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Seafood/ Fish Recipes

 

 

SEAFOOD / FISH RECIPES

Crawfish Etoufee

1/2 c (1 stick) margarine
2 Green bell peppers; chopped
2 Ribs (2-3 ribs) celery; chopped
1 lg Onion; chopped
3 cn (3-4 Cans) Cream Of Mushroom Soup, 10 3/4 Oz Each
1 lb Crawfish tails
2 cn Diced Tomatoes With Green Chiles, 10 Oz Ea, Undrained
Cooked white rice

In large pot or cast-iron Dutch oven, melt margarine and saute peppers, celery and onion.

Add soup and cook over low heat, stirring occasionally, 20 to 30 minutes.

Add crawfish tails and cook 30 to 40 minutes more.

Add tomatoes and their liquid and stir to blend completely. Serve over rice in individual serving bowls. Makes about 4 servings.

Crawfish Etouffee

1 c Butter; (2 sticks)
1 1/2 c Chopped onion
1 c Chopped green pepper
1 c Chopped celery
3 Garlic cloves; minced
1 ts Salt; or to taste
1 ts TABASCO pepper sauce
2 tb Crawfish fat; (see Note)
2 lb Shelled crawfish tails; (6-7 lbs in shell)
1/2 Lemon; juiced
1/2 c Chopped fresh parsley
1/2 c Chopped green onion; green part only
Cooked rice

In Dutch oven or large heavy pot, melt butter and cook onion, green pepper, celery and garlic until soft, about 5 minutes. Add salt, TABASCO sauce and crawfish fat, and cook, uncovered, over medium-low heat 30 minutes, stirring occasionally. Add crawfish tails, lemon juice and parsley. Cook another 10 to 15 minutes. Just before serving, add chopped green onion. For best flavor, prepare dish the day before. Remove from refrigerator an hour before serving, and reheat just until hot to avoid overcooking crawfish. Serve over steamed white rice.

Crawfish Fettuccine

1/4 c Reduced-calorie stick margarine 1 3/4 c Chopped onion
1 1/2 c Chopped red bell pepper
1 1/2 c Chopped green bell pepper
1 c Chopped green onions
4 Cloves garlic, minced
1/4 c All-purpose flour
1 1/2 c Skim milk
1/2 lb Light pasteurized process cheese, cubed (such as Velveeta Light)
1 1/2 lb Cooked peeled crawfish,
1 tb 72%-less-sodium Worcestershire sauce
1/4 ts Black pepper
1/4 ts Ground red pepper
9 c Hot cooked fettuccine, (1 pound uncooked)
Fresh parsley sprigs, (optional)
Fresh crawfish, (optional)

Melt margarine in a Dutch oven over medium-high heat. Add onion and next 4 ingredients; saute 5 minutes. Stir in flour; gradually add milk, stirring with a whisk. Add cheese, stirring until cheese melts. Stir in crawfish and next 3 ingredients; cook until heated. Add pasta, and toss well. Yield: 9 servings (serving size: 1-1/2 cups).

Crawfish Pie

1 lb Butter
2 c Onion, chopped
1 c Celery, chopped
1 c Bell pepper, chopped
2 lb Crawfish tails
1 pt Heavy cream
1/2 ea Stick Butter
1/4 c Flour
Seasoning blend to taste

In a large pot or dutch oven, melt butter. Add trinity, cook until tender and liquid has cooked out. Add crawfish, seasoning blend and heavy cream. Reduce. In a skillet, melt 1/2 stick butter. Add 1/4 cup flour, stirring constantly to make roux. Stir until it reaches a nutty brown color. Remove from heat and gradually add to crawfish until mixture thickens. Spoon into pie crust and bake 5 to 10 minutes at 350 degrees.

Note: Use a favorite recipe or store bought pie c rusts. Tart sized pastries can be used for individual servings.

Crawfish Rice Casserole

1 lb Crawfish tails
1/2 Stick oleo
1 lg Onion; chopped
1/4 c Parsley
1 cn Onion soup
1 cn Cream of shrimp soup
1/2 c Chopped mushrooms
1 cn Rotel tomatoes
1 Bell pepper
1/2 c Green onions
1 1/2 c Uncooked rice

Rinse and drain rice. In Dutch oven, saute onion, peppers and parsley. Add mushrooms, crawfish, all soups, tomatoes and 1/2 can of water. Add salt and pepper. Stir in rice. Bake covered at 350 for 1 hour. Stir lightly after 15 minutes.

Creole Crab and Rice Casserole

4 tb Butter
1 lb Sharp cheddar cheese; grated or Velveeta
1 c Milk
1/2 c Onions; finely diced
1/2 c Celery; finely diced
1/2 c Green bell pepper; finely diced
1/2 c Red bell pepper; finely diced
1/4 c Garlic; finely diced
1/2 c Green onions; finely diced
1/4 c Parsley; chopped
Salt & pepper to taste
Louisiana Gold or other hot pepper sauce
1 c Jumbo lump crabmeat; shells picked out
2 c White rice; cooked
2 Eggs; well beaten

Preheat oven to 350 degrees F.. In a small Dutch oven, melt butter over medium-high heat. Add cheese and milk, stirring constantly until cheese has melted. Remove from heat and add onions, celery, bell peppers, garlic, green onions and parsley, blending well. Season to taste with salt, pepper and pepper sauce. You may wish to over-season, since the rice will need the additional flavor. Fold in crabmeat and rice and gently stir until well incorporated. Stir in eggs, cover and bake until casserole is firmly set, about 45 minutes.

Makes 6 servings.

Creole Fish

3/4 c Vegetable oil
1 c Celery,thinly sliced
1 Garlic clove,minced
1 Bay leaf,finely crushed
1 ts Black pepper
3 tb Salt
3 ds Tabasco sauce
1/2 c Water,cold
32 Fish fillets,lg,breaded
1/3 c Lemon juice
1 c Onion,chopped
1 c Green bell pepper,thin slice
1 qt Tomato puree
1 ts Thyme
3 tb Sugar
1 tb Worcestershire sauce
1/2 c Cornstarch
16 lb Fish fillets
64 Fish fillets,sm,breaded
2/3 c Butter

Heat oil in large Dutch oven; lightly saute onions, celery, bell pepper and garlic until soft (do not brown). Add tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt, Worcestershire sauce and Tabasco. Stir well; bring to a boil, reduce heat, cover and simmer at least 1 hour. Correct seasoning. Blend cornstarch into water; stir briskly into sauce and cook until translucent and thick. Prepare fish as desired: Steam or poach fillets; or bake (in sauce of lemon juice and melted butter) in preheated 375'F. oven 20 to 30 minutes; or deep-fry breaded fillets. Serve with warm sauce, allowing 1/3 to 1/2 cup per serving.

Crisp-fried Catfish

1 qt Water
1/4 c Vinegar
3 tb Salt
6 (10 to 12 oz each) catfish cleaned and dressed
1 1/2 c Cornmeal
1/2 c All-purpose flour
1/2 ts Salt
1/2 ts Onion powder
1 ts Seasoned salt
Vegetable oil
1 md Onion; sliced (optional)
Parsley sprigs; (optional)
Lemon slices (optional)

Combine first 3 ingredients in a large bowl. Soak catfish in vinegar mixture 4 to 5 hours in the refrigerator. Combine cornmeal and next 4 ingredients in a plastic bag, shaking to mix. Add catfish, one at a time, and shake until completely coated. Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 375 F. Fry catfish 4 minutes on each side or until golden brown. Drain well. If desired, dredge onion slices in cornmeal mixture; fry in hot oil until golden brown. Drain well. Serve immediately. If desired, garnish with parsley sprigs and lemon slices. [Catfish is also good with lemon juice sprinkled from the slices].

Crispy Sweet And Sour Shrimp

1 1/2 lb Unpeeled medium-size fresh shrimp
1/2 c All-purpose flour
1/4 c Cornstarch
1/2 ts Baking powder
1/4 ts Salt
1/2 c Water
1 lg Egg, lightly beaten
Vegetable oil
Hot cooked rice

Sweet and Sour Sauce:
1/2 c Sliced carrot
1/2 c Chopped green pepper
3 1/2 tb Cornstarch
1 c Water, divided
1/2 c Sugar
1/2 c White vinegar
1/3 c Catsup
1 tb Soy sauce
1 cn Pineapple chunks, drained (15 1/4 ounce)

Shrimp: Peel and devein shrimp; set aside. Combine flour and next 6 ingredients; stir until smooth. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve over rice; top with sauce.

Sweet-and-Sour Sauce: Cook carrot in a small amount of boiling water 1 to 2 minutes; add green pepper, and cook an additional 1 minute. Drain and rinse with cold water. Set aside.

Combine cornstarch and 1/3 cup water, stirring until smooth. Combine remaining 2/3 cup water, sugar, and next 3 ingredients in a saucepan; bring to a boil over medium heat. Gradually stir cornstarch mixture into catsup mixture; cook, stirring constantly, until thickened. Stir in vegetable mixture and pineapple chunks. Yield: 3 1/2 cups.

Curried Lobster

2 qt Water
4 Frozen lobster tails, thawed
1 md Onion, chopped
1 Cooking apple, peeled, cored and chopped
1/4 c Butter
3 tb All-purpose flour
1/2 ts Salt
1 c Chicken broth
1 c Warm whipping cream
1 ts Curry powder
1 Hot cooked rice
1 Condiments

Bring water to a boil in a large Dutch oven. Add lobster tails; return to a boil and cook 5 minutes. Remove tails from water with kitchen tongs; rinse under cold water. Drain.

With a sharp knife, cut down outer edge of tail to remove shell. Remove meat; cut into chunks. Discard shell.

Saute onion and apple in butter in a small skillet; stir in flour and salt. Add chicken broth; cook over low heat, stirring constantly, until sauce begins to thicken. Stir in whipping cream; cook until sauce is smooth and thickened. Add curry powder; stir well. Add reserved lobster; cook until lobster is thoroughly heated.

Spoon over rice, and serve with several of the following; (about 1 cup each) chutney, flaked coconut, chopped hard-cooked egg, crumbled bacon, salted peanuts, and raisins.

Dandelion Watercress Timbales with Cajun Crayfish Etouffe

Timbales
1 c Heavy cream
1 1/2 c Dandelion greens
1/2 c Watercress
2 oz Boursin cheese
5 Eggs
1/4 c Grated Parmesan cheese
1/4 c Fresh chives;, chopped
3 tb Chicken glace (concentrated meat, extrat)

Etouffee
3 tb Olive oil
1 md Onion; finely chopped
1 Red pepper; finely chopped
1 Yellow pepper; finely chopped
3 Stalks celery; finely chopped
2 Bay leaves
1/2 c Chicken stock
1 ts Fresh thyme leaves
1 ts Tabasco sauce
1 ts Worcestershire sauce
4 Fresh tomatoes;, chopped
1/4 c Watercress
1/4 c Dandelion greens
1/4 c Italian parsley;, chopped
1 lb Cooked crayfish tail meat
Whole cooked crayfish;, for garnish

(Timbales = French method of preparing food by cooking and serving in rounded pastry crust). In food processor, blend dandelion greens, watercress, chicken glace and boursin until smooth. In a separate bowl, combine eggs and cream; beat for 1 minute at medium speed. Fold dandeloin mixture into egg mixture. Add Parmesan cheese, chives, salt and pepper to taste, and blend well. Preheat oven to 350. Grease eight (4-oz.) ramekins (inividual baking dishes) and divide blended mixture evenly between them. Place ramekins in roasting pan and fill pan halfway up sides of ramekins. Place in preheated oven and bake for 45 minutes. Remove ramekins from water bath; let rest for about 5 minutes, then invert onto plates. (Etouffee = (Cajun dish of either shrimp or crayfish cooked with onions, peppers and sometimes tomatoes, usually in a roux of butter and flour). Heat oil in Dutch oven; add ingredients, reserving crayfish, watercress, dandeloins and parsley. Cook on medium high heat until vegetables are soft and tomatoes have cooked down, about 20 minutes. Add crayfish tail meat and chopped greens, remove from heat and stir to mix well. Let temperature cool for aout 10 minute, then spoon around timbales. Garnish with reserved whole crayfish and serve. This dish may be served warm or chilled. Makes eight servings.

Easy Crab Cioppino

1 tb Olive oil
1 lg Onion; chopped
2 Cloves garlic; minced
2 cn Ready-cut tomatoes; (28 oz. each)
1/2 c Dry white wine
1 tb Dried basil
1/4 ts Pepper
1 lg Or 2 small Dungeness crabs; (about 3 lb.) cleaned and cracked 1 1/4 lb Medium or firm-flesh fish; cut into 2-inch chunks
1 lb Live clams scrubbed OR 2 cans; (6 oz. each) chopped clams

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and garlic and saut‚ until soft but not brown, about 5 minutes. Add the tomatoes and their liquid, wine, basil and pepper. Simmer 20 to 25 minutes. Add the seafood and simmer until the fish is just opaque though, the crab is heated through and the clams are open, 10 to 15 minutes longer. Discard any clams that do not open. Be careful not to overcook. Ladle the seafood and sauce into bowls and serve.

Substitutions for the Dungeness crab: 2 lb. snow or king crab legs, cut into 4-inch lengths and cracked OR 3 lb. blue crab

These types of fish can be used: rockfish, red snapper, halibut, monkfish or cod.

Easy Poached Fish

1 qt Water
1/2 md Onion; sliced
6 Whole black peppercorns
3 Whole allspice
3 tb Lemon juice
1 Bay leaf
1 ts Salt
1/2 c Dry white wine

Combine all ingredients in large skillet or Dutch oven. It may be necessary to double or triple recipe if larger amount of liquid is needed to be sure fish is just covered during poaching. Simmer for 20-30 minutes to blend flavors. Add fish; cover and simmer over low heat for 15-25 minutes, or until fish flakes easily when tested with a fork. (NOTE: Avoid using high heat. Boiling action will break up fish.) Lift cooked fish carefully from liquid with wide spatula. Drain well, patting excess moisture from fish with paper towels if necessary. Poached fish may be served hot or cold with a complementary sauce or flaked/chunked and used in casseroles, spreads, etc.

Fish and Eggplant Stew

1 lb Fish Fillets -- cut up
1 md Onion -- chopped
1 lg Green Pepper -- chopped
2 tb Cooking Oil
16 oz Canned Tomatoes -- cut up
1 md Eggplant -- peeled and sliced
8 oz Tomato Sauce
1 c Water
1 1/2 ts Salt
3/4 ts Ground Red Pepper
10 oz Okra -- cut

Thaw fish if frozen , remove any skin from fish fillets and cut into 1 inch pieces ; set aside. in a dutch oven cook onion and green pepper in hot cooking oil till onion is tender but not brown .stir in undrained tomatoes , eggplants , tomato sauce ,water , salt , and ground red pepper. bring to boiling ; reduce heat., cover and simmer for 10 minutesor till eggplant is tender. Stir in okra and fish pieces. cover and cook 10 to 15 minutes longer or till okra is tender and fish flakes easily when tested with a fork; stir occasionally.

