Week 36 -- Seafood
There are many varieties of seafood, and many great ways to prepare it for pleasurable eating.
Fish and Shellfish are Divided into Three Categories
- Fish: have fins and internal skeleton
- Round Fish: Swim vertically, 1 eye each side of head
- Flat Fish: Asymmetrical bodies, 2 eyes top of head
- Mollusks: soft, unsegmented bodies with no internal skeleton, most have hard outer shells
- Crustaceans: hard outer skeleton and jointed appendages
Composition of Seafood
- The flesh of most fish and shellfish consist primarily of water, protein, fat, and minerals, composed of short muscle fibers separated by delicate sheets of connective tissue
- Fish and most shellfish are naturally tender, so the sole purpose of cooking is to firm the proteins and enhance, vary flavor
Purchasing Fish and Shellfish, available in a variety of market forms
- Whole or Round: as caught, totally intact
- Drawn: visera (organs) are removed
- Dressed: visera, gills, fins, scales removed
- Pan-dressed: viscera, gills, fins, scales, head removed
- Butterflied: a pan-dressed fish, boned and opened like a book, the two sides remain attached by the back or belly skin
- Fillet: the side of the fish removed intact, boneless, with or without skin
- Steak: cross-section slice with small section of backbone
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Determining Freshness
- Smell: should have slight sea salt smell or no odor, off odors signal aged or improperly handled
- Eyes: should be clear and full, sunken eyes signals aging, drying out
- Gills: should be bright red, brown gills signal aging
- Texture: the flesh should be firm, spring back when pressed, otherwise mushy/aged/poor quality
- Fin and Scales: should be moist without drying
- Appearance: Fish cuts should be moist and glistening, without bruising or dark spots
- Movement: Shellfish that are supposed to be bought alive should show movement
Storing Fish and Shellfish
- Store between 30F and 34F, fish stored at 40F have half the shelf life of fish at 32F
- Whole, fresh fish should be stored on crushed ice
- Dressed or portioned fish should be wrapped in plastic before icing to prevent damage to exposed flesh
Seafood Cooking Methods
- Poach
- Steam
- Saute/Pan-fry
- Deep-fry
- Bake
- Broil
- Grill
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Flounder Stuffed with Crab
- Seafood Ingredients
- 3 flounder or tilapia fillets or more (1-1.5 lbs)
- 1 lb crab meat (picked through for shells)
- 4 tbs butter melted, 3 tbs lemon juice, 2 tsp paprika, S&P to taste
- Stuffing Ingredients
- 1 tbs olive oil, 1 tbs butter
- 1/4 cup onion, chopped fine
- 1 stalk celery, chopped fine
- 1/4 cup banana (or bell, red or green) peppers, diced
- 2 cloves garlic, minced
- 1/2 to 1 tsp Old Bay or more to taste (watch spice heat for those who are sensitive)
- Suggested: 1 tbs Worcestershire, 2 tbs mayonnaise, whisked together
- 4-8 tbs panko bread crumbs, as needed
- Consider using crumbled Ritz crackers, and other seafood eg., adding chopped scallops, shrimp or lobster for the stuffing
- Procedure
- Preheat oven to 350F
- Saute (in oil and butter) onions, celery, bell or banana peppers until tender, add garlic and saute a couple more minutes, remove from heat and place in bowl, set aside to cool
- Or, substitute uncooked 1/2 cup chopped green onions for other vegetables
- In another bowl whisk up 2 tbs mayonnaise, 1 tbs Worcestershire, 1 egg, Old Bay to taste
- Combine cooled vegetables and mayonnaise mixture
- Gently stir in crab meat, then add bread crumbs a little at a time only as needed to bind, refrigerate
- With kitchen mallet, tap the fish fillets to even thickness, for rolling or sandwiching
- Depending on size of fillets and whether they can roll up easily, either place filling on each fillet and roll up, or cut fillets in half and sandwich the filling between pieces of fish
- Place the fish in a greased baking dish (seam side down if rolled)
- Drizzle the fish with melted butter and sprinkle with lemon juice, sprinkle paprika, and S&P as desired
- Place baking dish in oven and bake for 15-20 minutes, or until fish is cooked through
Fish Fingers Pan Fried (flounder, tilapia, grouper, pollock, cod)
