Cod stew with tomatoes, spinach, chickpeas and paprika.
We had obtained a beautiful piece of cod from Whole Foods, and of course the logical step would have been to prepare the old tried-and-true cod stew with chorizo, leeks and potatoes, one of our favorite dishes. LL, however, said, “I’m sorta sick of chorizo. Go online and see if you can find another cod stew recipe.” And I did, and I did find another recipe, a Spanish dish of cod with tomatoes, spinach and chickpeas with paprika. That’s it in the picture. It was hearty and delicious, and we’ll definitely cook it again.

For wine, I opened a bottle of the just-released St. Supéry Sauvignon Blanc 2008, Napa Valley. This wine is so fresh and supery.jpg scintillating that it practically knocks you off your feet. Aromas of snappy lime and grapefruit completely permeate each other and are further imbued with hints of tarragon and thyme and new-mown hay. In the mouth, the wine is jazzy and juicy, completely dry yet lusciously flavorful with those lime and grapefruit elements married to pear and peach and a touch, a little zing at the core, of sunlit, leafy black currant. Acidity here is like a shining blade animating a structure that’s lean and spare and elegant. A super-attractive sauvignon blanc. Excellent. About $23.