Fish and Okra Stew

Vegetable cooking spray
1 c Onion; diced
2/3 c Carrot; diced
1/2 c Bell pepper; green, diced
1/2 c Celery; diced
3 cn Vegetable juice cocktail; spicy hot (V8), 6 0z cans
1/2 c Water
2 md Sweet potatoes; peeled and diced
6 c Okra; fresh, sliced
1 c Tomato; peeled, diced
1 lb Cod fillets; cut into 1 inch pieces **

** suggested alternates: Lingcod, Sea Bass, Snapper

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and next 3 ingredients; saute until tender. Add vegetable juice cocktail, water, sweet potato, okra and tomato. Bring to a boil; cover; reduce heat and simmer 35 minutes or until potato is tender. Add fish; stir gently. Cover and cook 10 minutes or until fish flakes easily when tested with a fork.

Goes great with coleslaw and crusty French rolls.

Fish Courtbouillon

3 lb Catfish steaks
1/2 c Salad oil
2 Onions, chopped fine
Lemon slices
1 Clove garlic, minced
1 cn Tomato sauce
Salt, red and black pepper

In medium size Dutch oven, bring oil to medium heat. Add alternate layers of fish, (sprinkled with salt, black and red pepper) and onions, garlic, lemon slices and tomato sauce. Do not add water. Cover and simmer for 1 hour. A small amount of water may be added toward end of cooking time if necessary for more gravy. Serves 4.

Serve over mounds of rice. Try a tossed green salad and French bread.

Fish Etouffee

1 lb Wreckfish fillet
1/2 ts Salt
1/4 ts Black pepper
1/8 ts Crushed red pepper
2 Garlic clove, minced
1 tb Parsley, chopped
1/4 Green bell pepper, chopped
1 Celery stalk, chopped
1/4 c Green onion, chopped
16 oz Canned tomato sauce
1/2 ts Dried thyme
1 Bay leaf
1 sl Lemon

Any firm fish fillet may be substituted for wreckfish. Cut fish into serving size pieces or, if preferred, cubes. Place half the fish in a heavy Dutch oven or deep skillet with a tight-fitting lid. Sprinkle half the salt, peppers, garlic and chopped vegetables over fish. Pour one can tomato sauce over all, then repeat layers. Add thyme, bay leaf and lemon. Cover and place over low heat and cook slowly for 40 minutes or until fish flakes when tested with a fork. Shake pot often to keep from sticking, but do not stir, as this will break up the fish. When done, correct seasonings.

Fish Stew

1 1/2 lb Redfish fillets or other firm white; fish
1 Such as snapper; drum, or grouper
4 ts Rustic rub; see * note
1/3 c Vegetable oil
1/3 c Flour
1 c Chopped celery
1 c Chopped onions
1/2 c Chopped bell peppers
2 Mild green chilies or banana peppers, halved lengthwise and seeded
2 Bay leaves
1 tb Minced garlic
2 c Peeled; seeded, chopped tomatoes
1 (or 2 cups chopped canned tomatoes)
1 c Water 1 3/4 c Chicken broth
3/4 ts Salt
1/4 ts Cayenne pepper
1/4 c Chopped green onions
2 tb Chopped parsley

Cut the fish fillets into 3-inch pieces. Season with 1 tablespoon of the Rustic Rub. Set aside in the refrigerator. Make a roux by combinding the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes, water, and the remaining 1 teaspoon Rub. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot. This recipe yields 4 main-course servings.

Fish Stew with Tomato and Parsley (Zuppa Di Pesce)

6 tb Olive oil
1 c Onion, chopped
2 lg Garlic cloves, chopped
2/3 c Fresh parsley, chopped
1 c Tomatoes, chopped (1 medium) 1 1/3 c Cold water
2/3 c Dry white wine
2 lb Fish fillets, mixed sea bass orange roughy, cod, snapper

Heat oil in a large pot or dutch oven over med-high heat. Add chopped onion and garlic and saute for 4 minutes. Add parsley and stir for 2 minutes. Add tomato and cook for another 2 minutes. Add 1 1/3 cups water and the wine and simmer 10 minutes to blend flavors. Add fish fillets cut into 2" pieces, simmer until fish is cooked through, about 10 minutes. Season to taste with salt & pepper.

 

Four-square Gospel Creole

1 1/2 lb Unpeeled medium-size fresh shrimp
1 sm Onion, chopped
1 sm Green pepper, chopped
1/2 c Celery
2 Garlic cloves, minced
2 tb Butter or margarine, melted
1 cn Whole tomatoes, undrained and chopped (16-ounce)
1 cn Tomato sauce (8-ounce)
2 ts Worcestershire sauce
1/2 ts Dried oregano
1/2 ts Dried thyme
1/8 ts Ground red pepper
Hot cooked rice

Peel and devein shrimp; set aside. Cook onion, green pepper, celery, and garlic in butter in a Dutch oven over medium heat, stirring constantly, until tender. Stir in tomatoes and next 5 ingredients. Cook 15 minutes or until desired consistency, stirring occasionally. Stir in shrimp, and simmer 5 minutes or until shrimp turn pink. Serve shrimp mixture over rice.

Yield: 4 to 6 servings

French-Fried Shrimp

2 lb Unpeeled medium-size fresh shrimp
1 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Salt
2/3 c Water
3 tb Lemon juice
1 tb Vegetable oil
1 lg Egg, lightly beaten
Vegetable oil

Peel shrimp, leaving tails intact; devein, if desired.

combine flour, baking powder, and salt in a medium bowl. Add water and next 3 ingredients; stir until smooth.

Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels.

Fried Fish with Beer Batter

2 lb White fish fillets
Oil for deep frying
1 Egg
1 c Lager beer
2 tb Vegetable oil 1 1/4 c Flour
1 ts Black pepper
1 ts Salt
1/2 ts Cayenne pepper

Put oil in dutch oven or other deep pot to a depth of at least 3". Set over medium-high flame. Cut fillets into pieces about 2"x4". In a bowl, mix egg, beer and 2 TBL oil together. Stir in flour and spices. Mix until batter is smooth; it should be a little runny. When oil is hot (350-360F degrees), dip fish into batter with tongs or fingers, allowing excess batter to drip back into the bowl. Gently place fish in the oil and cook until golden brown, about 5-7 minutes. Do not crowd fish; cook in batches. Drain on paper towels and serve immediately. HINTS Use dark beer for stronger flavor. Don't skimp on oil, and use a large pot, not a skillet. Use a skimmer between batches to remove burned bits of batter. Pat fish dry before dipping into the batter.

Fried Shrimp and Apricot Sauce

Shrimp:
1 1/2 c All-purpose flour
1 tb Paprika
1 ts Ground white pepper
1/2 ts Garlic powder
1/2 ts Dried Italian seasoning
1 cn Beer (12-ounce)
2 lb Unpeeled medium-size fresh shrimp
Vegetable oil
Apricot sauce

Apricot Sauce:
1 c Apricot preserves
1 (4-oz) jar diced pimiento, drained
2 1/2 tb White vinegar

Shrimp: ~ Combine first 6 ingredients in a medium bowl; stir until smooth. Let batter stand 30 minutes.

Peel shrimp, leaving tails intact; devein, if desired. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve with Apricot Sauce.

Apricot Sauce: Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes, stirring occasionally. Cover and chill. Yield: 1 1/3 cups.

Front Porch Fried Catfish

10 1/2 c Cornbread mix
1 tb Garlic powder
2 tb Dried thyme
6 Whole catfish fillets, (3/4- to I-pound)
1 c Buttermilk
1 tb Salt
2 ts Black pepper, ground
2 ts Red pepper, ground
Peanut oil

Combine first 3 ingredients in a shallow dish. Dip fillets in buttermilk, allowing excess to drip off; sprinkle with salt and peppers, and dredge in cornbreadmixture.

Pour oil to depth of 4 inches into an electric fryer or Dutch oven; heat to 400F. Fry fillets, two at a time, 2 to 3 minutes or until they float; drain on paper towels. Serve immediately. Yield: 6 servings

Gefilte Fish

Fish Mixture

7 lb Carp; save bones
2 lb Pike; save bones
1 lg Onion; finely grated
3/4 ts Salt
3/4 ts Sugar
1/4 ts Pepper
1/2 c Water
6 Large eggs; beaten
1/4 c Matzo meal; or more) (or bread crumbs)

For Bottom Of Pan

2 Carrots; diced
2 Stalks celery; diced
3 Onions; sliced

Grind fish together two times or until fully ground. Combine with fish mixture ingredients.

Place small scoop of mixture into boiling water for 5 minutes. (This is a taste tester; add extra seasoning to mixture, if needed).

Line bottom of Dutch oven with fish bones, carrots, celery and three sliced onions. Fill Dutch oven half full with water and boil.

Make fish patties and place into boiling water.

Cook three hours with cover. Add additional seasoning to boiling water, if needed.

Greek Style Scampi

1 ts Olive Oil
5 Cloves Garlic, Minced
56 oz Whole Tomatoes, Drain, Coarse Chop
1/2 c Chopped Fresh Parsley, Divided 1 1/4 lb Large Shrimp, Peel, Devein
4 oz Crumbled Lowfat Feta Cheese, (1 C)
2 tb Fresh Lemon Juice
1/4 ts Fresh Ground Pepper

Preheat oven to 400 deg F.

Heat oil in a large Dutch oven over med heat. Add garlic; saute 30 seconds. Add tomatoes and 1/4 C parsley. Reduce heat; simmer 10 min. Add shrimp; cook 5 min. Pour mixture into a 13 x 9" baking dish; sprinkle with cheese. Bake at 400 deg F for 10 min. Sprinkle with 1/4 C parsley, lemon juice, and pepper.

Yield: 6 servings

Gulf Coast Fried Shrimp

2 lb Unpeeled medium-size fresh shrimp
4 lg Eggs, beaten
2/3 c Commercial spicy French salad dressing
1 1/2 tb Lemon juice
3/4 ts Onion powder
Vegetable oil
1 1/3 c Crushed saltine crackers
2/3 c Crushed corn flakes cereal
1/3 c White cornmeal

Peel shrimp, leaving tails intact; devein if desired. Place shrimp in a large shallow dish. Combine eggs and next 3 ingredients; pour over shrimp, stirring gently. Cover and marinate in refrigerator 3 hours, stirring occasionally.

Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Combine cracker crumbs, cereal and cornmeal. Remove shrimp from marinade, discarding marinade. Dredge shrimp in cracker mixture, and fry, a few at a time, until golden. Drain.

Holiday Shrimp Newburg

2 tb Butter
1 Onion, chopped
2 Celery ribs, diced
1 Garlic clove, finely chopped
1/4 c All-purpose flour
1 c Dry white wine
1/4 c Sherry
1/4 ts Turmeric
1 ts Salt
1/4 ts Pepper
1 1/2 lb Shrimp, cleaned
1 c 35% Real Whipping Cream
1/2 c Peas
Steamed rice

Ingredient notes: chicken stock may be used in place of dry white wine and in place of sherry. Shrimp may be fresh or defrosted. Cooked noodles may be used instead of rice.

1. Melt butter in a lare saucepan or Dutch oven. Add onions, celery and garlic. Cook a few minutes or until tender. Sprinkle with flour and cook gently 3-4 minutes. 2. Whisk in wine or chicken stock, sherry, turmeric, salt and pepper. Bring to a boil. cook 5 minutes. 3. Add shrimps and cream. Heat thoroughly and then simmer 5 minutes. Add peas and cook 3-5 minutes longer. Taste and adjust seasoning if necessary. 4. Serve over rice or noodles.

Island Seafood Treat

1 lb Bacon, cut in 1/2 in pieces
2 T Olive oil
1 lg Onion, diced
2 14 oz cans plum tomatoes
4 t Dry thyme
1 t Cayenne (optional)
2 c Chicken stock
1 lb Shrimp, peeled deviened
1 lb Lump crab meat, shelled
1/4 c Chopped parsley
5 Stk celery, sliced diagonally
2 Red bell peppers, diced
6 Cloves garlic, minced
3 Chili peppers (optional) minced
3 Bay leaves
3 c Clam juice
2 lb Grouper or snapper in 2' slices
1 lb Sea scallops grated rind of 2 oranges

In a large dutch oven or heavy gauge pot, cook bacon over medium heat until translucent. Add celery and cook until tender. Add olive oil, red peppers, onion and garlic. Continue to cook until all vegetables are tender. Add tomatoes, chili peppers (if you want it hot), thyme, bay leaves and cayenne pepper (also if you are going for hot flavor). Cook over low heat for 15 minutes. Add clam juice and chicken broth. Cook partially covered for 30 more minutes. Add grouper or snapper fillets, scallops and cook over medium heat for two minutes. Add shrimp and cook 3 more minutes. Add crabmeat and cook another minute. Stir after each addition. Fold into grated orange rind, sprinkle with parsley and serve right away with rice. Serves 8.

Kosher Creole Seafood Gumbo

1 Lge. onion, chopped
1/2 Green pepper, chopped
1 Clove garlic, chopped
2 tb Veg. oil
2 tb Flour
1 cn Stewed tomatoes (15 oz.)
1 cn Tomato paste (6 oz.)
2 ts Salt
1 Bay leaf
1/2 ts Chili powder
1/2 ts Basil leaves
1 lb Trout fillets
1 pk Frozen sliced okra part thaw
1/2 lb Redfish fillets
3 c Water
1 tb Worcestershire sauce
3 c Hot cooked rice

Saute vegs. slightly in oil in dutch oven. Stir in flour; blend well. Add remaining ingreds. except fish, okra and rice. Simmer covered for 30 min. Remove bay leaf. Add fish and okra. Cover and simmer additional 10 min., or until okra is tender. Serve in soup bowls or plates over hot rice.

Recipe may be easily doubled. Freezes well. Better next day.

Lemon-peppered Salmon and Vegetables

2 tb Fresh lemon juice
1 tb Dijon mustard
2 ts Vegetable oil
1/2 ts Coarsely ground pepper
2 Cloves garlic, minced
1 1/2 c Sliced yellow squash
2 Salmon fillets, (4-ounce) (1/2 inch thick)
1 md Leek, (1/2 pound)
4 Fresh broccoli spears
Lemon wedges, (optional)

Combine first 5 ingredients; stir well. Toss 1 tablespoon mustard mixture with squash; set aside. Spread remaining mustard mixture over salmon; set aside.

Remove roots, outer leaves, and tops from leek, leaving 6 inches of leek. Cut leek in half lengthwise. Arrange leek halves in foil-lined steamer over boiling water in a Dutch oven. Cover and steam 4 minutes. Add broccoli to steamer; cover and steam 2 minutes. Arrange squash over broccoli; place salmon over vegetables. Cover and steam an additional 5 minutes or until fish flakes easily when tested with a fork. (Add boiling water to pan if needed.) Yield: 2 servings (serving size: 3 ounces fish, 2 broccoli spears, 1 leek half, and 1/2 cup squash).