- Cut fish into finger size pieces, salt lightly, cover and set aside for 20-30 minutes in refrigerator to firm up the flesh, draw out the moisture, to ensure crisp breading
- Brush the salt off the fish, then flour the fish fingers and roll them to round the sharp corners
- Coat thoroughly with egg wash
- Mix a good bit of fresh, chopped dill (or other desired herbs) into panko bread crumbs
- Pan fry in oil and butter about 3 minutes on each side
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Fish and Chips (flounder, tilapia, grouper, pollock, cod)
- Ingredients
- 1/2 lb russet or yukon potatoes, peeled and chipped (cut into french fries)
- 2 white fish fillets (cod, flounder, tilapia, pollock)
- 3.6 oz AP flour (by weight)
- 5 oz water, chilled (freezer for 1/2 hour)
- 1/2 tsp baking soda
- 1/2 tsp citric acid
- Oil for frying (canola)
- Salt and pepper to taste
- Procedure
- Cut the potatoes into desired french fry shape and size, and place in bowl of cold water (15 minutes) to remove as much starch as possible to keep potatoes from clumping, sticking together, and provide good surface for caramelization of sugars (the golden brown finish)
- Simmer the potatoes in lightly boiling water for 5 minutes (no longer) to enhance crispy frying, then drain the potatoes and shock with cold water to halt the cooking
- Now, we need to get rid of as much water out of the potatoes as possible to get airy, crunchy chips, so dry the potatoes with paper towels, then lay them out on a baking sheet with cooling rack, and place them in a preheated proof oven for 1 hour
- Sprinkle salt on both sides of fish and place in refrigerator (1/2 hour or more), to season it and to draw moisture out and firm up the flesh for best finished texture and crispiest result
- Prepare the batter, whisking together the flour and chilled water and 1/4 tsp of salt until it is very smooth, test nappe with back of spoon, then keep chilled in the refrigerator until ready to use (cold batter retains more carbon dioxide, and the cold batter going into hot oil will provide a shock value for even crispier end result)
- Preheat the oil in the skillet/pan, enough depth to cover the fish, to 340F
- When oil is ready, combine the baking soda and citric acid in small bowl, stirring well
- Add the baking soda and citric acid mixture to the chilled flour water mixture to produce carbon dioxide that makes the batter fry up light, airy, and crispy, the carbon dioxide will begin forming almost immediately, aerating the batter, let rest no more than 1 minute
- Coat fish, allow excess to run off (no need to flour the fish first, the batter will stick well), then place in hot oil, cook until golden brown, flipping once, then place on wire rack and sheet pan to drain, handle the fish gently because the batter is delicate/fragile
- Fish can be put in warm oven (lowest setting) while fries/chips are cooked
- Increase the oil temperature in the skillet to about 360F
- Potatoes should be nicely dried out from the warm oven, so place them into the hot oil in batches as needed to keep them separate, cook until golden brown, drain on paper towels
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Greek Baked Fish (flounder, tilapia, grouper, pollock, cod, haddock)
- Ingredients
- Fish: 1.5 lbs white fish, 5 garlic cloves, 1/4 cup parsley chopped
- Lemon Juice Mixture: 5 tbs lemon juice, 5 tbs olive oil, 2 tbs melted butter
- Coating: 1/3 cup flour, 1 tsp coriander, 3/4 tsp paprika, 3/4 tsp cumin, 1/2 tsp salt, 1/4 tsp pepper
- Procedure
- Lightly sprinkle salt on both sides of fish and place in refrigerator (1/2 hour or more), to season it and to draw moisture out and firm up the flesh
- Preheat oven to 350F
- Mix lemon juice, olive oil, and melted butter in bowl, set aside
- Mix flour, seasoning, and spices in another bowl, set beside lemon juice mixture
- Pat fish dry, dip in lemon juice mixture, then coat with flour mixture
- Heat 2 tbs olive oil in iron skillet for quick saute on both sides of fish to add color, but don't fully cook through, remove from heat
- Add minced garlic to the remaining lemon juice mixture, drizzle all over fish
- Bake (still in iron skillet) until fish flakes easily with fork, about 10 minutes
- Remove from oven and sprinkle with parsley
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Cod with Ritz Topping (flounder, tilapia, grouper, haddock)
