Global Seafood Cookbook - Shenanchie O'Toole

GLOBAL
SEAFOOD COOKBOOK
From Food Fare

Global Seafood Cookbook ©2016 Food Fare
http://shenanchie.tripod.com/FoodFare/

The “Global Seafood Cookbook” was written for entertainment purposes and expresses the sole opinions of the author. This e-book is not meant to be a professional chef’s essay, but rather an observation about the generalities
of seafood recipes from a home kitchen. No part of this book may be copied or re-sold, nor used or reproduced in any manner whatsoever without written permission from Food Fare, except in the case of brief quotations
embedded in articles or reviews.

TABLE OF CONTENTS

Introduction

Dedication

Appetizers & Salads

Entrees & Sides

Shellfish Entrees & Sides

Pasta, Soups & Stews

Salmon

Condiments, Sauces & Seasonings

General How-To Guides

Seafood Health Benefits & Nutrition Facts

Fish Trivia

Shenanchie’s Sushi: No Raw Fish Allowed! (bonus article)

Personal Note from Shenanchie

Resources & Credits

Copyright

Food Fare Cookbooks

Food Fare Culinary Collection

About Food Fare

INTRODUCTION
The Global Seafood Cookbook contains well-known favorites such as clam chowder, crab
cakes, various forms of fried fish, lobster tails with lemon butter, oyster stew, poached
salmon, shrimp salad, sushi and much more, but also offers unique - yet delicious - dishes
found in various nooks and crannies from around the world.

Some of the less common recipes in the Global Seafood Cookbook include Apelsinfisk
(Swedish Orange Fish), Atherina (Greek Fried Smelts), Coulibiac (Russian Salmon Pie),
Hut Benoua (Moroccan Snapper with Almond Paste), Labskaus (German Herring &
Corned Beef with Egg), Langouste a la Vanilla (Comorian Lobster in Vanilla Sauce),
Lohikeitto (Nordic Creamy Salmon Soup), Mackerel in Rhubarb Sauce (Ireland),
Marmitako (Basque Tuna Stew), Ngob Pla (Thai Perch with Curry Paste), Pastai Cocos
(Welsh Cockle Pie), Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad),
Salmagundi (Pirate Grand Salad), Sledz w Smietanie (Polish Creamed Herring) and Tweed
Kettle (Scottish Salmon Hash), among dozens of others.

The Global Seafood Cookbook also contains recipes for several condiments and sauces
for fish, such as Charmoula (marinade and dipping sauce for Moroccan fried fish),
cocktail sauce, curry paste, Hovmastarsas (mustard sauce for Swedish Gravad Lax salmon
and dill appetizer), Kamoon Hoot (Libyan seafood spice blend for Haraimi lemon tomato
fish), lemon butter, Old Bay seasoning mix (used in Hot Lobster Dip, Old Bay Crab Cakes
and Baked Stuffed “Lobstah”), spicy mayonnaise, tahini paste (for Lebanese Samke Harra
spicy fish), tartar sauce, teriyaki sauce, wasabi sauce and more.

Recipe Side Note: Although seaweed does not officially fall under the “seafood”
category, two recipes using seaweed have been included in the Global Seafood Cookbook:
Bara Lawr (Welsh Laver Bread; see “Appetizers & Salads” chapter) and Cawl Bara Lawr
(Welsh Laver Soup; see “Pasta, Soups & Stews” chapter).

My article Shenanchie’s Sushi: No Raw Fish Allowed! debuted on Food Fare last year
(2015). The piece was inspired by my dislike of raw fish in any form, which led me to
make my own sushi using fully-cooked fish. A re-print of Shenanchie’s Sushi: No Raw
Fish Allowed! is included in the Global Seafood Cookbook.

The Global Seafood Cookbook also contains information about seafood health benefits
and nutrition facts, fish trivia and general how-to guides (de-bearding, de-boning &
filleting, deveining, shucking, and cracking shells).

Oddly enough, after it was all said and done, my favorite recipe in the Global Seafood
Cookbook is Shrimpy Devils (deviled eggs with shrimp). Shrimpy Devils are a simple yet
quite satisfying bit of culinary heaven.

Happy Cooking!
Shenanchie O’Toole
Chief Editor (Food Fare)

Dedication:
The “Global Seafood Cookbook” is dedicated to the memory of my darling mother Joyce
O’Toole, who proofread everything I ever wrote and always offered creative
encouragement. I miss you desperately, Mum.
APPETIZERS & SALADS

Almejas a la Marinera (Spanish Clams in Marinara Sauce)
•6-1/2 LBS medium-sized fresh clams
•3/4 C water
•1/4 C olive oil
•1 onion, diced
•2 cloves garlic, finely diced
•1-1/2 TBS breadcrumbs
•1 bay leaf
•3/4 C white wine
•Juice of 1/2 lemon
•Salt to taste
•1 TBS fresh parsley, finely chopped

Rinse clams well under cold running water. Place clams in a cooking pot and cover with
water over high heat. As clams open, remove from the cooking pot and set aside. Discard
empty shells. Once all the clams have opened, pour cooking liquid through a fine colander
to strain out sand. Reserve the cooking liquid. Pour olive oil in a large skillet; add onions
and garlic. Cook over medium heat until onions are transparent, about five to seven
minutes. Add breadcrumbs, bay leaf, wine, lemon juice, salt to taste and the liquid
reserved from cooking the clams. Mix well. Add the clams and chopped parsley. If the
sauce appears too thick, add more water. Heat until sauce is warm; pour into a bowl and
serve. Recipe makes enough for six servings.

Atherina (Greek Fried Smelts)
•2 LBS small whole smelts
•1/2 C rice flour
•1 C all-purpose flour
•2 tsp. fine sea salt
•1/2 tsp. white pepper
•1/2 tsp. paprika
•Extra sea salt
•Zest of 1 lemon (for serving; optional)
•Zest of 1 lime (for serving; optional)
•Sunflower oil (for frying)

Rinse smelts under cold water. With a knife, make an incision on the underside between
the head and body. Gently squeeze out innards; rinse again and place in a colander to
drain. Pat-dry smelts before dredging. Season smelts with salt, white pepper and paprika.
Place rice flour in a bowl; toss smelts until well-coated. In another bowl, add all-purpose
flour; toss smelts in increments until no longer wet. Add enough sunflower oil in a large
skillet to fill up about 3 inches; bring sunflower oil to a temperature of 360-degrees F.
Shake off excess flour from smelts; add smelts into hot sunflower oil. Fry until just golden
in color. Drain cooked smelts on a plate lined with paper towels; finish the remaining
smelts in batches. Season cooked smelts with more sea salt. Makes enough for four
servings. Suggestions: Serve smelts on a platter topped with lemon and lime zest, along
with wedges of lemon and lime. Recipe Source: Kalofagas (Greek Food & Beyond).

Bara Lawr (Welsh Laver Bread)
•4 C prepared laver (canned seaweed)*
•1 C rolled oats
•3 TBS bacon fat
•Juice of 1/2 orange or 1 lemon
•Salt & black pepper to taste

In a bowl, combine laver and oats with salt and black pepper to taste. Mixture should be
moist; add more oats if necessary. Form mixture into hamburger-sized patties. Melt bacon
fat in a large skillet; fry laver patties until cooked through and golden brown in color on
both sides. Sprinkle with freshly-squeezed orange or lemon juice. Suggestions: Bara
Lawr can be served as a side dish to roast lamb or cockles. *Note: Canned laver can be
purchased online at various outlets such as Alibaba, British Food Shop, Parsons Pickles or
Wisebuys.

Blackbeard’s Crab Cakes
•1 LB lump crab meat
•1-1/2 TBS dry breadcrumbs
•2 tsp. fresh parsley, chopped
•1-1/2 TBS Seafood Seasoning*
•1 egg, beaten
•2 TBS mayonnaise
•1 tsp. Dijon mustard

In a bowl, mix together crab meat, breadcrumbs, parsley, salt and black pepper and
Seafood Seasoning (*see recipe in “Condiments, Sauces & Seasonings” chapter). In
another bowl, beat egg with mayonnaise and Dijon mustard. Stir egg mixture into crab
meat mixture; shape into six patties. Lightly grease a baking sheet. Arrange patties on
baking sheet; refrigerate for thirty minutes. Heat oven to 400-degrees F. Bake the crab
patties until golden brown, about thirty minutes. Serve. Similar Recipe: Old Bay Crab
Cakes (recipe on following pages).

Clams Casino
•1/2 C breadcrumbs
•4 TBS butter, softened
•2 red bell peppers, chopped fine
•2 TBS fresh parsley, chopped fine
•1 TBS green onions, chopped fine
•1/2 tsp. cayenne pepper
•24 cherrystone or littleneck clams
•6 slices bacon, cooked crisp & then crumbled
In a bowl, combine “Casino” ingredients: breadcrumbs, softened butter, red bell pepper,
parsley, green onions and cayenne pepper. Mix well. Shuck the clams. Note: Leave
loosened clam meat in one half of shells; discard other half of shells. Place clams in a
baking dish; cover each clam with approximately one teaspoon of the “Casino” mixture.
Broil four to six inches from the heat for about three minutes, or until browned. Garnish
with crumbled bacon; serve at once. Recipe makes about four servings. Culinary Trivia:
“Clams Casino” was originally developed at the Little Casino in Narragansett, Rhode
Island in 1917. According to Wikipedia, Good Housekeeping Great American Classics
attributes the dish to Mrs. Paran Stevens and maître d’hôtel Julius Keller. Word and
popularity of the dish has since spread across the United States, including New Orleans,
where oysters are substituted for clams. [Data Source: Wikipedia].
Codfish Balls
•1/2 LB salt codfish
•3 C potatoes, peeled & diced
•1 egg, beaten
•2 TBS butter
•1/4 tsp. black pepper
•Vegetable oil (for deep-frying)
•Tartar Sauce (for serving; optional)*
Soak codfish in water for several hours or overnight. Drain codfish; dice. In a large pot of
boiling water, cook codfish and potatoes until potatoes are tender; drain. Using an electric
mixer, beat codfish and potatoes; add beaten egg, butter and black pepper. Make sure to
beat thoroughly. In a large skillet, heat vegetable oil to 375-degrees F. Drop codfish
mixture by heaping teaspoons into hot oil; fry until golden brown (about two to three
minutes). Drain on paper towels. Recipe makes about thirty Codfish Balls. *Suggestion:
Serve with Tartar Sauce for dipping (see recipe in “Condiments, Sauces & Seasonings”
chapter).

Crab & Artichoke Dip
•1 C canned or bottled artichoke hearts, drained
•1 C canned crab meat, drained
•1 C fresh spinach leaves, chopped
•1/2 C plain breadcrumbs
•Mayonnaise to set
•1/2 tsp. minced garlic
•1/4 C shallots, sliced

In a large bowl, combine all of the ingredients and mix well. Pour into a lightly greased
baking dish and even the top. Bake in a 350-degree F oven for twenty minutes, or until the
top of the dip becomes nicely browned. Suggestion: Serve with chips or crackers.

Cracker Pirate Smear (Crab & Shrimp Dip)
•1 C celery, chopped
•1 medium onion, chopped
•1 green bell pepper, seeded & chopped
•1 can (6-1/2 oz.) can crab meat, drained & rinsed
•1 can (6-1/2 oz.) shrimp, drained & rinsed
•1 C mayonnaise
•1 TBS Worcestershire sauce
•1 C cracker crumbs

Combine all ingredients in a greased baking dish or bowl. Bake at 350-degrees F for about
twenty minutes. Allow to cool. Suggestions: Serve with saltine crackers, Keebler Town
House crackers, Nabisco Wheat Thins, or Nabisco Ritz Snack Crackers.

Easy Sushi Rolls (Variation of the California Roll)
•Water
•2/3 C uncooked short-grain white rice
•3 TBS rice vinegar
•3 TBS white sugar
•1-1/2 tsp. salt
•4 sheets nori seaweed
•1/2 cucumber, peeled & cut into small strips
•2 TBS pickled ginger, sliced
•1 avocado, thinly sliced
•1/2 LB imitation crab meat, flaked
•Bamboo sushi mat*
•Wasabi Sauce for serving (optional)

In a medium-sized saucepan, bring 1-1/3 cups water to a boil. Add the rice; stir. Reduce
heat, cover and simmer for about twenty minutes. Allow rice to cool before handling. In a
small bowl, mix together the rice vinegar, sugar and salt. Blend mixture into rice.
Meanwhile, preheat oven to 300-degrees F. Heat nori on a baking sheet for one or two
minutes, just until warmed. Center one sheet of nori on a bamboo sushi mat. Wet hands
and spread the rice on nori sheet, pressing into a thin layer. Arrange 1/4 of the cucumber,
ginger, avocado and imitation crab meat in a line down the center of rice. Lift one end of
mat, rolling over the ingredients and pressing gently. Roll it forward to make a complete
roll. Repeat with remaining ingredients. Cut each roll into four to six slices using a wet,
sharp knife. Suggestion: Serve with Wasabi Sauce (see recipe in “Condiments, Sauces &
Seasonings” chapter). *Note: If necessary, bamboo mats can be substituted with a clean
dish towel to roll sushi. Bamboo mats for making sushi can be found at most Asian
grocers. Some stores even offer complete sushi-making kits.

Eggs Drumkilbo (eggs with lobster & shrimp)
•2 to 3 lobster tails (1/2 LB each), cooked & cooled
•8 hard-cooked eggs, divided
•6 ripe tomatoes, blanched, peeled & diced
•2 C mayonnaise
•1/2 C ketchup
•1 tsp. Worcestershire sauce
•1 packet (1/4 oz. or 2-1/2 tsp.) unflavored gelatin
•1 C sherry
•6 medium shrimp, cleaned & fully cooked
•6 sprigs parsley (for garnish)
•Lemon wedges (for serving; optional)
•Buttered brown bread slices (for serving; optional)
•Hot tea (for serving; optional)

Bring a large pot of salted water to a boil; add lobster tails. Boil for five to ten minutes (or
four to six minutes per six ounces of lobster). Drain and allow to cool before handling
lobster tails. Remove meat from the lobster tails and claws; dice into bite-size pieces and
place in a bowl. Dice six eggs and add to lobster. Bring four cups water to a boil in a
heavy-bottomed pot. Drop tomatoes into the water; allow to boil for about thirty seconds.
Remove tomatoes and place in a bowl of ice cold water; allow to sit for several minutes.
Peel skins from the tomatoes; dry tomatoes with paper towels. Cut the tomatoes into
quarters; remove and discard seeds and membranes. Dice the tomato flesh and add to
lobster-egg mixture.

In a large ceramic or glass bowl (do not use metal), whisk the mayonnaise, ketchup and
Worcestershire sauce together until well combined. Add the lobster, egg and tomato; fold
together gently and then season with salt and black pepper to taste. Spoon the mixture into
a serving dish; smooth top to make even. Combine gelatin and sherry in a small pot; cook
over low heat and stir until gelatin dissolves. Spoon a thin layer of the mixture over the
top of lobster in serving dish; refrigerate until layer has set.

Slice remaining two eggs into circles. Brush the tops of each egg slice with remaining
warm gelatin. Cut each shrimp in half lengthwise; dip into gelatin and arrange on an egg
slice. Refrigerate until set. Garnish lobster with egg and shrimp slices and top each with a
parley sprig. Suggestions: Serve as an appetizer with lemon wedges, or sliced with
buttered brown bread and hot tea. Culinary Trivia: Eggs Drumkilbo was said to be
favored by Queen Elizabeth, the Queen Mother (1900-2002).

Fried Calamari (Squid)
•1/4 C olive oil
•1 TBS dried crushed red pepper
•1 tsp. lemon juice
•Canola oil (for frying)
•1 C yellow cornmeal
•2 LBS fresh or thawed frozen calamari, cleaned & cut into 1/2-inch-wide rings
•2 lemons, each cut into 6 wedges

Heat olive oil in heavy large skillet over medium-high heat. Add crushed red pepper; stir
for about thirty seconds. Remove from heat; stir in one teaspoon lemon juice. Season with
salt and black pepper to taste. In another large skillet, add enough canola oil so that it
comes about one inch up the sides of the skillet. Heat oil to 375-degrees F. In a bowl,
whisk together yellow cornmeal, flour, salt and black pepper. Toss calamari rings in flour
mixture; shake off excess. Working in batches, fry calamari in canola oil until rings are
brown and crisp, about three minutes. Using a slotted spoon, transfer calamari to a plate
lined with paper towels to drain. Sprinkle with salt. Transfer to large bowl. Drizzle olive
oil/crushed red pepper/lemon juice mixture over calamari rings; toss to coat. Serve with
lemon wedges. Recipe Source: De Rama En Rama.

Gefilte Fish (Jewish Stuffed Fish)

Fish Balls:
•2 LBS white fish filets (carp, haddock or pike)
•1 onion, chopped
•1 carrot, chopped small
•1 large egg
•1/2 tsp. salt
•2 TBS matzo meal

Broth:
•1 medium onion, thinly sliced
•1 medium carrot, thinly sliced
•3 vegetable bouillon cubes
•1 QT water (more or less as needed)
•Cheesecloth (for straining broth)

Fish Balls: Coarsely chop fish, onion and carrot. Place in a food processor with a steel
blade; process until ingredients are smooth. Add the egg, salt, black pepper and matzo
meal; process until smooth. Set aside. Broth: Add all broth ingredients to a deep cooking
pot. Bring to boil over a high heat; reduce heat and simmer until bouillon cubes dissolve.

Shape fish mixture into balls (1-1/2 inch diameter). Gently drop fish balls into simmering
broth. Cover and simmer for about one hour, occasionally turning balls with a spoon.
Remove cooking pot from heat; allow fish balls to cool in the broth. Use a slotted spoon to
remove the fish balls to a large serving bowl. Strain broth through cheesecloth; pour over
fish balls. Serve. Note: Gefilte is the Yiddish word for “stuffed fish.” Culinary Trivia:
Gefilte Fish are typically eaten on the Jewish Shabbat and during Passover.

Herring Dip (Jewish)
•1 large jar of herring, drained & chopped
•1 green bell pepper, seeded & diced
•1 bunch green onions, sliced (use greens)
•2 C sour cream
•1/2 C mayonnaise
•1 TBS lemon juice
•1 TBS sugar

Remove herring from jar; drain and chop coarsely. Combine all ingredients in a bowl,
adding the chopped herring last. Suggestions: Serve with bread, bread sticks, crackers or
raw vegetables.

Hot Lobster Dip
•8 ounces cream cheese, cut into cubes & softened
•3 TBS butter
•2 cloves garlic, minced
•1/2 small onion, chopped
•1 tsp. hot sauce
•1/2 tsp. Old Bay Seasoning Mix*
•1/2 C white cheddar cheese, shredded
•1 can (11.3 oz) lobster meat, drained & chopped
•Slivered almonds

In a saucepan, melt butter and garlic; allow to simmer for about thirty seconds. Add cubed
cream cheese, onion, hot sauce, Worcestershire sauce and Old Bay Seasoning Mix (*see
recipe in “Condiments, Sauces & Seasonings” chapter); stir to combine thoroughly.
Gently fold in chopped lobster meat and shredded cheese. Spread mixture into a baking
dish; top with slivered almonds. Bake for about thirty minutes at 375-degrees F or until
dip is bubbling and brown on top. Suggestions: Serve with crackers or small toast
squares.

Inlagd Sill (Swedish Salted Herring)
•4 to 6 salt herring filets
•3/4 C sugar
•1/2 C Swedish “spirit” vinegar or regular vinegar*
•1 C water (approximate)
•5 tsp. allspice
•1 bay leaf
•1 or 2 red onions, sliced
•Dill sprigs

Soak the herring in cold water for ten to twelve hours, then drain. Mix the sugar, vinegar
and water in a separate bowl. Add the allspice, bay leaf and onion. Pour dressing over the
herring; cover and refrigerate for about two hours. Remove herring from dressing and cut
into 1/2” slices. Cover again with dressing. Garnish with red onion rings and dill sprigs.
*Note: Spirit Vinegar can often be found at gourmet specialty stores or at online outlets
such as Alibaba and Amazon UK. About Spirit Vinegar: Spirit Vinegar is known to be
one of the strongest of all vinegars, and is used mainly for pickling. Most vinegars are
distilled, while Spirit Vinegar contains a small quantity of alcohol. Information Source:
“Guide to Vinegars” from The Epicentre web site.

Lobster Salad
•2 LBS cooked lobster meat, chopped
•1/2 C cooked white rice
•5 hard-cooked eggs, peeled & grated
•5 strips fried bacon, diced
•1 onion, chopped
•4 large celery sticks, diced
•1 red bell pepper, cleaned & diced
•1 apple, peeled & diced
•1 can (15 oz.) peas, drained
•1 can (15 oz.) kernel corn, drained
•1-1/2 C mayonnaise
•2 TBS mustard
•Sea salt & black pepper to taste
•Sprigs of fresh dill or parsley for garnish (optional)

In a large bowl, combine lobster meat, rice, eggs and bacon. Add chopped onion, diced
celery, diced red bell pepper and diced apple. Mix in peas and kernel corn. In another
bowl, combine mayonnaise, mustard, sea salt and black pepper. Add dressing to lobster
mixture; combine thoroughly. Garnish with sprigs of fresh dill or parsley if desired. Serve.
Note: The Lobster Salad mixture can also be used for sandwiches or as a dip with
crackers.