Littleneck Clams with Cilantro and Black Walnut Pesto

3/4 c Olive oil
2 c Fresh cilantro leaves
1/2 c Black walnuts
8 cl Garlic (yep - 8)
1/2 c Parmesan cheese; freshly grated
1/2 c Romano cheese; grated
1/2 ts Salt
1/4 ts Pepper; freshly ground
2 c Dry white wine
2 cl Garlic; chopped
1 Shallot; chopped
40 Littleneck clams; scrubbed
Garnish: chopped pimiento

Process first 8 ingredients in a blender or food processor until smooth; set pesto aside.

Bring wine, chopped garlic, and shallot to a boil in a Dutch oven. Add clams, and cook 5 minutes or until clams open. Drain and cool.

Remove clams from shells, reserving 40 half shells. Chill clams at least one hour.

Stir pesto into clams; spoon 1 clam and pesto into each reserved shell.. Garnish, if desired. Yield: 20 appetizer servings.

Lobster and Crab Ravioli

Lobster Sauce
2 Live; (1 1/4- to 1 1/2-pound) lobsters
2 tb Olive oil 1 1/3 c Finely chopped shallots
1 c Chopped fennel bulb
3 lg Garlic cloves; chopped
1/4 c Madeira
4 ts Tomato paste
3 c Chicken stock or canned low-salt broth
1 tb Butter; room temperature
1 tb All purpose flour
1/2 c Whipping cream

Filling
1/3 c Lentils
2 tb Butter; (1/4 stick)
2 md Leeks; (white and pale green parts only), thinly sliced
6 oz Crabmeat
6 Lasagne noodles
2 tb Chopped fresh cilantro

For Sauce: Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool. Drain. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pieces. Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill.

Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic; saute 8 minutes. Add Madeira and tomato paste; bring to boil. Add stock, lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes.

Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl. Add to liquid. Bring to boil, whisking often. Add cream; simmer until reduced to sauce consistency, about 8 minutes.

For filling: Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; saute until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce.

Cook pasta in pot of boiling salted water until just tender. Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.

Makes 6 appetizer servings.

Lobster Salad with Tarragon Vinaigrette

4 qt Water
2 tb Salt
2 1-1/2 to 1-3/4 pound live lobsters
2 Shallots; minced
1 1/2 ts Fresh tarragon; minced
1 1/2 ts Fresh parsley; minced
1/4 ts Salt
1/4 ts Pepper
1/2 c Olive oil
3 tb Fresh lemon juice
2 tb White wine vinegar
1 lb Bibb lettuce
Garnish: fresh tarragon sprigs

Bring 4 quarts water and salt to a boil in a large Dutch oven. Plunge lobsters, head first, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes; drain and cool.

Break off large claws and legs. Crack claw and leg shells using a seafood or nut cracker; remove meat and set aside.

Break off tails. Remove stomachs and intestinal veins.

Cut shell of tail segments lengthwise on the underside. Pry open the tail segments; remove meat, and cut into 1/2-inch slices. Chill lobster meat.

Combine minced shallots and next 7 ingredients in a jar; cover jar tightly, and shake vigorously.

Arrange lettuce on individual salad plates; top with lobster, and drizzle with shallot mixture. Garnish, if desired. Yield: 4 servings.

Louisiana Crawfish Dressing

6 c Sliced squash (about 2 lbs)
2 c Water
1 lg Onion; chopped
1 ea Green pepper; chopped
1 c Chopped celery
1 cl Garlic; minced
1/2 c Butter or margarine; melted
1 ea Egg; slightly beaten
1 c Italian-seasoned breadcrumbs
1/3 c Beau Monde seasoning
1/2 ts Salt
1/4 ts To 1/2 ts pepper
1/4 ts Dried whole thyme
1/8 ts Red pepper
1/8 ts Hot sauce
2 c Peeled crawfish tails

Combine squash and water in a Dutch oven; cook until tender. Drain well. Saute onion and next 3 ingredients in butter until tender. Add vegetables and egg to squash; stir in breadcrumbs and remaining ingredients. Spoon mixture into a greased 12" x 8" x 2" baking dish. Bake at 350 degrees for 30 minutes.

Low Fat Crawfish Fettuccine

2 lb Crawfish tails
2 ts Cajun seasoning
12 oz Pk fettuccine; cook
2 Env butter-flavored granules 1/2oz ea
1 ts Chicken bouillon granules
3/4 c Water
2 md Onions; chop
1 Green bell pepper; chop
3 Cl garlic; press
1/2 ts Dried basil
1/2 ts Dried thyme
1 tb Cornstarch
12 oz Evaporated skim milk
8 oz Loaf reduced-fat process cheese spread; cube
1/4 c Fresh parsley; chop
3 tb Parmesan; grate
Fresh parsley; garnish

Combine crawfish and Cajun seasoning; cover and refrigerate 30 minutes. Combine butter granules, bouillon granules and 3/4 c water in a large Dutch oven; cook over medium heat until granules dissolve. Add onion, bell pepper and garlic; cook, stirring constantly, over med-high heat 10 minutes or until tender. Stir in crawfish, basil and thyme; cook 5 minutes. Combine cornstarch and milk, stirring well; stir into crawfish mixture. Add cheese spread, stirring well. Bring to a boil over medium heat; boil, stirring constantly, 1 minute. Stir in pasta and 1/4 c parsley. Serve immediately; srpinkle servings evenly with Parmesan; garnish with parsley.

Low-salt Fish Stock

18 c Water
2 lb Fish bones
1 Leek, chopped
1 c Celery, chopped
8 Sprigs cilantro
1 md Onion(s), chopped
3 Garlic clove(s), mashed
2 Bay leaves

In a Dutch oven or stew pot, bring the water to a boil. Add the fish and boil until foam appears on surface. Skim off foam and add other ingredients. cover and simmer for 30 min. Let cool, then strain and discard solids.

Will keep, refrigerated in a tightly sealed jar, for 1 week.

 

Lump Crab Hash with Three Pepper Hollandaise

1 lg Red potatoes; peeled and cubed
1 md Sweet potato; peeled and cubed
1 lg Red bell pepper
2 tb Butter
1 c Purple onions; chopped
1 lg Tomato; peel, seed, chop
1 lb Lump crabmeat; fresh drained
2 Scallion; chopped
3/4 ts Salt
3/4 ts Pepper
8 Eggs; poached
Three Pepper Hollandaise

Cook potatoes in boiling water to cover 4 to 5 minutes or until almost tender; drain and set aside.

Roast, peel, and seed the bell peppers. Coarsely chop pepper. Set aside. Melt butter in a skillet or Dutch oven over medium high heat; add potato and 1 cup onion, and cook, stirring constantly, until onion is tender. Add bell pepper, tomato, and next 4 ingredients; cook until thoroughly heated. Spoon has onto individual serving plates; place poached eggs onto hash, and top with Three Pepper Hollandaise. Yield: 4 servings.

Manhattan Clam Linguine

2 qt Water
3 1/2 c Water
1 cn Minced clams,drained (8oz)
1 tb Salt
1 pk Linguine or spaghetti(8oz)
2 tb Butter or margarine
2 tb Snipped parsley
3 Cloves garlic,finely chopped
1 1/2 ts Dried basil leaves
1/4 ts Dried thyme leaves
1 ds Ground pepper
1/2 c Whipping cream
1/4 c Dry white wine
1/4 c Grated Parmesan cheese
2 tb Butter or margarine,softened
1/4 ts Salt

Heat 2 quarts plus 3 1/2 cups water, reserved clam liquor and 1 tablespoon salt to boiling in large kettle or Dutch oven. Add linguine gradually. Boil uncovered, stirring occasionally, JUST until tender, 8 to 10 minutes; drain.

While linguine is cooking, prepare sauce. Melt 2 tablespoons butter in 2-quart saucepan. Stir in parsley, garlic, basil, thyme pepper and clams. Cook and stir over low heat until clams are heated through. Heat cream and wine to boiling in 1 1/2-quart saucepan over low heat, stirring constantly. Boil and stir 1 minute; pour over clam mixture.

Transfer hot linguine to warm platter. Pour sauce over linguine. Toss until linguine and sauce with remaining ingredients until well mixed.

Merluza En Cazuela (braised Whiting with Potatoes)

1/3 c Olive oil
1 1/2 lb Potatoes, peeled and sliced thin
2 Onions (about 1 pound), peeled and sliced thin (about 3 1/2 cups)
1 lb Broad, runner or string beans, cleaned and cut into 1 1/2-inch pieces (about 3 1/2 cups)
6 Cloves garlic, peeled and sliced thin
6 md Whiting, with heads removed, scaled and gutted (about 2 1/2 pounds ready to cook)
1 ts Salt
1/2 ts Freshly ground black pepper
1 c Dry white wine
4 tb Chopped parsley.

Heat the oil in a Dutch oven or large skillet or saucepan with a tight-fitting lid. When the oil is hot but not smoking, add the potatoes and onions and saute them, covered, over medium heat for 5 minutes.

Add the beans and garlic. Cook, covered, for another 5 minutes. Add the whiting, salt, pepper and wine and cook, covered, for 10 more minutes. Sprinkle with the parsley and serve immediately.

Yield: 6 servings.

Mexican Shrimp Cocktail

1 c Water
1 ea Clove Garlic; Finely Chopped
Pepper; Dash of
1 ea Avocado; Peeled And Chopped
1/4 c Tomato; Chopped
2 tb Carrot; Finely Chopped
2 tb Vegetable Or Olive Oil
Lemon Or Lime Wedges
1/3 c Lime Juice
2 ts Salt
24 ea Shrimp; Raw, *
2 ea Jalapeno Chiles; **
2 tb Onion; Chopped
2 tb Cilantro; Fresh, Snipped
1 1/2 c Lettuce; Finely Shredded

* Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped.

Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges.

 

Monkfish Court Bouillon

1 1/2 lb Monkfish tails; cleaned
Essence
1/3 c Vegetable oil
1/3 c Flour
1 c Chopped celery
1 c Chopped onions
1/2 c Chopped bell peppers
2 Mild green chilies or banana peppers; sliced lengthwise in half and seeded
2 Bay leaves
1 tb Minced garlic
2 c Chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes
1 c Water 1 3/4 c Chicken broth
3/4 ts Salt
1/4 ts Cayenne
1/4 c Chopped green onions
2 tb Chopped parsley

Cut the tails into 3-inch pieces. Season with Essence. Set aside in the refrigerator.

Make a roux by combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate.

Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes.

Add the bay leaves and garlic and cook for about 2 minutes.

Add the tomatoes, water, and season with Essence. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking.

Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes.

Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork.

During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot.

Yield: 4 main-course servings

Mussel Seviche

5 lb Very fresh black or green mussels
1/2 c Plus 2 tb Olive oil
1/2 c Dry white wine
4 Sprigs fresh thyme
1 ts Dried thyme
3 lg New potatoes; washed, cooked and cut into 1/2" cubes
1 1/2 lb Tomatoes; cut into 1/2" cubes
1/2 sm Sweet onion; peeled and thinly sliced
4 tb Fresh or frozen green peas
1/3 c Fresh lemon juice
1 ts Coarse salt
1/2 c Fresh chopped Italian parsley

Clean mussels. In a Dutch oven with tight-fitting lid, combine the 2 tbsp of olive oil, 2 tbsp of the wine, thyme and the mussels. Cover and steam over high heat until mussels barely open, 5 to 8 minutes. Discard any unopened mussels. Let juices stand in pan for a few minutes to settle the sediment. Strain juices into bowl through a sieve lined with a double layer of cheesecloth.

Using a paring knife, detach mussels from shells, being careful not to tear them. Place in the bowl with the mussel juices. Add potatoes, tomatoes , onion, peas, lemon juice, salt, parsley and remaining olive oil and wine. Toss gently. Serve at room temperature.

 

 

Mussel Stew with Pineau Des Charentes

2 c Dry white wine
2 Bay leaves
1 tb Chopped fresh thyme
1 pn Powdered saffron
1 pn Cayenne pepper
2 lb Mussels, scrubbed, debearded
3 tb Butter
1/2 c Chopped shallots
1 tb Chopped garlic
2 tb All purpose flour
1/3 c Whipping cream
1/3 c Chopped fresh parsley
2 tb Pineau des Charentes OR
3 tb White grape juice plus 1 1/2 T Cognac or other brandy

Combine first 5 ingredients in large Dutch oven over high heat. Boil 3 minutes. Add mussels. Cover and cook until mussels open, about 4 minutes. Remove from heat. Using slotted spoon, transfer mussels to serving bowl, discarding any that do not open; cover and keep warm. Reserve cooking liquid.

Melt butter in heavy large skillet over medium heat. Add shallots and garlic and saute 3 minutes. Add flour and stir 1 minute. Whisk in reserved cooking liquid. Boil until reduced to 3/4 cup, about 7 minutes. Whisk in cream and parsley. Reduce heat to mdium and simmer until liquid is reduced to 1 cup, about 3 minutes. Mix in Pineau des Charentes. Season with salt and pepper. Pour sauce over mussels and serve.

Mussels Alla Marinara

1 (28 oz.) can tomatoes, undrained
2 ts Olive oil
2 Carrots, peeled and sliced diagonally into 1/2 inch slices
1 Onion, cut in eighths
4 Cloves garlic, sliced
2/3 c Dry white wine
Salt to taste
1/4 ts Freshly ground black pepper
2 lb Mussels, scrubbed, beards removed

Coarsely chop tomatoes and set aside. In a Dutch oven heat oil over medium heat. Add carrots, onions, and garlic and saute' for 3 to 4 minutes, or until softened. Add wine, tomatoes, salt and pepper and bring to a boil over high heat. Add mussels, cover and cook for 3 to 4 minutes, or until they have opened. (Discard any that do not open).

Mussels in White Wine Sauce

2 lb Mussels
1/4 c Shallots or onion; finely chopped
2 cl Garlic; finely chopped
2 tb Olive or vegetable oil
1 c Dry white wine
pn Saffron or paprika
Snipped parsley

To clean mussels, discard mussels that have cracked or open shells or that are unusually light or heavy. Scrub fresh mussels with stiff brush under cold running water, cleaning shells thoroughly and pulling off the "beard." Place mussels in large pan of cold, fresh water and swish them around with hands. Drain mussels and repeat with fresh water until water stays clear. Discard any that are not tightly closed. Cook and stir shallots and garlic in oil in Dutch oven over medium heat until shallots are tender. Stir in wine and saffron. Heat wine mixture to boiling. Add mussels. Cover and boil until mussels open, 3 to 5 minutes. Discard those that do not open. Remove mussels to bowl with slotted spoon and keep warm. Cook remaining liquid in pan over high heat until slightly thickened, about 5 minutes. Pour sauce over mussels. Sprinkle with parsley. Serve with French bread if desired.

 

Mussels with Garlic Butter

3 lb Fresh mussels, scrubbed debearded
10 tb (1 1/4 sticks) butter
3/4 c Finely chopped shallots
6 lg Garlic cloves, minced
4 tb Chopped fresh parsley
2 tb Fresh lemon juice
1 ts Grated lemon peel

Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.

Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and saut‚ until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.

Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

Mussels with Leeks, Saffron and Cream

2 tb Butter; (1/4 stick)
2 lg Leeks; (white and pale green parts only), thinly sliced
4 Dozen mussels; scrubbed, debearded
1 c Dry white wine
8 Fresh parsley sprigs
10 Saffron threads; crushed
1/2 c Whipping cream
2 tb Minced fresh parsley

Melt butter in heavy large deep skillet over medium-low heat. Add leeks and saute until tender, about 8 minutes.

Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. divide mussels among 4 bowls; pour sauce over.

4 main course servings or 8 appetizer servings.

Mustard Fish

5 lb Fish filets (preferably bass or crappie) 2 1/2 c Flour
1 Jar (24-oz) prepared mustard
1/2 Bottle Tabasco
1 Jar (5-oz) horseradish
1/2 -(up to) 1 c Water (optional)

Mix all ingredients together except water in a large bowl. Coat each fish filet with the mustard batter. If batter is too thick and will not coat filets well, add water to thin batter. Deep fry fish in a heavy pan or Dutch oven in very hot grease. Do not be scared to add the large amount of Tabasco and horseradish because the hot flavor will cook out while the fish are being fried.

Variation: after coating your fish with the mustard batter, roll in equal amounts of yellow corn meal and cajun seasoning. This gives a spicier flavor. Yield: 14 to 16 servings.

Old Reliable Shrimp Stock

2 lb Unpeeled medium-size fresh shrimp with heads
3 qt Water
1 lg Carrot
2 Celery stalks, quartered
1 md Onion, quartered
1/2 c Fresh thyme sprigs, with stems
1/2 c Fresh parsley sprigs
1/2 c Fresh basil leaves
1/2 c Fresh oregano sprigs with stems
1 tb Dried savory

Remove heads and peel shrimp; place heads and shells in a large Dutch oven. Reserve shrimp for another use. Add water and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes. Pour mixture through a wire mesh strainer into a container, discarding solids. Use desired amount of stock for soups and sauces, and freeze remainder for another use.

 

One Pot Tuna and Noodles

4 1/2 cups water
1 envelope Lipton's onion soup mix
1/2 tsp. pepper
1 (7 oz.) can Tuna, drained
1/2 lb. Pennsylvania Dutch brand noodles
1 (9 oz.) package frozen cut green beans
2 cups shredded American cheese

In large saucepan, bring water and soup mix and pepper to a boil. Gradually add noodles; stir in beans. Return to boil; cook, stirring over high heat for 2 minutes. Simmer, covered; stir occasionally for 7 minutes. Add Tuna cheese; heat through.

One Pot Tuna and Noodles

4 1/2 cups water
1 envelope Lipton's onion soup mix
1/2 tsp. pepper
1 (7 oz.) can Tuna, drained
1/2 lb. Pennsylvania Dutch brand noodles
1 (9 oz.) package frozen cut green beans
2 cups shredded American cheese

In large saucepan, bring water and soup mix and pepper to a boil. Gradually add noodles; stir in beans. Return to boil; cook, stirring over high heat for 2 minutes. Simmer, covered; stir occasionally for 7 minutes. Add Tuna cheese; heat through.

Oyster Artichoke Bisque

1/8 lb Butter; not margarine
1 c Onion; chop
1/2 c Celery; chop
1/4 c Bell pepper; chop
10 sl Bacon; cook; crumble
1/4 c Bacon drippings
36 Fresh oysters; chop
6 sm Artichokes; cook; scrape chop bottoms
2 c Oyster liquor
1 c Artichoke stock
2 ts Fresh basil
2 pt Whipping cream
Salt and black pepper
Cayenne
Parsley; chop; for garnish

Melt the butter in a 5-qt Dutch oven and saute the onions, celery and bell pepper until they soften. Toss in the bacon, the drippings and the chopped oyssters and simmer gently over low heat, stirring constantly, until the oysters curl and a rich gray-colored base forms. Drop in the artichoke pulp and bottoms and blend them well into the mixture. Stir in the oyster liquor and the artichoke cooking stock. Bring it to a boil, but be sure to keep stirring or the oyster liquor will scorch and stick to the bottom of the pot. Boil for about 4 minutes. Stir in the basil, reduce the heat to simmer and let the bisque cook slowly for another 5 minutes. Stir in the cream, a half-pint at a time, and turn the fire back up to high! When the mixture comes back to a boil, reduce the heat again so that the bisque just barely "bubbles" and add the salt and pepper. Taste before adding the salt as the oysters contain a lot of salt. After 10 minutes, remove from the heat and allow it to "set up" for 15 minutes so that the flavors blend. Serve, garnished with parsley.

 

Oyster Perloo

1 qt Oysters, drained (reserve juice)
4 sl Bacon
1 md Onion, chopped
2 Ribs celery, chopped
1 sm Bell pepper, chopped
2 c Raw rice
Salt & pepper to taste

Fry bacon in heavy Dutch oven until crisp. Remove bacon. Saute' onions, celery and pepper in bacon grease until onions are translucent. Crumble bacon and return to pot. Add drained oysters and cook until they release juice, 1 to 2 minutes. Add rice; add water to reserved oyster juice to make 2 cups liquid. Stir liquid into rice, bring to a boil, lower to a simmer, cover and cook exactly 20 minutes. Remove pot from heat and let sit 20 minutes without peeking. Fluff up rice with a fork, correct seasonings and serve. Serves 4.

Paella

2 tb Olive oil
1 c Chopped onion
1 c Chopped celery
1 c Chopped red bell pepper
1/3 c Turkey kielbasa
5 Cloves garlic
16 oz Chicken broth
24 oz Water
14 oz Diced tomato
1 1/2 c Long-grain rice, uncooked
1 c Lump crabmeat
1/2 c Sea scallops
1/2 lb Medium fresh shrimp, peeled and deveined
1/2 c Green onion, sliced
2 tb Parsley
1 1/2 ts Chili powder
1 ts Cumin
1/2 ts Black pepper
1/2 ts Red pepper

Heat oil in large ovenproof Dutch oven over medium heat. Add celery, onion, red bell pepper, Kielbasa and garlic cloves. Saute 5 minutes or until onion are tender. Add chicken broth, water and tomatoes. Bring to boil. Stir in remaining ingredients. Cover and bake at 350 degrees 45 minutes.

Poached Cod in Saffron Broth

Poaching Liquid
2 c Chicken broth; low sodium
1 c Tomato juice
1 md Onion; quartered
2 md Celery ribs; cut into 2" pieces
1 md Carrot; cut into 2" pieces
1 bn Parsley
1/4 c Tomato paste; low sodium
1 lg Cube of fish bouillon
5 cl Garlic; peeled
1/4 ts Ground saffron

Cod
4 Codfish steaks; 4oz each
1 c Leeks; thinly sliced
1 md Green bell pepper; julienned
1 md Tomato; cut into wedges

In large Dutch oven, bring 2 cups water and poaching liquid ingredients to a boil. Reduce heat to low and simmer 45 minutes. Strain liquid into large skillet and discard solids. Continue simmering liquid until reduced to 1 1/2 cups.

Place cod, leeks, bell pepper and tomato in liquid; bring to a simmer. Cover and poach 5-6 minutes, or until cooked through.

To serve, divide liquid and vegetables equally among 4 bowls. Cut cod into large pieces and divide equally among bowls.

Poached Orange Halibut

1 lb Halibut belly, cut up into 6 pieces
2 qt Water
1/2 qt Orange juice
1 ts Garlic powder
1 pn Cayenne
1/4 ts Ginger powder

In Dutch Oven, place water, orange juice, ginger, garlic, and cayenne pepper. Bring to a boil. Once swiftly boiling, add pieces of halibut one at a time. Cover with lid and bring back to boil. Lower heat to medium, maintaining a gentle boil. Poach for approx. 15 minutes, or until flesh flakes. Remove with slotted spoon, scrape off skin from both sides, and serve immediately.

Poached Trout

3 c Water
1 c Dry white wine
2 tb Finely snipped chives
2 tb Minced fresh basil leaves
1 tb Chopped fresh dill
1 tb Chopped fresgh rosemary
1 tb Chopped fresh tarragon
1 ts Salt
Freshly ground pepper To taste
1 Strip lemon zest, 2 inches By 1/2 inch
2 Fresh brook trout (about 12 inches each), cleaned, heads and tails left on
3 tb Unsalted butter, melted
Lemon wedges for garnish

This cooking liquid can be frozen for another use as a court bouillon or as a stock for poaching other fish or boiling lobster.

In a large pot or dutch oven, bring the water, wine, herbs, spices, and lemon zest to a boil. Lower the heat and simmer 10 minutes. Gently lower the trout into the liquid. Simmer, partially uncovered, until firm to the touch, about 10 minutes (or 10 minutes per inch of thickness of the fish).

Using 2 spatulas, lift each trout out and place it on a dinner plate.

Blend the butter with 2 tsps. of the cooking liquid (with as much of the herbs as you can retrieve), and spoon over the fish. Serve immediately with lemon wedges alongside.

Red Snapper Stew

2 c Onion, chopped
1 c Celery, chopped
1/2 c Green Bell Pepper, chopped
1 Clove Garlic, minced
Vegetable Cooking Spray
1 1/2 c Water
1 ts Chicken Boullion
1 c Chablis
1 lg Potato, cubed 14 1/2 oz Whole Tomatoes, chopped
1/4 ts Salt
1 Bay Leaf
1 1/2 lb Snapper, skinned
Parsley, chopped

Saute first 4 ingredients in a large Dutch oven coated with cooking spray until tender. Stir in next 7 ingredients; bring to a boil. Cover; reduce heat, and simer 20 minutes. Cut fish into 1" cubes, and add to stew. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf. Garnish with parsley.

Red Stew Fish

2 Large onions, chopped
3 Large tomatoes, chopped
4 Jalapenos, chopped
2 tb Seasoning salt
1 ts Cayenne pepper
1/4 lb Margarine
1/3 c Sunflower Oil
3 tb Corn starch
2 cn Tomato paste, small
Salt to taste
5 lb Fish, cut up

Heat oil in dutch oven. Grind vegetables and seasonings until pulpy not liquified. Add mixture to heated oil. Add tomato paste, mix thoroughly and simmer. Lightly salt fish and add to mixture. Increase heat to medium and do not stir. Mix corn starch with 1/4 cup of water until smooth. Add to pot. Cook 20-25 minutes. Add butter in last 5 minutes of cooking. Serve over rice or fufu.

Salmon in Vodka Cream Sauce with Green Peppercorns

8 tb Butter
1 Onion; thinly sliced
1 lb Spinach
6 6-ounce salmon fliets
Salt and freshly ground pepper
3 tb Olive oil
1 1/2 c Whipping cream
1/2 c Vodka
2 tb Green peppercorns in water; drained and crushed
3 tb Fresh lime juice
1/4 c Snipped fresh chives

Preheat oven to 350F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes.

Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven; keep warm.

Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet. Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper.

Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives.

Baked Whitefish with Tomatoes and Garlic

1 lg Bunch cilantro; chopped
3 lg Garlic cloves; chopped
3 Tomatoes; sliced
4 Whitefish or sea bass fillets; (5-to 6-ounce)
1/4 c Olive oil
1 tb Paprika
1 ts Instant chicken bouillon granules
1/2 ts Ground cumin
1/2 ts Ground turmeric
1/2 ts Ground pepper
3 c Water; (about)

Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour over fish. Add enough water to pot to reach bottom of fish. Bring water to boil over high heat. Cover pot, reduce heat to medium-low and simmer until fish is just cooked through, about 10 minutes.

Using large spatula, transfer fish and vegetables to platter. Spoon some cooking liquid over and serve.

Serves 4.

Basque Porrusalda

1 lb Salt cod
1 c Water
4 Leeks
3 Sweet red peppers, peeled and seeded
3 Red potatoes, diced
1/3 c Spanish olive oil
2 Cloves garlic, minced
1 c Dry white wine
1/4 c Minced fresh Italian Parsley

Soak cod overnight, changing wter at least 5 times. Cut fish into pieces. Place cod in dutch oven with 1 cup water. In heavy skillet heat olive oil until light haze forms. Add potatoes and brown. Reduce heat and add leeks, red pepper and garlic. Cook until leeks are soft and transparent. Add contents of skillet to dutch oven. Add wine and parsley. Cover and cook until potatoes are tender.

Bass A La Brin

2 ea 2-1/2 pound whole bass, cleaned
1/2 c All-purpose flour
Salt and pepper to taste
6 c Boiling water
1 c Vinegar
2 ts Salt
2 md Onions; sliced
24 ea Peppercorns
1/8 ts Ground mace
1/4 c Butter or margarine
1/4 c All-purpose flour
2 tb Lemon juice
1/4 ts Salt
1/8 ts Pepper
Chopped fresh parsley
Lemon slices

Wash fish well; place in salted water to cover for 30 minutes. Drain. Pat fish dry; dredge in flour, and sprinkle with salt and pepper. Wrap fish in cheesecloth, and tie ends securely. Combine water, vinegar, 2 teaspoons salt, onion, peppercorns, and mace in a large Dutch oven; stir well. Add fish; simmer, uncovered, over low heat 30 minutes. Drain, reserving 1 cup fish stock. Set fiosh aside, and keep warm. Combine butter and flourin a medium saucepan, stirring until lightly browned. Stir in reserved fish stock, lemon juice, salt, and pepper, blending until smooth. Remove fish from cheesecloth; place on a large serving platter, and pour sauce over top. Sprinkle with parsley, and garnish with lemon slices.

Beer Batter Shrimp

1 lb Unpeeled large fresh shrimp
1/4 c All-purpose flour
1/4 c Cornstarch
1/8 ts Salt
1/4 c Beer
2 tb Butter or margarine, melted
1 Egg yolk
Vegetable oil

Peel shrimp, leaving tails intact, devein, if desired.

Combine flour, cornstarch, and salt. Add beer, butter, ad egg yolk; stir until smooth.

Pour oil to depth of 2 inches into a Dutch oven; heat to 375. Dip shrimp into batther; fry, a few at a time, until golden. Drain on paper towels.

Beer Steamed Shrimp with Angel Hair Pasta

1 lb Med. shrimp, peel & deveined
1 Bottle (12 oz.) of light beer
1 c Vertically sliced onion
1 1/2 ts Grated lemon rind
1/2 ts Salt
1/4 ts Black pepper
1 Garlic clove, minced
2 tb Extra-virgin olive oil
2 tb Lemon juice
4 c Hot cooked angel hair pasta
Minced fresh parsley

Bring beer to a boil in a Dutch oven, over high heat. Add shrimp; cover and cook 2 minutes. remove shrimp with a slotted spoon; set aside and keep warm. Add onion and the next five ingredients to pan; bring to a boil. Cook, ucovered, 4 minutes. remove from heat; gradually add oil and lemon juice, stirring constantly with a wire whisk. Add pasta; toss well. Divide pasta among serving plates; top with shrimp and sprinkle with parsley.