- Ingredients
- 1.5 lbs white fish (tilapia, flounder, grouper, pollock, cod, haddock)
- 21 Ritz crackers or Captain's Wafers
- 3 tbs butter (for topping)
- 3 tbs parsley or scallions or chives, chopped fine (for topping)
- 1/3 cup mayonnaise (for base)
- 2 tbs grated parmesan (for base)
- Old Bay seasoning to taste (for base)
- 1/2 tsp dry dill weed (for base)
- 3 tbs olive/canola oil (for saute)
- 3 tbs butter (for saute)
- 1/2 cup white wine (for saute)
- 1 tbs lemon juice (for saute)
- Procedure
- Pat fish dry, then season both sides with salt and pepper, set aside
- Prepare topping -- crush the crackers, melt 3 tbs butter and pour over crackers, mix well, add parsley or scallions or chives, and mix well, consider the addition of crab meat, finely chopped shrimp or bay scallops
- Prepare base -- Mix 1/3 cup mayo with Old Bay, dill, and parmesan
- With fish on plate or cutting board, brush the base onto the fish, generously, including sides
- Spoon on the topping, generously, including the sides, then pat in gently, then add more topping
- Heat cast iron skillet to about 350F (saute temperature), add oil and butter
- With spatula, gently transfer the fish to the skillet and cook about 3 minutes (depending on the thickness of the fish)
- Add white wine and lemon juice, cook for about 1 minute
- Remove fish and set aside, and reduce the liquids in the skillet for 2 minutes, then put fish back in the skillet and cook for 2 minutes more
- Baste the fish with the butter, wine, lemon sauce in the skillet, covering all of the topping
- With oven rack in second position down, about 8 inches from the broiler heat source, place the skillet in the oven to broil, turning the topping golden brown
- Plate up immediately and garnish with a little more parsley, scallions, or chives
- Serve with potatoes, rice, quinoa, pasta, etc, and a vegetable
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Flounder Parmesan Crusted (tilapia, grouper, pollock, cod, haddock)
- Ingredients (4 servings)
- 4 flounder fillets (tilapia, grouper, pollock, cod, haddock)
- 4 tbs grated parmesan cheese
- 4 tbs fine Italian bread crumbs
- 1 tbs dill weed, or rosemary, thyme, parsely, tarragon, paprika, or any desired herb(s)
- 1 tsp black pepper
- Procedure
- Preheat oven to 425F
- Place fish in single layer on parchment lined baking sheet
- Mix cheese, herbs, black pepper until blended
- Spread fish with mayonnaise, sprinkle with cheese/herb mixture, sprinkle with bread crumbs, spray with cooking spray
- Bake 8 to 10 minutes, or until fish flakes easily with fork
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Italian Baked Cod (tilapia, grouper, haddock, flounder, etc)
- Ingredients (4 servings)
- 4 (4 to 6 oz) cod fillets (tilapia, grouper, pollock, haddock, flounder, etc)
- 4 tbs butter, melted
- 2 tbs lemon juice
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp dried oregano
- 3/4 tsp dried basil
- 1/2 tsp paprika (smoked paprika optional
- Salt and pepper to taste
- Procedure
- Preheat oven to 425F
- Place fish fillets in single layer in greased/oiled glass baking dish
- Mix butter, lemon juice, garlic powder, onion powder, oregano, basil, and paprika
- Pour butter mixture over fish fillets, making sure the mixture gets beneath the fillets
- Bake 10 to 12 minutes, or until fish is opaque/white and flakes easily with fork
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Shrimp Stuffed with Crab, with Bacon Wrapped Option
- Seafood Ingredients
- 15 jumbo shrimp, butterflied, tails on
- Stuffing Ingredients
- 6 oz crab meat
- 1 tbs olive oil, 1 tbs butter
- 1/2 onion, chopped fine
- 2 green onions, chopped fine
- 1 stalk celery, chopped fine
- 2 cloves garlic, minced
- 1/2 to 1 tsp Old Bay to taste (watch spice heat)
- 1 egg, 1 tsp Worcestershire, 1 tbs dry sherry, 2 tbs mayonnaise, whisked together
- 1 cup Ritz crackers crushed, or panko bread crumbs, or more as needed for binding
- 4 tbs butter melted, 1 tsp lemon juice
- 1 tsp paprika
- 2 tbs fresh chopped parsley for garnish
- Procedure
- Preheat oven to 375F
- Saute (in oil and butter) onions, celery, green onbions, bell or banana peppers until tender, add garlic and saute a couple more minutes, remove from heat and place in bowl, set aside to cool
