Coming Soon : Fish and Seafood CHOWDER & STEW Recipes!

New England Clam Chowder 

 *4 slices bacon, diced
 *1 1/2 cups chopped onion
 *1 1/2 cups water
 *4 cups peeled and cubed potatoes
 *1 1/2 teaspoons salt
 *ground black pepper to taste
 *3 cups half-and-half
 *3 tablespoons butter
 *2 (10 ounce) cans minced clams
  1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
  2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
 Frogmore Stew : a contribution from one of our readers

 * 6 Quarts of Water
 * 3/4 cup Old Bay Seasoning (tm)
 * 2 pounds new red potatoes , cubed
 * 2 pounds hot smoked sausage links , cut into one inch pieces
 * 12 ears of corn - husked , cleaned and quartered (or you can use frozen mini ears)
 * 4 pounds large fresh shrimp , unpeeled

 1. Bring water and Old Bay Seasoning(tm) to boil in a large stockpot.
 2. Add potatoes and cook for 15 minutes
 3. Add sausage and cook an additional 5 minutes
 4. Add corn and cook for 5 more minutes
 5. Stir in shrimp and cook until shrimp are pink , about 5 minutes
 6. Drain immediately and serve

 Note: Other foods can be added , crab legs , clams , pearl onions etc. This is a finger food so have plenty of napkins ready.

 A BIG Thank You to regular reader Duane for this great recipe!

Fletch’s Fish Taco Sauce:

 *1/2 cup of Greek plain yogurt
 *1/2 cup mayo
 *juice of one half lime
 *1/2 tsp cumin
 *1/2 tsp ground coriander
 *1/2 tsp dried dill
 *1/2 tsp oregano
 *1/4 tsp chipotle chile powder
 *1/2 tsp minced capers
 *1 chopped chile, seeded and ribs removed  (I recommend jalapeno or serrano)
 *1 Tbsp fresh chopped cilantro

1.Whisk yogurt and mayo until blended
2.Add juice from lime, whisk in
 Note: You are looking for a consistency similar to 1000 Island dressing.  If too thick, add more lime.  Not thick enough, add more yogurt/mayo.
3.Add all spices and whisk thoroughly
4.Add capers, chile, and cilantro and incorporate into the mixture.
5.Cover and refrigerate for at least an hour.

A BIG thank you to Fletch and SoCalSalty for the Fish Taco Sauce recipe!

 Bourbon Peppercorn Sauce for Tuna & other Grilled Fish

 * 1 1/4 cups fish stock
 * 1 teaspoon cracked black pepper
 * 2 shots of Bourbon
 * 1 cup heavy cream
 * 1 clove of Garlic , minced finely ( optional )

 1.In a small saucepan over medium heat, combine fish stock and cracked black pepper.
 2. Simmer until reduced to 1 cup, stirring frequently.
 3. Add 2 shots of Bourbon and 1 cup cream.
 4. Continue simmering until reduced to 1 cup.
 5. Remove from heat and set aside

 This sauce is good with tuna steaks, mackerel steaks and just about any type of fish. Enjoy! 

  Oyster Stuffing

* 1 lb bread, including crusts (10 cups packed and cubed)
* 1 pint oyster, raw
* 4 -8 tablespoons butter
* 1 cup celery, finely chopped
* 2 cups onions, chopped
* 1/4-1/2 cup fresh parsley, minced
* 1 tablespoon sage, minced
* 1 tablespoon thyme, minced
* 3/4 teaspoon salt
* 1/2 teaspoon black pepper, ground
* 1/4 teaspoon nutmeg, freshly grated
* 1/8 teaspoon clove, ground
* 1 cup chicken stock
* 2 large eggs, well beaten (optional) 
1. Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl.
2. Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender.
3. Remove from heat and stir in the spices.
4. Stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Put in bird while moist, remoisten and adjust spices as necessary. If cooked in a casserole dish at 350°F until heated through with a crust on the outsides, 25 to 40 minutes.
5. Oyster juice may be used in place of some of the stock.

    Hot Crab Dip

        * 1 (8 ounce) package cream cheese, softened
        * 1 cup milk
        * 1 cup mayonnaise
        * 1 tablespoon prepared horseradish
        * 1 teaspoon minced garlic
        * 2 (6 ounce) cans crab meat, drained and rinsed to remove some salt
        * 1/2 teaspoon Old Bay Seasoning (tm), or to taste
        * 1 (1 pound) loaf French bread
        * 1/2 cup shredded white Cheddar cheese
        * 1/2 cup shredded sharp Cheddar cheese


       1. Preheat oven to 350 degrees F (175 degrees C).
       2. Combine the cream cheese, milk, mayonnaise, horseradish, crab meat and Old Bay Seasoning. Mix until creamy. Spread mixture into an 8x12 inch baking dish, and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
       3. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping.
       4. Remove mixture from oven and spoon into hollowed bread. Cover the top with the shredded cheese and more seasoning. Place the bread bowl on a medium baking sheet, and bake in the preheated oven 45 minutes, or until the cheese is melted. Serve hot with bread pieces on the side.

    Country Fried Catfish

       * 2 eggs
       * Dash of Worcestershire Sauce
       * Dash of Hot Sauce ( Tabasco )
       * 2 1/2 cups of Milk
       * 1 cup of Yellow Cornmeal
       * 1/3 cup All Purpose Flour
       * 4-6 Catfish Fillets
       * Vegetable Oil for Frying


        1. Beat eggs , worcestershire sauce , hot sauce and milk in a shallow bowl ,set aside. Mix cornmeal and flour in another shallow bowl. Dip catfish fillets in milk and then coat in cornmeal mixture. Set aside on a wax paper lined baking sheet.

        2. Fill a large skillet 1/3 full with vegetable oil and heat the oil to 350 degrees.Add fillets 2 at a time , frying for 2-3 minutes on each side. Fish will flake easily with a fork when done. Drain on a paper towel.

        3. Serve with coleslaw , hushpuppies or your favorite side dishes.

    Tips on Cooking Fish

        1. On large species such as Striped Bass and Bluefish , remove the skin and cut out all of the red meat along the lateral line.

        2. Most fish will have a milder flavor ( less of the fishy taste some people hate ) if you soak it in 4 quarts of water , 1/4 cup of salt , and 4 tablespoons of Lemon Juice. This removes blood and other impurities that cause "off" flavors. Rinse fillets THOROUGHLY before cooking or they will be too salty.

        3. Large fillets should be cut into smaller chunks for deep frying and left whole for grilling or broiling.

        4. When deep frying fish , be careful not to over cook it. Be sure your oil is hot before you start. Most fish will float when it is done.

        5. Leftover King Mackerel steaks make great "tuna" salad when shredded and prepared like canned Tuna for Tuna Salad recipes.

        6. If you find that you have cooked more fish than you can eat , I can be reached at Something's Fishy

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