I made a dish of skate and scallops in a lemon brodetto this weekend. It was a meditation on our own transcendence in a way. Roasted skate and lightly-seared scallops atop a bed of browned pumpkin, all floating in a chicken broth simmered with a puree of lemons and oregano and marjoram.
It was delicious. It was satisfying in a way that a summer's meal never could be. It was rich and warming without the heft of a winter's braise. It was a sign of the Oso Buccos, the stews and tagines to come, but not until we have the long nights of wintry weather that it takes to truly enjoy them.
Also read: 4 rescued from boat fire off Surfside