- In another bowl whisk up 2 tbs mayonnaise, 1 tsp Worcestershire, 1 tbs dry sherry, 1 egg, Old Bay to taste
- Combine cooled vegetables and mayonnaise mixture
- Gently stir in crab meat, then add cracker/bread crumbs a little at a time only as needed to bind, put in refrigerator
- Shell and devein the shrimp, leaving tail intact, then butterfly carefully to make roll up
- Place about 1 tbs of stuffing on the shrimp and place in oiled baking dish
- Drizzle the shrimp with melted butter/lemon juice and sprinkle paprika, and S&P as desired
- Place dish in 375F oven and bake for 15 to 20 minutes, or until shrimp is cooked through and stuffing is golden brown
- Optionally, these can be bacon wrapped, skewered, and grilled at 350F indirect heat, when bacon is done the shrimp and stuffing are done (use half-strip bacon for each shrimp, long enough for both ends of the bacon to be skewered) takes about 15 to 20 minutes grilling time (using the side of grill where flame is off, with lid closed), or do it in the oven instead of grill
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Cajun Seafood Etoufee (shrimp, scallops, crab meat)
- See video: Chef Todd's Etoufee
- Ingredients
- 1 lb shrimp, P&D
- 1/2 lb scallops (cut down to bite size, if large)
- 1/2 lb crab meat (6 oz can is OK)
- 1 link andouillie sausage, sliced thin on bias for ovals
- 2-3 tbs butter
- 1/2 red pepper (diced), 1/2 onion (diced), 2 cloves garlic (minced), 1 can diced tomatoes, a couple stalks of green onion (diced)
- 1 tbs flour
- 1/2 cup white wine
- 1 cup chicken broth (shrimp broth better)
- 1 1/2 cups cooked rice (Jasmine rice is great for this)
- Worcestershire sauce, thyme, oregano, paprika, cayenne pepper, black pepper
- Procedure
- Peel and devein shrimp a couple hours ahead of time, use shells to make shrimp broth
- Heat the pan enough for butter to melt, not too hot to burn the butter, add enough butter to coat the bottom of the pan for saute (2 tbs)
- Add the shrimp and scallops and par cook slightly, put some caramelization on the shrimp and scallops, and create pan fond
- Put shrimp and scallops on plate and set aside
- Saute the andouillie sausage ovals in same pan to caramelize, put with shrimp and scallops on plate and set aside
- With fond in pan, make roux, add another tbs of butter, melt and remove from heat, don't brown the butter
- Add a tbs of flour, stirring the roux, scraping up the fond into the roux, keep stirring, darken the roux to a light chocolate color, don't be afraid of dark roux, wonderful flavor comes from it
- Add the onions and red peppers to the roux, cook for 1 minute, add garlic
- Add 1/4 tsp thyme, 1/4 tsp oregano, 1/4 tsp paprika, 1/4 tsp pepper, 1/4 tsp cayenne pepper
- Add 1/2 cup white wine, reduce by half
- Add 1 cup chicken broth (or clam broth or shrimp broth, preferable), 1/2 cup at a time, checking nappe consistency for nicely thickened sauce, add 1/2 tsp worcestershire sauce for the dark flavor
- Add 1 can of diced tomatoes (14 oz) with liquid, cook another few minutes to meld the flavors (tomato is actually a creole addition in this case), and reduce to desired sauce consistency, check nappe with back of spoon
- Add shrimp, scallops, crab meat, and sausage and cook another minute or two
- Serve atop the rice, garnish with green onions or chives
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Shrimp or Lobster Bisque
- Ingredients (for 6 - 8oz servings)
- 1 lb large shrimp, P&D, or 3 - 2 lb whole lobsters, about 3/4 lb lobster meat, (obviously shrimp is more economical and goes further)
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, or make tomato concasse with at least 4-5 roma tomatoes
- 2 tbs tomato paste
- 3 quarts shrimp or lobster broth (will reduce by half during entire cooking process)
- 2 tbs olive oil
- 1 tbs butter
- 1 bay leaf
- 1/3 cup white rice (jasmine or basmati)
- 1/2 tsp dried thyme
- 3/4 tsp Old Bay seasoning
- 1 tsp paprika
- 1 cup heavy cream, or more if desired
- 2 tbs brandy
- 3 tbs sherry
- S&P to taste
- Procedure
- Peel and devein shrimp, put rinsed raw shrimp in fridge, put heads, tails, and shells in other container, or
- Make shrimp or lobster broth
- Bring 12 cups chicken broth in pot to simmer, 1/2 concentration of bullion (6 bullion cubes)
