Recipe Swaps & Tips

Do you have a RECIPE you would like to share?

Or other interesting tips?

Do you NEED a recipe to try something new with your seafood??

This is a posting board to share ideas and other tips with your fellow subscribers….How do you enjoy your weekly share?

Week 5 – HADDOCK – here are a few from fellow CSF subscribers, scroll down to the comments and Week one for MORE!

Oven Roasted Haddock and Mushro      Recipe care of CSF Subscriber Tom Raftery and EVERY DAY LIVING

 4 tbsp plus 1 tsp of extra-virgin olive oil                coarse salt and ground pepper

4 firm fillets of haddock (6 ounces each)                 ½ cup packed fresh parsley leaves

1 tbsp fresh lemon juice, plus lemon wedges for serving

2 lbs cremini or shiitake mushrooms (trimmed), halved if large

2 tsp fresh thyme leaves, plus 4 whole sprigs

 v      Preheat oven to 450 degrees.

v      On rimmed baking sheet, toss mushrooms with 3 tbsp oil and thyme leaves

v      Season with salt and pepper

v      Roast until mushrooms are lightly browned, 15 min.

v      Rub fish with 1 tbsp oil; season with salt and pepper

v      Arrange fish over mushrooms, top with thyme sprigs

v      Roast until fish is opaque throughout, 10-12 min.

v      Toss parsley with lemon juice and 1 tsp oil; season with salt and pepper

v      Serve fish and mushrooms with parsley salad and lemon wedges

Mock Lobster Casserole       Serves 6-8      Recipe care of CSF Subscriber

 2 lbs Haddock                         ¼ cup melted butter                30 Ritz crackers, crushed

½ tsp. crushed garlic             ½ tbsp. minced onion              1 tsp. Worcestershire sauce

2 Campbell’s cream of shrimp soup                                         1 tbsp sherry (or lemon ½ juice)

v      Set oven to 375 degrees

v      Place fish in a casserole dish

v      Pour cream of shrimp soup over fish

v      Add sherry or lemon juice

v      Bake uncovered for 30 minutes at 375 degrees

v      While fish is baking, stir onion, garlic and Worcestershire sauce into the melted butter and then blend with the cracker crumbs

v      Sprinkle the crumb mixture over the fish and bake for 10 minutes more or until brown

Strong Fish Stock – for those that got the whole thing!

2 tablespoons unsalted butter               2 medium onions, very thinly sliced

4 stalks celery, very thinly sliced            2 medium carrots, very thinly sliced

¼ cup dry white wine                               Kosher or sea salt

2 dried bay leaves                                     2 quarts very hot or boiling water

¼ cup roughly chopped fresh flat-leaf parsley leaves and stems

6 to 8 sprigs fresh thyme 2 tablespoons black peppercorns

1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads, split lengthwise, gills removed, and rinsed clean of any blood

2 ½ to 3 pounds fish frames (bones), cut into 2-inch pieces and rinsed clean of any blood

 v      Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook

v      Stir frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.

v      Place the fish head on the vegetables and stack the fish frames evenly on top.

v      Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.

v      Add enough very hot or boiling water to just barely cover the bones.

v      Give the mixture a gentle stir and allow the brew to come to a simmer.

v      Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)

v      Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes.

v      Strain through a fine-mesh strainer and season lightly with salt.

v      If you are not going to be using the stock within the hour, chill it as quickly as possible.

v      Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
http://www.epicurious.com/recipes/food/views/Strong-Fish-Stock-105266#ixzz15agZGtug

Week 4 suggesting recipes/techniques:

Boiled or Steamed Lobster                                                                         

Lobsters                                                                                    Butter

1 TBSP salt per quart of water                                              Lemons

 Boiled lobster is best to do if you don’t have a steamer. But if you do, steamed lobster is more tender. NOTE: Steamed lobster takes longer to cook than boiled lobster.

 FOR BOILED LOBSTER                                                    

Bring a pot with 2 -3 inches of salted water to a full boil. Place lobsters in pot head first. Cover. Bring back to a boil. Boil 10-12 minutes, depending on size of lobsters. Lobsters are done when an antennae or small leg removes easily. Cool for 5 minutes and serve with melted butter and lemon juice. 

