busy at making her dream come true.
I later met her in Boston, and even went with her on a trip to her home country. Guida has a wealth of information, and through the years I have had the opportunity to learn so much from her. I am so glad that I was able to share and learn this recipe with her. It is one that I love to fix both indoors and out. It has never failed to be one of my favorites.
Layered Fish Stew Recipe
Ingredients:
1 tablespoon canola oil
1 medium onion, thinly sliced
2 cloves garlic, minced
3 fresh tomatoes, sliced
1 potato, peeled and thinly sliced
Instructions:
1 to 1 1/2 pounds of any firm white fish fillets (such as cod)
2 zucchini or yellow squash, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
Oil bottom of a lidded pot. Layer one-half of each of the
ingredients: onion, garlic, tomatoes, potato, fish, zucchini or
yellow squash, salt, pepper, and water. Repeat in the same order
with remaining ingredients. Simmer, covered, for 45 minutes.
Serves 4.
You will find many more healthy recipes in Dian’s Healthy Living book: Tipping the Scales in Your Favor. Permanent weight-loss is not a diet, it is a lifestyle change. There is no one “magic bullet.” Instead, it’s a matter of consistently incorporating a number of steps that include exercise, eating right and accountability. It’s like leading a symphony: You’ve got to have all the instruments playing at the same time or you don’t get the results.