- In another skillet, saute the shrimp heads, tails, shells, in oil and butter with onion, garlic, carrots, celery, bay leaves, thyme, or lobster shells/heads broken up until vegetables are softened, at the end add 1 cup of the simmering chicken broth to the skillet to deglaze and pick up flavors
- Tranfer sauteed shells, vegetables, and liquid to the pot of simmering chicken broth for at least 30 minutes
- Strain solids, retaining liquid in larger pot, separate shells, tails, and heads from vegetables, discard shells and bay leaves
- End up with about 5 cups of shrimp or lobster broth
- Begin with 5 cups shrimp/lobster broth, 3/4 tsp Old Bay seasoning
- Add rice and simmer at least 1/2 hour until rice is getting soft, it must be well softened to thicken the soup without graininess
- Add the pureed vegetables from the shrimp or lobster broth
- Add the diced tomatoes or tomato concasse and put back on range to simmer, reduce/thicken as needed
- Add 1/4 of the raw shrimp or lobster meat pureeed, and add to the bisque
- Using stick blender, puree all ingredients to smooth texture, rice will give awesome thickening power and shrimp or lobster pureed with give awesome flavor and texture
- Chop the remaining shrimp or lobster into bite-sized pieces, then add and continue to simmer for a few minutes
- Add brandy and sherry, cook off the alcohol for a couple minutes, than add 1 cup cream
- Add more shrimp or lobster broth to thin or continue reducing to thicken as desired
- Add to each bowl a tsp of sherry, then a swirl of cream
- Serve with salad, sliced cheese and crostini or toasted rustic bread
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Chesapeake Crab in Cornbread Tart
- See video: Annapolis Crab Cook-Off
- Ingredients
- 1 Package Jiffy Corn Muffin Mix
- 2 Egg whites, 1/4 cup milk
- 2 Tablespoons (or more) Old Bay Seasoning
- 1 whole red pepper or jar of diced pimentos
- 4 ounces heavy cream
- 1 whole shallot or small onion, peeled
- 4 whole sprigs of fresh dill
- 2 egg yolks
- Salt and white pepper to taste
- 1 pound fresh back fin crab meat
- Procedure
- Grease 4 individual fluted tart shells or ceramic ramekins with butter or pan spray
- Disregarding the package instructions, prepare Jiffy Corn Muffin Mix with 2 egg whites, 1/4 cup of milk and as much Old Bay as you'd like
- Portion muffin mix equally between 4 tarts
- Smooth batter into bottom and sides of baking vessel
- Bake tarts 325F until golden brown and dry in the middle, then set aside to cool
- If you're using jarred pimentos, then drain and dice them and skip steps having to do with red pepper
- Roast red pepper over an open flame until all skin is charred black
- Shock charred pepper in ice water to stop cooking
- Remove all burnt skin and carve fillets from central seed cage
- Dice roasted red pepper and set aside
- In small saucepan, bring cream, whole shallot and dill sprigs to gentle simmer. Simmer at least 10 minutes gently
- Strain cream and discard shallot and dill
- In a very slow, steady stream, pour half of the hot cream into egg yolks while whisking constantly
- Reverse it, now, whisk the cream/egg yolk mixture back into the rest of the hot cream to make a custard base
- Return yolk/cream mixture to the stove and heat gently until the custard thickens enough to coat the back of a spoon -- nappe
- Season custard with salt and white pepper as desired
- Add crab meat and red pepper to custard and return to stove to heat through
- Remove tarts from their pans and place on a plate
- Spoon crab meat custard onto each tart shell, and garnish with fresh dill sprig
- The challenging part of this procedure is the tempering of egg and cream. If the egg is not added slowly, you'll make scrambled eggs and cream. If you bring the two ingredients to the same temperature by alternating hot and cold, you'll then have a thickened custard
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Steamed Mussels in Cream Sauce (or clams)
- Ingredients
- 2 lbs mussels and/or clams
- 1/2 cup yellow onion
- 1 shallot
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1 cup heavy cream
- 3 sprigs fresh thyme
- 1 bay leaf
- 4 sprigs fresh parsley
- 2 tbs butter
- Salt & black pepper to taste
- Procedure
- Saute onions and shallots, after a couple minutes add garlic, then thyme (leaves removed from stems), bay leaf, then white wine (pinot grigio is good) to deglaze the pan and add flavor
