Chowder, not just for summer. Easy, quick and delicious dish!
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Category: seafood
Cuban Salmon and Shrimp
I have made this several times already. So easy and so delicious! Adapted from Cuba, The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre, a great read on the culinary history of Cuba with amazing recipes.
Cuban Salmon and Shrimp
Ingredients
- 1 pound salmon cut into 4 pieces
- salt
- 1/4 teaspoon ground black pepper
- 4 cloves garlic, finely chopped
- juice of 2 limes
- 1/4 cup dry white wine
- 2 tablespoons olive oil
- 24 large shrimp, peeled and deveined
- 2 tablespoons butter
Directions
- In a large bowl, combine the salmon, 1/2 teaspoon salt, pepper, garlic, lime juice, wine, and olive oil and let marinate in the refrigerator for 1 hour. Reserving the marinade, drain the salmon.
- Bring a large pot of lightly salted water to a boil. Add the shrimp and cook till pink, for about 3 to 5 minutes. Drain and set aside.
- In a large frying pan, melt the butter over medium heat. Add the salmon and cook, sprinkling the marinade, for about 8 minutes on each side. Add the shrimp to heat through, for about 2 minutes before serving.
- Serve over rice.
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Crispy Rice with Shrimp, Bacon and Corn
Fish Chowder from Fundy, New Brunswick, Canada
Found this great little cookbook while visiting New Brunswick, Canada this month. We got the chance to have lunch in the quaint coastal town of Fundy, known for the fish chowder. I believe this may be the recipe. It is absolutely delicious! The directions does state to put all the ingredients together at the same time however, I cooked the onions and vegetables first before putting in the fish.
Adapted from Flavors of New Brunswick from Karen Powell.
Fundy Fish Chowder
Ingredients
- 2 pounds while fish, cubed
- 1/2 pounds salmon, cubed
- 1 cup baby clams, canned with juice
- 1 cup baby shrimp, canned or fresh
- 1/2 cup dry white wine
- 4 cups chicken stock
- 2 cups evaporated milk
- 2 cups potatoes, peeled and cubed
- 1/2 cup red pepper, minced
- 1/2 cup mushrooms, minced
- 1 cup celery, minced
- 1/2 cup onion, minced
- 1/2 cup carrots, peeled and diced
- 1/8 cup bacon, cooked and crumbled
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried dill
Directions
Place all ingredients in a deep pot. Simmer over low heat for about an hour, stirring often.
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Shrimp Cobb Salad with Creamy Vinaigrette
Shrimp in Crazy Water
In Italian this dish is pronounced gamberoni all’acqua pazza. Originated from Naples, from the days the fishermen would bring home their catch. Traditionally made by poaching fish, this one is made with shrimp. Adapted from Fresh Fish by Jenifer Trainer Thompson.
Shrimp in Crazy Water
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 medium onion thinly sliced
- 4 garlic cloves thinly sliced
- 1/2 fennel bulb thinly sliced
- 1 15-ounce can of diced tomatoes
- 1 cup dry white wine
- 1/2 cup sea water or 1/2 cup water with 1/2 teaspoon salt
- 1/2 chopped parsley
- 10 Kalamata olives, pitted and chopped
- 1 teaspoon cayenne pepper
- 1 pound of large shrimp, peeled and deveined
- freshly ground pepper
Directions
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and fennel. Sauté until golden, about 8 minutes.
- Add the tomatoes and their juice, wine, seawater, and bring to a boil, then reduce the heat to low and cook for 10 minutes. Add parsley, olives, cayenne, and shrimp, cover and cook until the shrimp is pink, about 5 minutes. Season with freshly ground pepper to taste.
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Salmon with Lemon-Herb Marinade
Another great recipe from the New York Times Cooking website! Keep in mind that soy sauce tends to burn, if you like your salmon more on the medium side instead of medium rare, it may look like it’s done. Check the middle for doneness.
Salmon with Lemon-Herb Marinade
Ingredients
- 1 3-pound salmon fillet
- 1 clove garlic, minced
- 2 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon grated lemon peel
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- juice of 1/2 lemon
- 2 tablespoons sesame oil
- 1/4 cup extra-virgin olive oil
- salt and freshly ground pepper to taste
- 1 lemon, cut into 6 wedges
- sprigs of rosemary for garnish
Directions
- Wipe salmon dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in a small bowl and mix well. Pour mixture over salmon, making sure it’s coated on all sides. Marinate for at least an hour before cooking.
- Preheat broiler or grill. Cook salmon, turning once, 5 to 6 minutes on each side for medium rare.
- Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.
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Fish Tacos
I had some left over tortillas so I decided to try this recipe from the New York Times cooking website. Quick and easy! I did use parsley instead of cilantro and next time I will opt out of the chipolte peppers, it made it a little too spicy for my taste, though very very delicious.