Maine Clam Dip
•1 can New England Clam Chowder (or use homemade)
•1/4 C chili sauce
•2 TBS finely chopped onion
•1 (8 oz) pkg. cream cheese, softened

With an electric or rotary beater, gradually blend the soup, chili sauce and onion into the
cream cheese in a large bowl. Cover and chill. Serve with crackers or chips. Similar
Recipe: Shenanchie’s Clam Dip (recipe on following pages).

Marinated Anchovies (Basque)
•1 LB anchovies
•3 TBS sherry vinegar
•1 tsp. salt
•White pepper
•1/3 C cold water
•Olive oil (for garnish)

Tear heads off the anchovies; run fingers along the spine to remove all the innards.
Remove the bone. Rinse the filets under cold running water; spread filets on a paper towel
to pat dry. Place filets in a single layer in a shallow, microwave-safe dish. In a bowl,
combine lemon juice, sherry vinegar, salt, pepper and water; pour mixture over the filets.
Cover with plastic wrap and place in refrigerator to marinate for about two hours. Drain
the marinade; drizzle olive oil to taste over the anchovy filets. Serve in salads, with
roasted peppers, hard-cooked eggs or on toast.

Old Bay Crab Cakes
•2 slices white bread, crusts removed
•2 TBS mayonnaise
•2 tsp. Old Bay Seasoning Mix
•2 tsp. parsley flakes
•1/2 tsp. prepared yellow mustard
•1 egg, beaten
•1 LB fresh lump crab meat

Break bread into small pieces; place in a bowl. Mix in mayonnaise, Old Bay Seasoning
Mix (see recipe in “Condiments, Sauces & Seasonings” chapter), parsley flakes, prepared
mustard and beaten egg. Stir in crab meat. Shape mixture into patties. Broil for ten
minutes without turning, or fry until golden-brown on both sides. Serve warm. Recipe
Source: McCormick. Similar Recipe: Blackbeard’s Crab Cakes (recipe on previous
pages).

Oysters on the Half Shell
•8 fresh shucked oysters per serving
•Lemon wedges
•Seafood cocktail sauce or hot pepper sauce
•Ground black pepper
•Buttered toast points

To shuck oysters, insert knife into hinge side of the shell and twist to open. Loosen each
oyster from the deep half shell but let it remain in the shell. Discard other half. Serve on a
bed of cracked ice with a small bowl of Seafood Cocktail Sauce (see recipe in
“Condiments, Sauces & Seasonings” chapter), or hot pepper sauce. Sprinkle with fresh
ground black pepper and a squeeze of lemon. Serve with toast points. Recipe Source:
New England Cooking.

Oysters Rockefeller
•1 LB butter
•1 celery stalk, finely chopped
•2 bunches green onions, finely chopped (about 2 C)
•1 bunch fresh parsley, finely chopped
•1 tsp. Tabasco sauce
•1/2 tsp. Anisette, Herbsaint or Pernod Anise (anise-flavored liqueurs)
•1-1/4 C seasoned breadcrumbs
•4 dozen oysters in their shells
•Rock salt

Melt butter in a large skillet. Add chopped celery, green onions and parsley; sauté for
about five minutes. Add Worcestershire and Tabasco sauces; reduce heat to medium and
cook for another ten minutes. Stir in anise-flavored liqueur and breadcrumbs; cook for
about five minutes. Remove skillet from the heat; transfer mixture to a bowl. Chill in
refrigerator for about one hour, or until cold but not firmly set. Shuck oysters (see
Shucking Clams & Oysters in “General How-To Guides” chapter). Discard the top oyster
shells; scrub and dry the bottom shells. Drain the oysters. Arrange several oyster shells in
baking pans lined with about one inch of rock salt. Place one oyster in each half shell.
Beat chilled buttery crumb topping with an electric mixer to evenly blend butter. Transfer
mixture to a pastry bag fitted with a large plain tip. Pipe a tablespoon of the mixture onto
each oyster. Bake in a 375-degree oven for about five to eight minutes. Recipe makes
enough for eight servings. Recipe Sources: Gourmet Magazine (December 2004) and
Diana Rattray (Southern Food Expert at About.Com).

Popcorn Shrimp
•2 C breadcrumbs (more or less as needed)
•Dash of cayenne pepper
•1 LB small shrimp, shelled
•2 eggs, beaten
•Vegetable oil for frying
•Seafood Cocktail Sauce (optional)

In a bowl, combine breadcrumbs and cayenne pepper. In another bowl beat together the
eggs. Dip shrimp in the beaten eggs, then into the breadcrumb mixture. Toss with a fork to
coat thoroughly. Pour two inches of vegetable oil into a deep pot or electric skillet and
heat to 350-degrees F. Add shrimp and cook until golden brown. Drain on paper towels.
Serve. Suggestion: Serve with Seafood Cocktail Sauce (see recipe in “Condiments,
Sauces & Seasonings” chapter).

Prawn Crackers
•2 LBS fresh prawns, peeled & deveined (sub with shrimp if desired)
•2 LBS Tapioca Flour*
•1 TBS sea salt
•1 tsp. white pepper
•1 tsp. granulated sugar
•Water
•Nonstick cooking spray (for steaming dough)
•Vegetable oil (for frying)

Place prepared prawns (or shrimp) in a food processor; add sea salt, white pepper and
granulated sugar. Process until mixture forms a fine paste. Transfer to a large bowl; add
the tapioca flour slowly. Mix until a soft dough forms. On a lightly-floured flat surface,
knead dough until smooth (add more tapioca flour if dough is too sticky). Shape dough
into two long uniform rolls; gently press on rolls if air bubbles appear on the surface. Coat
a steamer basket with nonstick cooking spray; place rolls in basket and cover with steamer
lid. Pour water into steamer reservoir; place steamer basket on top and cook for thirty
minutes up to one hour, depending on roll thickness. Check water level in steamer on
occasion; if it appears too low before cooking time has finished, add more. Dough logs
will expand slightly as they steam-cook. Transfer logs to a plate; place in refrigerator at
once to chill overnight. Once logs are chilled, slice as thinly as possible. If the slices are
not thin enough, they will fail to “puff” properly and will likely be tough after deep frying.
The traditional method for drying Prawn Crackers is to set roll slices on a large metal tray
after steaming, and then leaving them outside in the sun to dry for up to two days.
However, if you detest insects in the great outdoors as much as I do, use a food dehydrator
to dry slices.

Place roll slices in a single layer in a food dehydrator; dehydrate until completely dry
(about twenty-four hours). The slices will curl slightly. Preheat oven to 150-degrees F.
Spread slices on a large cookie sheet; bake until heated through (about ten minutes). Heat
two inches of vegetable oil over medium-high heat in a large pot or wok or large pot. Add
slices in batches. They will expand while cooking and float to the top within seconds. Do
not allow slices to brown. Remove from oil and transfer to a plate lined with paper towels
or a folded-over brown paper bag. Store in air-tight container. Crackers will keep for up to
three months. Prawn Crackers are commonly eaten as an appetizer or snack in Southeast
and East Asia (particularly Indonesia and Malaysia). *Note: Tapioca Flour might also be
known as Tapioca Starch, depending on where you shop. Shenanchie’s Note About
Steamers: There are a variety of inexpensive steamers available on the market today. I
have three of them, using one for rice, one for homemade canine fare, and the other for
meats and vegetables. The steamer I use for main meals contains a cooking tray with drain
holes and a bulkier dish for large bits of food. Culinary Trivia: What’s the Difference
Between Prawns and Shrimp? Prawns are usually larger in size, with branching gills,
longer legs and claws on three pairs. Shrimp are typically smaller in size, with lamellar
gills, shorter legs and claws only on two pairs. However, both are crustaceans with ten
legs, both are found in fresh and salt and waters, and both have similar flavors.

Salade Basque (Basque Salad with Tuna)
•6 hard-cooked eggs, peeled & sliced
•1 can (5 oz.) tuna in water, drained & flaked
•4 small cucumbers, finely sliced
•4 tomatoes, blanched, peeled & sliced
•1 can (2 oz.) anchovy filets, drained
•4 TBS olive oil
•1 TBS red wine vinegar
•2 TBS ketchup
•1 tsp. dried mixed herbs (basil, marjoram, mint, sage, savory & thyme)

Layer sliced eggs, flaked tuna, cucumber and tomatoes in a salad bowl. Split anchovy
filets in half lengthways; arrange in a lattice pattern over tomato layer. In a bowl, whisk
together olive oil, red wine vinegar, Dijon mustard, ketchup and mixed herbs to make a
dressing. Pour over salad. Cover with plastic wrap; chill for about one hour before serving.

Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad)
•4 large tomatoes, quartered
•2 green bell peppers, quartered
•4 red chilies
•1 onion, quartered
•2 garlic cloves, crushed
•4 tsp. caraway seeds
•Salt to taste
•3 TBS olive oil
•24 black olives
•1 can (7oz.) tuna, drained & flaked
•2 hard-cooked eggs, quartered

Place tomatoes, bell peppers, chilies and onions on a baking sheet. Grill under broiler for
about fifteen to twenty minutes, turning once or twice until bell peppers have blistered and
onions are browned. Peel and seed the bell peppers and chilies; place in a food processor
or blender with the garlic, caraway seeds and salt. Give mixture five short pulses. Arrange
mixture on a serving platter. Drizzle with olive oil and lemon juice; garnish with black
olives, flaked tuna and quartered eggs. Serve.

Salmagundi (Pirate Grand Salad; aka Solomon Gundy)
•1 small bunch fresh spinach, washed & shredded
•1 can anchovies, minced
•4 C cooked chicken, diced
•1 C cooked ham, diced
•4 stalks celery, chopped
•4 hard-cooked eggs, peeled & chopped
•1 C fresh parsley, chopped
•2 TBS fresh horseradish, grated (sub with prepared)

Dressing for Salmagundi:
•2 TBS Dijon mustard
•1/2 C olive oil
•1 egg, beaten

Place spinach in the bottom of a large bowl. Layer the anchovies, chicken, ham, celery,
egg whites and yolks. Top with parsley and horseradish. Dressing: In a bowl, beat
together all dressing ingredients. Pour over salad. Serve.

Selyodka Pod Shouboi (Russian Herring Salad)
•1 LB herring filets (salted)
•1 small red onion, sliced into rings
•3 medium-sized Yukon Gold potatoes, cooked & minced
•3 carrots, cooked & minced
•3 sugar beets, cooked & minced
•4 eggs, hard-cooked, peeled & minced
•1 C milk
•1 TBS white vinegar
•1/2 C sour cream
•1/2 C mayonnaise

Place potatoes, carrots and beets into a medium pot. Cover vegetables with water and
bring to a boil; cook until vegetables are tender. In a smaller pot, hard-boil eggs in water
until fully cooked. Allow vegetables and eggs to cool. Soak herring filets in milk, covered,
in the refrigerator for up to two hours. Rinse and pat dry with paper towels. Cut herring
filets into 1” pieces. Arrange herring pieces in a single layer in a large baking dish. Evenly
place sliced red onion rings on top of the herring. Using a rubber spatula, spread
mayonnaise evenly in a thin layer. Mince potatoes and spread for the next layer. Spread
another thin layer of mayonnaise over potatoes. Mince carrot and spread over mayonnaise.
Mince three of the eggs and spread for the next layer, and then add more mayonnaise.
Mince cooked beats and add as the next layer; spread more mayonnaise on top of beets.
Mince remaining egg and spread over mayonnaise as the top layer. Chill in the refrigerator
for up to one hour before serving. Culinary Trivia: Also known as “dressed herring” or
“herring under fur coat,” Selyodka Pod Shouboi is traditionally served during the
Christmas and New Year holiday celebrations. [Data Source: Wikipedia].

Shenanchie’s Clam Dip
•1 container (14 oz.) sour cream
•2 cans clams (6 oz. each), drained (reserve a bit of juice for dip)
•Lemon juice

In a bowl, combine the sour cream and clams; mix well. Add a few squirts of lemon juice
(or to taste), a teaspoon of the reserved clam juice, and the salt and black pepper. Blend
thoroughly. Return the dip to the sour cream container for storage and cover; allow dip to
chill for a few hours. Serve with crackers or chips. Shenanchie’s History Note: I’ve been
making my own clam dip for years; it is one of my favorites. When I used to work in a
corporate office many moons ago, every time there was a party at work I was asked to
bring double batches of the clam dip. I always returned home with an empty container.
Similar Recipe: Maine Clam Dip (recipe on previous pages).

Shenanchie’s Sushi (Avocado & Shrimp)
•2 C uncooked jasmine rice
•1/4 C seasoned rice vinegar
•1 tsp. Wasabi Sauce
•1 avocado, peeled & mashed
•1-1/2 TBS fresh cilantro, chopped fine
•24 large shrimp, cooked, peeled, deveined & halved crosswise
•6 nori (roasted seaweed squares)
•12 chives
•12 cucumber strips (from peeled & seeded cucumber)

Prepare rice according to package directions. Stir in rice vinegar; cover and allow to cool
to room temperature. In a bowl, combine cilantro and shrimp; toss well. In another bowl,
combine mashed avocado and Wasabi Sauce (see recipe in “Condiments, Sauces &
Seasonings” chapter); set aside. Place one nori sheet (shiny-side down) on a bamboo sushi
mat covered with plastic wrap. With moist hands, pat some of the rice mixture evenly over
nori, leaving a one-inch border on one long end of nori. Spread one tablespoon of the
avocado mixture over rice. Arrange eight shrimp, two chives and two cucumber strips
along the bottom third of rice-covered nori. Lift edge of nori closest to you; fold over
filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll.
Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam-side down, for
about five minutes. Unroll from sushi mat; slice sushi roll crosswise into eight pieces.
Repeat procedure with remaining nori, rice mixture, shrimp mixture, avocado mixture,
chives and cucumber. Recipe makes about six servings. Shrimp Tips: Pull tails from
cooked shrimp while still partially frozen; the tails should come off easily and quickly.
Once the shrimp has completely thawed, cut in half lengthwise before adding to sushi roll.
Salmon Variation: Instead of using shrimp, try poaching a salmon filet (4 oz.) in about
1/2 cup of water seasoned with salt, dill weed and a few drops of lemon juice for about
fifteen minutes. Drain salmon and allow to cool before removing silver skin. Slice salmon
into strips and use in sushi roll in place of the shrimp.

Shrimp Puffs
•1⁄4 C unsalted butter
•1⁄2 C flour
•Heavy cream
•1 LB medium shrimp, peeled & deveined
•1⁄2 tsp. thyme
•2 TBS fresh chives, minced
•Salt & white pepper to taste
•18 frozen puff pastry shells
•1 egg, beaten
•1 tsp. water

Add butter to a large skillet; melt over medium heat. Whisk in flour to form a roux; add
enough heavy cream to form a sauce. Simmer for about five minutes. Add shrimp, thyme,
chives and salt and white pepper. Simmer over low heat for about five minutes; remove
from heat and allow to cool for one hour. Heat oven to 350-degrees F. In a small bowl,
beat together egg and water. Brush pastry shells with egg mixture. Place shells on a large
cookie sheet; bake for about fifteen minutes or until golden brown in color. Remove from
oven and place on a rack to cool. Take off the top third of pastry shells and remove some
of the center. Fill with the creamy shrimp mixture and return top pastry layer. Recipe
makes eighteen servings.

Shrimp Salad
•2 cans (6 oz. each) tiny shrimp, de-veined
•2 C cooked elbow macaroni
•2 slender stalks of celery, cleaned & sliced small
•1 TBS minced sweet onion
•1 small can sliced black olives, drained
•2 TBS red pimentos
•Mayonnaise to taste
•Dash of garlic pepper
•Parsley for garnish (optional)
•Lettuce (for serving; optional)

Cook elbow macaroni according to package directions; drain and set aside. Drain the
shrimp, black olives and pimentos. In a bowl, combine the shrimp, celery slices, minced
sweet onion, sliced black olives, pimentos and macaroni. Add seasonings to taste. Blend in
mayonnaise to taste. Chill before serving. Suggestion: Serve Shrimp Salad on a bed of
lettuce if desired. Shenanchie’s Note: I like very little mayonnaise in my Shrimp Salad,
but others may prefer a more generous measurement.

Shrimpy Devils (deviled eggs with shrimp)
•1 dozen eggs, hard-cooked
•1 C mayonnaise or Miracle Whip
•1 TBS sweet or dill relish
•2 tsp. prepared mustard
•1 tsp. onion salt
•1 can (4 oz.) tiny shrimp, drained
•Paprika for garnish

Place eggs in a large saucepan or cooking pot; cover with water. Boil gently over medium-
high heat until eggs are hard-cooked, about three to five minutes. Allow eggs to cool
before removing shells. Slice each egg in half lengthwise; carefully scoop out the yolks.
Set aside halved egg whites. Place yolks in a bowl; mash with a fork until smooth. Mix in
mayonnaise or Miracle Whip, sweet relish, mustard and onion salt. Stir until mixture has a
firm but pliable consistency; add more mayonnaise or Miracle Whip if necessary. Fold in
drained tiny shrimp; stir gently to combine. Spoon mixture back into the egg white halves,
spreading evenly on top when the cavity is full. Sprinkle each egg half with paprika. Chill
for one or two hours before serving. Recipe makes twenty-four deviled eggs. Note: If
preparing the deviled eggs a day ahead, do not sprinkle on paprika until an hour or so
before ready to serve.

Sledz w Smietanie (Polish Creamed Herring)
•4 herring filets
•Lemon juice
•1/2 onion, sliced thin
•1 C sour cream
•1 tsp. powdered sugar
•Paprika

Cut herring filets into 2-inch pieces; arrange on a platter. Sprinkle each herring piece with
lemon juice and top with onion slice. In a bowl, blend sour cream with powdered sugar.
Pour over herring. Cover platter with plastic wrap and refrigerate for at least one hour
before serving.

Steamed Mussels
•5 LBS fresh mussels, scrubbed & de-bearded
•1/3 C lime juice
•1 can (13.5 ozs.) unsweetened coconut milk
•1/3 C dry white wine
•1 TBS red curry paste
•1 TBS minced garlic
•1 TBS fish sauce
•1 TBS sugar
•2 C fresh cilantro, chopped

In a large cooking pot, combine lime juice, coconut milk, wine, curry paste, garlic, fish
sauce and sugar. Stir to dissolve sugar and curry paste; bring to a boil over high heat. Add
mussels. Cover and cook, stirring occasionally, until mussels are opened, about five to
eight minutes. Remove cooking pot from heat. Discard unopened mussels. Pour mussels
and liquid into a large platter; toss with chopped cilantro. Serve.

Sushi Rice
•2-1/4 C Japanese sushi-style rice
•1 (4 inch) piece konbu dried kelp (optional)
•3 C water
•1/4 C rice vinegar
•1/4 C granulated sugar
•1-1/4 tsp. salt

Place rice in a deep bowl. Fill with cold water; rub rice together with hands until water
turns milky white. Pour off water; be careful to keep rice in the bowl. Repeat process three
or four times until water is clear. Drain the rice in a fine strainer, then place into a
saucepan. Add konbu and three cups of water. Allow to stand for thirty minutes. In
another bowl, combine and stir rice vinegar, sugar and salt until dissolved. Set aside. Bring
rice to a boil over high heat, covered; reduce heat to low. Simmer for about fifteen
minutes. Remove from heat; let stand for five minutes. Scrape rice into a bowl; remove
and discard konbu. Stir in the vinegar mixture until well incorporated with no lumps of
rice remaining. Allow to cool at room temperature. For a shinier appearance, use an
electric fan to cool the rice rapidly. Note: For use in assembling sushi rolls.

Taramasalata (Greek Fish Roe Dip)
•8 slices white bread, crusts removed
•4 TBS Tarama (carp roe caviar)*
•2 TBS onion, finely minced
•3/4 C olive oil

Remove crusts from bread; soak slices in a bowl of water. Squeeze out excess water; set
aside. Place Tarama and minced onion in a blender or food processor; mix for about one
minute or until well-blended. Tear bread into pieces; add to blender or food processor. Mix
until combined. Slowly drizzle the olive oil into mixture, forming a paste. Add lemon
juice a small amount at a time; blend until smooth and creamy. Suggestions: Serve with
pita bread cut into triangle shapes, or with black olives, sliced cucumber and quartered
tomatoes. *Note: Tarama is available in most gourmet specialty stores.