- Allow to cook for a minute or two, then add mussels and/or clams, and cover the pan to steam for 2-3 minutes or so, until they open up
- Add cream, then cover again for about 1 minute, then uncover and allow sauce to reduce for 2-3 more minutes (don't want mussels or clams to be over done)
- Pour mussels/clams into serving bowl, and garnish with parsley
- Optional: serve over pasta
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Clams in Italian White Sauce
- Ingredients (for 3 servings)
- 21 fresh quahog clams
- 4.5 oz angel hair pasta
- 1 onion, finely diced
- 2 garlic cloves, minced
- 3 tbs butter
- 1 tbs olive/canola oil (raise smoke point of butter)
- 2 tbs flour
- Clam juice (from clams)
- Milk as needed for sauce consistency
- 1/2 tsp dried oregano
- 1/2 tsp dried dill
- 1/4 cup white wine
- 1/4 tsp black pepper or to taste
- Procedure
- Parcook pasta to just al dente, rinse to cool and halt cooking, and set aside
- Open raw clams, strain liquid through strainer and cheesecloth into a bowl (basis for veloute), put clam meat in another bowl
- Roughly chop the clams, leaving some good sized pieces for texture, set aside
- With 3 tbs butter and 1 tbs oil, saute onions, then add garlic
- Add 2 tbs flour to saute pan with the onions and garlic, make roux
- Add clam juice to make veloute, add milk as needed for consistency
- Add clam meat to cook within the clam sauce, add white wine
- Add the parcooked pasta to the sauce, stir in
- Add more milk if needed for consistency
- Add oregano, dill, black pepper, stir in
- Plate up, sprinkle with parmesan, serve with side vegetable
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Grilled Shrimp Kabobs
- Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/4 cup olive oil
- 2 tbs lemon juice
- 1/2 tsp salt, 1/4 tsp pepper, 1 tsp Italian seasoning
- 2 cloves garlic, minced
- 2 cloves garlic, minced, cooked with melted butter for brushing shrimp just before serving
- Procedure
- Soak wooden skewers at least 1 hour before grilling
- Place olive oil, lemon juice, s&p, Italian seasoning, garlic, and shrimp in resealable plastic bag, and marinate for about two hours (no longer for the lemon juice will begin to cook the shrimp)
- Thread the shrimp onto skewers, heat grill to medium
- Place the skewers on the grill, cook for 2-3 minutes per side, until shrimp are pink and opaque
- Serve on rice, brush with melted garlic butter, with colorful vegetable on the side
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Bouillabaisse - French Seafood Stew
- Ingredients
- 4 cups shrimp broth, with peel from 1/2 orange
- 2 tbs canola/olive oil
- 1/2 cup onions, chopped
- 2 tbs garlic, chopped (3-4 cloves)
- 3 tomatoes, skin and seeds removed, diced (concasse)
- 1 small fennel bulb, thinly sliced, fronds reserved for garnish
- 1 leek, white part only, thinly sliced
- 3/4 cup white wine
- 1/2 tsp dried thyme
- 1/2 tsp dried tarragon
- 3/8 tsp saffron threads
- 1/2 tsp salt, 1/2 tsp black pepper, or to taste
- 3/4 lb cod fillets (or other firm white fish, eg. tilapia), cubed
- 3/4 lb large shrimp (cut to bite-size)
- 3/4 lb scallops, shrimp-sized
- 1/2 cup saffron rouille
- Procedure
- Peel and devein shrimp or use frozen shrimp shells to make 4 cups shrimp broth, add orange peel along with aromatics, keep warm after simmering, straining solids
- Saute onions, leeks, fennel in oil
- Add the garlic, saute for another minute, then deglaze with white wine
- Allow wine to reduce by half, then add tomatoes
- Add shrimp broth and herbs (thyme, tarragon, saffron) and S&P (taste before adding salt) to the onions, garlic, leeks, fennel, wine, tomatoes, and simmer about 10 minutes
- Saute fish, shrimp, scallops, just until opaque, don't overcook
- Add fish to broth, then scallops, and shrimp, simmer just until the seafood finishes cooking through
- Remove from heat and ladle into warmed bowls, garnished with sprigs of fennel fronds
- Serve with sliced and toasted french bread, or rustic bread, spread with saffron rouille
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Cioppino - Italian Seafood Stew
- Ingredients
- 3/4 lb cod fillets, cubed
- 3/4 lb large shrimp (cut to bite-size)
- 3/4 lb scallops, shrimp-sized
