Banquet in Heaven

Memory Verse of the Week ~

I have written this to you who believe in the name of the Son of God, so that you may know you have eternal life. 1 John 5:13

Eternal life. Eternal life in Heaven will include a great banquet. What food do you expect at that Banquet? Seafood is so very tasty. I would hope we'll have some in Heaven.

Here on earth…God made the oceans and the fish.

Then God blessed them, saying, "Be fruitful and multiply. Let the fish fill the seas, and let the birds multiply on the earth." Genesis 1:22

The LORD does whatever pleases him throughout all heaven and earth, and on the seas and in their depths. Psalm 135:6

The Lord does what He wants to do. I hope it includes serving seafood in Heaven!

Prayer ~ Lord God, I am listening to Your Word…to Your voice calling me to obedience. May all that I think, say and do bring You honor and glory as I wait for that great Banquet we will all have together in Heaven.

Daily Bible Reading: Joshua 22-24

Friday’s Feast at the King’s Table

Seafood Stew

One of my all-time favorite foods is a seafood stew called Cioppino. Different restaurants all along the Oregon coast prepare it with lots of variation in the names and ingredients. It is not a poor man's stew--but I'm sure some alternative ingredients could bring the cost down while still keeping the taste incredible. 

Here's my rendition of this stew that I most recently enjoyed in Pacific City, Oregon at the original Pelican's.  

Seafood Stew – Cioppino for 8

¼ cup extra-virgin olive oil

1 large onion, coarsely chopped

4 garlic cloves, grated

2½ teaspoons fresh thyme

2 teaspoons dried oregano

1 tsp fresh fennel, chopped

1/2 teaspoon crushed red-pepper flakes

1 dried bay leaf

1 can (28 ounces) whole peeled tomatoes with juice, crushed

1 cup dry white wine

1½ cups water

1 cup fish stock or bottled clam juice

2 pounds shell-on Dungeness crab legs, cut into 2-inch pieces (optional)

20 littleneck clams, scrubbed well

1 pound firm, skinless fish fillets (red snapper or salmon), cut into bite-size pieces

12 medium scallops

1 cup coarsely chopped calamari rings

16 small octopuses

1 pound large shrimp (about 30), peeled and deveined, tails left on if desired

Coarse salt and freshly ground pepper

½ cup coarsely chopped fresh flat-leaf parsley

Tasty little octopus

1. Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.

2. Add crushed tomatoes and their juice, white wine, water, and fish stock; bring to a simmer. Note you can make this stew to this point and save it in the refrigerator for 2 days. Heat to simmer when ready to continue preparing the stew.

3. Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish, shrimp, scallops, squid, and scallops to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.

4. Remove pot from heat. Sprinkle with parsley. Season with salt and pepper. Serve and enjoy with a crusty French bread.

© 2019 Text and Photos by Mickey M. Hunacek. All rights reserved.

All scripture quoted from the New Living Translation (NLT) unless otherwise noted.

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