Tempura (Japanese Seafood & Vegetables)
•24 large shrimp, cleaned & de-veined
•1 dozen carrots, peeled & cut into long chunks
•1 zucchini, peeled & sliced (1/4” to 1/2” thickness)
•1 dozen small button mushrooms, left whole
•2 sweet potatoes, peeled & sliced (1/4” to 1/2” thickness)
•1-2 pkgs. Tempura batter mix (or prepare homemade)*
•Vegetable oil for frying

Dredge shrimp in prepared tempura batter; gently shake to remove excess. Heat vegetable
oil in a large pot or wok. Fry shrimp in oil until the batter turns a light golden brown; drain
on paper towels. Dredge the cut vegetables in prepared tempura batter. Fry until light
golden brown; drain on paper towels. Suggestion: Serve with Teriyaki Sauce (see recipe
in “Condiments, Sauces & Seasonings” chapter). *Tempura Batter: Use packaged
tempura batter (Golden Dipt from McCormick, for example, which can be purchased at
most grocery stores), or you can make your own tempura batter from scratch (see Tempura
Batter recipe in “Condiments, Sauces & Seasonings” chapter). Culinary Trivia:
Tempura is a Japanese dish of battered and deep-fried seafood or vegetables. Tempura was
introduced to Japan in the mid-16th century by early Portuguese Jesuits. The word
“tempura” describes the technique of dipping fish and vegetables into a batter and frying
them. [Data Source: Wikipedia].

Tomates Monegasque (Monegasque Tomatoes with Tuna)
•8 large tomatoes
•2 cans (5 oz. each) tuna, drained
•2 hard-boiled eggs, chopped
•1 can (15 oz.) mixed vegetables, drained
•1/2 C mayonnaise
•2 garlic cloves, minced
•1 tsp. Herbs de Provence*

Carefully cut tops from tomatoes; scoop insides into a bowl. Season the hollowed
tomatoes with salt; invert and set aside to drain. Chop eggs, add to bowl with tomato pulp
and mash with a fork. Drain and add tuna; mix well. Stir in mixed vegetables; add
mayonnaise and mustard to bind. Add minced garlic and Herbs de Provence (*see recipe
in “Condiments, Sauces & Seasonings” chapter). Season with salt and black pepper to
taste. Fill hollowed tomatoes with the stuffing mixture. Chill for about one hour before
serving. Can be eaten as an appetizer or side dish.

Tuna Rice Cakes
•1 can water-packed tuna, drained
•2 TBS sweet pickle relish
•1 whole scallion, thinly sliced
•1/4 C low-fat mayonnaise
•1 tsp. brown mustard
•2 large lightly-salted rice cakes (Quaker or generic brand)

In a bowl, combine the tuna, pickle relish, scallion, mayonnaise, mustard, salt and black
pepper. Mix well. Spread mixture on top of two rice cakes and serve. Note: Double or
triple recipe for a large gathering. Variation: Substitute tuna with canned chicken-in water
instead.

Uncle Pat’s Crab Cocktail
•Crab meat (one or two cans, drained)
•Seafood Cocktail Sauce*
•Ketchup*
•Horseradish
•Worcestershire sauce
•Touch of vinegar
•Dash of garlic salt

In a large bowl, mix all of the ingredients together well. Chill several hours before serving.
Suggestions: Serve in a small, decorative bowl or on a bed of lettuce. Recipe Source:
Patrick O’Toole (1924-1995). *Note on Ingredients: Use commercially packaged
Seafood Cocktail Sauce and Ketchup, or prepare from scratch (see recipes in
“Condiments, Sauces & Seasonings” chapter). Culinary Trivia: Uncle Pat never gave
exact measurements for his crab cocktail, so I did not attempt to replicate them. This is a
“to taste” recipe, literally. It is tradition in my family to have crab cocktail just before the
main meal at Thanksgiving. We now make two batches of the appetizer: one flavored with
hot horseradish and the other only lightly seasoned. Both can be made ahead of time and
stored in the refrigerator.

ENTREES & SIDES

Almondine Sole
•1 to 2 LBS filet of sole
•1 to 2 TBS butter
•1 package (2.25 oz.) sliced almonds
•Lemon juice
•Lawry’s Seasoned Salt
•2 TBS fresh parsley, chopped

Rinse the fish under cold water; set aside. In a small cooking pot, combine the butter and
sliced almonds. Cook over medium heat, stirring frequently, until almonds are browned
and toasted. The almonds can also be toasted by placing them with the butter in a baking
dish; either microwave on high for about four minutes or bake at 350-degree F for twenty
minutes or just until almonds brown. Set aside. Layer fish in the baking dish; season with
lemon juice, salt, black pepper, Lawry’s and parsley. Pour the butter/almond mixture over
the fish. Bake covered at 350-degrees F for about thirty to forty-five minutes, or until fish
is flaky when pulled by a fork. Suggestions: Serve Almondine Sole with white rice and
steamed asparagus.

Apelsinfisk (Swedish Orange Fish)
•1-1/2 LBS white fish filets (sole or cod)
•1/2 tsp. sea salt
•2-1/2 C sour cream
•1/2 TBS flour
•1-1/2 TBS lobster stock concentrate*
•Zest of 1/2 orange, finely-grated
•1/2 tsp. fresh thyme
•6 TBS fresh chives, chopped
•Fresh thyme (for garnish)
•Additional orange zest, shredded

Divide fish filets into four equal-sized portions. Season with salt and set aside. In a bowl,
whisk together sour cream, flour, lobster stock concentrate, orange zest, thyme and chives.
Place the mixture in a large skillet; bring to a boil and add fish portions. Reduce heat to
simmer and cook, uncovered, for about six minutes or until fish is just cooked through.
Arrange the fish on serving plates; spoon sauce over the top. Garnish with sprigs of fresh
thyme and shredded orange zest. *Note: Lobster stock concentrate is lobster stock which
has been reduced to increase potency. Packaged concentrate is available at most fish
markets or gourmet specialty stores.

Baked Mahi-Mahi
•1-1/2 LBS Mahi-Mahi
•1 C pineapple, crushed
•1/4 tsp. ground cloves
•1/4 tsp. ground nutmeg
•1/2 C toasted coconut

Preheat oven to 350-degrees F. Cut fish into serving size portions. In a bowl, mix together
pineapple, cloves and nutmeg. Place fish in a greased baking dish; top fish with pineapple
mixture and cover with foil. Bake for about ten to twelve minutes; uncover. Top with
toasted coconut and bake for five more minutes. Serve. Culinary Trivia: Mahi-Mahi is a
Hawaiian word indicating “strong-strong” for dolphin fish. The species is found in tropical
and subtropical waters throughout the world. Dolphin fish are not to be confused with
porpoises, which at times are also called dolphins. Dolphin fish (Mahi-Mahi) are cold-
blooded members of the fish family, while porpoises are mammals and protected by law.
Data Source: Sea Grant (University of Delaware College of Earth, Ocean &
Environment).

Bar a la Monegasque (Monegasque Sea Bass)
•2 LBS whole sea bass
•1-1/2 LBS potatoes, peeled & sliced
•2 carrots, peeled & sliced
•2 shallots, minced
•2 tsp. thyme leaves, minced
•5 TBS olive oil
•Water
•2 tomatoes, blanched, peeled & quartered
•1 small bunch parsley, leaves chopped

Scale, clean and gut the sea bass; season with salt and set aside. Peel potatoes and carrots;
slice both into thin rounds. Arrange potatoes and carrots in layers in a baking dish. Season
each layer with salt, black pepper, minced shallot and thyme. Mix two tablespoons of the
olive oil with just under 1/2 C of water; pour into baking dish. Cut blanched and peeled
tomatoes into quarters; remove cores and seeds. Chop and then crush tomato flesh in a
bowl; mix with the minced garlic and chopped parsley leaves. Arrange sea bass on top of
vegetables in baking dish; spoon tomato-garlic mixture on top and drizzle with remaining
olive oil. Cover baking dish loosely with foil. Place in a preheated 320-degrees F oven and
bake for forty minutes. Remove foil and continue cooking for another twenty minutes.
Suggestion: Serve with Aioli (Garlic Mayonnaise); recipe in “Condiments, Sauces &
Seasonings” chapter.

Catfish with Pine Nuts
•1/4 C pine nuts, ground (use mortar & pestle)
•1/2 C cornmeal
•1/4 C flour
•1 tsp. salt
•1/2 tsp. cayenne pepper
•1/4 tsp. paprika
•1/4 C vegetable oil
•1 LB catfish filets
•2 TBS pine nuts

In a bowl, combine ground pine nuts with cornmeal, flour, salt, cayenne pepper and
paprika. Heat vegetable oil in a large skillet over medium heat. Dredge the catfish filets in
cornmeal-flour mixture. Pan-fry filets for about four minutes on each side, or until fish is
opaque. Sprinkle with additional pine nuts before serving.

Creamed Finnan Haddie (Scottish Haddock)
•2 LBS Finnan Haddie (cold or smoked haddock)
•Water
•6 TBS butter
•2 TBS onions, minced
•2 TBS green bell pepper, minced
•2 TBS red pimiento, minced
•1 tsp. paprika
•6 TBS all-purpose flour
•2 C milk
•Fresh parsley (for garnish; optional)

Wipe fish with a clean, damp cloth. Place in a large cooking pot; add just enough water to
cover. Simmer over low heat for about ten minutes, or until fish flakes easily with a fork.
Remove fish from water and drain, but reserve liquor. Flake fish coarsely with fork; set
aside. Melt butter in a large skillet; add minced onions, green bell pepper and pimiento.
Cook over medium-low heat. Add paprika and flour to onion mixture. Combine 1-1/3 cups
of reserved liquor with milk; slowly stir into flour mixture. Place over medium heat and
cook for about five minutes, stirring constantly until mixture thickens. Gently stir in flaked
fish; cook until heated through. Recipe makes enough for six to eight servings.
Suggestion: Serve garnished with fresh parsley. Culinary Trivia: Finnan Haddie is cold-
smoked haddock, which represents a regional method of smoking with green wood and
peat in north-east Scotland. (Data Source: Wikipedia).

Crunchy Baked Fish
•Vegetable cooking spray
•2 C croutons, crushed
•1 LB firm white fish filets, cut into 4 pieces (cod or tilapia)
•1/3 C milk
•1/4 C all-purpose flour
•Tartar Sauce (for serving; optional)

Preheat oven to 450-degrees F. Spray a baking sheet with vegetable cooking spray. Dip the
fish into milk, then coat with flour and dip into the milk again. Coat with crushed
croutons. Place the fish on baking sheet and spray fish with vegetable cooking spray. Bake
for ten minutes or until fish is fully cooked (will flake with a fork). Recipe makes about
four servings. Suggestion: Serve with Tartar Sauce (see recipe in “Condiments, Sauces &
Seasonings” chapter). Note: Pre-made tartar sauce found in the grocery store can be
rather expensive. To make your own simple tartar sauce, combine mayonnaise and sweet
pickle relish with a dash of lemon juice.

Deviled Ham & Tuna Sandwiches
•1 (6-1/2-oz.) can of tuna, drained & flaked
•1 (4-1/2-oz.) can of deviled ham
•2 hard-cooked eggs, peeled & chopped
•1/4 C celery, thinly sliced
•2 TBS relish sandwich spread
•1/2 tsp. onion, chopped
•1 tsp. green olives with pimento, sliced
•1/3 C mayonnaise
•Bread
•Butter
•Lettuce

In a bowl, combine tuna, deviled ham, chopped eggs, celery, relish sandwich spread, onion
and green olives. Season with salt and black pepper to taste. Stir in mayonnaise; chill in
the refrigerator. When ready to serve, butter bread and assemble mixture on the bread,
adding lettuce leaves. Recipe Source: Derived from a recipe in Loretta Lynn’s cookbook
“You’re Cookin’ It Country.”

Fish & Chips (England)
•1-3/4 C all-purpose flour
•1 tsp. baking soda
•1 TBS white vinegar
•1 C liquid (1/2 beer, 1/2 water)
•2 LBS fresh white fish filets (cod or haddock)

In a large bowl, mix together the flour, baking soda, salt and black pepper. In a large
measuring cup, mix together the white vinegar, beer and water. Make a well in the center
of the flour mixture; gradually add liquid in order to form a smooth batter. If mixture is
overly thick, add more water as necessary. Allow batter to stand for about one hour. Add
vegetable oil to a deep fryer or large heavy skillet (fill about 1/3 up the side). Heat to 375-
degrees F over medium heat. Dredge fish filets into extra flour before dipping into batter
mixture. Fry fish for three to seven minutes (depending on thickness of filets) or until
golden brown in color, turning once to brown both side evenly. Drain cooked filets on
paper towels. Recipe makes about six servings. Suggestions: Serve with French fries
(“chips”), coleslaw, lemon wedges, malt vinegar or Tartar Sauce (see recipe in
“Condiments, Sauces & Seasonings” chapter). Substitutions: Use halibut, pollock or
tilapia in place of cod or haddock.

Fish Omelet Cakes (Jewish)
•1 C cooked white fish, shredded
•4 eggs
•Oil (for cooking)

In a bowl, combine shredded cooked fish with salt and black pepper to taste. Add eggs.
Beat mixture until it resembles a paste. Form into thin pancake shapes. Heat oil in a skillet
and fry cakes until golden, flipping once. Serve. Recipe Source: “The Jewish Manual:
Practical Information in Jewish & Modern Cookery with a Collection of Valuable Recipes
& Hints Relating to the Toilette” by Lady Judith Cohen Montefiore. Kindle public domain
edition released in 2012; the print-book was originally published in 1846.

Fish Stick Casserole
•4 medium potatoes (about 1.5 pounds)
•1/2 C frozen green peas
•1 pkg. (approx. 14 ounces) breaded & frozen fish sticks
•1 C plain yogurt
•1-1/2 C cheddar cheese, shredded
•1/4 C milk
•1/4 C green onions, chopped
•1 tsp. salt
•3 slices bacon, fried & crumbled (sub with turkey bacon if desired)
•Nonstick cooking spray
•Aluminum foil

Cook potatoes in a pot of gently boiling water until tender; drain Allow to cool before
peeling and then cut into thin slices. Set aside. Cook frozen peas according to package
directions; drain and set aside. Heat oven to 450-degrees F. Arrange frozen fish sticks on a
cookie sheet coated with nonstick cooking spray. Bake until fish sticks are crisp, turning
over once halfway through cooking time, about fifteen to twenty minutes. Allow fish
sticks to cool and then brush with lemon juice. Reduce oven temperature to 350-degrees F.
In a bowl, combine yogurt, cheese, onion, salt and black pepper. Fold thinly-sliced
potatoes and peas into the yogurt-cheese mixture. Coat a large casserole dish with nonstick
cooking spray. Place fish sticks upright around inner-edge of casserole dish. Turn potato
mixture into casserole and sprinkle with crumbled bacon. Cover loosely with aluminum
foil and bake for about twenty-five minutes; remove foil. Bake uncovered until potato
mixture is bubbly and fish sticks are golden, about twenty minutes longer. Serve. Note: If
fish sticks turn brown before potato begins to bubble, loosely cover the tips of fish sticks
with foil.

Fried Perch
•1-1/2 C flour
•2 TBS paprika
•1/2 tsp. salt
•1 egg
•1 C milk
•1/2 C butter
•4 perch filets
•1 lemon, sliced (for serving; optional)

In a bowl, combine the flour, paprika and salt. Set aside. In another bowl, blend the egg
and milk together. Heat the butter in a large skillet. Rinse the perch filets under cold water.
Dip filets in the egg wash, and then into the flour mixture. Place coated filets in skillet;
brown on both sides. Remove filets from the skillet; drain on a paper towel. Suggestion:
Serve at once with fresh-sliced lemon.

Grilled Swordfish
•1 swordfish steak (1-inch thick; about 1 LB)
•Juice of 1 lime
•2 TBS soy sauce
•Lemon wedges for serving

Preheat grill or broiler to medium-high heat. In a bowl, combine lime juice and soy sauce.
Marinate swordfish in the mixture for about fifteen minutes. Grill swordfish about three
inches from the heat source for four to five minutes on each side. When center of
swordfish is no longer translucent, remove from grill. Serve at once with lemon wedges.
Recipe Source: Burke’s Seafood (Quincy, Massachusetts).

Guinness Cod Filets (Ireland)
•3 cod filets
•1/2 can Guinness Draught
•1 C and 1/2 C flour
•1/4 C baking powder
•1 tsp. salt

Pour the Guinness into a large bowl and add the flour, baking powder salt and black
pepper. Then whisk until it is light and frothy. Let the batter sit for fifteen minutes.
Meanwhile heat a deep fat fryer to 180-degrees F. Dust the fish with flour and coat evenly
with batter. Fry for five to six minutes, turning once halfway. Suggestion: Serve with
chips, salad and a cool Guinness. Recipe Source: Guinness Storehouse (St. James’s Gate
Brewery in Dublin, Ireland).

Hake with Bayonne Ham (Basque)
•6 LBS hake (cut into 1/4 LB steak portions; 5 oz. each)
•1 LB ham ( Bayonne if possible)
•1/4 LB sweet peppers (or 3.5 oz)
•1/2 LB mushrooms
•2 TBS olive oil
•3 TBS Parsley Sauce*

Cut the ham and mushrooms into thin slices; dice the peppers. Pan-fry hake steaks in a bit
of olive oil; set aside. In the same pan, fry the ham, mushrooms and peppers together. To
remove excess liquid from pan, sop with paper towels. On a large plate, place the cooked
hake on one side, the mushrooms and ham on the other, and the *Parsley Sauce (see recipe
in “Condiments, Sauces & Seasonings” chapter) around the edges. Recipe Source:
Jambon De Bayonne. Note: Hake is a slender fish which can be found in both the Pacific
and Atlantic Oceans. Hake can grow to sixty pounds, but is commercially sold much
smaller (5 to 10 pounds); similar to cod. Bayonne Ham, on the other hand, is not as easily
attainable. Regular ham can be used in conjunction with the hake recipe, but for authentic
taste visit the web site Jambon de Bayonne for a list of authorized salaisonniers in the
Consortium.

Halibut with Pine Nut & Parmesan Crust
•3/4 C pine nuts, shelled & coarsely chopped
•4 TBS Parmesan cheese, grated
•1 TBS fresh basil, finely-chopped
•1 garlic clove, minced
•4 sun-dried tomatoes, finely chopped
•1 TBS olive oil
•4 halibut filets (1/4 LB each); substitute with sole filets if desired

Preheat oven to 400-degrees F. In a bowl, combine chopped pine nuts, Parmesan cheese,
basil, garlic, tomatoes and olive oil. Place halibut filets on a baking sheet; season with salt.
Pat the pine nut mixture onto halibut filets, pressing gently to adhere. Bake for ten to
fifteen minutes, or until the fish is opaque and cooked through. Serve.

Haraimi (Libyan Lemon-Tomato Fish)
•1/2 tsp. Kamoon Hoot spice blend*
•1/2 tsp. salt
•Juice of 1 lemon
•6 thick-cut fish filets (cod, flounder, mullet or sole)
•3 TBS olive oil
•1 onion, chopped
•1/4 C tomato purée
•1 C tomato juice
•1 C water
•1/4 C fresh coriander, chopped (for garnish)
•Lemon wedges (for garnish)

In a large bowl, combine half the garlic, salt, lemon juice and *Kamoon Hoot seafood
spice blend (see recipe in “Condiments, Sauces & Seasonings” chapter). Add fish; toss to
coat. Cover and set aside to marinate for about ten minutes. Heat olive oil in a skillet; add
onions and remaining garlic and cook until golden, about ten minutes. Add tomato purée
and tomato juice; simmer for about eight minutes. Add the fish, marinade and water.
Simmer mixture over low heat for about fifteen minutes, or until the fish is cooked
through and flakes easily with a fork. Transfer fish to a serving plate; garnish with
chopped coriander and lemon wedges. Serve with remaining sauce.

Hut bel Charmoula (Moroccan Fried Fish with Charmoula)
•2 LBS mixed fish filets (cod, mullet, sardines, sole, tilapia)
•1/2 C Charmoula*
•Flour for coating
•1 tsp. salt
•1 tsp. paprika
•Lemon wedges (for serving)

Cut fish into pieces approximately two inches in length. Place fish pieces in a bowl with
*Charmoula (see recipe in “Condiments, Sauces & Seasonings” chapter). Toss to coat and
set aside for several hours. When ready, pour mixture into a colander; drain but do not
rinse. Combine flour, salt and paprika in a dry bowl. Pat fish dry and then dip into spice
mixture. Heat about two inches vegetable oil in a large, deep skillet or wok. Add coated
fish strips a few at a time; turn frequently to cook evenly. When coating is golden, remove
from oil with a slotted spoon and drain on paper towels. Repeat process with remaining
fish pieces. Serve with lemon wedges.