 FOR STEAMED LOBSTER

Bring pot with 1 ½ inches of water to a boil and place a steamer basket containing two lobsters into the pot. Close the lid tightly and boil for approximately 15 minutes. Check the pot occasionally to make sure that water remains in the pot. Add more water if necessary.  After 15 minutes, try pulling off one of the lobster’s legs to see if it is thoroughly cooked.

Baked Stuffed Lobster (with shrimp and scallops)    (not for faint of heart)         Serves 4

Four 1 ½ pound Lobsters                                              juice of 2 lemons

½ pound raw scallops and ½ pound raw shrimp if desired

3 sleeves Ritz crackers                                     2 sticks butter                                   

v       Set oven to 350 degrees

v       Remove claws from the live body

v       Boil claws 5 minutes, and shuck meat

v       Place lobster on its back and split body and tail open being careful not to slice through bottom of shell

v       Pull out sand sack (also called the craw) at top of head and discard

v       Devein the tail of the lobster by pulling out the long thin vein

v       Break apart lobster shell to lay lobster body open

v       Place partially cooked claw meat inside body cavity

v       Crush Ritz crackers, mix w 1 stick melted butter

v       Add raw scallops or shrimp to cracker mix if desired

v       Add juice of 1 lemon to mixture

v       Stuff body cavity from head to tail with Ritz cracker mixture

v       Cut 1/2 stick of butter into pieces and place over stuffing

v       Bake on cookie sheet for 35 – 40 minutes, uncovered

v       Serve immediately with remaining butter (melted)

Lobster Salad                                                                                     Serves 4

Two 1 ½ pound Lobsters                               Mayonnaise to taste

Chopped onion or scallion                            Celery  

Tobacco sauce                                                   Worcestershire sauce   

Salt and pepper                                                                paprika

Hot dog rolls

 v       Cook and shuck lobsters (use boiled lobster instructions above)

v       Chop meat into small pieces

v       Add mayonnaise, chopped onion and celery to taste

v       Add Worcester sauce, tobasco, salt and pepper to taste

v      Place salad in hot dog rolls and

v       Sprinkle top with paprika

Chatham Cod a la King                                             Serves 4

2 lbs cod fillets                                    ¼ cup melted butter

¼ cup flour                                          ½ tsp salt

2 cups milk                                          salt and pepper

1 cup sliced fresh mushrooms            1 diced green pepper

¼ cup dry sherry                                 1/3 cup diced pimento

1 cup cooked peas

v       Cut cod into serving sized portions

v       Place on foil-lined broiler rack about 4“ below heat

v       Season salt with salt and pepper, dot with butter

v       Broil 5 – 7 minutes on each side, or until fish flakes easily with a fork

v       Top with a la King sauce and serve

A  LA  KING SAUCE

v       Melt ¼ butter, blend in flour, ½ tsp salt, and pepper to taste

v       Add 2 cups milk, stir over medium heat until thickened and smooth

v       Cook sliced mushrooms and diced pepper in vegetable oil until lightly browned

v       Add cooked mixture to white sauce with dry sherry, pimento, and cooked peas

v       Cook over hot water for 10 minutes

v       Makes 6 to 8 servings of sauce

Oven Fried Cod                                                                 Serves 4

2 lbs cod                                                               1 tbsp. salt

1 cup milk                                                            ¾ cup breadcrumbs

¼ cup grated parmesan                                 ½ tsp thyme

¼ cup melted butter                                       Paprika

 v       Set oven to 525 degrees

v       Mix salt and  milk together

v       Cut fillets into serving pieces and dip in milk, then in bread crumbs, cheese and thyme mixture

v       Arrange fish in a well-greased baking dish, and pour melted butter over each piece

v       Bake on top shelf in oven for approximately 12 minutes

v       Garnish with paprika

Week Three suggested recipes:

Thanks Michelle for pointing out this one from the Boston Globe 10/13:

Hake wrapped in prosciutto               Serves 4, with leftovers

   
4 large Yukon Gold or Yellow Finn potatoes
  Olive oil (for sprinkling)
  Salt and pepper, to taste
2 1/2 pounds skinless boneless hake (or another firm-fleshed white fish such as pollock), cut into 8 pieces
16 slices prosciutto
2 scallions, finely chopped
2 tablespoons chopped fresh parsley

1. Set the oven at 450 degrees. Oil a 13- to 14-inch baking dish large enough to hold the fish in one layer.

2. Using a mandoline or another hand-held slicing tool, cut the potatoes into very thin slices. Arrange them in the baking dish, sprinkling the layers with oil, salt, and pepper.