Yield: 4 servings

Beer-batter Shrimp

1 lb Unpeeled large fresh shrimp
1/4 c All-purpose flour
1/4 c Cornstarch
1/8 ts Salt
1/4 c Beer
2 tb Butter or margarine, melted
1 Egg yolk
Vegetable oil

Peel shrimp, leaving tails intact, devein, if desired.

Combine flour, cornstarch, and salt. Add beer, butter, ad egg yolk; stir until smooth.

Pour oil to depth of 2 inches into a Dutch oven; heat to 375. Dip shrimp into batther; fry, a few at a time, until golden. Drain on paper towels.

Belgian Style Mussels

2 lb. Mussels
1 Tbsp. olive oil
1 Tbsp. shallots
3/4 cup leek whites, chopped
1 cup mushrooms, diced
2 Tbsp. white wine vinegar or tarragon vinegar
1/2 cup heavy cream
Dry white wine

Rinse and debeard Mussels. Heat olive oil in a Dutch oven or heavy pot and saute vegetables until limp, but not brown. Add Mussels, vinegar and heavy cream. Cover and steam on high heat about 4 minutes, until Mussels are opened. Thin sauce with white wine if desired.

Serves 2

Bingo! Crab Soup

1/4 lb. bacon
1 small onion, chopped
1 can tomato soup, undiluted
2 (1 lb.) cans tomatoes
2 cans water (use tomato cans)
2 Tbsp. Old Bay seasoning
1 lb. bag mixed vegetables (frozen)
1 lb. Crab Meat

Fry bacon in large pot or Dutch oven. Save grease. Saute onion in grease, then add all ingredients except Crab Meat. Simmer 1 hour. Add Crab Meat and simmer 1 more hour.

Bouillabaisse

1/2 c Olive oil
1 Clove Garlic; minced
1/2 c Chopped onion
1/2 c Carrot; sliced thin
1/2 c Celery; sliced thin
2 c Peeled diced tomatoes
1 Bottle (8 ounce) clam juice
1 ts Sage
1 ts Thyme
1/2 ts Saffron
2 Bay leaves
1 tb Salt
1 ts Paprika
1/8 ts Cayenne pepper 2 1/2 c Water
1 c Dry sherry
1 lb Shrimp fresh shrimp with shell removed and deveined
1 lb Each perch; cod, sole and red snapper;cleaned, deboned and cut in 2 inch pieces.
2 Dozen small hard shell clams, well scrubbed
1 c Cooked crab meat

Heat oil in a large Dutch oven, Add garlic, onion, carrot, celery, tomatoes, clam juice, sage thyme, saffron, bay leaves, salt paprika, pepper and water. Bring to a boil, lower heat and simmer for 15 minutes. Stir in sherry Layer, each type of fish and the shrimp. Cover and simmer for 10 minutes longer. Add crab meat and clams. Cover and simmer for 5 minutes longer, or until the clams open and the fish flakes easily. Serve with French bread and encourage dunking.

Bouillabaisse Superb

1/3 c Olive oil
3 Chopped onions
2 Chopped carrots
2 Stalks chopped celery
1 Chopped green pepper
3 Crushed garlic cloves
1 ts Oregano
1/3 c Chopped parsley
1 cn (20 oz) plum tomatoes
1 pt Clam juice
Juice of 1 lemon
1 pn Saffron, soaked in 2 Tbls. hot water 10 minutes
1 c Dry sherry or Sauterne
Salt & pepper to taste
2 Jumbo lobster tails, cut into large chunks, shells & all
1 1/2 lb Jumbo green shrimp, deveined
1 lb Scallops, rinsed & drained
1 1/2 lb Fish fillets: bass, halibut, snapper, cut into large chunks
2 Dz neck clams or mussels well scrubbed
Sour dough bread

Heat oil in large pot or Dutch oven; add chopped vegetables, garlic, oregano & parsley. Saute' until vegetables are tender. Stir in tomatoes, clam juice, lemon juice & saffron in water; bring to boil. Lower heat & simmer 10 minutes. Add wine, salt, pepper, shellfish & fillets; cover pot & continue to simmer, stirring often, for 15 minutes, or until clams open. Taste to correct seasonings; serve in large bowls with sour dough bread.

Cajun Style Shrimp Risotto

29 oz Chicken broth; 2 cans
1 lb Medium shrimp; shelled and deveined
1 ts Salt; divided
2 tb Olive oil; divided
10 oz Tomatoes with green chilis; canned (reserve juice)
2 c Arborio rice

Bring broth and 2 3/4 cups water to a simmer in large saucepan.

Heat 1 tablespoon oil in Dutch oven over high heat 3 minutes. Add shrimp, spread evenly in pan. Cook 2 minutes, turning once, until browned. Add tomato, green chilies and juice, boil 1 to 2 minutes; transfer shrimp mixture to bowl.

Reduce heat to medium-high. Add remaining tablespoon oil to pot. Add rice and cook 1 minute, stirring until grains are glistening. Stir in 1 cup broth mixture and cook, stirring until liquid is just absorbed. Gradually add remaining broth mixture to rice, 1/2 cup at a time, stirring constantly until liquid is absorbed, 20 to 25 minutes more. Stir in shrimp mixture and remaining 1/2 teaspoon salt. Serve immediately.

Cooking time: 25-30 minutes

Calamari and Shellfish Sauce

18 Fresh cherry stone clams; scrubbed
3 lb Mussels; scrubbed and beards removed
1 c Red wine
1 Onion; chopped
10 Garlic cloves; minced
1/2 c Olive oil
4 cn Tomatoes, ready cut; peeled (28 oz.)
1 ts Oregano
3 ts Fresh basil
3 tb Parsley
Pepper to taste
2 lb Calamari (squid); cleaned and sliced
1 lb Large shrimp; cleaned and deveined
Red pepper flakes (optional)
2 lb Linguine

Steam clams and mussels in 1/2 cup red wine until they open. Discard any that don't open. Set aside and keep warm. In a large Dutch oven, saute the onion and garlic in the olive oil (smells good). Add tomatoes, oregano, basil, parsley, remaining wine, pinch of salt, and pepper; simmer about 20 minutes. Add the calamari, shrimp, mussels, and clams (with broth) and cook 5 minutes more or until shrimp are done. Serve over linguine. Add crushed red pepper, if desired. Serves: 8 to 10.

How to make friends with Calamari: Clean and prepare calamari, removing eyes, ink sac, and internal guill. Cut into rings and cut tentacles into pieces. Drop in boiling water in which you have placed a small piece of carrot, some onion, celery, and 1/2 cup of white wine. Boil for 3 minutes until the calamari are plump, white, and tender. Drain in colander. A more traditional way of cooking calamari is to bread it, then deep-fry it.

Caribbean Shrimp Salad

1 lb Unpeeled, medium-size fresh shrimp
1 md Onion, chopped
1 Garlic clove, pressed
1 tb Vegetable oil
6 c Water
3/4 ts Ground turmeric
1/2 ts Ground cumin
1/2 ts Salt
8 oz Bow tie pasta, uncooked
1 cn (15-oz) black beans, rinsed and drained
1 cn (8-oz) pineapple chunks, drained
1 lg Tomato, chopped
1/4 c Minced fresh cilantro
1/4 c Vegetable oil
1/4 c Fresh lime juice

Peel shrimp, and devein, if desired. Saute chopped onion and garlic in 1 tablespoon hot oil in a Dutch oven until tender. Add 6 cups water and next 3 ingredients; bring mixture to a boil. Add pasta; cover, reduce heat, and simmer 12 minutes. Stir in shrimp. Cover and simmer 5 minutes or until shrimp turn pink; remove from heat. Drain and cool 10 minutes. Stir in black beans and next 3 ingredients. Whisk together 1/4 cup oil and lime juice. Pour over salad, and toss. Serve immediately, or cover and chill.

Catalan Bouillabaisse

3 1/2 lb Red Snapper
4 c Water, Salted, Boiling
1/4 c Olive Oil
2 tb Sweet Butter
2 md Onions, Minced
2 lg Tomatoes, Peeled, Seeded & Chopped
2 tb Parsley, Minced
1 Bay Leaf
1 pn Thyme
2 c Dry White Wine
Salt
Black Pepper, Ground
18 Almonds, Blanched & Toasted
2 Cloves Garlic

Cut the flesh of the red snapper into 2" thick strips. Set aside. Add the bones and trimmings from the fish to the boiling salted water. Cook until reduced by 50%. Strain the fish stock. Set aside. Use a heavy saucepan or Dutch oven to heat the butter and oil. Add the onions. Cook until transparent. Add the tomatoes. Simmer until very tender (about 5 minutes). Add the reserved fish stock, parsley, bay leaf and thyme. Bring the mixture to a boil. Add the wine, salt and pepper. Simmer for 15 minutes. Preheat the oven to 400 degrees. Finely chop the almonds and the garlic. Use a grinder, mortar and pestle or blender to make them into a paste. Add the paste to the simmering wine sauce. Stir until thoroughly blended. Place the red snapper slices in the bottom of a well buttered (2 1/2-3 quart) casserole. Pour the sauce over. Cover. Bake until the broth begins to simmer. Bake another 20 minutes. Serve from the casserole.

Catfish Courtbouillon

2 lg Catfish fillets (or any firm fish)
1 c Onions, chopped fine
1/2 c Celery, chopped fine
2 Garlic cloves, minced
1/3 c Butter
1/3 c Flour
1 ts Salt
1/2 ts Black pepper
1/4 ts Cayenne pepper (or more, for real Cajun flavor)
3 lg Tomatoes, peeled and quartered (or use about a 1 lb can of tomatoes)
3 c Water
2 c Rice (cooked), hot

In a deep skillet or dutch oven mix the butter and flour together over low heat to form a roux (a thick, smooth, bubbly mixture). Add the onions, celery and garlic and saute until tender. Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30 minutes. Add fillets and cook until tender and flaky, 15-20 minutes. Serve on a bed of rice.

The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for the full nuclear version!

Catfish Courtboullion

1/4 c Cooking oil
1/4 c All-purpose flour
1 1/2 c Chopped onion
1/2 c Chopped green bell pepper
1/2 c Chopped celery
1 Clove Garlic; Minced
1 1/2 c Water
2 cn (15 oz) Tomato sauce
1 cn (10.5 oz) Cream of shrimp -OR- Mushroom soup
2 ts Ground red pepper
1/2 ts Creole seasoning
1/2 ts Seasoned salt
2 lb Catfish fillets; cut into 2" pieces
Hot cooked rice

Stir together oil and flour in a 4-5 quart heavy Dutch oven until smooth. Cook, stirring constantly, over med-high heat for 5 minutes. Reduce heat and cook, stirring, for 5-10 minutes until the mixture is reddish brown.

Add onion, green pepper, celery and garlic; cook and stir 5 minutes. Add remaining items except fish and rice. Bring to boil; reduce heat and cook covered for 30 minutes. Return to boiling.

Add catfish. Reduce heat and cook just until the fish flakes easily with a fork (about 10- 12 minutes) Serve immediately over rice.

 

Catfish Etoufee

2 c Court bouillon
1 c Onions, chopped
1/2 c Celery, chopped
1/2 c Bell pepper
1 cn (1 lb) tomatos, drained and coarsely chopped
1 T Worcestershire sauce
1/4 t Thyme
2 t Salt
1/2 c Parsley, chopped
4 T Brown rue
1 c Scallions, chopped (including some of the green tops)
1 t Minced garlic
4 c Cooked rice
2 Lemon slices, 1/4" thick
1 Bay leaf
1 t Black pepper
2 lb Catfish cut into 1" chunks

If rue is not fresh, warm over low heat stirring frequently. Add onions, scallions, celery, green pepper and garlic. Cook 5 min, stirring often, until soft but not brown. Add court bouillon stirring constantly. Add tomatos, lemon, and seasonings. Reduce heat and simmer, partially covered, 30 min. Add catfish and parsley, stir gently to position fish evenly. Simmer partially covered and without stirring, 10 min. Taste for seasoning. Serve immediatly.

Catfish Orleans with Creole Sauce

24 Catfish fillets
1 c Butter or margarine,melted 1 1/3 c Soy sauce
12 c Rice,hot,cooked
1/4 c Liquid smoke
1 ts Garlic powder
2 ts Salt

Creole Sauce
1/2 c Salad oil
1 c Celery,sliced
7 c Tomatoes
1 Bay leaf
1/4 ts Thyme
1 c Green bell peppers,cors chop
1/2 ts Hot pepper sauce
1 c Onions,coarsely chopped
1/2 ts Garlic,minced
2 c Tomato puree
1/4 ts Black pepper
1/4 ts Worcestershire sauce
1/4 c Lemon juice

Thaw frozen fish according to package directions. Prepare Creole Sauce. Place fillets in shallow baking pans. Combine liquid smoke, butter, garlic powder, soy sauce and salt; brush generously over catfish. Cover with foil; bake in preheated 400'F. oven about 30 minutes. To serve, place fillet on 1/2 cup rice; top with 1/4 to 1/3 cup Creole Sauce. *** CREOLE SAUCE ***Heat oil in large Dutch oven; add onions, celery and garlic and saute about 15 minutes. Add tomatoes, tomato puree, bay leaf, black pepper, thyme and Worcestershire sauce; cover and simmer slowly 1 1/2 hours. Blanch bell peppers in boiling water 5 minutes; drain well. Remove bay leaf from sauce; add bell peppers, lemon juice, hot pepper sauce and simmer 15 minutes longer.

Chesapeake Soft-shell Crabs

8 Soft-shell crabs, fresh or frozen, thawed
1 c All-purpose flour
3 tb Old Bay Seasoning
2 ts Pepper
1 ts Red pepper
1 ts Garlic powder
1 Egg, beaten
1/2 c Milk
Vegetable oil

To clean crabs, remove spongy substance (gills) that lies under the tapering points on either side of back shell. Place crab on back, and remove the small piece at lower part of shell that teminates in a point. Wash crabs thoroughly; drain well.

Combine flour and next four ingredients; set aside. Combine egg and milk; stir well. Dip crabs into egg mixture; dredge in flour mixture.

Pour oil to a depth of 1-inch in a heavy Dutch oven; heat oil to 350 degrees F. Fry crabs 1 to 2 minutes; drain on paper towels.

Chile Fried Catfish

Dry Ingredients
1 c Whole wheat flour
1 c Yellow corn meal
1/2 ts Chile powder; (up to 1)
4 tb Lowrey's Season Salt
2 Good shakes of garlic powder
1 ts Old Hickory Smoke salt
1/2 ts Celery Powder

Fish
2 lb Fresh catfish filets; cut into 1" X 2" chunks or strips
1 lg Onion; coarsely chopped
Couple handsful of fresh green Tepins; Bolivians and cayennes *

* whole, with stems still on. (or other larger fresh green chiles in coarse chunks)

Mix all dry ingredients above in a bowl.