Hut Benoua (Moroccan Snapper with Almond Paste)
•4 large snapper filets
•Salt to taste
•3 TBS olive oil
•1/2 LB raw almonds, pureed
•3 TBS butter
•1 tsp. orange juice
•1 tsp. cinnamon
•1/2 C confectioners’ sugar
•1 medium onion, chopped
•1 TBS saffron
•Black pepper to taste

Rub fish with salt and olive oil. Blend together almonds, butter, orange juice, cinnamon,
sugar and enough water to make a smooth paste. Coat the fish with almond paste; place in
baking dish. Sprinkle with onions, saffron and 1/4 cup water. Sprinkle with salt and black
pepper to taste. Bake at 375-degrees F for about twenty minutes. Serve.

Kalluun Duban (Somali Spicy Baked Fish)
•2 TBS vegetable oil (for frying)
•1 whole fish (kingfish or red snapper), cleaned, de-scaled & cut into steaks
•1 onion, chopped
•2 garlic cloves, chopped
•3 potatoes, peeled & diced
•2 carrots, peeled & diced
•1 chili, finely chopped
•2 tomatoes, chopped
•1 TBS tomato paste
•2 tsp. tamarind paste
•1 eggplant, chopped
•2 TBS fresh coriander leaves, chopped
•Hot-cooked white rice (for serving; optional)

Add vegetable oil to a deep skillet; add fish and fry on both sides until golden brown.
Remove fish from skillet; set aside. Add onions to the skillet; fry for about eight minutes
or until golden. Stir in chopped garlic and cook for about two minutes. Add the potatoes
and carrots; cover skillet and cook for about five minutes. Stir in chopped chili and salt
and black pepper to taste. Add tomatoes, tomato paste, tamarind paste, eggplant and
coriander leaves. Bring mixture to a simmer; cover and cook for about fifteen minutes or
until vegetables are tender. Return fish to the skillet; cook over medium heat for about
fifteen minutes or until fish is cooked through. If necessary, add water for moisture.
Continue to cook for about ten minutes. Suggestion: Serve on a bed of hot-cooked white
rice. Similar recipe: Samke Harra (Lebanese Spicy Fish); recipe on following pages.

Kedgeree (English Fish, Eggs & Rice)
•8 oz. smoked fish (haddock or sole)
•4 eggs
•8 oz. white rice
•1/2 onion, diced
•Dash of lemon
•Pinch of parsley
•Cayenne pepper (optional)

Boil the rice according to package directions. Hard boil the eggs for about twelve minutes;
remove shells. Poach the fish in a small amount of water with the onion, and then drain.
Remove any bones; flake the fish into pieces with a fork. Mix in the dash of lemon, and
season with salt and black pepper. Slice the hard-boiled eggs and cut into pieces while still
warm. Mix the fish, eggs, onion and rice in a serving bowl; sprinkle parsley over the top.
Cayenne pepper can also be added. Culinary Trivia: Kedgeree was taken from the Indian
recipe called Kitchari. It is a breakfast favorite in England, although it can be made for
supper as well. It was originally meant as a meal for invalids.

Labskaus (German Herring & Corned Beef with Egg)
•1 LB corned beef, cubed
•Water
•2 onions, diced
•1 salted herring, watered & deboned
•1/4 to 1/2 C lard or margarine
•2 LBS potatoes, cooked & mashed
•Pinch of nutmeg
•Eggs
•Dill pickles, sliced lengthwise
•1 large beetroot, sliced (sub with canned, already sliced)

Add cubed corned beef to skillet; cook in a bit of water for about ten minutes, stirring
often. Drain meat; place in a bowl and mash with a fork. Mix in diced onions. Return to
skillet with lard or margarine; add herring. Cook in hot lard or margarine, stirring
frequently. Mix in mashed potatoes; season with nutmeg and black pepper to taste. Stir.
Place mixture on a plate; top with fried or poached eggs. Serve pickles and beetroot on the
side.

Lemon-Pepper Halibut
•1/4 C fresh lemon juice
•1 large garlic clove, pressed
•12 ounce halibut filet
•2 tsp. olive oil
•1 tsp. lemon peel, minced
•Lemon wedges

Place lemon juice and garlic clove in small dish. Add the halibut and turn to coat.
Refrigerate for thirty minutes to one hour. Preheat barbecue to medium-high heat. Brush
the halibut with olive oil, and rub with the lemon peel. Season generously with black
pepper; add the salt. Grill the halibut until cooked through, turning once, about eight
minutes. Transfer to plates and serve with lemon wedges.

Mackerel in Rhubarb Sauce (Ireland)
•2 LBS mackerel filets
•4 TBS butter or margarine
•1 large onion, chopped
•1/2 LB rhubarb, chopped
•Toasted breadcrumbs*

Rhubarb Sauce for Mackerel:
•1 LB rhubarb, chopped
•2 TBS sugar
•Grated rind of 1 lemon
•2 TBS water

Melt butter or margarine in a large saucepan. Add chopped onion; cook until transparent.
Add chopped rhubarb; season with salt and black pepper to taste. Cook gently for about
five minutes. Stir in breadcrumbs. Arrange mackerel filets on a flat surface, skin side
down. Spread onion/rhubarb/breadcrumb mixture on top of each filet. Roll-up each filet;
place in a baking dish coated with nonstick cooking spray. Cook in a 400-degree F oven
for about fifteen to twenty minutes. Serve with Rhubarb Sauce. Recipe makes enough for
about four servings. Rhubarb Sauce: Place ingredients in a saucepan; stew rhubarb for
about ten minutes or until soft. Put cooked rhubarb through a fine sieve or blender to form
a puree. Sauce can be served hot or cold with the baked mackerel filets. *Toasting
Breadcrumbs (1 TBS olive oil per 1/2 C plain breadcrumbs): Pour olive oil into a skillet;
warm slightly over medium heat. Add breadcrumbs; mix to evenly coat the breadcrumbs
in oil. Stir constantly until breadcrumbs turn golden brown in color, about two to five
minutes. Remove from heat.

Monkfish in Orange Sauce
•3 TBS flour
•3 TBS Romano cheese
•1 TBS mixed dried herbs (parsley, rosemary & tarragon)
•1-1/2 LBS Monkfish filets
•4 TBS butter
•1 clove garlic, crushed
•1 TBS green peppercorns
•1/4 C dry sherry
•2 TBS orange marmalade
•1/4 C orange juice

In a bowl, combine flour, Romano cheese and mixed herbs. Rinse Monkfish filets under
cold running water; lightly pat dry with paper towels and then dredge in flour mixture. In a
large skillet, melt three tablespoons butter over medium-low heat; add fish, crushed garlic
and green peppercorns. Cook for about five minutes, turning fish over once. Add half of
the sherry; spoon orange marmalade on top. Continue cooking until fish is done, about
five minutes (standard cooking time is ten minutes per every inch of thickness). Place
Monkfish on a warmed plate. Increase heat to medium; add remaining sherry and orange
juice to skillet. De-glaze skillet until sauce is reduced by about 1/3. Stir in remaining
tablespoon of butter; spoon sauce over Monkfish. Serve. Note: Monkfish can be
substituted with carp, cod, grouper, haddock, pollock, or red snapper filets.

Ngob Pla (Thai Perch with Curry Paste)
•7 oz. freshwater perch filets, thinly sliced
•3 TBS Curry Paste
•1 TBS bottled fish sauce
•1 tsp. sugar
•1/2 C coconut cream
•2 banana or cabbage leaves, cut into 12” lengths
•Toothpicks

Mix perch in a bowl with the Curry Paste (see recipe in “Condiments, Sauces &
Seasonings” chapter). Add the fish sauce and sugar. Gradually mix in the coconut cream.
Place mixture in the middle of the banana leaves; fold the right third over the mixture and
then fold the right third over top. Secure and join the ends with toothpicks; wrap in foil.
Grill, broil or roast for about fifteen minutes, turning frequently. Serve at once.

Orange Roughy Broil
•3 tsp. butter
•2 TBS white wine
•1-1/2 LBS Orange Roughy filets
•3/4 tsp. Lawry’s Seasoned Salt
•3 TBS breadcrumbs
•2 TBS Parmesan cheese

Melt butter in a 9x13 baking dish; add white wine. Roll Orange Roughy filets in butter and
wine mixture to coat both sides. Place Orange Roughy filets on a broiler pan; sprinkle
Lawry’s Seasoned Salt on top. Broil fish for about six minutes. Remove from oven;
sprinkle breadcrumbs and Parmesan cheese on top. Return to oven and broil for about one
more minute. Recipe makes about four servings.

Pan Bagnats (Monegasque Sandwiches with Anchovies)
•4 sandwich baguettes or dinner rolls
•1 TBS olive oil
•1 onion, minced
•1 green bell pepper, de-seeded & finely sliced
•1 tomato, sliced
•1 hard-cooked egg, chopped
•2 anchovies, rinsed & chopped
•2 small black olives, pitted & chopped
•1 TBS vinegar
•Lettuce or fresh spinach leaves

Divide the bread in half horizontally; remove part of center to create space for the filling.
Drizzle base of each roll with olive oil. Add some of the onion, bell pepper, tomato, egg,
anchovy and olive inside each roll, dividing evenly. Top with lettuce or fresh spinach
leaves. Season with vinegar; cover with top half of the roll. Serve.

Psari Plaki (Cypriot Fish in Tomato Sauce)
•3 LBS fresh fish filets (mackerel, mullet or sea bass)
•1/4 C lemon juice
•1 C corn oil
•3 garlic cloves, finely chopped
•1 onion, sliced into rings
•2 medium tomatoes, blanched, peeled & finely chopped
•2 TBS flat-leaf parsley, finely chopped
•1 C hot water
•1 TBS tomato purée

Rinse fish filets under cold water; place in a dish. Sprinkle one tablespoon of salt and
lemon juice over the top; rub into fish filets to flavor. Cover dish loosely and set aside to
marinate for about one hour. Heat corn oil in a large skillet; add garlic and onion rings.
Cook briefly; add wine and bring mixture to a boil. Stir in the tomatoes, parsley and 1/2
cup of hot water; season to taste with salt and black pepper. Simmer over low heat for
about twenty-five minutes. Remove skillet from heat; set aside. Arrange fish filets in a
baking dish; pour sauce over the top. Mix tomato purée with 1/2 cup hot water; pour over
fish and shake gently to combine. Bake at 325-degrees F for about thirty minutes or until
fish flesh flakes easily with a fork. Serve at once. Note: If desired, substitute fish filets
with sole or tilapia.

Quenelles de Brochet (French Pike Quenelles)
•2-1/2 LBS pike, skinned & boned
•1-1/4 C water
•1-1/4 C flour
•2 eggs
•1 C unsalted butter
•4 egg yolks
•Butter-flavored nonstick cooking spray
•Nantua Sauce*

Grind pike in food processor; set aside. Bring water to a boil in a cooking pot. Sift in
flour; stir until water absorbs. Continue to stir to prevent mixture from sticking to pot.
Remove from heat; beat in one egg. Allow mixture to cool, and then refrigerate until cold.
Blend mixture in a food processor until smooth. In a small bowl, cream butter. Place
ground pike in a bowl set inside another bowl of ice. Season with salt and black pepper to
taste. Mix in smooth flour-egg mixture; gradually add other whole egg and four egg yolks.
When blended well, add creamed butter. Chill mixture for about thirty minutes. Shape
quenelles by placing pike mixture between two large spoons that have been warmed. Place
each quenelle on a floured surface. Bring three quarts water to a boil in a large cooking
pot; poach quenelles for about fifteen minutes (do not allow water to boil after addition).
Drain thoroughly.

*Prepare Nantua Sauce (see recipe in “Condiments, Sauces & Seasonings” chapter).

Preheat oven to 400-degrees F. Grease a baking dish with butter or butter-flavored
nonstick cooking spray; arrange quenelles in dish. Spoon enough Nantua Sauce over
quenelles to cover. Sprinkle with parmesan cheese. Bake for fifteen to twenty minutes, or
until cheese browns. Serve.

About Pike: The northern pike (also called jackfish ) is common in Britain, Canada,
Ireland, and most parts of the United States. The fish gets its name from its resemblance to
the pole-weapon known as the pike (Middle English for pointed). [Data Source:
Wikipedia]. Culinary Trivia: The word quenelle originated around 1750. It is commonly
believed that the word was derived from the German Knödel (noodle or dumpling). Lyon
and Nantua in France are famous for their quenelles de brochet (pike quenelles). [Data
Source: Wikipedia].

Risos de Gallo (Spanish Fish Filets)
•4 sole filets (lenguado)
•Flour for dusting
•1 egg, slightly beaten
•Breadcrumbs
•2 TBS corn or sunflower oil

Filling for Risos de Gallo:
•3/4 C fresh or canned mushrooms, finely chopped
•1 hard-boiled egg, finely chopped
•1 TBS corn or sunflower oil
•2 TBS parsley, chopped
•1 slice white bread, crusts removed & torn into small pieces
•2 oz. butter, melted

To make the filling, sauté mushrooms in a skillet with oil. In a medium-sized bowl,
combine cooked mushrooms, chopped egg, parsley and bread pieces with the melted
butter. Spread equal amounts of mixture over each sole filet. Roll up the filets; secure with
toothpicks. Sprinkle the fish rolls with salt and black pepper to taste; dust with flour. Dip
the filets in the beaten egg, and then dredge through the breadcrumbs. Heat the oil in a
large skillet and sauté the fish until golden in color and cooked through. Serve with lemon
wedges.

Riz des Iles (Comorian Island Rice)
•3.5 ounces fresh fish filets (sole)
•1/2 C mashed potatoes
•1/2 C shallots, chopped
•1 tsp. paprika
•1 TBS curry powder
•1/2 tsp. coffee powder
•Salt to taste
•1-1/4 C water
•2 C white rice, cooked
•Kernels from 1 cob of corn
•3 TBS coriander leaves, chopped

Heat oil in a large skillet. Add fish; cook until slightly browned. Add garlic, mashed
potatoes and shallots; cook an additional five minutes. Add spices and water; simmer
gently for several minutes. Add the cooked rice and corn kernels; stir. Add coriander;
simmer for ten minutes. Serve.

Salmonetes Andaluza (Andalusian Red Mullet)
•6 red mullets, cleaned, de-scaled & eyes removed*
•Juice of 1 lemon
•1/4 C pine nuts, finely ground
•1 small onion, finely chopped
•3 TBS olive oil
•1 green bell pepper, de-seeded & cut into strips
•6 tomatoes, blanched, peeled, de-seeded & chopped
•2 TBS butter, finely diced
•6 black olives

Place mullets in a shallow dish; pour lemon juice on top and turn to coat evenly. Marinate
for about fifteen minutes. In a blender, combine pine nuts, garlic, onion, parsley and
seasonings. Chop mixture; gradually add the olive oil until blended. Scrape mixture into a
bowl and set aside. Remove fish from the marinade; pat dry with paper towels. Arrange
fish in a single layer in a large baking dish; spread pine nut mixture over the top and coat
fish evenly. Arrange bell pepper strips on top of fish; cover with chopped tomatoes and
dot with butter. Place dish in a preheated 350-degrees F oven. Bake for twenty-five
minutes or until fish is tender and flakes easily with a fork. Remove from the oven;
transfer to a serving platter. Use black olives to place in eye sockets of each fish. Serve at
once. *Note: Red Mullets are a species of goatfish common to the Mediterranean Sea,
North Atlantic Ocean and the Black Sea. If Red Mullet is unavailable in your area,
substitute with sea bass, sea bream or tilapia.

Salt Cod Al Pil-Pil (Basque Cod Casserole; Bacalao al Pil Pil)
•2 LBS salt cod, skins on
•1/2 C olive oil
•6 garlic cloves, sliced
•1 small onion, thinly sliced
•1/2 tsp. dried chili flakes

Soak the cod in cold water, covered, for twenty-four to forty-eight hours in the
refrigerator, changing the water three or four times. Drain and pat dry. Cut the fish into
four to six filets. Warm the olive oil, garlic, onion and chili flakes in a large skillet over
high heat. When garlic starts to brown, remove from skillet along with half of the oil; set
aside in a small bowl. Add cod to the skillet, skin-side up, and simmer over medium heat
for about twenty minutes. Swirl the skillet in a circular motion every three minutes to
emulsify ingredients. The sauce should develop a white, creamy texture. Increase heat to
medium-high and gradually add reserved garlic oil while simultaneously “swirling” the
skillet. Continue the circular motion until the sauce has completely emulsified, about two
minutes. Serve. Culinary Trivia: The name “Al Pil-Pil” comes from the sound the
bubbling olive oil makes as the dish cooks in the casserole dish.

Samke Harra (Lebanese Spicy Fish)
•4 LBS fresh Red Snapper (filets or whole-scaled)
•15 cloves garlic
•1 C Tahini Paste
•1 tsp. hot chili powder
•1 C raw pine nuts
•1/2 bunch fresh parsley, finely chopped for garnish
•1-1/2 C lemon juice
•4 C of water
•Salt to taste
•5 TBS ground coriander
•Olive oil
•White vinegar

Rub fish with white vinegar and salt; rinse under cold water. Cut slits in fish to allow spice
saturation. Rub fish with a tablespoon of olive oil; sprinkle with lemon juice. (Note: If
using whole fish, insert lemon slices into fish for flavoring). Place fish on olive oil-greased
baking dish; cook at 300-degrees F for about twenty to twenty-five minutes. In a cooking
pot, combine pine nuts with two tablespoons of olive oil; cook over medium heat for about
three minutes or until lightly browned. Remove from cooking pot. Take half of the pine
nuts and grind with a mortar and pestle; set aside remaining pine nuts to use as garnish.
Mince garlic; add to cooking pot with 1-1/2 cups lemon juice, water, salt, coriander, chili
powder and Tahini Paste (see recipe in “Condiments, Sauces & Seasonings” chapter).
Cook on stove over medium/high heat, stirring constantly, for about ten minutes. The
sauce should have a slight liquid consistency. If the sauce is too thick, add water as
necessary with a dash of lemon juice. Bring the sauce to a boil, stirring constantly. Add
ground pine nuts. Reduce heat to low and continue cooking for another five to seven
minutes, stirring constantly. Place baked fish on a serving platter. Pour sauce over the top;
garnish with finely chopped parsley and browned whole pine nuts. Serve. Suggestion:
Serve with warmed pita bread. Similar recipe: Kalluun Duban (Somali Spicy Baked
Fish); see recipe on previous pages.

Seattle Baked Halibut
•4 LBS halibut
•1 pint sour cream
•1/2 C sherry wine
•1/4 LB fresh mushrooms (or 1 small can)
•1/2 cube butter or margarine
•Salt to taste

Place the fish white side down in a buttered baking dish. Sprinkle with salt. Bake at 450-
degrees F for fifteen to twenty minutes. While the fish is baking, melt butter in a saucepan.
Add the mushrooms (slice them if you prefer). Simmer for ten to fifteen minutes. Add the
sour cream; simmer five more minutes. Do not boil. Take the cooked fish out of the oven
and remove the skin. Pour the sauce over the fish. Dribble the sherry wine over the sauce.
Bake another fifteen minutes at 375-degrees F. Recipe Source: Sheila O’Neil. Note: The
recipe for Seattle Baked Halibut originally appeared in a staff cookbook offered by
Spokane Community College in 2003.

Spicy Yellow Lake Perch Sandwich
•2 Yellow Lake Perch Filets
•Milk
•1 C Panko breadcrumbs
•2 eggs, beaten
•1 C flour
•Extra virgin olive oil
•1 lettuce leaf
•1 slice of tomato
•1 Kaiser roll
•Spicy Mayonnaise*

Soak the perch filets in milk to eliminate traces of “fishy” taste. Assemble three large
bowls, one each for flour, Panko breadcrumbs and egg wash. Remove fish filets from milk
and pat dry. Season filets with salt and black pepper to taste. Dredge each filet in flour,
then into egg wash (until completely soaked) and lastly dip into bowl of Panko
breadcrumbs. Heat a large pan on low-to-medium heat for about two and a half minutes;
coat pan with extra virgin olive oil. Place filets in the pan and cover; cook on low to
medium heat for four to five minutes. Use a fork to test for doneness. Spread chilled
*Spicy Mayonnaise on a Kaiser roll (see recipe in “Condiments, Sauces & Seasonings”
chapter). Add fish filet and top with tomato and lettuce. Serve. Recipe Source: Michael
Cheung (via Joe Kool’s Restaurant in London, Ontario, Canada). Variation: Spread
Kaiser roll with coleslaw in place of Spicy Mayonnaise.

Tacos de Pescado (Fish Tacos)
•3 TBS butter
•2 LBS fish filets (cod, snapper, tilapia or turbot)
•1 tsp. garlic salt
•4 large flour tortillas
•Cheddar or Colby Jack cheese, shredded
•Sour Cream
•Iceberg lettuce or Savoy cabbage, shredded
•Lime Salsa*

Melt butter in a large skillet. Add fish; cook over medium heat until fish is fully-cooked
and flakes easily with a fork. Season with garlic salt; remove from heat. Warm tortillas in
microwave for about twenty to thirty seconds. Assemble Tacos: For each taco, use about
four ounces of cooked fish, cheese, sour cream and shredded lettuce or cabbage to
preference, and three tablespoons of Lime Salsa (*see recipe in “Condiments, Sauces &
Seasonings” chapter). Recipe makes enough for four large fish tacos. Variation: Add a
few drops of hot sauce or a squeeze of fresh lime to each taco for extra flavor.