- 12 small clams
- 12 mussels
- 1 cup crab meat
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 bag baby spinach
- 1 can diced tomatoes (14 oz)
- 2 cups chicken broth (shrimp or clam broth or fish stock)
- 2 bay leaves, 1.5 tsp dried basil, 1/4 tsp dried thyme, 1/4 tsp dried oregano
- 1/2 cup white wine (chardonnay/pinot grigio is good)
- 1/2 cup water
- 6 tbs butter
- Procedure
- Melt butter in Dutch oven, add onions, cook till softening, add garlic, cook another couple of minutes
- Add tomatoes cook several minutes, then add spinach, cook until spinach wilts
- Add chicken broth, wine, water, herbs, cover and simmer 30 minutes
- Gently stir in shrimp, scallops, clams, mussels, cod and crab
- Bring to soft boil, reduce heat, cover and simmer 5-7 minutes until clams and mussels open
- Ladle soup into bowls and serve with crusty bread
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Shrimp Pane
- Ingredients
- 24 large shrimp (enough for 4 servings)
- 1 clove garlic, roughly chopped
- 1 large egg
- 1/4 tsp salt, 1/4 tsp black pepper
- 1/2 cup panko bread crumbs
- 2 tbs canola/olive oil
- 2 tbs butter
- Procedure
- Peel and devein shrimp (freeze shells, legs, heads for later use making shrimp broth)
- Cut off the tails of all the shrimp and reserve in a small bowl
- Roughly chop up 4 of the shrimp and place in bowl with tails
- Put the contents of the bowl with chopped shrimp pieces in processor
- Add garlic, egg, S&P to processor and make a smooth, creamy mousse
- Place a large square of plastic wrap on work surface for convenience of holding prepared panes
- In your hand, line up 5 whole shrimp (minus tails), tightly grouped side-by-side
- Spread the shrimp mousse liberally on one side of your shrimp grouping
- Coat with bread crumbs
- Turn the pane over in your hand, spread another layer of mousse, and coat with bread crumbs, and place on the plastic wrap while you make the remaining 4 panes
- In large skillet heat the canola/olive oil and butter to saute temperature, without browning the butter
- Saute/pan fry the panes until golden
- Serve with rice, quinoa, grits, polenta, potatoes, etc, a vegetable side of choice, and an aioli or remoulade or cocktail sauce
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Shrimp or Lobster Americaine
- Ingredients
- 2 whole lobsters (2 lbs), or 2 lbs shrimp (P&D)
- 2 tbs canola/olive oil
- 1/2 cup onions, chopped
- 2 tbs garlic, chopped (3-4 cloves)
- 2 tbs tomato paste
- 1/2 cup brandy
- 2.5 cups shrimp broth
- 1/4 cup heavy cream (or more as desired)
- 1/2 tsp dried basil
- 1/2 tsp dried tarragon
- 1/2 tsp salt, 1/2 tsp black pepper, or to taste
- Procedure
- Peel and devein shrimp or use frozen shrimp shells to make 2.5 cups shrimp broth, keep warm
- If using lobster, separate the shells from the meat, refrigerate meat and reserve shells
- Saute onions in oil, add more shrimp shells and/or lobster shells (like making bisque)
- After extracting as much shell flavor as possible into the oil, add the garlic, saute for another minute, then deglaze pan with 1/2 cup brandy
- Allow brandy to nearly all evaporate, then add 2 tbs tomato paste
- Add shrimp broth and herbs and seasonings to the onions, shells, tomato paste, garlic, cook down into a shell-colored bisque, reduce and thicken to desired consistency (a fairly thin sauce in the end is desirable)
- Drain the sauce through a sieve to remove shells and other solids (discard), keep sauce warm
- Saute shrimp and/or lobster (bite sized pieces), just until opaque, don't overcook
- Deglaze saute pan, shrimp/lobster present, with some of the sauce, mount with heavy cream, watch thickening, and add enough of the sauce to attain desired consistency (fairly thin)
- Serve over rice or quinoa, with grits or polenta, pasta, etc, and with steamed broccoli, asparagus, or green beans almondine, etc
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Saucisse de Mer
- Sausage Ingredients
- 12 oz white fish (tilapia, flounder), or 4 oz salmon and 8 oz white fish
- 4 oz shrimp (p&d)
- 4 oz scallops (bay scallops are fine), or any seafood desired
- 2 tbs breadcrumbs
- 3 egg whites (reserve 3 yolks for Hollandaise sauce)
- 1 whole egg
- 1 tsp salt, 1 tsp black pepper
- 1/2 onion or 1 shallot, chopped
- 2 cloves garlic, chopped