Cut up filets into chunks and pat extra water off with paper towels. Spritz with lemon juice. Roll in dry mix, one chunk at a time while filets are still damp. (If you throw 'em all in together they make a gluey mess.) Heat cooking oil over the grill outside (keeps odors out of the house) in a deep dutch oven W/ lid available. Oil should be 2" deep and hot enough to bubble a fish chunk when dropped in. Add fish to hot oil, don't crowd them too much. When the first fish chunk floats up, add a few chiles and onion chunks. Put the lid on. Remove all when fish is golden brown and mostly floating (mine took about 5 minutes, check fish for texture if unsure). Divvy up onions & chiles so each batch of fish gets some. Drain on paper towels. Consume fish with chiles (salted a little) and onions.

Cioppino

1/4 c Olive oil
1 lg Onion -- finely chopped
1 Red or green bell pepper -- seeded and chopped
3 Cloves garlic -- minced
1/2 c Finely chopped parsley
1 ts Dried basil
1/2 ts Dried oregano
28 oz Italian plum tomatoes (1 lg Can) -- coarsely chopped
6 oz Tomato paste (1 can)
2 c Dry white wine
1 ts Salt
1/4 ts Coarsely ground pepper
1 lb Rock cod fillets -- cut in 1 Inch square
3 lb Dungeness crabs (2 medium crabs) -- cooked & cleaned
1 lb Shrimp -- shelled and deveined
12 Fresh Clams in shells -- scrubbed

In a deep, heavy, large kettle or Dutch oven, heat olive oil over medium heat. Add onion and bell pepper. Cook, stirring often, until onion is soft but not browned. Mix in garlic, parsley, basil, and oregano. Stir in tomatoes and their liquid, tomato paste, wine, salt, and pepper.

Bring to a boil, cover, reduce heat, and simmer for 1 hour. Uncover and boil gently, stirring occasionally, over medium-low heat until sauce is fairly thick (30 to 35 minutes).

Add, in order given, rock cod, crabs (cooked, cleaned, and cracked), shrimp, and clams. Cover and cook until crab meat is heated through, the shrimp are pink, and the clams are open (20 to 25 minutes). Discard any clams that do not open. Taste; add salt if needed.

Serve in large, shallow bowls that have been warmed.

Coconut Butter Shrimp with Pineapple Mustard Dip

Pineapplemustard Dip

1/2 c Pineapple preserves
3 tb Dijon mustard

Coconut Batter

1 c Allpurpose flour
1 ts Baking powder
1 1/2 ts Madrasstyle curry powder
1/2 ts Salt
1/8 ts Cayenne pepper 1 1/4 c Flat lager beer*
2 lg Eggs; beaten
1 c Unsweetened shredded coconut; (available at natural food stores)**
1 lb Extralarge to large shrimps; peeled (leave tail segment attached) and deveined
Vegetable shortening or oil for deepfrying

Peanutlime Dipping Sauce

1/3 c Peanut butter
1/4 Hoisin sauce
1/4 c Homemade or canned lowsalt chicken broth
1 tb Japanese soy sauce
2 tb Fresh lime juice
Grated zest of 1 lime
1/2 ts Asian chili paste with garlic

Important notes: *If you prefer not to use beer in this recipe, substitute with club soda.

**Do not use the sweetened coconut found in the grocery stores. It is important to use the unsweetened coconut because it does not burn when fried.

To make the dip: In a small saucepan, bring the preserves to a simmer over medium heat, stirring constantly. Remove from heat and stir in the mustard. Keep the dip warm. (The dip can be prepared up to 4 hours ahead, and reheated gently before serving).

To make the batter: In a medium bowl, whisk the flour, baking powder, curry powder, salt and cayenne together. Add the beer and eggs and stir with a spoon just until combined (do not overmix). Fold in 1/2 cup of the coconut. Put the remaining coconut in a deep plate.

Preheat the oven to 200 degrees. Place a large wire cake rack over a jelly roll pan. Inn a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 360 degrees.

In 2 or 3 batches, dip each shrimp in the batter, letting the excess batter drip back into the bowl, then roll the shrimp in the coconut. Deepfry without crowding, until golden, 2 to 3 minutes. Using a wiremesh skimmer, transfer the shrimp to the wire rack and keep warm in the oven until all the shrimp are deepfried. Serve immediately, with the warm pineapplemustard dip.

Makes 6 to 8 appetizer servings.

***Bonus dipping sauce***

PeanutLime Dipping Sauce:

Whisk all the ingredients together in a small bowl. Let stand at room temperature for 30 minutes to blend the flavors. (The sauce will thicken on standing. If necessary, thin with additional broth or water).

Coconut Fried Shrimp

1/2 lb Unpeeled medium-size fresh shrimp
3/4 c Pancake mix
3/4 c Beer
Vegetable oil
1/4 c All-purpose flour
1 c Flaked coconut

Peel shrimp, leaving tails intact; devein, if desired. Combine pancake mix and beer in a small bowl; stir until smooth.

Pour oil to depth of 2 inches into a Dutch oven; heat to 350. Dredge shrimp in flour, shake off excess. Dip shrimp into batter, dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels.

Cornmeal-fried Catfish

Vegetable oil; for frying
4 Catfish fillets (4-oz ea)
3/4 c Cornmeal
1/4 c All-purpose flour
1/4 ts Salt
1/2 c Milk
2 Eggs; beaten
1/8 ts Red pepper sauce
2 tb Vegetable oil

Heat oil (2 to 3 inches) in Dutch oven to 375 degrees. Rinse catfish fillets and pat dry.

Refrigerate until ready to use.

Mix cornmeal, flour, and salt in large bowl. Stir in milk, eggs, pepper sauce, and 2 tablespoons vegetable oil until well blended.

Coat fish with cornmeal batter, shaking off any excess. Fry fish in batches, 5 to 8 minutes or until golden brown. Drain on paper towels. Keep warm in 275 degree oven. This recipe serves 4.

Court Bouillon De Poisson

1/2 c Shortening
1/3 c All-purpose flour
1 ts Chopped onion tops
1 lg Onion; finely chopped
1 Clove garlic; minced
1 md Green pepper; finely chopped
1 Stalk celery; finely chopped
Celery seed
Bay leaves
Cayenne pepper; black pepper, and salt
1 c Canned tomatoes
6 c Water
Enough fish to serve 6 persons (gaspergou; red snapper, perch; or trout)
Hot cooked rice

Melt shortening in heavy skillet or Dutch oven. Add flour and cook to a deep brown, stirring constantly. Add onion tops, onion, and garlic, and cook slowly until onions are shriveled, but not scorched. Add pepper, celery, celery seed, a few bay leaves, cayenne and black pepper, and salt. Cook a few minutes longer; add tomatoes and cook slowly, stirring constantly until the vegetables separate from the shortening. Add 6 cups water and let cook over low heat until all ingredients are soft and blend with the liquid (about 1 hour). Add fish (cut into serving-size pieces) about 30 minutes before serving; cook slowly, allowing fish to become tender but not broken. Serve with hot cooked rice. Yield: 6 servings.

Courtbouillon of Redfish

1 Redfish or red snapper(6lb)
1/4 c Butter or salad oil
1/4 c Flour,all-purpose
2 c Onion,chopped
1/2 c Green bell pepper,chopped
1/2 c Celery,chopped
1 cn Tomatoes,drained/reserved
2 tb Parsley,chopped
2 Garlic cloves,sliced
2 Bay leaves
1/4 ts Marjoram
1/4 ts Oregano
1/4 ts Basil
1/4 ts Thyme
1 ts Hot pepper sauce
1 ts Worcestershire sauce
2 c Water,hot
1/2 c White wine
Hot cooked rice

Clean fish and remove head and tail; cut across backbone into slices 2 to 3 inches wide. In Dutch oven, heat butter, then stir in flour until smooth; cook 10 minutes until brown, stirring constantly. Reduce heat; stir in onion, bell pepper and celery. Cook vegetables until soft, stirring often. Add tomatoes and cook 5 minutes, then stir in herbs and seasonings. Slowly stir in 1 cup reserved tomato liquid and the water; simmer 5 minutes. Add fish slices and adjust seasonings; cover and simmer 30 minutes. Transfer fish slices to platter and remove bones; return fish to "courtbouillon." Add wine; cover, bring to a boil, then serve immediately in soup plates with hot rice.

Crab Bisque

1/2 c Butter
1/2 c Chopped green pepper
1/2 c Chopped onion
2 Green onions; chopped
1/4 c Chopped parsley
1/4 c Flour
2 c Milk
2 ts Salt
1/4 ts Pepper
3 c Half and half
2 c Crabmeat
1/3 c Sherry

Melt butter in Dutch oven. Saute green pepper, onions, green onions and parsley in butter. Sprinkle with flour. Cook, stirring constantly 1minute. Gradually stir in milk. Cook, stirring constantly, until thickened. Season with salt and pepper. Stir in half and half. Bring to a boil, reduce heat and stir in crab. Simmer 5 minutes, stirring frequently. Stir in sherry. Yield: 8 servings.

Crabmeat Au Gratin

1 c Butter
1 c Onions,chopped
1 c Celery,chopped
1/2 c Bell pepper,chopped
1 tb Pimiento,chopped
1/4 c Flour,all-purpose
4 c Half-and-half,heated
1/2 c White wine,dry
Salt to taste
Cayenne pepper to taste
1 c American cheese,grated
2 lb Crabmeat,lump,picked over

Melt butter in Dutch oven; add onions, celery, bell pepper and pimiento and saute until soft, about 5 minutes. Stir in flour and blend well. Add hot half-and-half, stirring; cook, stirring, until sauce thickens. Add wine, salt and cayenne. Spread crabmeat in buttered baking dish; spoon sauce over crabmeat and sprinkle with grated cheese. Bake in preheated 375'F. oven 15 to 20 minutes, or until bubbly.

Crabmeat Cheese Soup

1 cn (7.75-oz) crabmeat
4 sl Bacon; diced
3/4 c Chopped onion
1/4 c Flour
1 ts Salt
1 ts Pepper
1 ts Dry mustard
1 ts Paprika
1 Bay leaf
3 c Milk
1 Bouillon cube dissolved in
1 c Hot water
2 c Grated sharp natural Cheddar cheese

Gently remove cartilage from can of crabmeat, reserving large chunk. Saute bacon and onions in Dutch oven until onions are golden, bacon crisp. Stir flour, salt, pepper, mustard, paprika and bay leaf into onions until smooth. Quickly stir in milk and bouillon. Cook and stir until smooth and thickened. Strain (or put through food mill) into top of double boiler. Add crabmeat and then cheese. Heat until cheese is melted. Makes 8 servings.

Salmon Stew

1 qt Milk
1/2 c Butter (or marg.)
16 oz Salmon; drained, bones removed, and flaked
1/2 c Milk
1/4 c Flour, all-purpose
Salt; to taste
Pepper; to taste

Combine 1 quart milk and butter in a Dutch oven; place over medium heat until butter melts. Stir in salmon.

Combine 1/2 cup milk and flour, blending until smooth; add to salmon mixture, stirring well. Bring to a boil; lover heat. Add salt and pepper; simmer 5 minutes.

Seafood Chili

1/4 c Olive oil
2 c Chopped onions
2 Leeks, white only, trimmed
Large celery stalk, chopped
8 Garlic cloves, minced
5 ts Dried oregano
35 oz Italian plum tomatoes,
16 oz Clam juice
Dry red wine
1/2 c "Santa Cruz Red Chili Paste"
5 ts Freshly toasted cumin seed
1 tb Salt
1 ts Cayenne pepper
2 Red Bell peppers,seeded
12 Littleneck clams
12 Mussels, scrubbed
1 1/2 lb Scrod or lean white fish
12 Large shrimp,peeled,devein
3/4 lb Bay scallops
1/2 c Minced fresh cilantro

Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste, cumin, salt and cayenne. Bring to a boil, skimming occasionally. Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell peppers. Simmer uncovered for 20 minutes. Cool. refrigerate overnight. Bring chili to a boil. Adjust heat so that liquid simmers briskly. Stir well and adjust seasonings. Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute. Add scallops, cover and simmer until fish is just opaque, about 2 minutes. ladle chili into bowls. Top with cilantro. Serves 6 generously.

Seafood Gumbo

3 sl Bacon
2 lg Onions; chopped
2 Bell peppers; chopped
3 Ribs celery; chopped
2 lb Shrimp
1 cn (6.5-oz) crab meat
4 tb Flour
1 lb Can tomatoes
1 cn (10-oz) chicken gumbo
2 c Sliced okra; canned, fresh or frozen
1 c Chopped ham (up to 3)
6 tb Gumbo file; to taste

In large dutch oven, fry bacon crisp and crumble. Add onions and green pepper and brown slightly in bacon drippings. Blend in flour. Add tomotoes, gumbo, okra, celery and ham. Fill dutch oven 2/3 full of water and cook on low heat for 2 hours. Thirty minutes before serving, add shrimp, crab meat and gumbo file. Blend file into mixture well. Serve over hot rice.

Seafood Gumbo

Roux (see Note)
1 c Oil
1 c Flour

Stock
Shrimp shells (and heads if you've got 'em)
5 qt Water
1 Chicken, bones, backs, necks, etc. from
1 lg Onion, coarsely chopped
1 Carrot, chopped
2 Stalks celery, chopped
1 Head garlic, cut in half
1 Bayleaf
1 Stem fresh parsley
1/4 ts Dried oregano
1/4 ts Dried thyme
1/4 ts Dried basil

Gumbo
2 lb Okra, sliced
2 lg Onions, chopped
1 Bell pepper, seeded and chopped
1 Rib celery, finely chopped
4 Cloves garlic, minced
1 bn Fresh parsley, chopped
2 Bay leaves, whole
2 cn (16 oz) tomatoes
1 cn (8 oz) tomato paste
1 1/2 lb Smoked sausage, sliced
3 lb Shrimp, raw, peeled & cleaned (save shells and heads for stock)
1 lb Smoked ham, chopped
1 lb Crab meat
1 lb Boned chicken (save bones for stock)
1/2 ts Black pepper
1/2 ts White pepper
1/2 ts Cayenne pepper
1/2 ts Tabasco (use more or less to taste)
1/2 ts Worchestershire sauce
Salt to taste
Cooked hot long grain or converted rice

NOTE: - This can be dark (cajun) or light (creole) or in between

Roux: Blend the oil and the flour in a heavy skillet or dutch oven over medium to medium-high heat. STIR CONSTANTLY. BE EXTREMELY CAREFUL NOT TO LET IT BURN. If it even STARTS to burn, discard it and start over.

This should take 15-30 minutes, depending on how daring you were when you set the heat.

Note - The roux can be prepared in advance and refrigerated.

Stock: Remove the skin from the chicken parts and place into 5 quarts of water.

Add the onions, garlic, shrimp shells and heads, celery, carrot, and a small cheesecloth bag containing the spices. Bring to a boil, reduce heat and let simmer for 3 or 4 hours. Skim any scum that may form off the top. Strain thoroughly. Let the fat come to the top and skim off as much as possible. Use immediately or cool in ice water and refrigerate.

The Gumbo: Peel and devein shrimp. Refrigerate until ready to use.

In a heavy skillet, add 2 Tbsp oil and saute the okra (if fresh), onions, garlic, bell pepper, parsley and celery. If canned or frozen okra is used, it should be added towards the end of this step.