Trondro Voatabia (Malagasy Fish in Tomato Sauce)
•3 LBS fish filets (cod, sole or tilapia)
•1/2 C olive oil
•2 onions, chopped
•1 can (28 oz.) crushed or diced tomatoes with juice
•1 TBS salt
•1 tsp. black pepper
•1/2 tsp. curry powder
•1 onion, finely sliced (to garnish)
•White rice (for serving; optional)

Heat the olive oil in a large skillet. Add chopped onions and sauté over medium heat until
translucent, about five minutes. Stir in the tomatoes and juice; cook for about ten minutes,
or until tomatoes fall apart to form a sauce. Stir in the minced garlic, salt, black pepper
and curry powder. Add the fish filets, making sure they are barely covered by the sauce
(add water if necessary). Reduce heat to medium low; cover skillet and simmer for about
ten minutes, or until fish is evenly cooked. Continue cooking for about forty-five minutes
to one hour, or until most of the liquid has evaporated and sauce is thick. Garnish with
finely-sliced onion. Suggestion: Serve with white rice.

Trout with Macadamia Nuts (Australia)
•4 large trout filets
•1/2 C flour
•2 TBS butter
•Juice of 1 lemon
•1/2 C macadamia nuts, chopped
•4 parsley sprigs, chopped

In a bowl, combine flour and black pepper. Dredge fish filets through mixture to coat;
place coated filets on a plate lined with waxed paper. Melt the butter in a large skillet; add
chopped macadamia nuts. Cook and stir nuts for about two minutes. Remove nuts with a
slotted spoon; set aside in a colander or on paper towels to drain. Add coated fish filets to
skillet, skin side down. Cook for about five minutes before turning over; cook other side
for about five minutes. Transfer fish to a serving platter; drizzle lemon juice on top.
Garnish with macadamia nuts and chopped parsley. Serve.

Tuna Burgers
•2 cans tuna in water, drained
•1/2 C cracker crumbs
•2 eggs, beaten
•1 TBS green onion, finely chopped
•1/2 tsp. salt
•1/4 tsp. lemon pepper
•1/4 tsp. chili powder (optional)
•Dash hot sauce
•Lettuce leaves
•4 hamburger buns, split and toasted
•2 tomatoes, sliced (optional)
•2 slices cheddar cheese (optional)

Preheat oven to 350-degrees F. In a large bowl, combine all ingredients (except for lettuce,
buns, sliced tomatoes and cheese). Coat a loaf pan with nonstick cooking spray. Press tuna
mixture into loaf pan. Bake until firm and moist, about thirty minutes. Cool the tuna
mixture for about two minutes, and then remove from pan. Cut loaf into fourths; split each
fourth horizontally in half. Place lettuce on each bun half; top with tuna. Add sliced
tomato and cheese if desired. Recipe makes two open-faced burgers per serving.

Tuna Cream (Australia)
•2 cans tuna in water, drained
•1/4 C green or red bell pepper, seeded & chopped
•1 C celery, sliced
•1 can (10-3/4 oz.) cream of celery soup
•1 C evaporated milk
•1 TBS flour
•Hot cooked white rice or egg noodles (for serving; optional)

Drain and flake tuna. Combine tuna with remaining ingredients in a skillet. Cook and stir
over medium heat until heated through. Suggestion: Serve over hot-cooked white rice or
egg noodles.

Tuna Pie
•1 can albacore tuna, drained & flaked
•4 eggs, whipped
•1/2 C frozen green peas
•2 green onions, sliced (use greens)
•1/4 C button mushrooms, sliced
•1/2 C mild cheddar cheese, grated
•3 C mashed potatoes

In a large bowl, combine all ingredients except potatoes. Place mixture into a 9-inch
greased pie pan. Spread potatoes over top and bake at 375-degrees F for thirty-five
minutes or until top is browned. Allow to cool; serve in wedges.

Tuna Tetrazzini
•1 TBS butter
•1 small onion, chopped
•1 can (10.5 oz.) cream of mushroom soup
•1 can (5 oz.) evaporated milk
•2/3 C sharp cheddar cheese, grated
•2 cans (7 oz.) tuna, drained
•1/4 tsp. garlic salt
•3 C cooked egg noodles
•1/4 C parmesan cheese

Cook noodles according to package directions. Drain and set aside. In large skillet, melt
butter with chopped onion; sauté until translucent. Add cream of mushroom soup,
evaporated milk, lemon juice and cheddar cheese. Cook for a few minutes, stirring
constantly. Add tuna, garlic salt and cooked noodles. Place mixture in a greased casserole
dish. Sprinkle top with parmesan cheese. Bake at 350-degrees F for about thirty minutes.
Serve.

White Nile Fish (Sudan)
•1/2 C vegetable oil
•2 large onions, sliced into rings
•1 garlic clove, peeled & minced
•1 TBS coriander seeds
•Juice of 1 lemon
•2 LBS fresh perch filets
•2 green bell peppers, chopped
•2 tomatoes, sliced
•2 potatoes, peeled & thinly sliced
•1 carrot, peeled & thinly sliced
•1 C sultanas
•1 C dried apricots
•1 bunch fresh coriander leaves, chopped

Heat vegetable oil in a large skillet; add onions and fry until golden. Add garlic, tomato
paste and salt and black pepper to taste; stir and cook for about two minutes. Add
coriander seeds and lemon juice; stir. Add perch filets; top with chopped green bell
peppers, sliced tomatoes and thinly-sliced carrots and potatoes. Add sultanas, dried
apricots and chopped coriander leaves. Cover and simmer for about twenty to thirty
minutes, or until the fish is fully cooked. Serve. Note: Recipe is traditionally prepared
using Nile Perch.

Yankee Codfish in Gravy (Colonial American)
•2 LBS cod filets
•Water
•2 TBS butter
•2 TBS flour
•1 C milk
•1 egg, beaten

Add cod filets to a large skillet; add enough water to cover. Boil cod gently until it reaches
desired tenderness or flakes with a fork. Drain and set aside. In a bowl, beat egg and set
aside. Combine butter and flour; add to skillet over low heat. Add milk gradually, stirring
constantly until thick. Stir in the beaten egg. Place the cooked cod on a serving platter;
pour gravy over the top and serve. Suggestions: Serve with baked or boiled potatoes,
pickled beets or buttered toast.

SHELLFISH ENTREES & SIDES

Astakomacaronada (Greek Spaghetti with Lobster)
•1 large lobster
•Water
•1 large onion, chopped
•4 cloves of garlic, peeled & minced
•1 can (14-1/2 oz.) chopped or diced tomatoes (keep and use liquid)
•1/4 C white wine
•1/4 C olive oil
•1/4 C white wine
•1/2 pkg. spaghetti pasta
•Butter

Bring a large pot half filled with water to a boil; add whole lobster. Cook for about thirty
minutes. Remove lobster from pot with tongs; do not drain water. Crack open lobster and
remove meat from shell; cut lobster meat into small pieces. In a large skillet over medium
heat, cook onions, parsley and garlic for about five minutes, stirring frequently. Add
lobster pieces, can of chopped tomatoes, white wine and tomato paste. Add salt and black
pepper to taste; stir. Re-heat lobster water; when water comes to a boil, add spaghetti and
cook according to package directions. Drain pasta and return to cooking pot; add butter to
pasta and stir. Pour lobster and sauce over the pasta; mix well. Serve hot.

Baked Sea Scallops
•2 LBS fresh sea scallops
•1/2 C butter
•1-1/2 tsp. dried basil
•Hot-cooked rice or small pasta (for serving; optional)

Wash scallops under cold water; pat dry thoroughly with paper towels. Place scallops in a
single layer in a lightly-buttered baking dish; dot scallops with butter. Sprinkle chopped
parsley, basil, salt and black pepper over scallops. Bake at 350-degrees F for about five
minutes. Stir to coat scallops with butter and herbs; bake for twenty minutes more. Serve
with the butter/herb sauce from baking dish. Recipe makes enough for six servings.
Suggestions: If desired, serve baked scallops with sauce over hot-cooked rice or fully-
cooked small-sized pasta (such as cavatappi, conchiglie-seashell, ditalini, elbow
macaroni, farfalle, penne, rigatoni or rotini among others).

Baked Stuffed “Lobstah”
•1 lobster (1-1/4 to 1-1/2 LBS)

Stuffing for Baked Stuffed “Lobstah”:
•Cubed white bread (about 6 slices)
•1/2 C breadcrumbs
•1/2 C diced onion
•1/2 tsp. minced garlic
•1/2 tsp. chopped parsley (fresh or dry)
•6 Bay scallops
•1 medium shrimp, cut into chunks
•1 stick butter, melted
•1/2 C water
•1/4 tsp. Old Bay Seasoning Mix
•1/4 tsp. salt
•1/4 tsp. lemon juice

For Stuffing: In large saucepan, melt butter. Add onion and garlic. Cook slowly. Add
shrimp chunks and scallops. Cook for two minutes. Add the rest of the ingredients,
including Old Bay Seasoning Mix (see recipe in “Condiments, Sauces & Seasonings”
chapter). Mixture should form into stuffing. Stuffing Lobster: Cut the lobster lengthwise,
but not all the way through. Remove intestine (orange material). The lobster is normally
still alive at this point. You can place the lobster in fresh water for fifteen minutes; this
will humanly kill the lobster and then you can begin to cut it in half. Pack stuffing into
length of lobster. Drizzle stuffed lobster with melted butter. Bake on a cookie sheet in the
oven at 350-degrees F until the lobster turns red and stuffing is golden brown, about
fifteen to twenty minutes. Serves two. Recipe Source: Lobster Anywhere. Culinary
Trivia: In the US State of Maine, natives usually pronounce “Lobster” as “Lobstah.”

Broccoli & Scallop Stir Fry
•2 large stalks broccoli, cut into florets with stalks thin-sliced diagonally*
•1 C chicken broth or water
•2 TBS dry sherry
•2 TBS soy sauce
•4 tsp. cornstarch
•1 tsp. sugar
•4 TBS vegetable oil
•1 LB scallops, rinsed & patted dry
•1 bunch scallions, sliced 1/4-inch thick
•2 sliced ginger root, diced
•1/2 C sliced almonds, toasted

In a pot of boiling water, blanch broccoli for about two minutes; drain. In small bowl,
blend together chicken broth or water, dry sherry, soy sauce, cornstarch and sugar. Heat a
wok until hot; add vegetable oil and heat until hot but not smoking. Stir fry scallops,
stirring constantly, until opaque (about two minutes). Remove scallops from oil; keep
warm. Stir fry broccoli, scallions and ginger root for about thirty seconds. Add broth
mixture to wok, stirring constantly, until broth thickens slightly. Add scallops and black
pepper to taste; stir to warm. Sprinkle top with toasted almonds. Serve at once.
*Variation: Broccoli can be substituted with one pound of fresh asparagus, peeled and
sliced to 1-1/2 inch thickness; prepare via the same method as broccoli.
Coco Crevettes (Malagasy Prawns in Coconut Sauce)

•2 LBS prawns, cooked & shelled
•3 TBS butter
•1 onion, chopped
•1-1/2 TBS garlic, grated
•1 TBS ginger, grated
•1 tsp. brown sugar
•1-1/2 C coconut milk
•1 TBS tomato purée
•1/4 C fresh parsley, chopped (for garnish)
•White rice (for serving; optional)

In a heavy pan, melt butter over medium heat. Add onion and sauté for about six minutes,
or until translucent. Add garlic and ginger; continue cooking for two minutes. Stir in
prawns and season to taste with salt and black pepper. Drizzle the lemon juice into
mixture, and then add coconut milk. Stir in tomato purée and sugar. Bring mixture to a
simmer and cook for about five minutes to heat through. Garnish with chopped parsley.
Suggestion: Serve with white rice.

Coconut Shrimp
•1 egg
•2/3 C beer
•1-1/2 tsp. baking powder
•2 C flaked coconut
•24 shrimp, peeled & deveined
•3 C oil (for frying)

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour
and flaked coconut in two separate bowls. Holding shrimp by the tail, dredge in flour
(shake to remove excess). Dip shrimp in egg and beer mixture; allow excess to drip off.
Roll shrimp in coconut. Place on a baking sheet lined with waxed paper. Refrigerate for
about thirty minutes. Heat oil to 350-degrees F in an electric skillet or deep-fryer. Fry
shrimp in manageable batches, cooking for two or three minutes, turning once, or until
golden brown. Place cooked shrimp on paper towels to drain. Arrange on a large platter
before serving.

Coquille St. Jacques (Monegasque Seared Scallops)
•36 large sea scallops (reserve shells)
•4 oz. clam juice
•16 oz. orange juice
•8 oz. whipping cream
•6 oz. butter, softened
•1/2 tsp. saffron (optional)
•1/2 tsp. each of dried or fresh-minced basil, parsley & rosemary
•1/2 red bell pepper, finely minced
•Flour
•Oil for cooking

Remove muscles from the scallops; reserve shells. Rinse muscles well and pat dry. Pre-
heat some oil in a skillet; sprinkle the scallops with salt and black pepper. Dredge in flour,
shaking off excess; place flat-side down in skillet. Cook in batches if necessary. Sear one
side of scallops well; turn over to sear other side. Remove from pan and keep warm. To
prepare the sauce, pour orange juice and clam juice into the skillet; reduce the heat by
half. Crumble saffron into the reduction; then add the whipping cream. Reduce again by
half. Remove from heat; whisk in the butter a bit at a time. Return sauce to simmer. Pour a
small amount of sauce on individual plates or in cleaned scallop shells; top with scallops.
Garnish with minced red bell pepper and herbs. Serve immediately. Note: If serving in
original scallop shells rather than plates, make sure to rinse shells to remove any debris or
gritty sand.

Crab Imperial
•1 egg
•1/3 C mayonnaise
•1/4 tsp. dried mustard
•2 C fresh lump crab meat or 2 cans (7-1/2 oz.) crab meat
•1 TBS capers, drained
•2 TBS green pepper, chopped
•2 slices white bread, cubed
•1/4 C cheddar cheese, grated
•1 lemon, quartered into wedges (for serving; optional)

Preheat oven to 400-degrees F. In a bowl, mix together egg, mayonnaise, dried mustard,
Worcestershire sauce and lemon juice; mix well. Remove any remaining cartilage and
shell from crab meat. If using canned crab meat, make sure to drain thoroughly. Add crab
meat to egg mixture with capers, chopped green bell pepper and cubed bread. Toss lightly
with a fork or spoon until combined. Place crab meat mixture into a lightly-greased
shallow baking dish; bake for ten minutes. Sprinkle grated cheddar cheese on top; bake for
five minutes longer or until cheese melts and becomes bubbly. Recipe makes enough for
four servings. Suggestion: Serve with lemon wedges.

Crab Ravioli in Tomato Broth

Filling for Crab Ravioli:
•8 oz. crab meat (fresh or canned)
•2 oz. mascarpone cheese
•Pinch black pepper
•1 egg
•Round wonton skins

Broth for Crab Ravioli:
•4 oz. of crab or chicken broth
•1 TBS small plum tomatoes, diced
•1 pinch of thyme
•1 TBS butter

Filling: Pick over crab meat to remove any remaining shell pieces. Place crab meat in a
small bowl; mix with mascarpone and parmesan cheeses, chopped chives and egg. Season
with black pepper. On a flat dry surface, lay out wonton skins. Fill each wonton in the
middle with about two tablespoons of the crab filling. Lightly wet edge of the wonton skin
with your finger and fold over, sealing the edges. Make sure ravioli edges are sealed all
the way around. Place each ravioli on a lightly floured tray; refrigerate until ready to cook.
Broth: In a small cooking pot, bring the chicken or crab broth to a boil. Add diced
tomatoes, thyme and butter. As soon as the butter dissolves, turn off the heat until ready to
serve. Bring a large pot of salted water to a boil; add raviolis in small batches and cook for
about three minutes. Gently drain in a colander. Place drained raviolis in a serving dish.
Pour broth over the top. Serve. Recipe makes about twelve raviolis. Recipe Source:
Boston Mistral Restaurant and The Boston Courant (March 17, 2007).

Crab-Stuffed Flounder
•2 LBS flounder filets (about twelve pieces)

Stuffing for Crab-Stuffed Flounder:
•1/4 C onion, chopped
•1/4 C butter
•1 can (3 oz.) mushroom stems & pieces (reserve liquid)
•7-1/2 oz. crab meat
•1/4 C saltine crackers, crushed into crumbs
•2 TBS parsley
•1/2 tsp. salt

In a skillet, cook onions in butter until translucent. Drain can of mushroom stems and
pieces but reserve liquid. Add mushrooms, crab meat, saltine crumbs, parsley and salt to
skillet. Place flounder skin-side down on a flat surface; divide stuffing equally among
filets. Roll-up filets and place in a baking dish, seam-side down. Preheat oven to 350-
degrees F.

Sauce for Crab-Stuffed Flounder:
•3 TBS butter
•3 TBS flour
•1/4 tsp. salt
•1-1/2 C milk
•Reserved mushroom liquid
•1 C Swiss cheese, grated
•1/2 tsp. paprika

In a saucepan, melt butter over low heat. Stir in flour; then add salt, milk, white wine and
reserved mushroom liquid. Stir constantly until sauce is thick and bubbly. Pour sauce on
rolled-up flounder filets; sprinkle with grated Swiss cheese and paprika. Bake at 350-
degrees F for about twenty-five minutes. Serve.
Dublin Lawyer (Irish Lobster)
•1 whole lobster (live or packaged)
•1/2 C butter
•1/2 C Irish whiskey
•1/2 C whipping cream

Cook the lobster (either live or from a package) in a pot of boiling water. To open the shell
after cooking, plunge a sharp knife into the cross on the back of the lobster head. Slice in
half lengthwise and crack open the claws. Remove all the flesh and cut into large pieces.
(Keep both halves of the shell for serving purposes). Melt the butter in a deep skillet. Place
lobster meat in the skillet after the butter has started foaming. Cook for a few minutes,
taking care the butter does not burn. Add the whiskey. When heated, carefully set a light to
it (using a match or long-lighter). When the fire has died, stir in cream, salt and black
pepper; heat through. Pour back into the lobster shell halves and serve. Note: Dublin
Lawyer is a traditional dish, but the ingredients are typically expensive. It is considered a
rare treat. For the best flavor, the lobster needs to be freshly killed before cooking.
However, if you’re squeamish like me a packaged whole lobster from the grocery will do.
Recipe Source: Ireland’s Eye and “A Little Irish Cookbook” by John Murphy with
illustrations by Karen Bailey.

Enchiladas de Cangrejo (Crab Enchiladas)
•1 can cream of shrimp soup
•3/4 soup can milk
•1 pkg. small flour tortillas
•1 LB cooked crab meat (sub with shrimp or combine both if desired)
•4 oz. fresh button mushrooms, sliced
•8 oz. Monterey Jack cheese, shredded
•Paprika (for garnish; optional)

In a bowl, mix together soup concentrate and milk. Pour 1/4 of the mixture in a lightly
greased casserole dish. Place crab meat down the center of tortillas, distributing evenly.
Add mushroom slices. Sprinkle 1-1/2 C shredded Monterey Jack cheese over crab meat
and mushrooms. Roll up tortillas; place in casserole dish. Pour remaining soup mixture
over top; sprinkle with remaining cheese. Add paprika for garnish, if desired. Bake at 350-
degrees F for about twenty-five minutes, or until bubbly. Serve.

Garides me Feta (Greek Shrimp with Feta)
•1/2 C onion, minced
•1-1/2 TBS butter
•1-1/2 TBS olive oil
•4 medium tomatoes, chopped
•1 clove garlic, peeled & minced
•1 tsp. salt
•3/4 tsp. dried oregano
•4 oz. feta cheese, crumbled
•1 LB large shrimp, shelled & deveined

Sauté onion in butter and oil in a heavy skillet until soft. Add wine, tomatoes, garlic, salt,
black pepper and oregano. Bring mixture to a boil; lower heat to medium and simmer until
sauce is slightly thickened. Stir in feta cheese; simmer for ten to fifteen minutes, stirring
occasionally. Add shrimp and cook an additional five minutes, or until shrimp are just
tender. Do not overcook. Serve at once. Recipe makes enough for about four servings.
Suggestions: Serve with a green salad and buttered French bread.
Garlic Shrimp
•16 uncooked large shrimp, peeled & de-veined (tails intact)
•5 TBS dry white wine
•3 TBS olive oil
•1/4 C butter
•1/4 tsp. dried basil
•1/8 tsp. ground cumin
•Hot-cooked white rice (for serving)

Cut each shrimp in half lengthwise. In a bowl combine wine, olive oil and minced garlic.
Add shrimp and stir to coat; cover tightly and refrigerate the shrimp mixture from two to
twenty-four hours. After marinating time, melt butter in a skillet over medium heat. Add
shrimp with marinade, basil and cumin; season with salt and black pepper. Stir until
shrimp are pink, about four minutes. Serve immediately with hot cooked white rice.
Recipe makes two servings.