3. Roast the potatoes for 35 minutes or until they are tender and browning at the edges.

4. Meanwhile, sprinkle each piece of fish lightly with oil. Wrap each one with 2 overlapping pieces of prosciutto, tucking them under the fish. Set the fish on the potatoes in one layer. Sprinkle the prosciutto with oil.

5. Roast the fish for 15 to 20 minutes or until it is firm to the touch and cooked through. Set aside 3 pieces of fish and 1/4 of the potatoes for the chowder.

6. Use a wide metal spatula to serve each person fish and potatoes. Sprinkle with scallions and parsley.

Sheryl Julian

POTATO LEEK STEW WITH SHRIMP AND HAKE                                     Serves 4

 4 tbsp unsalted butter, cut in pieces                       1 cup chicken stock

1 lb. hake, cut into large chunks                                                1 large onion chopped 

2 lg leeks, white and light green parts, sliced     1 bay leaf

½ lb. med (30-35 ct) shrimp, shelled                       1 cup chopped scallions               

Sea salt and fresh ground white pepper                                1 cup heavy cream

1 bunch watercress stems removed                        ½ tsp fresh thyme leaves

¾ lb. Yukon Gold potatoes, cut in bite-sized pieces        

 v       Heat a wide saucepan or stockpot over high heat.

v       Add the butter and onion and cook, stirring for 1 minute.

v       Add the leeks, bay leaf, thyme and salt and white pepper to taste and reduce the heat to medium.

v       Cover and cook, stirring once or twice, until the leeks start to collapse, about 5 minutes.

v       Add the potatoes and stock, cover and cook until the potatoes are just tender, about 15 minutes.

v       Season the hake and shrimp with salt and white pepper.

v       Add to the pot, along with the scallions and cream, and kick up the heat to medium-high.

v       Cook for 10 minutes.

v       Remove the bay leaf.

v       Divide the watercress among four soup plates and spoon the stew on top.

v        Serve hot.

Recipe from Fish without a Doubt by Rick Moonen and Roy Finamore, Houghton Mifflin, 2008

Hake with Wild Mushrooms                                                                        Serves 4

½ lbs hake fillets (1 1/2 to 2 inches thick)          1 garlic clove, finely chopped

2 tablespoons extra-virgin olive oil                   1/2 stick unsalted butter, divided

1/4 cup reduced-sodium chicken broth           1/4 cup chopped flat-leaf parsley

1 teaspoon grated lemon zest, divided       1 1/2 teaspoons fresh lemon juice

1 pound mixed fresh wild mushrooms, trimmed and cut into 1/2-inch pieces

 v       Preheat broiler.

v       Stir together oil, 1/2 teaspoon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then toss with fish.

v       Broil fish on rack of a broiler pan 3 to 4 inches from heat until just cooked through, 8 to 12 minutes.

v       While fish broils, heat 2 tablespoons butter in a large heavy skillet over medium-high heat until foam subsides, then sauté garlic 30 seconds.

v       Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and sauté until liquid mushrooms give off has evaporated, 4 to 5 minutes.

v       Add broth, scraping up any brown bits, then add parsley, remaining 1/2 teaspoon zest, and remaining 2 tablespoons butter, swirling skillet until butter is incorporated.

v       Remove from heat and stir in lemon juice and salt and pepper to taste.

 NOTE: Broiling delicate hake gives it a slightly golden crust and a flaky, moist center.