In a large dutch oven or heavy pot, add the Stock, the Roux, and the sauted vegetable mixture and spices and start simmering. Stir ocassionally being careful not to let it burn.

Add the tomatoes and tomato paste. Add the sausage, chicken pieces, and ham. Continue to simmer for about 30 minutes. Add crab and let cook for another 15 minutes. Add Shrimp and continue cooking for another 15-20 minutes. Add salt to taste.

Serve a generous amount over a cup or so of hot cooked rice and enjoy!

Seafood Soup with Ginger Broth

1 ts Oil
2 Garlic cloves -- minced
1 tb Ginger root -- minced
1 ts Lemon peel -- Grated
1/4 ts Red pepper flakes
4 c Chicken broth
2 tb Fish sauce
1 tb Lemon juice
3 Carrots -- sliced thinly
1/4 lb Scallops -- diced
1/4 lb Shrimp -- diced
1 ts Sesame oil
4 Green onions -- chopped fine
2 tb Cilantro -- chopped

Heat oil in large saucepan or Dutch oven, Add garlic, ginger, lemon peel and hot pepper flakes. Cook gently until very fragrant.

Add stock, fish sauce and lemon juice and bring to boil.

Add carrots. Reduce heat and simmer gently for 15 minutes.

Add scallops, shrimp, sesame oil and green onions, Cook for just a few minutes, or until seafood is barely cooked. Serve sprinkled with cilantro.

Seafood Tagine

3/4 c Olive oil
Juice of 1 lemon
2 ts Tumeric
2 ts Ground cumin
2 ts Paprika
Salt
Freshly ground pepper
6 md Carrots -- peeled and cut into sticks
6 md Tomatoes -- sliced
2 sm Lemons -- thinly sliced
1 sm Onion -- thinly sliced
2 lb Monkfish -- 4 thick slices
1 c Fresh parsley -- chopped
1/2 c Cilantro -- chopped
5 Cloves garlic -- minced

Combine oil, lemon juice, tumeric, cumin, paprika and salt and pepper to taste in a bowl. Set aside. Place half the carrots sticks on bottom of 2-quart baking pan or Dutch oven. Cover with half the tomatoes. lemon and onion slices. Arrange fish slices on top. Sprinkle with some of the parsley, cilantro and garlic.

Cover with remaining tomaotes, lemon and onion slices. Sprinkle remaining parsley, cilantro and garlic. Top with remaining carrots. Pour oil-lemon sauce over all. cover tightly and bake in a preheated 350-degree oven until vegetables are tender, 50 minutes to 1 hour.

 

Seafood Thermidor

4 oz Mushrooms
1 tb Butter
2 cn Cream of shrimp soup 7 1/2 oz Crabmeat
9 oz Shrimp
5 oz Lobster
1/2 c Milk
1/4 ts Dry mustard
1/4 ts Paprika
1/16 ts Cayenne pepper
1/8 c Sherry

Drain seafood and remove cartilage from crabmeat. In Dutch oven, cook mushrooms (in liquid) and butter until heated. Stir in remaining ingredients except sherry. Heat to boiling, stirring constantly. Stir in sherry.

Shrimp and Caesar Salad

9 Rye bread slices, crusts trimmed
Olive oil
10 c Water
1/2 c Dry vermouth, dry white wine or fresh lemon juice
2 tb Pickling spice
4 Garlic cloves, flattened
2 lb Uncooked large shrimp, peeled and deveined
3 lg Heads romaine lettuce, thick ribs discarded, torn into bite-size pieces
3 c Freshly grated Romano cheese (about 12 oz)
Caesar Dressing (see separate recipe)
Freshly ground pepper
Paper-thin slices Romano cheese (opt.)
Fresh lemon wedges

Preheat oven to 300'F. Brush bread with oil. Cut into 1-inch cubes. Ar- range cubes on heavy large baking sheet. Bake until crisp and golden brown, about 10 minutes. Cool completely. (Croutons can be prepared 1 day ahead. Store airtight.)

Bring water, vermouth, pickling spice and garlic to boil in Dutch oven. Add shrimp and cook until just pink, about 2 minutes. Drain shrimp. Transfer to large bowl. Cover with plastic and refrigerate until well chilled.

Toss lettuce, grated Romano, croutons and shrimp with dressing in large bowl. Season with pepper. Divide among plates. Top with cheese slices if desired. Garnish with lemon wedges.

Shrimp and Lobster Bouillabaisse

1 cn Low-sodium stewed tomatoes
1 c Reduced-sodium chicken broth
1 8-oz. bottle clam juice
3 md Leeks, sliced (one cup)
1/2 c Water
1 ts Cajun seasoning
1 ts Finely shredded orange peel
1 8-oz. fresh or frozen Lobster tail or 6 oz. cooked
Lobster, cut into chunks, or One 8 oz. pkg. frozen
Lobster-shaped fish pieces, (surimi) thawed
8 oz Fresh or frozen peeled and Deveined shrimp
4 sl French bread, toasted (opt.)
Snipped fresh parsley (opt.)

In a 4-1/2- or 5-quart Dutch oven combine tomatoes, broth, clam juice, leeks, water, Cajun seasoning, and orange peel. Bring to boiling; reduce heat cover and simmer for 10 minutes.

Meanwhile, if using lobster tail, thaw lobster, if frozen. Use kitchen shears to cut lengthwise through the lobster shell. Turn tail over and cut through underside shell and meat. Cut each halved tail crosswise through shell and meat 3 or 4 times to make 6 or 8 pieces total.

Add lobster pieces and shrimp to broth mixture. (DO NOT ADD cooked lobster or surimi at this point.) Bring almost to boiling, then reduce heat. Simmer gently for 2 to 3 minutes or till shrimp just turn pink.

Add cooked lobster or surimi, if using; simmer about 1 minute if using; simmer about 1 minute more or till heated through.

To serve, place a bread slice into each soup bowl, if desired. Spoon shrimp mixture atop. sprinkle with Parsley. Makes 4 main-dish servings.

Shrimp and Noodle Bake

6 c Water
2 lb Unpeeled large fresh shrimp
1 pk Medium egg noodles (8-oz)
1/2 c Sliced green onions
1/4 c Chopped green pepper
2 tb Butter or margarine, melted
2 cn Cream of mushroom soup, undiluted
1 Carton (8-oz) plain yogurt
1/2 c Shredded cheddar cheese (2 oz.)
1 1/2 ts Chopped fresh dill or 1/2 ts Dried dillweed
1/2 ts Ground white pepper
1/4 ts Salt

Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp begin to turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Chop half of shrimp, leaving remaining shrimp whole. Set aside. Cook noodles according to directions. Drain. Cook green onions and green pepper in butter in a Dutch oven over medium-high heat, stirring constantly, until tender. Add soup and next 5 ingredients. Gently stir in chopped shrimp and noodles. Spoon mixture into a lightly greased shallow 2 1/2-qt. casserole. Arrange whole shrimp on top of casserole. Bake, uncovered, at 350 for 35 minutes or until thoroughly heated.

Shrimp and Sausage Jambalaya

2 tb Vegetable oil
1/2 lb Andouille or hot smoked sausage; cut in 1/2" slices
1/2 c Sliced celery
1 sm Onion; chopped
1 sm Green or red pepper; chopped
1 Clove garlic; minced
1 1/3 c Chicken broth
8 oz Whole peeled tomatoes; coarsely chopped, undrained
1 Bay leaf
1/4 ts TABASCO pepper sauce
1/4 ts Dried oregano leaves
1/4 ts Dried thyme leaves
1/8 ts Ground allspice
3/4 c Uncooked rice
1/2 lb Shrimp; peeled, deveined, cut in half lengthwise
Celery leaves

In large heavy saucepot or Dutch oven, heat oil over medium-high heat. Add sausage, celery, onion, green pepper and garlic. Cook 5 minutes or until vegetables are tender; stir frequently.

Stir in broth, tomatoes, bay leaf, TABASCO sauce, oregano, thyme and allspice. Bring to a boil. Reduce heat and simmer uncovered 10 minutes; stir occasionally. Stir in rice. Cover; simmer 15 minutes. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand covered 10 minutes. Remove bay leaf. Garnish with celery leaves.

Shrimp and Sausage Jambalya

1 ts Oil
1 md Onion, coarsley chopped
1 md Bell pepper, coarse chop 14 1/2 oz Can stewed tomatoes, undrain
12 oz Pkg. frozen med shrimp, thawed, dra
4 oz 90% fat free fully cooked turkey ki
1 ts Dried italian seasoning
1/4 ts Hot pepper sauce
4 c Cooked rice, without salt or margar

Heat oil in nonstick Dutch oven until hot. Add onion and bell pepper; cook and stir until crisp-tender. Stir in remaining ingredients except rice. Bring to a boil; reduce heat and simmer about 5 minutes until shrimp turn pink, stirring occasionally. Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated.

Shrimp and Scallop Casserole

1 1/2 c Dry white wine
1/4 c Chopped onion
1/3 c Chopped fresh parsley
1 tb Butter
1 ts Salt
1 1/2 lb Large fresh shrimp; peeled and deveined
1 lb Bay scallops
3 tb Butter
3 tb Flour
1 c Half and half
2/3 c Seafood broth
1/2 c Swiss cheese
1 tb Lemon juice
3/4 ts Lemon pepper seasoning
1 c Soft breadcrumbs
1/4 c Parmesan cheese
1/4 c Sliced almonds
2 tb Melted butter

Combine first 5 ingredients in a large saucepan or Dutch oven; bring to a boil. Add shrimp and scallops. Cook about 3 minutes or until shrimp turns pink. Drain shrimp and scallops; set aside, reserving 2/3 cup of cooking broth. Melt 3 Tbls butter in Dutch oven over low heat. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half and half and reserved broth, stirring until thickened. Add cheese, lemon juice and lemon pepper. Stir until smooth. Stir in seafood. Spoon mixture into baking dish. At this point, it can be covered and chilled overnight. Bake at 350 degrees, covered, until hot, about 40 minutes if casserole is chilled. In the meantime, combine last four ingredients, mixing well. Uncover casserole and add breadcrumb topping. Bake 10 minutes more. Serve over rice.

Shrimp Chile Bisque

2 cn (10-3/4 oz) cream of shrimp soup; undiluted
3 c Milk
1/2 pk (16-oz) loaf mild Mexican- style process cheese spread cubed
1 cn (14-oz) artichoke hearts; drained and chopped
1/4 ts Seasoned salt
1/4 ts Ground white pepper
1/2 ts Beau Monde seasoning (opt'l)
1 pk (5-oz) frozen cooked small shrimp
Garnishes: sweet red pepper slices, fresh parsley sprigs

Combine first 7 ingredients in a Dutch oven, cook over low heat, stirring often, until cheese melts and mixture is hot. Add shrimp; cook, stirring often, 1 minute or until thoroughly heated. Spoon into serving bowls, and garnish, if desired. Yield: 2 quarts.

Note: Bisque may be prepared a day ahead, except for adding shrimp. Reheat bisque over low heat, stirring often. Stir in shrimp as directed above.

Shrimp Chowder

1 lb Unpeeled medium-size fresh shrimp
3 tb Butter or margarine
3 tb All-purpose flour
1 tb Curry powder
2 c Chicken broth
2 Bottles clam juice (8-ounce each)
2 c Half-and-half
4 md Baking potatoes, peeled & coarsely chopped (4 cups)
1 lb Grouper or aberjack fillets, cut into bite size pieces

Peel and devein shrimp; set aside.

Melt butter in a large Dutch oven over low heat; add flour and curry powder, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth, stirring until smooth. Add clam juice, half-and-half, and potato; stir well. Bring to a boil; reduce heat, and simmer uncovered, 20 minutes or until potato is tender.

Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until shrimp turn pink. Serve immediately.

Yield: 3 1/2 quarts

Shrimp Etoufee

1 lb Shrimp; (cleaned)
1/2 ts Paprika
4 tb Cooking Oil
2 c Water
1 lg Onion; (chopped)
Green Onions; (chopped)
1/2 c Celery; (chopped)
1/2 ts Cayenne Pepper
1 md Bell Pepper; (diced)
1/4 ts Black Pepper
2 Cloves Garlic; (diced)
1 ts LA Hot Sauce; (optional)
2 tb Flour
4 c Cooked Wht. Rice
1 ts Salt

In a 5 quart dutch oven, saute shrimp, onion, celery, bell pepper, and garlic in 4 tablespoons oil. Add paprika, cayenne pepper, hot sauce, and black pepper. Cook until all water has evaporated and shrimp are pink in color. Add 2 tablespoons flour and stir until well mixed. Cook until slightly brown, stirring constantly. Add 2 cups water and bring to a boil. Lower heat and simmer for 5 minutes. Add green onions and cook 2 minutes. Serve over cooked white rice. Makes 4 servings.

Shrimp Remoulade

4 1/2 c Water
1 tb Salt
1 1/2 ts Crab boil seasoing, liquid
1 1/2 lb Shrimp, medium; unpeeled
1/4 c Mayonnaise
1/4 c Oil, vegetable
3 tb Mustard, Dijon
1 tb Horseradish, prepared
1 tb Lemon juice
2 ts Parsley, fresh; chopped
1 ts Vinegar, red wine
1/2 ts Paprika
2 Garlic cloves; crushed
6 c Lettuce; shredded

Garnishes
Lemon wedges
Parsley sprigs

Combine first 3 ingredients in a Dutch oven; bring to a boil. Add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water.

Peel shrimp, and devein, if desired. Chill.

Combine mayonnaise and next 8 ingredients in container of an electric blender; process until blended. Chill.

Combine shrimp, shredded lettuce, and mayonnaise mixture, tossing to coat. Serve on lettuce. Garnish, if desired.

Shrimp Stew Over Grits

2 cn (10-3/4oz) cream of celery soup
1 md Green bell pepper; diced
1 md Onion; chopped
1 tb Worcestershire sauce
1 tb Hot sauce
1 Bay leaf
1/8 ts Pepper
1 pk (16oz) peeled frozen small shrimp
Cooked buttered grits

Combine first 7 ingred. ia a Dutch oven; stir well. Bring to a boil over med. heat; reduce heat, and simmer, uncovered, 20 min. Add shrimp, and cook 5-7 min., stirring occasionally. Remove bay leaf. Serve over grits.

Sicilian Fish Stew with Tomato and Parsley

6 tb Olive oil
1 c Chopped onion
2 lg Garlic cloves; chopped
2/3 c Chopped fresh parsley
1 c Chopped tomato; ( about 1 medium) 1 1/3 c Cold water
2/3 c Dry white wine
2 lb Mixed fish fillets; (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces

Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and saute 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes. Season stew to taste with salt and pepper. Ladle into bowls and serve.

Serves 4.

Smoked Salmon Potato Salad

2 lb Med. sized red potatoes
1/2 c Sour cream
1/4 c Minced purple onions
2 tb Chopped fresh dill
2 oz Smoked salmon; cut into thin slices
3 tb Fresh lemon juice
3 tb Capers; drained
1/2 ts Freshly ground pepper
1/2 ts Grated lemon rind

COOK potatoes in dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. Peel and cube potatoes.