Grilled Lobster with Lime Butter (Australia)
•3 lobster tails
•2 tsp. Aussie Barbecue Seasoning*
•1/4 C butter, softened
•Juice & grated zest of 1 lime
•1/2 tsp. barbeque sauce
•2 tsp. green onions, chopped
•1 tsp. fresh chives, chopped
•Sea salt & black pepper to taste
•1/4 tsp. paprika

In a bowl, mix together the butter, lime juice, lime zest, barbeque sauce, chopped green
onions, chives, paprika, sea salt and black pepper. Form mixture into a round; chill in the
refrigerator. Split lobster tail shells lengthways; season lightly with the *Aussie Barbecue
Seasoning (see recipe in “Condiments, Sauces & Seasonings” chapter). Cook lobster tails
under a medium broiler for about ten minutes, shell-side up. Turn lobster tails over; slice
chilled butter mixture with a hot knife and place a single slice on each lobster tail. Grill for
another two or three minutes; serve. Note: When fully cooked, the lobster shells should be
red and the lobster meat white.
Langouste a la Vanilla (Comorian Lobster in Vanilla Sauce)

•1 TBS ginger, freshly-grated
•2 lobster tails
•Cold water
•1 vanilla pod
•2/3 C butter
•Juice of 1 lime
•3 TBS white rum
•1 egg yolk

Place grated ginger in a medium-sized cooking pot; season with salt and black pepper.
Add lobster tails and cover with cold water. Gently bring to a boil and continue cooking
for about fifteen minutes. Split vanilla pod in half lengthways, using the point of a sharp
knife to scrape out seeds. In a small saucepan, melt butter over low heat. Remove from
heat and beat in lime juice, vanilla seeds and egg yolk. Return to heat and cook gently
over low temperature until mixture thickens (do not boil); set aside. Drain lobster tails and
split in half lengthways. Place under a broiler and cook for about five minutes. Arrange
lobster tails on a serving plate. Spoon rum over the top; carefully light to flame. Serve
with vanilla/butter sauce.

Langoustines a la Provencale (Monegasque Langoustines with Salad)
•1 LB langoustine meat*
•1/2 C olive oil
•4 garlic cloves, sliced
•1 TBS grated orange zest
•1 TBS grated lemon zest
•1/2 C carrots, diced
•1/2 C onions, diced
•1/2 C celery, diced
•2 sprigs fresh thyme
•2 bay leaves
•2 TBS flat-leaf parsley, chopped
•4 tomatoes, blanched, peeled & diced
•Cocoa Nibs to taste**
•1-1/2 C Mesclun (young salad greens)***

Cut langoustine meat into small pieces. Heat one tablespoon of olive oil in a skillet; cook
meat for about three minutes or until lightly browned. Transfer meat to a warmed plate; set
aside. Heat remaining olive oil in skillet; add garlic, orange and lemon zests. Cook and stir
for about eight minutes. Add carrots, onions, celery and herbs (thyme sprigs, bay leaves
and chopped parsley); cook for about fifteen minutes or until vegetables are tender,
stirring occasionally. Remove bay leaves and thyme; season with salt and black pepper.
Stir-in diced tomatoes and cocoa nibs; allow to heat through. Divide langoustine meat
between four plates; spoon vegetable mixture around and on top. Garnish with Mesclun.
Serve. *Note: Langoustines are common in the North Atlantic and Mediterranean Sea;
they are also known as Dublin Bay Prawns or a Norway Lobster. For the purpose of this
recipe, chopped lobster tail meat can be substituted. **Note: Cocoa Nibs are roasted
cocoa beans removed from their husks and then broken into small pieces. They can be
substituted with semi-sweet chocolate chips. ***Note: Mesclun is a salad mix of young
salad leaves which can include arugula, chervil, dandelion, endive, leaf lettuce, mustard
greens, radicchio, sorrel, spinach and Swiss chard in equal amounts. The name comes
from the French term mescal (“to mix” or “mixture”).

Lobster Mashed Potatoes
•1 LB potatoes, peeled (use white potatoes or Yukon gold)
•Water
•Meat from one 5-ounce lobster tail, chopped
•3 TBS butter
•1/4 C heavy cream
•Salt & white pepper to taste

Place potatoes in a cooking pot and cover with water; bring to a boil over high heat. Cook
until potatoes are tender, about ten to twelve minutes. Drain; transfer to a bowl and mash
until smooth. Melt butter over medium heat in the same cooking pot used for potatoes.
Add chopped lobster and cook for about thirty seconds, stirring constantly. Add heavy
cream; season with salt and black pepper. Continue cooking until lobster is opaque and
cream is heated through, about two minutes. Add mixture to the mashed potatoes; mix
well. Recipe makes enough for two servings.

Lobster Newberg
•2 C cooked lobster meat, cut into bite-sized pieces
•1/4 tsp. salt
•Dash cayenne pepper
•3 TBS dry sherry
•3 egg yolks, lightly beaten
•1 C Half-and-Half
•Toast or pastry shells, buttered

Melt butter or margarine in a medium skillet over low heat; add lobster pieces and cook
for about two to three minutes. Stir in salt, cayenne pepper and sherry. In a bowl, lightly
beat egg yolks with the Half-and-Half; add to skillet. Cook, stirring constantly, until
mixture thickens and heats through; do not boil. Serve Lobster Newberg over buttered
toast or pastry shells. Recipe makes enough for four servings. Culinary Trivia: Lobster
Newberg was invented by sea captain Ben Wenberg. In 1876, he showed the dish at
Delmonico’s Restaurant in New York City. After some refinements, the dish was added to
the restaurant’s menu as Lobster à la Wenberg. The name was later changed to Lobster
Newberg. [Data Source: Wikipedia].

Lobster Tails with Lemon Butter
•4 lobster tails (4 oz. each)
•6 C water
•1 tsp. salt
•Lemon Butter*

In a large cooking pot, bring water to a boil. Add salt. Place lobster tails in boiling water;
reduce heat slightly. Simmer, uncovered, for about eight to twelve minutes or until lobster
shells turn bright red in color and meat is tender. Drain lobster tails. Suggestion: Serve
with Lemon Butter (*see recipe in “Condiments, Sauces & Seasonings” chapter). Tip:
Use kitchen scissors to cut tails lengthwise for easier access to lobster meat. For more
lobster-eating tips, go to the “General How-To Guides” chapter.

Lobster Thermidor
•1 medium lobster (1-1/2 LBS), fully cooked
•1/4 C Parmesan cheese (for topping)

Sauce for Lobster Thermidor:
•2 TBS butter
•1 shallot, finely chopped
•1-3/8 C fish stock
•1/4 C white wine
•1/4 C heavy cream*
•1/2 tsp. dry mustard

Sauce: In a large skillet over medium heat, melt butter. Add chopped shallot; cook and stir
until tender. Mix in fish stock, white wine and heavy cream. Bring mixture to a boil; cook
until reduced by half. Mix in dry mustard, lemon juice, parsley, and salt and black pepper.
Lobster: Cut lobster in half lengthwise; remove meat from the claws and tail. Set aside.
Cut lobster meat into pieces; place back in two lobster shell halves. Place lobster halves on
a broiling pan or cookie sheet; spoon sauce over lobster meat in the shells. Sprinkle
Parmesan cheese on top. Broil for about three to four minutes, or until just golden brown
in color. Serve immediately. Recipe makes enough for two servings. *Note: The
traditional recipe for Lobster Thermidor calls for the use of “double cream,” which is not
readily available in the USA. “Double cream” has a butterfat content of 42%. Heavy
cream can be substituted (with at least 36% butterfat content). Avoid ultra-pasteurized
heavy cream as it might be difficult to whip and be void of fresh cream flavor. Culinary
Trivia: Lobster Thermidor was created around 1880 by Auguste Escoffier, who worked at
the Maison Maire restaurant in Paris. [Data Source: Wikipedia].
Maine Lobster Roll

•1-1/4 to 1-1/2 LB lobster
•1 TBS butter
•Mayonnaise to taste
•1 top-split hot dog roll

Steam lobster in a large pot of boiling water ahead of time; remove meat from shell
(including claws, knuckles and tail). Cut meat into bite size pieces; place in a bowl. Cover
with plastic wrap and chill in the refrigerator. When ready to prepare lobster rolls, stir
mayonnaise into lobster meat. Lightly butter the outside of a hot dog bun; grill in a skillet
until golden brown in color. Place the lobster meat inside grilled hot dog bun. Place a
small amount of shredded lettuce underneath lobster meat if desired. Recipe makes one
serving. Suggestions: Serve lobster roll with French Fries, pickles and/or coleslaw.
Recipe Source: Visit Maine.
Olive Oil Shrimp with Lemon

•1 LB large shrimp, peeled & de-veined
•Water
•Salt
•1/2 C extra-virgin olive oil
•Juice of 1 lemon (about 3 TBS)
•1/2 tsp. rosemary, fresh-chopped or dried

Add shrimp to a pot of salted, boiling water; cook for three to five minutes or until shrimp
turns pinkish in color. Drain and rinse under cold water; peel and de-vein shrimp. Pat dry
with a paper towel; place in bowl. Combine oil, juice, rosemary and black pepper. Mix
well and pour over shrimp. Marinate for twenty to thirty minutes; garnish with fresh
rosemary. Serve.

Oyster Casserole
•4 C coarse fresh breadcrumbs (8 slices white sandwich bread)
•4 large eggs
•1 C heavy cream
•1 C whole milk
•1/4 C flat-leaf parsley, finely chopped
•1/4 tsp. salt
•3 dozen medium-sized oysters, shucked (drain if necessary & gently pat dry)

Preheat oven to 375-degrees F, with rack in middle. Spread breadcrumbs in a 4-sided sheet
pan. Bake, stirring occasionally, until golden-brown (about fifteen minutes). Transfer to a
plate to cool slightly. In a bowl, whisk together eggs, cream, milk, lemon juice,
Worcestershire sauce, chopped parsley, and salt and black pepper. Gently stir in oysters
and toasted breadcrumbs. Pour into a buttered two-quart baking dish. Bake until custard is
set and top is golden, about twenty-five to thirty minutes. Recipe Source: Gourmet
Magazine (November 2009).

Pastai Cocos (Welsh Cockle Pie)
•1/2 LB cockles*
•Water (for boiling cockles)
•1/2 pint White Sauce
•8 oz. shortcrust pastry or 8 oz. grated cheddar cheese
•2 TBS green onions, sliced (use greens)

Scrub cockle shells to remove sand and grit. Place in a large cooking pot with salted water
to cover. Cover and bring to a boil; continue boiling for about two minutes or until shells
open. Allow to cool before handling; carefully remove meat from shells with a sharp
knife. Preheat oven to 375-degrees F. Place prepared cockles in a greased baking dish.
Season with salt and black pepper to taste. Pour prepared White Sauce (see recipe in
“Condiments, Sauces & Seasonings” chapter) over the top; sprinkle with sliced green
onions. Cover with shortcrust or a layer of grated cheddar cheese. Bake for twenty-five to
thirty minutes, or until pastry is golden brown in color or cheese melts. Serve. *Note:
Cockles can be substituted with clams, horned turbans, periwinkles or snails.
Sautéed Killary Prawns in Garlic-Basil Cream

•2 TBS clarified butter
•2-1/4 LBS Killary or other large prawns, peeled & deveined
•12 fresh basil leaves
•1-1/2 C heavy (whipping) cream

In a large sauté pan or skillet over medium heat, warm enough clarified butter to coat the
bottom of the pan. Sauté the prawns until pink and opaque, about three to four minutes.
Stir in the remaining ingredients and cook to reduce the liquid until it lightly coats the
back of a spoon. Serve at once. Recipe makes enough for six people. Recipe Source:
Menus & Music and Rosleague Manor Hotel in Connemara, Ireland.

Scallops & Vegetables
•1 tsp. hot chili oil
•1 green onion, chopped
•1 TBS ginger
•1 C low-fat chicken broth
•1 C fresh cilantro, chopped
•1 LB scallops
•2 zucchini, cut into 1/2” slices
•2 yellow squash, cut into 1/2” slices
•1 yellow onion, cut into large chunks
•10 fresh button mushrooms
•Wooden skewers

Coat a large skillet with nonstick cooking spray. Heat to medium; add the chili oil. Stir in
the onions; cook for about thirty seconds (or until just fragrant). Add the ginger, and cook
for another minute. Add the chicken broth; bring the mixture to a boil. Cook until the
liquid is reduced by half; place in a blender or food processor with the cilantro and blend
until smooth. Set aside. Thread the scallops and vegetables onto wooden skewers. Over a
hot grill or under a broiler, cook each side for about eight minutes, or until the scallops
turn opaque. Serve hot with the cilantro sauce.

Scallops Bonne Femme (Creamy French Scallops)
•3 TBS butter
•1 small onion, chopped
•1 LB sea scallops
•1/2 LB button mushrooms, sliced
•1/2 C water
•3 TBS flour
•1/2 tsp. salt
•1 C half-and-half
•Toast points (for serving; optional)

Melt butter in a large skillet over medium heat; add chopped onion and cook until tender
(about five minutes). Add scallops and sliced mushrooms; stir in wine, water and lemon
juice. Reduce heat to medium low; cover skillet and cook until scallops are just tender
(about fifteen minutes), stirring occasionally. In a small bowl, mix together flour, salt and
half-and-half; stir into scallop mixture gradually. Cook, stirring constantly, until mixture
thickens. Spoon scallop mixture onto a serving platter; sprinkle with parmesan cheese and
parsley. Recipe makes enough for about four servings. Suggestion: Serve with toast
points. Culinary Trivia: “Bonne Femme” is a French cooking term indicating a dish
prepared in simple style, as in a cream sauce containing mushrooms.(Data Source:
Dictionary.Com).

Scampi Monte Carlo (Monaco)
•20 shrimp, cleaned, peeled & de-veined
•2 tsp. fresh basil, chopped
•1 clove garlic, minced
•3/4 pint whipping cream
•Flour
•1 oz. butter
•1 oz. olive oil

Clean the shrimp (peel, de-vein, cut in half length-wise and rinse under cold water; see
Deveining Shrimp in “General How-To Guides” chapter). Season cleaned shrimp with salt
and black pepper to taste; dredge through a bit of flour. Preheat a frying pan with the
butter and olive oil on high heat. Sauté the shrimp until they brown slightly; add minced
garlic. Remove pan from heat; mix in chopped basil. Return to heat; add the cream and
mix well. Cook until reduced, about two or three minutes. Serve at once. Suggestion:
Serve with hot-cooked white rice.

Scrambled Eggs with Lobster
•4 eggs
•1 tsp. fresh tarragon, chopped
•4 ounces fully cooked lobster meat, cut into bite-sized pieces
•1 pinch cayenne pepper
•2 TBS butter
•1 pinch salt

In a bowl, beat together eggs and chopped tarragon in a small bowl. Set aside. Season
lobster pieces with cayenne pepper. In a non-stick skillet, melt butter over medium-low
heat. Add lobster; cook, stirring, until warmed through (about two minutes). Stir in egg
mixture. Scramble eggs over medium heat, stirring constantly until set (three to four
minutes). Serve.

Sea Scallops
•1/2 C dry bread crumbs
•1/2 tsp. salt
•1 LB large sea scallops
•2 TBS butter
•1 TBS olive oil
•1 tsp. fresh parsley, minced
•1 clove garlic, minced

Combine dry bread crumbs and salt in a large re-sealable plastic bag. Add scallops, a few
at a time; shake to coat. Repeat with remaining scallops. In a large skillet, melt butter and
olive oil over medium-high heat. Cook scallops until browned and opaque, about ninety
seconds to two minutes per side. Place cooked scallops on a serving plate; keep warm. In a
skillet, combine wine, lemon juice, parsley and garlic; bring to a boil. Simmer until
thickened, about five minutes. Pour lemon-wine sauce over scallops; serve.

Seafood Gumbo
•3 QTS water
•2 bay leaves
•1 onion, cut into wedges
•1 tsp. fresh parsley, chopped
•2 LBS shrimp (in shells)
•1-1/2 C crab meat
•2 LBS okra, sliced
•4 tomatoes, peeled & chopped
•2 onions, finely chopped
•2 green bell peppers, finely chopped
•1/2 tsp. crushed red pepper (or more to taste)
•4 TBS bacon grease, divided (or use butter)
•4 TBS Brown Roux*
•Reserved shrimp stock
•Salt, black pepper, thyme & parsley to taste
•Hot-cooked white rice (for serving)

Stock: In a large cooking pot or Dutch oven, bring water to a boil with the bay leaves,
lemon juice, onion wedges, salt, black pepper and parsley. Wash shrimp under cold
running water; do not peel. Add shrimp to stock; boil for about two minutes. Remove
shrimp from stock with a large slotted spoon; peel and return shells to stock. Remove
stock from heat and set aside. In a bowl, place shrimp and crab meat together and set
aside.

In a large heavy skillet, sauté sliced okra in two tablespoons bacon grease (or butter) until
okra is soft. Transfer to a cooking pot. Add chopped tomatoes; mix well. Wipe heavy
skillet with a paper towel to clean; heat remaining two tablespoons bacon grease (or
butter). Add chopped onion, green bell pepper and crushed red pepper; sauté until onion
and green bell pepper soften. Add to the cooking pot with okra and tomatoes.

In a large saucepan, warm the Brown Roux (*see recipe in “Condiments, Sauces &
Seasonings” chapter). Strain reserved shrimp stock; stir about two quarts of stock into the
roux. After mixture is well-blended and smooth, add to the large cooking pot with okra,
tomatoes, onion, green bell pepper and crushed red pepper. Bring to a boil; simmer for
about ninety minutes, stirring occasionally. Add more strained stock if necessary. Add salt,
black pepper, thyme and parsley to taste. Simmer for another one to two hours; add
reserved shrimp and crab meat; cook for another fifteen minutes. Recipe makes enough
for six to eight servings. Suggestion: Serve in bowls over hot-cooked white rice.
Shrimp Feast
•2 QTS water
•1-1/2 tsp. salt
•1 (12-ounce) can beer (optional)
•2 TBS Old Bay Seasoning Mix
•2 medium red potatoes, cut into quarters
•1 medium sweet onion, cut into wedges
•1⁄3 LBS turkey kielbasa, cut into 2-inch lengths
•2 ears fresh corn, cut in half
•3/4 LBS raw, unpeeled large shrimp
•Seafood Cocktail Sauce (optional)
•Melted butter (optional)
•Lemon wedges (optional)

Combine water, salt, beer (if using), and Old Bay Seasoning Mix (see recipe in
“Condiments, Sauces & Seasonings” chapter), in a large stockpot. Bring to a boil. Add
potatoes and onion; cook over high heat eight minutes. Add sausage and cook over high
heat five minutes. Add corn and boil seven minutes. Stir in shrimp and cook four minutes,
or until opaque in the center. Drain well and ladle into large bowls. Serve with melted
butter and/or lemon wedges if desired, or Seafood Cocktail Sauce (see recipe in
“Condiments, Sauces & Seasonings” chapter). Recipe makes enough for two servings.
Recipe Source: Derived from American Profile Magazine via reader submission from Joe
Bradford of Sea Island, Georgia.

Shrimp Sandwiches
•4 fresh hot dog buns or small hoagie rolls
•1 LB shrimp, de-veined & cleaned (or use pre-packaged shrimp)
•1/2 C Russian salad dressing
•Lettuce

Split buns or rolls. In a bowl, combine shrimp, salad dressing and lemon juice. Place
mixture in buns or rolls; top with lettuce, salt and black pepper to taste. Alternate
preparation: Using a closed sandwich roll or bun, cut off the top and scoop out bread
(being careful to retain the shape of the bread without holes). Stuff the empty cavity with
shrimp mixture and lettuce, sprinkle with salt and black pepper. Serve.

Surf ‘N Turf for Two
•2 rib-eye steaks (sub with chuck, sirloin or T-bone if desired)
•1/2 LB fresh button mushrooms, cleaned & sliced
•2 TBS butter (for cooking mushrooms)
•2 whole lobsters
•Water
•Lemon Butter*

Trim fat on the edge of steaks; place on a broiler pan or grill two inches away from heat.
Steak Doneness: Cook for five minutes on each side for rare steak, six minutes on each
side for medium steaks, or seven minutes on each side for well-done steaks. Season with
salt and black pepper. Melt two tablespoons butter in a skillet; add sliced mushrooms.
Sauté until mushrooms are soft; remove from heat. In a large cooking pot, bring water to a
boil. Add a few pinches of salt. Place whole lobsters in boiling water; reduce heat slightly.
Simmer, uncovered, for about eight to twelve minutes or until lobster shells turn bright red
in color and meat is tender. Arrange lobsters and steaks on dinner plates; top steaks with
sautéed mushrooms. Serve with Lemon Butter (*see recipe in “Condiments, Sauces &
Seasonings” chapter). Culinary Note: “Surf ‘N Turf” is defined as a main course
whereby seafood and meat are combined. Lobster can be substituted with crab, scallops or
shrimp.
Vieras a la Gallega (Spanish Scallops in Mustard)

•1 tsp. olive oil
•4 large scallops with shells
•1 tsp. minced garlic
•5 green olives stuffed with anchovies, chopped
•1 tsp. capers
•1 C whipping cream
•1 tsp. unsalted butter
•1/2 tsp. seasoned breadcrumbs

Heat olive oil in a skillet over medium heat. Add garlic and the scallops (without shells);
cook for five minutes, turning scallops over half way through. Add the olives with
anchovies, capers, mustard, cream and butter. Continue to cook for about nine minutes,
stirring occasionally, or until mixture reduces by half. Spoon scallops back into their shells
with some of the sauce; place in a baking dish and sprinkle with breadcrumbs. Place in a
preheated 350-degrees F oven and bake for about three minutes, or until top is browned
but not burned. Serve.