Cajun Blackened Redfish                             Serves 4

 4 (4 ounce) fillets REDFISH                          1 teaspoon cayenne pepper

1 teaspoon salt                                                 1 teaspoon lemon pepper

1/4 cup butter, melted                                  1 teaspoon garlic powder

1 1/4 cups Italian-style salad dressing

1 teaspoon freshly ground black pepper

 v       Preheat oven to 350 degrees F (175 degrees C).

v       In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.

v       Dip the filets into the melted butter, then coat with the seasoning mixture.

v       In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.

v       Place in a 11×7 inch baking dish and pour the Italian dressing onto each filet.

v       Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

Recipe from Allrecipes.com

Redfish with Tomato-Caper Topping                                      Serves 4

 2  cups  halved grape tomatoes                 1 ½ lbs redfish fillets

2  tablespoons  capers, drained                 2  teaspoons  olive oil   

1/8  tsp  crushed red pepper (optional) 1/4  teaspoon  salt                          

2  tablespoons chopped fresh parsley    Cooking spray                                  

1  teaspoon  paprika                                       1 lemon, cut into 4 wedges        

1 1/2  tsp  dried or 1 tbsp chopped fresh basil    

2  tablespoons  fresh lemon juice (about 1 lemon)

 v       For tomato mixture, combine grape tomatoes, capers, lemon juice, olive oil, basil, salt and crushed red pepper, if desired; set aside.

v       Preheat oven to 450º.

v       Place redfish on a broiler pan lined with aluminum foil; coat foil with cooking spray.

v        Sprinkle redfish with paprika; coat with cooking spray.

v       Bake at 450º for 3-5 minutes or until nearly done.

v       Top redfish with tomato mixture; bake 3 minutes or until fish flakes when tested with a fork.

v       Sprinkle with parsley, and serve with lemon wedges.

 NOTE: Your redfish fillets are very thin and will cook quickly. Keep and eye on them and remove them from the oven before they are entirely done – they will continue to cook for a few minutes in the pan.

Week two:  suggested recipes –

Scallops a la Tye Vecchione

 Grilled Scallops                                                                             SERVES 4

 1-2 lbs scallops                                                                  olive oil

A BBQ grill                                                                           bacon (optional)

 v       Coat grill / brush grill with a little olive oil so scallops don’t stick to the grill

v       Wrap in bacon if you like bacon and secure it with a toothpick

v       Grill until a little charred on each side

Not a complex recipe but the grill gives the scallops a unique and grill flavor that Tye really enjoys. 

Fall Scallop Stew                                      Serves 4

1 pint sea scallops                                                    1 quart milk

1 onion, sliced thinly                                               ¼ lb butter

1 large potato, cooked and diced (reserve cooking water)

Salt and pepper to taste                                       Paprika

 v       Fry onion pieces lightly in butter, but do not brown.

v       Add scallops and stir slowly; simmer for a few minutes and set aside.

v       Add cooked potatoes and a little reserved water to scallops, and then slowly add milk.

v       Simmer gently for 10 minutes, and season to taste

v       Spoon into individual soup plates and sprinkle with paprika.

Scallop Casserole                                     Serves 4

1 lb sea scallops, cut into bite sized pieces          Milk to cover

1 c. cracker meal or bread crumbs                      Paprika

¼ lb butter                                                             salt and pepper

 v       Place scallops and bread crumbs in layers in a casserole dish

v       Pour enough milk over scallops to cover them, and add seasoning

v       Scatter a few slices of butter on top, sprinkle with mor bread crumbs and top with more pieces of butter. Sprinkle with paprika

v       Bake in oven at 350 degrees for 25 minutes. Let site 10 minutes before serving.

v       Optional: Add grated cheese over top of dish 10 minutes before baking.

Pan Seared Baked Pollock with Capers                                   Serves 4

2 lbs Pollock                                                        juice of 1 lemon

2 cast iron frying pans                                    1 cup breadcrumbs

1 stick butter                                                      +/- 25 caper berries

 v       Set oven to 400 degrees

v       When oven is near temperature, melt  1 -2 tbsp butter in each cast iron pan

v       Over high heat, sear Pollock fillets for 1 minute each side

v       Immediately after searing, place frying pans in oven

v       Bake 15 minutes or until fish just flakes

v       Meanwhile, melt remaining butter on stove top and add lemon juice

v       Just prior to serving, add caper berries to butter and lemon mix

v       Pour butter mix over fish and serve immediately.