COMBINE sour cream and next 7 ingredients in a largr bowl, stirring until blended; add potato, and gently toss to coat. Cover and chill.

YIELD: 6 to 8 servings

 

Southern Fried Fish and Hush Puppies

For The Fish
1 1/2 c Corn flour, stone ground
1 ts Salt
1/2 ts Freshly ground pepper
1/4 ts Cayenne or to taste
3 lb Small cleaned fish or filet preferrably freshwater catfish or sunfish

For Hush Puppies
1 lg Egg
2 c Buttermilk 1 3/4 c Stone ground whole grain cornmeal
1/2 c Minced onion
1 ts Baking powder, scant
1 ts Salt; scant
1 ts Baking sda; scant

Preheat oven to 200 degrees F. In a stockpot or Dutch oven, pour oil to a depth of at least 1 1/2 inches. and heat the oil at medium-high until the temperature reaches 375 degrees. Place wire racks on 2 baking sheets and set aside. In a wide bowl, mix the corn flour, salt, pepper and cayenne. In a medium-size bowl, prepare the hush puppies batter: Mix the egg and buttermilk well, then stir in the cornmeal until well blended, Add the onion, and stir in. Place the baking powder, salt and baking soda in a small separate container and set aside while you fry the fish. Dip each fish or fillet into the seasoned flour, coating well buyt shaking off excess. Carefully lower each piece into the oil. Fillt he pot, but do not crowd it. The oil should bubble up around each piece. Make sure temperature stays between 365 and 375 degrees. Fry the fish until it is golden all over, about 2 or 3 minutes on each side. Set aside the remaining corn flour. Remove the fish pieces from the oil in the same order they were immersed, using a wire mesh strainer allowing excess to drain. When fish stops dripping; place it on one of the prepared baking sheets; then place in oven. Continue until all fish is fried. For the hush puppies: add the reserved baking powder, salt and baking soda to the hush puppy batter, and mix well; then, add the leftover seasoned corn flour to the batter a little at a time, until the batter is thick enough to be spooned. You will have added about 1/4 to 1/2 cup of of the corn flour. Make sure the oil has returned to 375 degrees F; then, drop the batter by spoonfuls into the oil, using 2 teaspoons ~- 1 to scoop the batter and one to scrape it off and into the oil. Fry the hush puppies until golden all over, about 3 minutes. Drain each pup well over the pot, and place on the second prepared sheet pan. Repeat process until all batter is fried.

Southern Shrimp and Chicken

4 oz Bacon; about 5 slices
1 1/2 Chicken thighs; boneless, halved
3 tb Flour
1 c Onion; chopped
1 c Celery; chopped
1/2 c Green pepper; chopped
2 ts Garlic; chopped 1 3/4 c Chicken stock
8 oz Clam juice
1/2 ts Salt
1/4 ts Ground red pepper
1/4 ts White pepper
1/4 ts Thyme
1 lb Medium shrimp; peeled and deveined
2 tb Parsley; chopped fresh

Cook bacon in Dutch oven until crisp; drain on paper towels and crumble; discard all but 2 tbsp of drippings from Dutch oven; brown chicken in batches over high heat; transfer to a bowl; add flour to oven; cook until browned; add onions, celery, green pepper and garlic; cook 5 minutes; stir in stock, juice, salt, peppers and thyme; bring to boil, stirring constantly; reduce heat; simmer 10 minutes; return chicken to pan; cook 5 minutes more; stir in shrimp and cook about 2 minutes or until shrimp are pink; sprinkle with bacon and parsley. Yield 6 servings.

Spicy Bean and Shrimp Dinner

1 c Uncooked orzo or rosamarina
1/2 c Sliced green onions
1 cl Garlic, minced
1/4 ts Crushed red pepper flakes
8 oz Cleaned medium shrimp
15 1/2 oz Can pinto beans, rinsed
9 oz Pkg frozen cut broccoli, thawed
2 tb Olive oil
1 tb Lemon juice
1 ts Dried basil leaves
2 tb Parmesan cheese

Cook orzo as directed on package. Drain and keep warm. Spray large nonstick saucepan or Dutch oven with nonstick cooking spray. Heat over medium high heat until hot. Add onions, garlic, red pepper flakes and shrimp. Cook and stir 2-4 minutes or until shrimp turns pink. Add cooked orzo and remaining ingredients except cheese; mix well. Cover and cook over medium low heat until thoroughly heated, stirring occasionally. Stir in cheese.

Spicy Marinated Shrimp

2 lb Large shrimp; peeled and deveined
1 tb Salt
1 Lemon; cut in half
8 c Water
3/4 c White wine vinegar or tarragon vinegar
3/4 c Olive oil
1 Serrano chiles; (more or less, depending on taste), seeds and veins removed, finely minced OR, up to 2
1 Dried chile de árbol; crushed, (no seeds)
1/4 c Fresh cilantro; chopped
2 lg Cloves garlic; minced or put through a garlic press
2 tb Fresh cilantro; chopped, (if desired)
3 Green onions; (white part only), minced
Freshly ground black pepper; to taste

Combine the water, salt and lemon halves in a Dutch oven, and bring to a boil. Add the shrimp, stir, and boil gently for 4-5 minutes. Remove from heat and drain.

Combine the vinegar, olive oil, chiles, cilantro and garlic in a large zip-top plastic bag or other plastic container. Add the boiled shrimp, and refrigerate for 12 hours or overnight, turning several times.

To serve, drain liquid from shrimp. In a large bowl, combine chilled shrimp with additional cilantro, green onions and black pepper, and toss well. Arrange in a serving dish, and serve immediately.

Spicy Mussels Steamed in White Wine

1/4 c Olive oil
3/4 c Coarsely chopped onion
2 ts Anchovy paste (or 4 anchovy fillets, chopped)
3 lg Garlic cloves, crushed
3/4 ts Dried crushed red pepper flakes 2 1/2 lb Fresh mussels, scrubbed, debearded
1 c Dry white wine
1/3 c Chopped parsley

Heat olive oil in heavy medium skillet over medium heat. Add onion and saute 5 minutes, stir in anchovy paste (if using chopped anchovy fillets mash them into paste with back of fork. ) This can be prepared 1 hour ahead. Let stand at room temp.

Combine mussels and wine in heavy large saucepan or Dutch oven; bring to boil over high heat. Cover pan; boil until mussels open, (about 7 minutes). Remove from heat. Using tongs or slotted spoon, transfer mussels to 2 large soup bowls, discarding any mussels that do not open. Strain mussel cooking liquid into skillet with onion. Boil mixture over high heat until slightly reduced, about 2 minutes. Mix in parsley. Ladle broth over mussels. Serve with crusty bread for soaking up mussel broth!

 

Steamed Clams Chesapeake

48 Small soft-shell clams in shell -OR- 36 cherrystone clams in shell
3 tb Old Bay Seasoning
1/2 ts Salt
1/4 ts Pepper
1 c Water
Melted butter or margarine

Wash clams thoroughly; place in a large dutch oven. Sprinkle lightly with seasonings. Add water; cover and bring to a boil. Reduce heat, and steam 10 to 15 or until shells open wide. Drain clams, reserving liquid. Strain liquid.

Serve clams hot in shells with clam liquid and melted butter.

Texiana Shrimp and Rice

1 1/2 lb Large shrimp
3 tb Oil; preferably canola or corn
2 md Onions; chopped
2 Garlic cloves; minced
1 lg Green bell pepper; chopped
1/4 c Roasted green chile; preferably Poblano or New Mexican, fresh or frozen
1 ts Cumin seeds; toasted and ground
1 ts Dried oregano; preferably Mexican
1 ts White pepper
1 ts ;salt
1 Bay leaf
1 1/2 c Rice; uncooked
3 c Shrimp or seafood stock
2 tb Fresh lemon juice
6 Green onions; sliced
1/2 c Cilantro; chopped

Peel, and, if you wish, devein the shrimp. Save the shells for stock. Refrigerate the shrimp until you are ready to use them.

Warm the oil in a heavy skillet or Dutch oven over medium heat. Add the onions, garlic, green pepper, and green chile, and saute them, stirring occasionally, until the onions have softened, about 5 minutes. Add the dried seasonings and the rice, stirring to coat all the grains, and cook another couple of minutes. Add the stock and the lemon juice, and bring the liquid to a boil. Cover the skillet, reduce the heat to medium-low, and simmer 18 minutes. Check the mixture toward the end of the cooking time, and stir if the rice appears to be sticking. Add the shrimp and the sliced green onions, stirring to incorporate them. Cook 2 to 3 minutes more.

Remove the skillet from the heat, and let the shrimp and rice sit, covered, for 10 minutes. Then sprinkle the cilantro over the dish, and serve it immediately. Eat any leftovers the next day.

Thai-Style Seafood Casserole with Basil

3 oz Dried mung bean thread noodles
1 sm Dungeness crabs Or a couple of whatever local crabs you have.
1/2 ts Black peppercorns
1 tb Chopped fresh coriander root
4 Garlic cloves
1 ts Sugar
1 tb Golden Mountain Sauce, or dark soy sauce
1 tb Light soy sauce, or Thai fish sauce (Nam Pla)
2 ts Oyster sauce
1 tb Rice wine, or dry sherry
1 ts Asian sesame oil
2 tb Vegetable oil
3 qt Slices of ginger, crushed
4 Red chilies, chopped into 1/2 inch pieces
6 oz Medium shrimp (36 to 40 per count), shelled, deveined, patted dry
4 Green onions, cut into 2-inch lengths
1 To 1/2 cup water
1 lb Fresh fish filets, cut into 1-inch pieces
1/2 lb Large squid, cleaned, cut crosswise into 1-inch rings
1/2 c Thai sweet basil leaves
Fresh coriander sprigs

Put the mung beans into a bowl and cover with warm water; soak until soft and pliable, about 10 minutes. Drain. Set aside. If you are using a cooked crab, have the fishmonger crack it into large pieces.

To clean a live crab, be careful, and use a brush to scrub its underside and between the claws and legs to loosen the sand and grit. Rinse thoroughly with cold water. Plunge the crab into boiling water for a minute to kill it. Remove. When cool, clean, disjoint and chop the crab into large chunks.

In a mortar or spice mill, pound or grind the peppercorns first, then add the coriander root and garlic, and work it into a paste. Mix together the sugar, Golden Mountain, soy and oyster sauces, rice wine and sesame oil in a bowl.

Pour the vegetable oil into a 3 1/2-quart sandy clay pot casserole (or a Dutch oven) and set over medium heat. Add the coriander-garlic- pepper paste and saute lightly.

Increase the heat to high. Add ginger, chiles and raw crab pieces; toss and brown for a minute. Add the shrimp an green onions to crab mixture; stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean noodles; toss and mix together. Stir in the water, cover pot, reduce heat to medium and braise for 8 minutes, stirring occasionally. If the noodles seem dry, add more water.

Increase heat to medium-high, and gently stir in the fish and squid (and cooked crab if using), mix with the noodles, top with the basil leaves. Cover and cook for 3 to 5 minutes longer. Check for doneness. Garnish with fresh coriander sprigs. Bring the clay pot to the table and serve hot with rice and vegetables.

Serves 4.

Trout

6 8 inch trout
12 sl Bacon
1 ts Ground pepper

Filet the trout. Lay three slices of bacon on the bottom of a Dutch Oven, put 1/2 a trout, flesh-side-down, on each slice. Sprinkle pepper lightly over upper sides of fish. Arrange a second layer of bacon and fish at right angles to the first, and continue to arrange other layers, each at right angles to one below it, until all the fish halves are in the pot. Cover the Dutch Oven, bury in coals, cook 35-40 minutes. Serve a slice of bacon with each half-fish.

Tuna and Noodles

1/2 cup chopped onion
1/2 cup chopped green pepper
2 Tbsp. butter or margarine
1 can Tuna, drained
6 oz. medium egg noodles
1 can mushroom soup, undiluted
1 tsp. salt
3 cups milk
1 canned pimento, cut into strips
3 hard-cooked eggs

In Dutch oven, saute onion and green pepper in butter until crisp tender. Add Tuna in a layer, sprinkle noodles over top. Combine undiluted soup, salt, and milk. Pour over noodles, making certain all of the noodles are moistened. Bring to a boil. Reduce heat, cover and simmer gently until noodles are just tender, about 10 minutes. Stir occasionally. Add pimento and arrange quartered hard cooked eggs on top.

Tuna Macaroni Casserole

1 lb Macaroni, Cooked And Drained
2 cn Cream Of Mushroom Soup
2/3 c Milk
1/3 c Mayonnaise
1/2 ts Parsley
1 c Peas
1/2 c Cheddar Cheese, Shredded

Cook and Drain 1 pound macaroni. In seperate dish, mix together all ingredients except macaroni. Pour mixture over macaroni and mix well. Put in dutch oven (or equal type container) and cook on 350 F for 30-40 minutes. Stir once, adding more milk if necessary. Additionally, at the time you stir, put bread crumbs on top for a nice crunchy topping.

Walnut Fried Shrimp

16 Unpeeled jumbo fresh shrimp
2 c All-purpose flour
1/8 ts Salt
1/4 ts Pepper
1 c Milk
2 lg Eggs, lightly beaten
2 c Ground walnuts
Vegetable oil
Commercial cocktail sauce
Commercial tartar sauce

Peel shrimp, leaving tails intact; devein, if desired.

Combine flour, salt, and pepper; stir well. Combine milk and eggs; stir well. Dip shrimp into egg mixture, and dredge in flour mixture. Dip shrimp into egg mixture again, and dredge in ground walnuts. Place coated shrimp on a wax paper-lined baking sheet, cover shrimp and freeze 2-hours.

Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 350 degrees. Fry shrimp, a few at a time, until golden. Drain on paper towels.

Arrange shrimp on a serving platter; serve with cocktail sauce and tartar sauce. Garnish, if desired, with lemon wedges and fresh parsley sprigs.

West Coast Bouillabaisse

1 c Sliced onion
2 Stalks celery; cut diagonally into slices
2 Cloves garlic; minced
1 tb Vegetable oil
4 c Chicken broth
1 cn (28 ounces) tomatoes with juice; cut up
1 cn (6-1/2 ounces) minced clams with juice
1/2 c Dry white wine
1 ts Worcestershire sauce
1/2 ts Dried thyme; crushed
1/4 ts Bottled hot pepper sauce
1 Bay leaf
1 c Frozen cooked bay shrimp; thawed
1 cn (6-1/2 ounces) starkist tuna; drained and broken into chunks
Salt and pepper to taste
6 sl Lemon
6 sl French bread

In a Dutch oven saute‚ onion, celery and garlic in oil for 3 minutes. Stir in broth, tomatoes with juice, clams with juice, wine, Worcestershire, thyme, hot pepper sauce and bay leaf. Bring to a boil; reduce heat. Simmer for 15 minutes. Stir in shrimp and tuna; cook for 2 minutes to heat. Remove bay leaf. Season with salt and pepper. Garnish with lemon slices and serve with bread.