PASTA, SOUPS & STEWS

Angel Hair Pasta with Chicken & Shrimp
•6 oz. (or 1/2 pkg.) dry angel hair pasta, uncooked
•1/2 C (or whole can) chicken broth
•2 TBS soy sauce
•2 tsp. cornstarch
•1/2 tsp. ground ginger
•Olive Oil
•1 small bunch green onions, cut into 1/2-inch lengths (1/2 C)
•2 cloves garlic, minced (about 1 teaspoon)
•1 medium yellow crookneck squash, cut into 1/4-inch-thick slices
•1 small red or green bell pepper, cut into thin strips
•8 oz. boneless skinless chicken breast, cut into 3/4-inch pieces
•4 oz. fresh or thawed frozen medium shrimp, peeled & deveined

Cook pasta according to package directions, except omit any salt or fat. Meanwhile, whisk
broth, soy sauce, cornstarch and ginger in small bowl with wire whisk until well blended;
set aside. Spray large skillet with cooking spray. Heat for one minute over medium-high
heat. Add onions and garlic; cook one to two minutes, or until garlic is golden brown,
stirring occasionally. Remove onions and garlic from skillet; set aside. Add squash to
skillet; cook two minutes, stirring frequently. Add bell peppers; cook two minutes, or until
vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet; set aside.
Add chicken and shrimp to skillet; cook three to four minutes, or until chicken pieces are
no longer pink in centers and shrimp turn pink. Push chicken and shrimp to one side of
skillet. Stir broth mixture; pour into skillet. Cook one minute, or until broth mixture is
thickened, stirring constantly. Mix in the cooked vegetables; cook one to two minutes, or
until heated through, stirring frequently. Drain pasta; place on serving plate. Spray with
cooking spray; top with the vegetable mixture. Recipe Source: Con-Agra Foods.

Angel Hair Pasta with Scallops & Pine Nuts
•8 oz. angel hair or capellini pasta
•1 LB sea scallops
•1/2 tsp. salt
•3 TBS butter
•2 garlic cloves, finely minced
•1/2 C unshelled pine nuts, toasted
•1 C Parmesan or Romano cheese, grated

Cook pasta according to package directions or to preference; drain. Clean scallops with a
paper towel and sprinkle with salt. Melt the butter in a saucepan; add the scallops and
garlic. Cook for three or four minutes turning once, or until scallops are opaque and
golden brown. Remove from heat. Toast the pine nuts in a large dry skillet over medium
heat, stirring constantly, until they turn a light golden color. Add the pasta and scallops;
toss to mix. Sprinkle with cheese and serve.

Artichoke & Mussel Bisque
•3 whole artichokes
•1 onion, chopped
•2 QTS water to cover
•2 cloves garlic, peeled & minced
•1 TBS margarine
•1 LB mussels, cleaned & de-bearded
•1 lemon, juiced

Remove hearts and stems from artichokes; discard leaves. Chop hearts and stems; place in
a large pot over low heat with the onion. Add the cream, just enough water to cover, and
salt and black pepper to taste. Let simmer for fifteen to twenty minutes, or until tender.
Rinse and de-beard the mussels. In a separate saucepan over medium-low heat, sweat
garlic in the butter or margarine for thirty seconds (do not brown). Add cleaned mussels
and wine; cover and let simmer for five minutes. Remove mussels and reserve liquid.
Transfer vegetable mixture to a blender; puree until smooth. Add lemon juice, reserved
mussel liquid and salt and black pepper to taste. Strain the mixture through a fine mesh
colander; top each serving with mussels. Garnish with chopped parsley.

Bapalo (Omani Fish Soup)
•1 TBS olive oil
•1 onion, diced
•2 garlic cloves, mashed
•3 tomatoes, diced
•5 C water, divided
•4 whole chili peppers
•1 TBS turmeric
•1 tsp. salt
•1 LB kingfish or salmon filets, cut into 1-inch pieces*
•Juice of 4 lemons
•Hot-cooked white rice (for serving; optional)

Add olive oil and onions to a large skillet; sauté onions for about five minutes. Add garlic,
tomatoes and 1/2 cup water; cook for another five minutes. Add chili peppers, remaining
water, turmeric, salt and fish pieces. Simmer for about twenty minutes or until fish is fully
cooked. Remove skillet from heat; stir in lemon juice. Suggestion: Ladle soup over hot-
cooked white rice to serve. *Note: The traditional recipe for Bapalo is prepared using
kingfish, which can be substituted with salmon or tuna.

Bouillabaisse (French Fish Stew)
•3/4 C olive oil
•2 onions, thinly sliced
•2 leeks, sliced
•3 tomatoes, peeled, seeded & chopped
•1 sprig fennel leaf
•1 sprig fresh thyme
•1 bay leaf
•1 tsp. orange zest
•3/4 LB mussels, cleaned & de-bearded
•3/4 LB fresh shrimp, peeled & deveined
•9 C boiling water
•5 LBS sea bass filets
•1 pinch saffron threads

Heat olive oil in a large cooking pot or skillet; add onions, leeks, tomatoes and garlic.
Cook and stir over low heat for a few minutes or until vegetables are soft. Stir in fennel,
thyme, bay leaf and orange zest. Add mussels, shrimp and boiling water; stir to combine.
Season to taste with salt and black pepper. Increase heat to high; boil for about three
minutes to allow oil and water to combine. Add sea bass filets; reduce the heat to medium.
Continue cooking for twelve to fifteen minutes or until fish is fully cooked. Stir in saffron
threads. Ladle soup into a warmed serving tureen or individual soup bowls. Suggestion:
Serve with slices of toasted French bread. Similar Recipes: Fisk och Paprikasoppa
(Swedish Fish & Bell Pepper Soup), Svenska Fisksoppa (Swedish Fish Soup) and Ukha
(Russian Fish Soup).

Cawl Bara Lawr (Welsh Laver Soup)
•1/4 C butter
•2 medium onions, chopped
•3 medium potatoes, peeled & cubed
•1 medium carrot, peeled & chopped
•1/2 to 3/4 C prepared laver (canned seaweed)*
•5 C lamb stock
•1 TBS fresh parsley, chopped (for garnish)

Melt butter in a large cooking pot. Add onions, potatoes, carrots and salt and black pepper
to taste; cook until vegetables begin to brown. Add prepared laver and lamb stock; bring
to a boil. Reduce to a simmer, cover and cook for about twenty-five minutes. Remove
from heat; allow to cool. Transfer mixture to a food processor and blend until smooth.
Return mixture to cooking pot and heat thoroughly. Serve in soup bowls; garnish with
chopped parsley. *Note: Canned laver can be purchased online at various outlets such as
Alibaba, the British Food Shop, Parsons Pickles or Wisebuys.

Cioppino (Italian Seafood Stew)
•1/4 C olive oil
•1/4 C butter
•1 stalk celery, chopped
•1 onion, diced
•1 can (28 oz.) crushed tomatoes
•2 C clam juice or fish stock
•2 C white wine
•4 cloves garlic, peeled & crushed
•Juice of 1 lemon
•1 bay leaf
•1 tsp. dried basil
•1 tsp. dried oregano
•1/2 tsp. red pepper flakes
•1/2 tsp. salt
•1 Dungeness crab (2 LBS), cracked & cleaned (sub with 1 LB frozen crab meat, thawed)
•2 LBS halibut filet, cut into 1-inch slices
•24 large shrimp, peeled & de-veined
•12 mussels
•1/2 bunch fresh parsley, chopped

In a large cooking pot over medium-low heat, melt butter with the olive oil. Add celery
and onions; sauté until soft, about ten minutes. Add the remaining ingredients (except
seafood and parsley). Simmer uncovered over low heat for about one hour, stirring
occasionally. Add water if stew becomes too thick. Add the crab, shrimp and halibut;
simmer covered for five minutes. Add the mussels; simmer for another three minutes or
until the mussels open. Remove from heat; stir in parsley. Ladle Cioppino into large bowls
and serve.

Clam Chowder with Toasted Oyster Crackers
•10 halved bacon slices, cooked crisp & set aside (reserve fat)
•3 to 4 large Yukon Gold potatoes, peeled & cubed
•1/2 large Walla-Walla Sweet Onion, chopped
•2 ribs celery heart, sliced
•2 TBS Jiffy All-Purpose Baking Mix
•1 can (14 oz.) low-sodium chicken stock
•2 cans (6-1/2 oz. each) chopped clams (reserve juice)
•1/2 C milk
•1/2 to 3/4 C half-and-half
•1 TBS butter
•Parsley
•1 to 1-1/2 C Oyster Crackers
•Olive oil
•1 tsp. Kosher salt

Cook bacon in a medium-sized pot; set aside on paper towels but reserve bacon fat in pot.
Add onions, celery and garlic; cook until translucent. Add Jiffy and mix well. (Note: I use
Jiffy All-Purpose Baking Mix rather than flour for extra flavor; Bisquick Baking Mix can
also be used as a substitution). Stir in chicken stock, clam juice, salt and black pepper;
stir. Cover and simmer on medium-low until potatoes are tender. Stir in milk, half-and-
half, butter and parsley. Cook a few more minutes, and then crumble the cooked bacon
into the chowder. Stir in chopped clams, cover and remove from heat. (Do not cook clams
beyond “heating them through” as they will become tough). Drizzle olive oil into a
medium-sized frying pan; coat bottom of pan evenly and heat on medium. Add oyster
crackers and stir to distribute oil; sprinkle kosher salt on top. Toast for one or two minutes,
stirring frequently. Spoon oyster crackers on top of clam chowder in individual bowls and
serve.

Clam Hash
•6 slices bacon
•4 TBS butter
•2 shallots, finely chopped
•1/2 small onion, finely chopped
•2-1/2 C cooked potatoes, peeled & diced
•2-1/2 C canned clams, minced
•4 egg yolks
•3/4 C cream

In a skillet, cook bacon until crisp. Drain bacon and crumble. Pour off bacon grease from
skillet; melt butter in skillet with shallots and onion. Add diced potatoes; increase heat to
medium and cook until browned. Mix in clams and bacon, along with salt and black
pepper to taste. Using a spatula, press mixture flat. In a bowl, beat together egg yolks and
cream. Pour over clam/potato mixture. Cover skillet and cook for about three minutes, or
until eggs are just set. Dot mixture with softened butter; place under broiler until just
browned. Serve hot. Recipe makes enough for four servings.

Creamy Scallop Soup
•3 C milk
•1 C heavy cream
•2 TBS butter
•1 tsp. sugar
•1 LB fresh sea scallops, minced
•Paprika
•Fresh flat-leaf parsley, chopped (for garnish)

Heat milk, cream, butter, sugar, Worcestershire sauce, salt and black pepper in the top of a
double boiler (over boiling water). Mince scallops; add to heated milk mixture. Cook over
medium-low heat for five to seven minutes, stirring occasionally. Serve in bowls; sprinkle
with paprika and garnish with parsley if desired. Recipe makes enough for four servings.

Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup)
•1 LB fish filets (sole or cod)
•1 each of red, green & yellow bell peppers
•3 garlic cloves
•3 TBS butter
•6 C milk
•2-1/2 C sour cream
•1 C white wine
•2 fish stock bouillon cubes
•1 tsp. fresh thyme, finely chopped
•Salt & cayenne pepper to taste

Cut fish filets into large bite-sized pieces. Clean and de-seed bell peppers; cut into strips.
Peel and chop the garlic cloves. Melt butter in a large, deep skillet over medium heat. Add
bell peppers and garlic; cook and stir for about three minutes or until bell peppers are
softened. Stir in milk, sour cream, white wine, stock cubes and thyme. Bring just to a boil;
add the fish. Continue boiling for about four minutes or until the fish is cooked; season
with salt and cayenne pepper to taste. Serve hot. Suggestions: Serve with warm bread,
grated cheese and fresh lemon thyme. Culinary Trivia: During Christmas and New Year
in Sweden, Fisk och Paprikasoppa is traditionally prepared with shrimp added near the
end of cooking time. Similar Recipes: Bouillabaisse (French Fish Stew), Svenska
Fisksoppa (Swedish Fish Soup) and Ukha (Russian Fish Soup).

Frutti di Mare (Monegasque Seafood Linguine)
•1 LB linguine pasta
•1 LB mussels, cleaned & de-bearded
•1 LB shrimp, peeled & deveined (leave tails on)
•1/2 LB sea scallops
•1 LB clams
•1 can (14.5 oz.) whole tomatoes (with juice)
•1 TBS fresh basil, chopped
•3/4 C white wine
•3 TBS butter
•2 TBS olive oil
•Additional fresh-chopped parsley for garnish

Bring a large cooking pot of lightly-salted water to a boil; add linguine pasta and cook
according to package directions or until al dente. Reserve one cup of pasta water for later
use. Drain pasta and set aside. Heat one tablespoon of butter and olive oil in a deep skillet
over medium heat. Add three minced garlic cloves; sauté for about one minute, stirring.
Increase heat to medium-high; add the mussels and clams. Add wine and parsley; cover
and allow to steam until shells open. Shake skillet carefully on occasion. If liquid
dissipates too rapidly, add more wine if necessary.

In another skillet, heat one tablespoon of butter and olive oil over medium heat. Add two
minced garlic cloves, shrimp and scallops; cook until shrimp is pink. Transfer shrimp and
scallops to a serving bowl. Discard all but one tablespoon of cooking liquid; return skillet
to heat. Add whole tomatoes with juice; crush with a spoon and season with salt and black
pepper to taste. Add the fresh-chopped basil and one minced garlic clove; cook over
medium heat, stirring occasionally. Add remaining butter and reserved pasta water; cook
and stir until sauce reaches desired consistency, about five minutes. Combine sauce and
cooked linguine in a large serving bowl. Add seafood and toss gently. Garnish with fresh-
chopped parsley. Serve.

Lobster Bisque
•1 C chicken broth
•1 small onion, sliced
•2 TBS butter
•2 TBS all-purpose flour
•2 C milk
•1/2 tsp. salt
•1 LB fully cooked lobster meat, cubed
•1/2 tsp. Worcestershire sauce
•1 pinch cayenne pepper

In a skillet, combine 1/4 cup chicken broth and sliced onion. Cook over low heat for five
to seven minutes, stirring frequently. In a cooking pot, melt butter over medium heat.
Slowly whisk in the flour until mixture appears creamy. Gradually pour in 3/4 C chicken
broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce
and cayenne pepper. Stir in broth and onion mixture. Heat until hot but not boiling (milk
will curdle if boiled). Serve.

Lobster Mac & Cheese
•8 ounces elbow macaroni
•5-1/2 TBS butter, divided
•4 green onions, thinly sliced
•2-1/2 C milk
•1 large egg
•1 C sharp cheddar cheese, shredded
•1 C mild cheddar cheese, shredded & divided
•1/2 tsp. salt
•1/4 tsp. nutmeg
•4 TBS dry sherry
•8 ounces cooked lobster meat, chopped
•1-1/2 C soft breadcrumbs

Cook macaroni in boiling salted water according to package directions; drain and rinse
with hot water. In a saucepan, melt three tablespoons butter; add parsley and green onions
and cook for about one minute. Stir in flour until well blended and bubbly. Stir in milk and
continue cooking, stirring constantly, until mixture thickens. In a bowl, whisk egg and
then add one cup of the hot mixture, whisking until well-blended. Return egg mixture to
the sauce and blend well. Add sharp cheddar cheese to sauce, along with about 1/2 cup of
mild cheddar cheese. Add the salt, black pepper and nutmeg. Stir in sherry. In a large
bowl, combine sauce with drained macaroni; fold in the chopped lobster. Heat oven to
350-degrees F. Coat a two-quart baking dish with nonstick cooking spray. Spoon macaroni
mixture into prepared baking dish; top with remaining 1/2 cup of mild cheddar cheese. In
a saucepan, melt remaining 2-1/2 tablespoons of butter. Stir in breadcrumbs and mix until
breadcrumbs are well coated with butter. Sprinkle evenly over cheese layer in the baking
dish. Bake for about twenty-five minutes, or until mixture is bubbly around the edges.
Turn the oven to a low broil; continue cooking until just browned (one to two minutes).
Serve hot. Recipe makes four to six servings. Recipe Source: Diana Rattray (Southern
Food Expert at About.Com).

Manhattan Clam Chowder
•1 quart chowder clams; shucked in their liquid (sub with three 6.5 oz. cans of clams with
juice)
•1/2 LB bacon, chopped
•1 medium onion, finely chopped
•1 small green bell pepper, finely chopped
•12 oz. can of chopped tomatoes, juice reserved
•3 medium potatoes, diced (sub with 12 tiny red potatoes)
•4 carrots, diced
•2 stalks celery, diced
•4-1/2 C water
•1 tsp. dried thyme

Drain the clam liquid and reserve. Chop the clams finely and set aside. Cook the bacon in
a heavy soup pot until almost crisp; drain on a paper towel and set aside. Add the onions
and green bell pepper to hot bacon fat; sauté until onions are a pale gold color. Add the
tomatoes and their juice, potatoes, carrots, celery and water. Season with little salt (clams
can be salty on their own), and black pepper to taste. Add the thyme; bring to a boil.
Lower heat and simmer gently, uncovered, for about forty minutes or until potatoes are
tender. Add the clams and their juice; cover and simmer twenty additional minutes. Add
the reserved bacon. Serve.

Marake Kaloune (Djiboutian Fish Stew)
•1-1/2 LBS potatoes, peeled & sliced into rounds
•2 onions, sliced into rings
•4 okra, chopped
•3 small eggplants, diced
•4 medium tomatoes, blanched, peeled & diced
•2 TBS tamarind paste
•1-1/2 LBS fresh fish filets (mullet, sea bass, sole or tilapia)
•1 C white rice
•Water
•1 bunch fresh parsley, chopped

In a large skillet, cook potatoes in oil until browned. Add onions; cook and stir until
golden. Add the okra, eggplant and tomatoes; stir in tamarind paste and season with garlic,
salt and black pepper. Add fish and rice; pour in just enough water to cover ingredients.
Bring mixture to a boil; reduce heat to simmer and add chopped parsley. Cover and cook
for about fifteen minutes or until rice is tender. Serve at once.

Marmitako (Basque Tuna Stew)
•1 LB boneless & skinless tuna filets
•2 green bell peppers, roasted & cut into strips
•1/2 C olive oil
•2 slices day-old bread
•1 LB plum tomatoes (fresh or canned)
•2 large onions, thinly sliced
•2 TBS garlic, minced
•1 LB russet potatoes, boiled, peeled & chopped
1/2 C white wine
•1/4 C brandy
•1 chili pepper, seeded & chopped
•2 tsp. paprika
•3 C water
•Fresh parsley, chopped (for garnish)
•Olive oil (for drizzling)

Cut tuna filets into 1-inch cubes. Place on a plate, cover with plastic wrap and refrigerate.
Roast green bell peppers under broiler, turning to evenly brown. Transfer roasted peppers
to a bowl; cover with plastic wrap and allow to steam for about ten minutes. When cooled,
peel peppers; discard skins and remove seeds. Slice into 2-inch strips; set aside. In a
skillet, heat 1/4 cup of the olive oil over medium heat. Add bread slices and cook until
golden in color, about two or three minutes on each side. Transfer bread to a plate lined
with paper towels to drain. Slice tomatoes in half. Grate tomatoes over a large bowl until
flesh becomes pulp. Discard tomato skins. In a large cooking pot, heat remaining olive oil
over medium-low heat. Add onions, garlic and roasted bell pepper strips; cook, stirring
occasionally, about twenty minutes, or until onions are golden brown in color. Add
potatoes and cook for three minutes. Add the white wine and brandy; cook another two or
three minutes. Stir in tomato pulp, chili pepper and paprika; cook for ten minutes. Fold in
fried bread and cook for another two minutes. Add three cups water; cover and cook for
fifteen minutes, stirring occasionally to prevent potatoes from sticking. Season chilled
tuna cubes with salt and black pepper to taste. Add tuna to cooking pot; stir to combine.
Cover and cook for about three minutes. Remove cooking pot from heat. Garnish with
fresh chopped parsley and a drizzle of olive oil.