Fish Tacos
Ingredients
- 2 medium tomatoes , seeded and finely chopped
- 1 small red onion, peeled and finely chopped
- 1 clove garlic, minced
- 1/2 cup roughly chopped cilantro
- 1 jalepeno, halved lengthwise, seeded and cut into half moons (optional)
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 2 limes, 1 halved and 1 cut into wedges
- kosher salt
- freshly ground pepper
- 1 tablespoon canned chipotle pepper, finely chopped (optional)
- 1/2 cup flour
- 1 1/2 teaspoons chili powder
- 1/2 cup milk
- 1/4 cup peanut oil, plus a splash more to grease pan
- pat of butter
- 1 pound flounder or any other white -fleshed fish, cut across the grain into strips about 1/2 inch wide by 3 inches long
- 12 6-inch tortillas
- 2 cups shredded green cabbage
- a saucy hot sauce
Directions
- In a medium bowl, combine the tomatoes, onion, garlic, and cilantro and jalepeno.
- In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halve lime, salt pepper and chipotle.
- In a medium bowl, mix together the flour, chili powder, and a 1/2 teaspoons of each salt and pepper. Pour the milk into another bowl and place the fish into it.
- Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dodge them lightly through the flour mixture, shaking to remove any excess. Add butter to the pan. Place some of the fish in the pan without overcrowding. Cook until golden brown for about 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a paper-towel-lined dish. Sprinkle with salt. Repeat with the remaining fish.
- Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Wrap them in a dish towel to keep warm.
- Fill each tortilla with 3 pieces of fish, followed by the tomato salsa and a pinch of cabbage. Drizzle with the cream sauce.
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Panzanella with Shrimp and Fennel
Great summer salad! Adapted from Lidia Bastianich’s Celebrate Like an Italian.
Panzanella with Shrimp and Fennel
Ingredients
- 1 1-2 day old bread cut into cubes, (about 6 cups)
- 3 beefsteak tomatoes
- 1 small fennel bulb, trimmed and slice thinly
- 1 bunch scallion, white and green parts chopped
- 1/2 English cucumber, sliced into half-moons
- 1/4 cup red wine vinegar
- 1 1/2 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 pound medium shrimp, peeled ad deveined
Directions
- Preheat oven to 350 degrees. Spread the bread cubes on a baking sheet, and toast until crisp but not browned. About 7 minutes. Let cool.
- In a large bowl, combine the tomatoes, fennel, scallions, and cucumber. Sprinkle the vinegar and 1 teaspoon of salt. Toss well. Add the bread cubes, toss to soak in the vinegar. Drizzle with the 1/2 cup of olive oil. Set aside.
- Add the remaining 2 tablespoons of oil to large skillet over high heat. Add the shrimp and season with salt. Cook until the shrimp is cooked through for about 3 minutes. Let cool for 5 minutes.
- Add the shrimp to the salad and toss well.
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Fish Cakes with Tomato Sauce
Another dish that will be a staple in our home. I will definitely make this over and over again.
The recipe called for the cod to be chopped finely, but I thought it was much easier to put it through a food processor. I also found that all three eggs were not needed, it was moist enough to form into cakes. Therefor you may want to add one at a time.
Adapted from Fresh Fish by Jennifer Trainer Thompson.
Fish Cakes with Tomato Sauce
Ingredients
Tomato Sauce
- 3 tablespoon olive oil
- 2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 medium yellow onion, diced small
- 2 teaspoons minced garlic
- 1 14-ounce can diced tomatoes
- 1/2 cup white wine
- 2 teaspoons sugar
- salt and freshly ground pepper
Cod Cakes
- 4 slices white bread
- 1 1/2 pounds cod, halibut, sole or any other white fish, chopped fine
- 3 eggs, lightly beaten
- 1/2 cup yellow onion
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped cilantro
- 1 teaspoon curry powder
- 1 teaspoon salt
- 4 tablespoons olive oil
- 1 tablespoon chopped fresh mint
Directions
- To prepare the cakes, toast the bread and chop with a mezzaluna into diced breadcrumbs. Combine with your hands the bread, fish, eggs, onion, garlic, parsley, cilantro, curry powder, and salt in a large bowl. Shape into cakes 3/4 inch thick and 5 inches in diameter. Should end up with 8 to 10 cakes. Refrigerate for 10 to 15 minutes.
- Meanwhile, prepare the sauce. In a large skillet with a lid, heat the oil over medium heat and add the curry powder, cumin and paprika. Stir briefly, and then add the onions. Cook til tender, about 6 minutes. Add the garlic and cook 1 minutes more. Then stir in the tomatoes, wine, sugar, and salt and pepper to taste. Simmer uncovered for about 10 minutes.
- Heat another 2 tablespoons of oil in a skillet over medium-high heat. Add half the cakes and sear on each side for about 3 minutes or until golden brown. Repeat with the next batch. Slide the cakes into the tomato sauce, and add enough water to partially cover the cakes. (no more than 1 cup) Cover and let simmer on low heat fr about 10 minutes. Turn off the heat and uncover. Let it sit for about 10 minutes before serving.
