17 September 2020

Part 1 | The Welcome

Aaron Cezar: We’re back! After six months of closure, we resume our residencies at Delfina Foundation at the end of this month. Although we may have appeared quiet over this period, behind the scenes we’ve been extremely busy working on our future programmes, contingency planning and safety measures to respond to the ‘new normal’.

This autumn, we’re excited to launch the second iteration of our thematic programme science_technology_society, together with Gaia Art Foundation. Given the relevance of the COVID-19 pandemic to this theme, the programme will provide a focused virtual and physical environment to address a range of urgent issues shaped by the research, interests and practices of our selected international residents and UK associates. Find out who is joining us and get an overview of their interests here and be sure to stay tuned for announcement on upcoming events.

While we are still unable to host guests for our family lunches, we are pleased to continue this virtual series. As ever, this ‘home delivery’ follows the format of our in-person gatherings, offering nourishment for the body and mind. In this fourth edition, our former team member Poppy Litchfield, who conceived Family Lunch with us on more than a hundred occasions, provides a special menu for fish stew and a short reflection on the relationship between cooking and caring.

Alongside, artist Antonio Obá presents his work exploring representations of the Black body and the body as a site of resistance. He begins by sharing a performance realised at Delfina Foundation during his residency which coincided with his self-imposed exile from Brazil following the censorship, death threats and intimidation he received in response to his work. We have often described Delfina Foundation as a refuge for artists; in Antonio’s case, this was especially true.

Part 2 | The Food

Family lunch favourite fish stew – by Poppy Litchfield

Our former colleague, and Family Lunch veteran chef, Poppy Litchfield returns to share her ever-popular fish stew recipe.

In times of feeling unmoored the kitchen and the tactile nature of cooking for others as an act of care is grounding. Stews are perfect for this, as it is in their nature to be shared and enjoyed together.

This particular one, with its warming mix of flavours, making use of seasonal produce, always proved a hit when served up for Family Lunch at Delfina Foundation. The ingredients combine together in a beautiful way; the bright acid notes of the tomatoes and peppers, sweetness of the onions and the earthy spices provide a perfect the base for the tender fish.

This stew is best served family-style, straight from the pan in the middle of the table, alongside a some chunks of fresh bread to mop up the remaining sauce.

Serves 4

800g white fish fillets (hake, haddock and cod all work well – check for sustainability)
Olive oil
5 cloves garlic
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp paprika
1 lemon
1 tbsp sherry or red wine vinegar
500g small waxy potatoes (Jersey Royals work well)
1 onion – thinly sliced
4 medium tomatoes or one can tomatoes, chopped roughly
2 red peppers – thinly sliced
Bunch parsley or coriander

Make a marinade by toasting the cumin and coriander seeds in a dry pan and then grinding with pestle and mortar. Add two cloves of garlic and mash into a paste, followed by the paprika, juice of the lemon, vinegar, 1 tbsp of olive oil and 1 tsp of salt. Rub the marinade all over the fish and leave in the fridge while preparing the rest of the stew.

Put potatoes in a pan of salted water to boil. When ready, drain and cut into halves or small pieces.

Using a heavy-based frying pan or casserole pot with a lid, cook the onion in 1 tbsp olive oil until soft and translucent, add in the rest of the garlic, thinly sliced.

As the onion and garlic start to turn golden, add in the peppers followed by the tomatoes. Place the lid on and cook for around 10 minutes until the peppers have softened. Season with salt and pepper.

Stir in the potatoes to the sauce and then lay the fish on top, spooning over some of the juices and drizzle with a little olive oil. If the base looks a little dry add a splash of water.

Place the lid on and continue to cook over a medium heat for around 10 minutes or until fish is ready. You are looking for it be firm but easy to flake apart.

Cover with roughly chopped parsley or coriander (either works well) and the olives to serve.

Part 3 | The presentation

Antonio Obá – Artist-in-residence, autumn 2017

From his studio, Antonio Obá presents his practice, emerging from histories and culture that have been marginalised in Brazil.

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