- 2 tbs chopped fresh parsley/cilantro/basil/oregano/tarragon/dill weed
- Hollandaise Sauce Ingredients
- 3 egg yolks
- 3/8 cup butter, melted
- 3/4 tsp lemon juice
- 1/4 tsp salt, 1/4 tsp black pepper
- Procedure
- Peel and devein shrimp
- Saute onions and garlic, set aside to cool
- Cut seafood into small pieces for even blending
- Put seafood in food processor, add bread crumbs, egg whites, whole egg, S&P, fresh herbs, onion and garlic
- Pulse processor to blend finely, transfer to bowl, cover and refrigerate 1 hour
- Lay out plastic wrap 12-14 inches long on counter, portion 1/4 of the seafood mixture on one end, shape into a sausage, roll up and twist ends, repeat 3 more times
- Lay out aluminum foil 12-14 inches long on counter, place plastic wrapped sausage on one end, roll up and twist ends, repeat 3 more times
- Poach the wrapped sausages in simmering water, put plate on top to ensure submersion, cover and leave alone for 20 minutes
- Transfer to bowl of cold water to halt the cooking, cool down at least 15 minutes, then put in refrigerator until ready to cook, or proceed
- Remove foil and plastic, brown in saute pan, then reduce heat, cover pan and steam for 5 minutes, until internal temperature is 140F
- Prepare Hollandaise sauce -- whisk 3 yolks in double boiler until beginning to thicken, add butter in small increments, keep whisking, add lemon juice, whisk, develop desired consistency, keep warm
- Serve over mashed potatoes, pasta, polenta, quinoa, rice, grits, etc, top with Hollandaise sauce
- Alternatively, instead of using Hollandaise for topping, a beurre blanc sauce may be substituted
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Seafood Quenelles Escoffier
- Seafood mousse ingredients may include any kinds of firm white fish, shrimp, scallops, etc, equalling 1 lb
- 8 oz white fish (tilapia, flounder, cod, haddock, etc)
- 4 oz shrimp (p&d)
- 4 oz scallops (bay scallops are fine), or any seafood desired
- 1 egg
- 1/3 tsp salt, 1/3 tsp black pepper
- 1 cup heavy cream
- 1 garlic clove, chopped
- 2 tsp chopped fresh cilantro/tarragon/dill weed (1/2 tsp dried)
- Sauce Ingredients and Procedure
- Make fish fumet with fish bones, or shrimp broth with shrimp shells
- Saute bones/shells for a few minutes in butter
- Add mire poix, 1 onion small dice, 1 celery stalk small dice, 1 carrot small dice
- 1/4 tsp salt, 1/4 tsp black pepper
- Add 4 oz mushrooms and 2 garlic cloves small minced through food processor
- Saute lightly for a few more minutes
- Add 1/2 cup white wine, 2 tbs cognac or brandy, then just enough water to cover bones or shells and mire poix
- Simmer on low heat at least 1/2 hour, allow to reduce significantly, then strain out all solids and discard
- Add 1/2 cup cream or more as needed, a pinch of saffron
- If needed thicken with a bit of cornstarch slurry (mixed with white wine)
- Procedure
- Peel and devein shrimp, and cut all seafood into small pieces for even blending in processor
- Put seafood in food processor, along with herbs, garlic, 1 egg
- Process to blend smoothly, and while processing add 1 cup of cream, check mousse texture, add more cream as needed, then add S&P at the end
- Pulse processor to blend finely, transfer to a bowl
- Bring pot of water to simmering temperature (190F to 200F), the quenelles should poach, so start water at simmering temperature, and when quenelles are added the water temperature will drop back to poaching temperature (170F to 180F)
- Use 2 tablespoons to form quenelle shapes, and gently ease into the simmering water, do 2 batches if necessary, poach for 10 to 12 minutes, flipping/turning the quenelles half way through
- When the quenelles are done, use slotted spoon to transfer them to individual au gratin dishes, and pour the sauce over them
- Place the filled au gratin dishes on a baking sheet (just in case of overflow to spare oven cleaning), then put in oven about 6 inches from the broiler element, and broil until golden brown, if desired a layer of cheese (cheddar, jack, colby, gruyere, etc) may be placed upon the quenelles before broiling
- Serve with grits, polenta, cous cous, quinoa, potatoes, pasta, etc, and vegetable (green beans, brocolli, etc), and toasted rustic bread or baguette
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