Pollock Montreal                               Serves 4

2lbs pollock fillets                                     1 1/2 teaspoons paprika

1 teaspoon black pepper              2 small yellow onions, sliced

 2 small green bell peppers, cut in strips

8 (1/4 inch thick) slices red tomato          8 slices Cheddar cheese

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with butter.
  • Season pollock fillets with paprika and black pepper.
  • Place on baking sheet and layer with onion, green pepper, and tomato slices.
  • Bake in preheated oven until fish has cooked and flakes easily, about 15 minutes.
  • Turn oven off, place two slices of cheese on each fillet. Return fish to the oven and allow cheese to melt, about 3 minutes.
  • Serve immediately.

WEEK ONE Haddock Suggested Recipes-

Recipe developed by Lee Ann Hesse, wife of fisherman Eric Hesse

 HADDOCK CAKES                                                                     

SERVES 4

 2 lbs haddock fillets                                                                           4 medium potatoes

Salt and pepper                                                                                   Butter and milk to taste

1 egg                                                                                                       Fresh parsley

Panko bread crumbs                                                                           Fresh dill

 v       Peel and slice the potatoes, boil in salted water 17-20 minutes until tender.  Drain, coarsely mash with salt, pepper, butter and milk.  Keep the potatoes somewhat intact.  Whisk egg and add to potato mixture.  Season with fresh parsley and a little dill.  Set aside.

v       Salt and pepper the haddock fillets and lay intact on heated non-stick skillet.  Gently flake the fillets as they cook – don’t mince or chop the fish. 

v       Cook the filets through, about 6-10 minutes and drain off any liquid. When finished you will have a skillet of flaked haddock.

v       Gently combine the potato mixture with the cooked fish, being careful to preserve the flakes of fish.  Form fish cake patties about 2″ in diameter and 1/2″ thick.  Flavor panko bread crumbs with salt and pepper and coat the tops and bottoms of cakes with the bread crumbs.  Place cakes in the refrigerator for at least 1/2 hour. 

v       If you like crispy fish cakes, sauté the fish the cakes in a small amount of olive oil in a highly heated skillet for 3-4 minutes per side.  Otherwise place the pan of fish cakes in the oven and bake at 400 for 12-15 minutes.

v       Best served with tarter sauce – make your own with mayonnaise, relish, salt and pepper and a bit of wasabi for a kick.

We have developed this simple recipe over the years.  Simple seems best when the fish is fresh.  I really like seeing the flakes of fish in the finished cakes and it’s a nicer “feel” when eaten!

HADDOCK OREGANATA SERVES 4

For the Crumb mix:

1 c. seasoned bread crumbs                                                        1 tsp basil

½ c. parmesan cheese                                                                   ¼ tsp salt

1 tsp oregano                                                                                    ¼ tsp black pepper

Pre-heat oven to 400 degrees. Combine the dry ingredients to make the crumb mix. Rinse fish quickly in cold running water, cut into portion sizes, and pat dry with a paper towel. Lightly coat fish with oil or melted butter. Sprinkle both sides of fish generously with crumbs and place in a buttered shallow baking dish.

Bake for 10-12 minutes. Check the thickest part of the fillet to ensure it’s cooked through. Serve immediately.

BAKED HADDOCK WITH BREAD CRUMBS AND FENNEL SEEDS SERVES 4

2 lbs. haddock                                                                                   salt and pepper to taste

¼ c. melted butter                                                                           1 tsp fennel seeds

1 tbsp lemon juice                                                                           ½ c. bread crumbs

Pre-heat oven to 400 degrees. Place fish fillets in buttered shallow baking dish. Drizzle with melted butter, to which the lemon juice has been added. Add salt and pepper to taste. Crush the fennel seeds with mortar and pestle. Sprinkle the fennel onto the fish, then coat lightly with bread crumbs.

Bake 10-15 minutes, depending on thickness of fish. Test with a fork in the thickest part of the fish to see if it is done. If the fish flakes easily and is white throughout, it is ready to serve. If it is still translucent in the center, cook it for another 5 minutes, and then test again.

