Herbed Baked Scallops

A recipe I will be making over and over again. I used  sea scallops, and cut them into smaller pieces,  instead of bay scallops. Eating the  bread crumbs, was like eating pieces of garlic bread. Delicious! Adapted from Fresh Fish by Jennifer Trainer Thompson.

 

Herbed Baked Scallops

  • Servings: 4
  • Difficulty: easy
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Ingredients

  •  2 tablespoons butter
  • 1 pound bay scallops
  • salt and freshly ground pepper
  • 2 cloves garlic, minced
  • 1 cup fresh breadcrumbs, 3 slices of bread well-toasted and cubed
  • 1 1/2 tablespoons fresh parsley, chopped
  • 1 1/2 tablespoons chives, chopped
  • 1/2 tablespoon fresh tarragon, chopped
  • smoked paprika

 

Directions

  1. Preheat the oven to 450F (230C).
  2. Brush an 8-inch square glass baking dish with butter, and place the scallops into the dish in a single layer. Season with salt and pepper.
  3. Melt the remaining butter in a small skillet over medium heat. Add the garlic and cook for 1 minute. Add the breadcrumbs and stir until they start to brown, about 4-6 minutes.
  4. Toss in the parsley, chives, and tarragon, stir to combine. Spoon the mixture over the scallops. Dust with paprika over the top and and bake until the scallops are opaque, about 13 minutes.

 

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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

  • Servings: 4 to 6
  • Difficulty: easy
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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

  1. 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.
  2. 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.
  3. 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.
  4. Add the shrimp to the salad and toss well.

 

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

  • Servings: 4 to 6
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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.

 

 

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

  • Servings: 4
  • Difficulty: easy
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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

  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and fennel. Sauté until golden, about 8 minutes.
  2. 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.    

 

 

Panzanella with Shrimp and Fennel

Great summer salad! Adapted from Lidia Bastianich’s Celebrate Like an Italian.

 

Panzanella with Shrimp and Fennel

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

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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

  1. 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.
  2. 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.
  3. 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.
  4. Add the shrimp to the salad and toss well.

 

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

  • Servings: 4
  • Difficulty: moderate
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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

  1. 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.
  2. 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.
  3. 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.

 

Poached Salmon Salad

A fantastic salad for the summer! It would also make a nice presentation on a buffet table.  Adapted from Lidia Bastiniach’s Celebrate Like an Italian cookbook.

 

Poached Salmon Salad

  • Servings: 6 as a main course, 8 as an appetizer
  • Difficulty: easy
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Ingredients

Salmon

  • Kosher salt
  • 1 cup dry white wine
  • 1 lemon, sliced
  • 1 handful sprigs fresh dill
  • 2 fresh bay leaves
  • 1/2 teaspoon back peppercorns
  • 2 pounds center-cut salmon fillets

 

Salad

  • 1 1/2 teaspoon kosher salt, plus more for cooking water
  • 2 bunches medium-thick asparagus, trimmed, and peeled (about 2 pounds)
  • 2 hard-boiled eggs, yolks and whites separated
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine
  • juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 2 to 3 tablespoons grated fresh horseradish
  • 1 1/2 cup thinly sliced radishes
  • 2 tablespoons chopped fresh dill

 

Directions

  1. For the salmon, put 6 cups of water in a straight-sided skillet enough to hold the salmon in one layer. Season the water liberally with salt, and add wine, lemon slices, dill, bay leaves, and peppercorns. Bring to a simmer and cook for 10 minutes. Then slide the salmon into the simmering  water. Simmer gently for about another 10 minutes or until the salmon is cooked through. Remove from pan and set aside to cool.
  2.   For the salad, bring another large pot of salted water to a boil, and add the asparagus. Simmer till tender, abut 8 minutes. Drain, cool under cold water and pat dry. Spread the asparagus on a serving platter.
  3. In a food processor, combine the egg yolks, mustard, white wine, lemon juice, teaspoon of salt and the horseradish. Combine to thick paste and and drizzle in the olive with the machine is still on for a thick dressing.
  4. Drizzle a few tablespoons of the dressing over the asparagus. Flake the salmon in large chunks  into a large bowl. Chop the egg whites and add to the bowl along with the radishes and dill.  Season with the remaining salt. Drizzle with the rest of the dressing, toss well and serve over the asparagus.

 

 

 

Salmon with Greens and Shitake Mushrooms

The perfect weeknight dinner! Quick, easy, healthy, and of course delicious. Adapted from Nigella Lawson’s cookbook, Nigella Bites.

 

 

Salmon with Greens and Shitake Mushrooms

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 skinned salmon fillets
  • 1 clove garlic, minced
  • 2 tablespoons peanut oil
  • generous 1/2 cup shitake mushrooms, stemmed and sliced
  • 1 1/3 cup bok choy, roughly chopped, separate stems
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • pepper to taste

 

Directions

  1.  Cook the salmon fillets over a griddle or non-stick pan over medium-high heat. Set aside onto warm plates.
  2.  Meanwhile, Fry the garlic in oil till warmth through, add the mushrooms with the bok choy stalks. stir for a minute, cover the pan and let it cook for 5 minutes.
  3. Uncover and add the bok choy leaves, soy sauce, and sesame oil. Cook for another few minutes or until the leaves have wilted.
  4. Pile on a plate and place the salmon on top. Add pepper to taste.