Recipes adapted from ‘Seasoned By the Sea’ by Cynthia and Robert Ahearn, 1994, The Peninsula Press

7 Responses to Recipe Swaps & Tips

  1. Kalliope Egloff says:

    Ricardo made a delicious white miso, mirin, and ginger sauce (vary amounts to your liking)…350 degree oven, line pan with parchment paper, drizzle miso/mirin/ginger sauce over cod, sprinkle with panko bread crumbs and bake for 12 minutes. So clean and fresh tasting-Almost as good as the lobster!

  2. Dot Hemmings says:

    I used the following recipe for the redfish (ocean perch) last week, and it was absolutely delicious! Could be used for any small thin fillets.
    FILLET OF REDFISH MEUNIERE
    2 1/2 lb fillets
    1 t salt
    1/2 t white pepper
    flour (I use soy flour)
    1/2 C butter
    2 T chopped parsley
    1 lemon, sliced
    Dry the fillets well, season w/salt & pepper, and sprinkle lightly with flour. Melt butter in a very hot cast iron skillet and brown the fillets one or two at a time on both sides. Serve garnished with chopped parsley and lemon slices.

  3. Dot Hemmings says:

    BERMUDA FISH CHOWDER (Traditional – long version)
    1 large, choice 10-lb fish or 2 5-lb fish)
    3 1/2 qt water, or more
    2 C chopped onion
    1 C chopped celery
    1 C diced carrots
    Spices: cloves, allspice, thyme, curry powder
    3 C diced potatoes
    1/2 C butter
    1 28-oz can whole tomatoes. chopped
    1 12-oz can beef broth
    salt & garlic to taste
    3 oz dark rum
    OPTIONAL: Outerbridge’s sherry peppers sauce (from Bermuda) OR good quality sherry
    Remove fillets from both sides of the fish and save for further use. Discard the rack. Put the fish head & shoulders in large pot with 3 1/2 qt water. Bring to a boil; boil gently for 30 min., scimming off any scum. Strain stock and set fish aside to cool. Over med. heat, saute all vegetables & spices in butter for 5 min. Add tomatoes; simmer for 5 min. Place everything in the fish stock (excluding fish). Bring to gentle boil for 30 min. Top with beef broth & more water if necessary; stir occasionally. ICKY PART: Wash your hands & roll up your sleeves. Remove the bones (several hundred) from the fish you set aside. Add the deboned fish to the broth. Season with salt and garlic. Bring to a gentle boil for 2 min. If you are adding sherry, add it here. Let the concoction cool. Add black rum and sherry pepper sauce (if you have it). Deposit in 1-gal container (I sometimes have a bit more so you might need another container). After the soup has cooled, put the tops on the containers, and put them in the freezer for a few days or weeks. This gives the ingredients time to “marry” – or maybe it’s adultery! Thaw slowly; heat gently; serve piping hot.

    BERMUDA FISH CHOWDER (Easier version)
    4 qt water
    1 1/2 lb white fish fillets
    salt
    Spices: thyme, bay leaves, peppercorns, ground cloves
    2 T butter
    2 T oil
    3 large onions, chopped
    8 stalks celery, chopped
    1 garlic clove, minced
    2 green peppers, chopped
    1 28-oz can whole tomatoes, chopped
    1 10-oz can beef consomme
    1 C catsup
    1/2 C chopped parsley
    2 T Worcestershire sauce
    2 t lemon juice
    2 lb potatoes, peeled & diced
    6 carrots, diced
    1 jigger (2 oz) dark black rum
    4 T Outerbridge’s Sherry Peppers Sauce (if you have it) OR 2 T good quality sherry
    freshly ground pepper to taste
    In a large pot, put water, fish fillets, salt, and spices. Bring to a boil and let simmer 30-45 min. In a large frying pan, melt butter and oil; briefly saute onions, celery, garlic & green peppers. Then add tomatoes & consomme and simmer covered for 30 min. Transfer this mixture to the fish stock; add remaining ingredients. Simmer partially covered for 2-3 hours. Adjust seasoning. Serve piping hot.

  4. Allison says:

    This recipe is from Real Simple Magazine. Made it using the scallops last night and it was delicious and easy!

    Scallop & Soba Soup:

    4 Hands-On Time: 0hr 10m
    Total Time: 0hr 20m

    Ingredients
    * 1 8- to 12-ounce package soba noodles or 1/2 16-ounce box whole-wheat spaghetti
    * 12 sea scallops
    * 6 cups vegetable broth
    * 6 scallions (white and green parts), halved lengthwise and cut into 1-inch pieces
    * 3 medium carrots, sliced 1/4 inch thick
    * 2 teaspoons low-sodium soy sauce, plus more to taste

    Directions

    1. Cook the soba or spaghetti according to the package directions.
    2. Meanwhile, rinse the scallops and pat dry. In a pot, bring the broth and scallions to a simmer. Add the carrots and simmer for 2 minutes. Add the scallops and cook until they are the same color throughout, 5 to 7 minutes. Remove from heat and stir in the soy sauce.
    3. Divide the soba or spaghetti among individual bowls. Ladle the soup over the noodles. Serve with additional soy sauce on the side.

  5. Kerry Bickford says:

    Baked Haddock Chowder

    up to 2 lbs haddock filets
    1 sliced onion
    4 potatoes, sliced into bite sized pieces
    ground black pepper
    Sea salt
    celery leaves, fesh parsley
    1 quart 1/2 & 1/2 or light cream
    Place fillets on bottom of casserole or baking dish. Cover with a layer of sliced onions and potatoes. Season with salt and pepper. Add 1 cup boiling hot water and cover with foil. Bake 375 for up to an hour. Remove from oven and add about a quart of heated 1/2 & 1/2 or light cream (my grandmother used to use evaporated milk) and stir. Fish will break into bite sized pieces. Season with celery leaves and parsley. Serve with fresh bread.
    Delicious if made one night and refrigerated for a day or two before eating…it tastes better the second time around.
    Thanks for the haddock, Eric, and the kids loved your lesson!
    KJB/ Great-Granddaughter of a Canadian Fisherman

  6. Grilled five spice fish with garlic and spinach.
    I recently had five spice on white fish at ‘The Naked Oyster’ which was fabulous! This recipe calls for Salmon. I will of course be using my local fresh haddock!

    INGREDIENTS
    1‑1/2 teaspoons grated lime peel
    3 tablespoons fresh lime juice
    4 teaspoons minced fresh ginger
    1/2 to 1 teaspoon Chinese five-spice powder*
    1/2 teaspoon sugar
    1/2 teaspoon salt
    1/8 teaspoon black pepper
    2 teaspoons vegetable oil, divided
    1 pound salmon steaks
    1/2 pound fresh baby spinach leaves (about 8 cups lightly packed), washed
    2 large cloves garlic, pressed through garlic press
    *Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.
    PREPARATION:

    Combine lime peel, lime juice, ginger, 5-spice powder, sugar, salt, pepper and 1 teaspoon oil in 2-quart dish. Add salmon; turn to coat. Cover; refrigerate 2 to 3 hours.
    Combine spinach, garlic and remaining 1 teaspoon oil in 3-quart microwavable dish; toss. Cover; microwave on HIGH 2 minutes or until spinach is wilted. Drain; keep warm.
    Meanwhile, prepare barbecue grill for direct cooking.
    Remove salmon from marinade and place on oiled grid. Brush salmon with marinade. Grill salmon, covered, over medium-hot coals 4 minutes. Turn salmon; brush with marinade and grill 4 minutes or until salmon begins to flake with fork. Discard remaining marinade.
    Serve fish over bed of spinach.
    This recipe appears in: Asian

    NUTRITIONAL INFORMATION:
    Serving Size: 1/4 of total recipe
    Fiber <1 g
    Carbohydrate 3 g
    Cholesterol 66 mg
    Saturated Fat 3 g
    Total Fat 15 g
    Calories from Fat 55 %
    Calories 241
    Protein 24 g
    Sodium 426 mgDIETARY EXCHANGE:
    Fat 1
    Meat 3
    Vegetable 1

  7. Betty Lentell says:

    I am so excited about getting fresh seafood that comes from the fisherman that live and work in our community. I can’t wait to try the fennel recipe using fresh haddock and fennel from my own garden. Thanks for making this possible.

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