New England Clam Chowder (Colonial American)
•1 quart clams
•3 C water
•2 slices of salt pork, chopped
•1 medium onion, sliced
•4 medium potatoes, peeled & cubed
•3 TBS butter
•1-3/4 C half-and-half
•1 TBS salt
•Fresh parsley, chopped (for garnish)

Combine the clams and water in a large cooking pot; heat to a boil. Drain the clams,
reserving the broth. Chop the clams into small pieces; set aside. In a frying pan, cook the
salt pork until it is lightly browned. Stir in the onion, and cook until translucent. Transfer
the cooked salt pork and onions back into the large cooking pot; mix in the clam broth and
potatoes. Simmer, stirring occasionally, until the potatoes are tender. Then mix in the
butter, Half-and-Half, salt, black pepper and clams. Heat but don’t boil; serve
immediately. Garnish with chopped parsley.

Oyster Stew
•1 quart shucked oysters, with their liquid
•8 TBS butter or margarine, cut into pieces
•8 C milk
•2 tsp. salt
•1 tsp. freshly ground white pepper
•Paprika
•Crackers (optional)

Heat the oysters in their liquid over high heat until edges begin to curl, two to three
minutes. Add the butter or margarine, milk, salt and pepper and heat through. Pour the
stew into a tureen; dust with paprika and sprinkle with parsley. Do not boil or overcook
stew or oysters may toughen. Suggestion: Serve with crackers.

Paella (Spanish Stew with Clams, Mussels & Shrimp)
•3-1/4 C white rice
•24 prawns or shrimp (optional)
•1 dozen clams or mussels (optional)
•1 each large green & red bell peppers, chopped
•1 whole chicken, cut into serving pieces
•Paellero Blend Seasoning to taste*
•1/2 C olive oil
•2 tomatoes, sliced
•1/2 C frozen peas, cooked
•Water or chicken stock

If using seafood, bring a large pot of salted water to a boil. Add clams or mussels; boil
gently until fully cooked or shells open. Add shrimp the last five or ten minutes of cooking
time; shrimp will turn pink when fully cooked. Drain seafood and set aside. Add olive oil
to a large skillet or Paella pan; heat until olive oil smokes. Season the chicken with
Paellero Blend Seasoning (*see recipe in “Condiments, Sauces & Seasonings” chapter);
add the chicken pieces to hot olive oil and fry on all sides. Add the minced garlic and
chopped bell peppers; fry until soft. Add the rice; mix well and then add the tomatoes.
Pour in enough water or chicken stock to cover the rice; cover and cook on low heat for
about twenty minutes. Five minutes before the end of cooking time, arrange the shrimp on
top of the mixture, along with the clams, mussels and peas. Serve.

Shrimp & Scallop Fettuccine
•1/2 LB fettuccine pasta (8 oz.)
•2 dozen medium-sized shrimp, cleaned & deveined
•16 to 18 bay scallops
•1 TBS garlic, minced
•1 TBS butter
•1 TBS olive oil
•1 C half & half (sub with cream or milk if desired)
•2 or 3 TBS parmesan cheese

Cook fettuccine pasta in a pot of boiling water according to package directions; drain.
Peel, clean and devein shrimp. In a skillet, melt together butter and olive oil. Over medium
heat, sauté shrimp and scallops for about three minutes, stirring frequently. Pour in the half
& half. Stir. Add parmesan cheese one tablespoon at a time, stirring constantly. Mix in
parsley; and then add salt and black pepper to taste. Stir until sauce thickens slightly. Add
cooked fettuccine pasta; toss to coat. Serve.

Shrimp & Shells
•2 dozen medium shrimp, cleaned, de-veined, tails cut off
•Water (for boiling pasta)
•1 C medium-shell pasta, cooked according to package directions
•Handful of frozen peas
•Parmesan cheese
•Lemon juice
•Parsley
•Butter

Clean shrimp; de-vein and snip the tails off. Leave on a cutting board and season with
lemon juice, salt and black pepper. Bring a large pot of salted water to a boil; add shell
pasta. Three or four minutes before pasta cooking time is finished, throw in frozen peas
and shrimp. Allow to boil until it’s time to drain the pasta. As pasta drains, add a pat of
butter to the pot used for boiling. Slide pasta mixture back into pot; add Parmesan cheese
and parsley. Toss and allow to heat through before serving. Suggestion: Serve with
buttered bagel or toast. Substitution: Use canned shrimp instead of fresh.

Shrimp Linguine
•16 oz. fresh or frozen shrimp (pre-cooked and de-veined)
•8 oz. linguine pasta, cooked according to package directions
•2 TBS olive oil
•1 jalapeno pepper, finely chopped (remove seeds)
•2 tsp. minced garlic
•2 C peeled & diced tomatoes (canned)
•Parmesan cheese

Snip and discard tails from shrimp. Cook linguine according to package directions; drain.
Finely chop jalapeno pepper, removing seeds. Please Note: Use gloves when handling
jalapeno pepper and seeds. In a large skillet over medium heat, add oil, jalapeno, garlic,
salt and black pepper. Cook and stir for one minute. Add shrimp and tomatoes and heat
through. Toss linguine with shrimp mixture, and top with Parmesan cheese.

Svenska Fisksoppa (Swedish Fish Soup)
•1-1/2 LBS cod filets
•Pinch of white pepper
•2 bell peppers, de-seeded & diced
•3/4 LB butternut squash, peeled & diced
•2 C whipping cream
•1 leek (white part only), finely shredded
•1 TBS butter
•1 TBS flour
•1 tsp. salt
•1 TBS white wine vinegar

Heat butter in a skillet; add the bell peppers, squash and leek and fry for two to three
minutes. Sprinkle flour on top; stir to blend. Season with the salt and thyme; pour in white
wine vinegar and whipping cream. Bring to a simmer; add fish. Cover and simmer gently
for about six minutes, or until the fish is tender. Garnish with sprigs of thyme. Suggestion:
Serve with boiled red potatoes. Similar Recipes: Bouillabaisse (French Fish Stew), Fisk
och Paprikasoppa (Swedish Fish & Bell Pepper Soup), and Ukha (Russian Fish Soup).

Ukha (Russian Fish Soup)
•4 C water
•2 potatoes, cubed
•1 onion, chopped
•1 bunch fresh parsley, chopped
•4 ounces cod filets, cubed
•Juice of 1 lemon

Bring water to a boil over high heat in a large saucepan. Add the potatoes, onion and
parsley. Heat for ten to fifteen minutes, and then add the cubed fish. Heat for ten more
minutes, then add lemon juice. Season with salt and black pepper to taste. Serve.
Suggestion: Serve with flatbread. Similar Recipes: Bouillabaisse (French Fish Stew),
Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) and Svenska Fisksoppa
(Swedish Fish Soup).

Martha Washington’s Crab Soup (Colonial American)
•1/2 LB fresh crab meat (or 1 C canned crab, drained)
•1 TBS butter
•1-1/2 TBS flour
•3 hard-cooked eggs, peeled & mashed
•Zest of 1 lemon
•4 C milk
•1/2 C sherry
•Dash Worcestershire sauce

If using fresh crab, bring a large pot of lightly salted water to a boil; cook crab until shells
turn pink and meat is white, about five to seven minutes. Drain and set aside. In a bowl,
combine the butter, flour, mashed eggs, lemon zest, and salt and black pepper to taste. In a
saucepan, bring milk to a boil over medium heat; slowly pour into egg mixture. Place
combined mixtures into a cooking pot; add crab meat and cook gently for about five
minutes. Stir in heavy cream; remove from heat before mixture reaches a boil. Add sherry
and a dash of Worcestershire sauce. Serve. History Note: Martha Washington was the
wife of George Washington, first President of the United States, who served from 1789 to
1797.
SALMON RECIPES
Blackened Salmon
•2 TBS paprika
•1 TBS chili powder
•2 tsp. light brown sugar
•1/2 tsp. salt
•3 salmon filets (8 oz. each), skin removed
In a small bowl, combine all of the ingredients (except salmon). Rub dry mixture on both
sides of salmon. Preheat a grill (or nonstick skillet) to medium heat. If using grill, apply a
coating of olive oil or cooking spray to grill surface right before cooking to prevent
sticking.
Cook salmon over medium heat for about four to five minutes on each side or until desired
doneness. Serve. Recipe Source: Burke’s Seafood (Quincy, Massachusetts).
Coulibiac (Russian Salmon Pie)

•3 to 4 LBS salmon filets
•10 C water
•2 TBS vinegar
•1 onion, quartered
•1 carrot, sliced
•1 bay leaf
•1/2 C chicken broth
•1/2 C instant rice
•1 TBS dried dill
•2 TBS butter
•1/2 LB fresh button mushrooms, sliced
•4 small onions, peeled & minced
•2 hard-boiled eggs, peeled & crumbled
•2 pkgs. (5-1/2-oz. or 160g each) frozen pastry dough, thawed
•1 egg yolk, beaten

In a large skillet, mix together water, vinegar, onion, carrot, bay leaf and dried thyme.
Bring mixture to a boil. Add salmon; simmer for fifteen to twenty minutes. Remove
salmon from broth; remove and discard salmon skin and bones. Flake salmon meat; set
aside. In a cooking pot, bring chicken broth to a boil. Remove from heat; stir in rice and
set aside for about five minutes. Stir in dill. In a skillet, melt butter over medium heat. Add
sliced mushrooms and minced onions; sauté for three or four minutes. Remove from heat
and set aside. In a bowl, mix together flaked salmon, cooked rice, mushrooms and onions;
add crumbled eggs. Mix well. Preheat oven to 350-degrees F. Roll each pastry dough into
1/4-inch thick rectangles. Line a greased baking sheet with one of the pastry rectangles.
Spoon some of the salmon mixture in pastry rectangle, spreading about one inch from
each side. Brush edges of the dough with beaten egg yolk. Top with remaining pastry
rectangle; seal dough by gently pinching edges together. Prick top of dough with a fork
several times. Brush dough with remaining beaten egg yolk. Bake for about one hour or
until golden brown in color. Allow to cool slightly before serving.

Eog Cothi Pob (Welsh Baked Salmon)
•1 large salmon
•1/2 C butter (for salmon and sauce)
•1/2 cucumber, peeled & thinly sliced
•1 lemon, sliced
•1 egg yolk
•Pinch of paprika

Preheat oven to 400-degrees F. Wash salmon under cold water before removing head and
tail; trim, dry and slice into steaks. Line a baking dish with aluminum foil; smear with 1/4
C butter. Arrange salmon steaks on foil; season with salt and black pepper to taste, and
place a pat of butter on top of each salmon steak. Cover with more foil and bake for about
twenty minutes, or until fish is fully cooked. Peel and thinly slice cucumber; add to a
skillet and sauté in butter until tender. Set aside. In the top vessel of a double boiler,
combine egg yolk and lemon juice; season with salt, black pepper and paprika. Add water
to bottom vessel of double boiler and simmer gently while adding 1/4 C butter a little at a
time, stirring constantly until mixture thickens. If sauce thickens too quickly, add a small
measure of hot water to thin sauce. Arrange cooked salmon on a large serving platter;
place cucumber around fish. Pour egg sauce over the top and garnish with sliced lemon.
Serve.

Gateau de Saumon (French Salmon Cakes)
•1/4 LB salmon, boiled
•1 tsp. salt
•3 slices of bread
•2 eggs
•2 C milk

Separate the egg yolks and egg whites into bowls. Boil the salmon in a cooking pot with
salted water. Pour the milk into a bowl; place bread slices in milk to soak until saturated.
In another bowl, mix the salmon and the soaked bread; the mixture will have a soggy
consistency. Add the two egg yolks to mixture; stir well. Add the salt and black pepper.
Whip egg whites until firm; add to salmon mixture gradually, mixing gently. Grease a
round baking pan (about 9” in diameter and 3” deep). Pour salmon mixture into greased
baking pan; smooth with the flat edge of a knife. Cook for about twenty minutes at 350-
degrees F. To test doneness, insert the tip of a knife into the salmon cake. If it comes out
dry and clean, the dish is ready. Serve. Similar Recipe: Salmon Pancakes (see recipe on
following pages).

Gravad Lax (Swedish Salmon & Dill)
•4 LBS salmon filets
•1/2 C salt
•1/2 C sugar
•1 TBS white pepper
•1 tsp. ground allspice
•6 TBS cognac
•2 large bunches fresh dill weed
•Hovmastarsas Mustard Sauce (for serving; optional)*
•Capers (for serving; optional)
•Crisp crackers or small-cut rye bread (for serving; optional)
•Black pepper (for serving; optional)

Wipe salmon with a damp cloth. Leave skin on, but carefully remove bones. In a bowl,
mix together salt, sugar, white pepper and allspice. Rub seasonings into salmon filets.
Sprinkle with cognac. Wash dill and shake dry. Place one third of the dill weed in the
bottom of a large non-aluminum pan or bowl. Place one piece of salmon, skin side down,
on top of dill. Cover salmon with another third of the dill. Top with second piece of
salmon, skin side up and cover with remaining dill. Cover with plastic wrap; weigh down
with a plate or cutting board. Refrigerate for twenty-four to forty-eight hours, turning
salmon over every twelve hours or so to fully absorb marinade. After marinade, drain
salmon; scrape off dill and other spices. Slice wafer-thin on a slant, away from the skin.
Layer salmon slices on crisp crackers or small-cut rye bread, garnished with fresh dill
sprigs. Gravad Lax will keep in the refrigerator for eight to ten days. *Suggestions: Serve
with Hovmastarsas Mustard Sauce (recipe in “Condiments, Sauces & Seasonings”
chapter), capers, crisp crackers, lemon wedges and black pepper. Variation: After
scraping dill and spices off salmon, remove skin carefully. Cut skin into strips; fry in hot
butter until crisp. Add a strip of skin to each serving.

Lohikeitto (Nordic Creamy Salmon Soup)
•3 TBS olive oil
•1 leek, chopped (light green & white parts only)
•3 C water
•1 bay leaf
•1/2 LB potatoes, peeled & cubed
•1 LB salmon filet (skinned & de-boned), cut into medium to large pieces
•3/4 C cream (sub with half-and-half)
•1 TBS cornstarch with 1 TBS water (use more cornstarch for thicker broth if desired)
•1 TBS butter
•Fresh parsley sprigs or dill (for garnish; optional)
•1 small lemon, cut into wedges (for garnish; optional)

Heat olive oil in a large skillet; cook chopped leek over medium-low heat until softened.
Add water and bay leaf; bring to a boil. Reduce heat and add the cubed potatoes. Cover
and simmer until potatoes are tender, about twenty to thirty minutes. Add salmon pieces;
simmer for about five minutes. Stir in cream (or half-and-half). In a small bowl, combine
cornstarch and one tablespoon of water; mix well to dissolve cornstarch. Add mixture to
soup; simmer until thickened. Add butter into soup; remove from heat. Season with salt
and black pepper to taste. Top with fresh parsley or dill and serve with lemon wedges if
desired. Recipe makes about four servings. Note: Lohikeitto is a common dish in Finland
and Sweden (where the dish is known as Laxsoppa), as well as other Nordic countries.

Lox & Avocado Bagel (Jewish)
•1 ripe avocado, peeled
•2 bagels
•2 slices of lox (or 4 thin strips)*
•2 slices red onion
•4 slices tomato
•1 tsp. capers, rinsed (optional)

In a bowl, mash together avocado and lemon juice. Season with black pepper to taste.
Split bagels; spread each half with avocado. Top with lox. Layer the onion, tomato and
capers. Serve. *Note: Lox is defined as a “filet of brined salmon” that is first cured in a
solution of water, salt, sugars and spices and then cold-smoked. Not to be confused with
common smoked salmon, cold-smoking requires a smoker-cooker capable of keeping the
temperature at 80-degress F or less. Prepared lox can be found in grocery stores and
specialty markets. Culinary Trivia: “Lox” is the Yiddish word for salmon.

Mandarin-Salmon Salad
•16 oz. skinless salmon filets
•8 C spring greens salad mix
•2 cans Mandarin oranges (8 oz. each); drained & rinsed
•4 TBS walnuts, roughly chopped
•2 TBS balsamic vinegar

Season the filets with black pepper. Broil, grill or pan-fry salmon until meat is firm to the
touch and flakes easily with a fork (about four minutes on each side). Divide greens; cut
filets into four pieces and place a piece on each plate of greens. Sprinkle with orange
segments and walnuts. In a small bowl, mix together the mustard and vinegar; drizzle over
each salad and serve.

Neptune’s Breakfast (Egg Croissants with Salmon & Shrimp)
•1 tsp. salt
•8 fresh asparagus stalks
•12 medium shrimp, shelled, cleaned & sliced in half
•3 TBS white distilled vinegar
•8 large eggs
•4 medium croissants, halved
•8 smoked salmon pieces, thinly sliced
•Fresh dill, snipped
•4 medium strawberries, sliced with leaf attached
•Hollandaise Sauce*

Fill a large frying pan with water, then add salt. Bring water to a slight boil. Cut off the
thick end of asparagus stalks; parboil asparagus for about two minutes. Remove from
frying pan and set aside. Parboil shrimp until barely cooked. Remove from frying pan and
set aside. Add vinegar to water. Break each egg into a saucer; slide into simmering water.
Take care not to break the yolk. Poach eggs for three to five minutes. In the meantime,
lightly toast croissants and prepare the Hollandaise Sauce (*see recipe in “Condiments,
Sauces & Seasonings” chapter). Remove eggs from water with a slotted spoon and place
in individual serving bowls. Place the asparagus back in water to reheat; then remove. Do
the same with the shrimp. When the shrimp begins to curl, remove at once (about twenty
seconds). On each plate, arrange the halved croissants, with one slice of smoked salmon
on each half. Place poached egg atop each. Decorate with asparagus, two on each side of
croissant. Spoon Hollandaise Sauce onto each egg. Arrange the shrimp halves on top of
sauce. Sprinkle snipped dill onto eggs. Garnish with strawberries.

Poached Salmon
•2 salmon filets (6 to 8 ounces each)
•Cold water (enough to cover)
•1 carrot, sliced
•1 small onion, sliced
•1 stalk celery, sliced
•2 lemons, sliced
•2 sprigs fresh parsley
•2 bay leaves
•1 C dry white wine
•Juice of 1 lemon

In a large skillet, add sliced carrot, onion, celery, lemon slices, parsley, bay leaves, salmon
filets, salt and black pepper to taste, white wine, lemon juice and water to cover. Bring
water to a boil, uncovered. Reduce heat to a simmer; cook for about five minutes. Turn off
heat; allow to stand for about ten minutes before serving. Recipe makes enough for two
servings.

Roasted Salmon (Ireland)
•2 TBS honey
•1⁄4 C cider vinegar
•1⁄4 C Irish whiskey
•2 tsp. fresh thyme, chopped
•1-1⁄2 tsp. grated lemon zest
•4 salmon filets (about 6 oz. each)

In a bowl, combine honey, cider vinegar, whiskey, thyme, lemon zest, vegetable oil, salt
and black pepper. Pour mixture over salmon filets; marinate for one hour at room
temperature or refrigerate for about four hours. Preheat oven to 450-degrees F. Remove
salmon filets from marinade; place on a rack over a roasting pan. Bake for ten to twelve
minutes, basting once with marinade or until golden juices begin to appear. Serve. Recipe
makes enough for four servings.

Salm nach Basler Art (Swiss Salmon Basel-Style)
•4 salmon filets
•1/2 TBS lemon juice
•4 TBS flour
•1/2 medium onion, cut into thin rings
•1/2 cube butter
•3 TBS olive oil

Place salmon filets in a dish; season with the salt and black pepper. Pour lemon juice on
top. Allow salmon to marinate for about one hour. Place flour in a bowl; dredge onion
rings in the flour and shake off excess. Dredge salmon filets in the remaining flour. Heat
butter and olive oil in a skillet; brown salmon for about five to six minutes on each side.
Remove and arrange on a serving platter. Brown the onion rings in the same skillet; serve
onion rings on top of the salmon. Culinary Trivia: Salm nach Basler Art is named after
Basel, the third largest city in Switzerland; not to be confused with “basil.”

Salmon a la Provencale (Monegasque Salmon with Almond & Basil)
•2 salmon filets, skinned
•3 TBS almonds, chopped
•2 TBS fine breadcrumbs, dry
•1 TBS Parmesan cheese, grated
•2 tsp. fresh or dried basil
•2 tsp. fresh or dried parsley
•1/2 tsp. lemon peel, shredded fine
•1 garlic clove, minced (or use 1/2 tsp. prepared minced garlic)

Rinse salmon filets; pat dry. In a small bowl, combine almonds, butter, breadcrumbs,
Parmesan cheese, basil, parsley, lemon peel, garlic and black pepper. Place salmon on
greased broiler pan. Spoon almond mixture on top of filets and spread evenly. Bake the
salmon at 450-degrees F for about four to six minutes on each side (six minutes per 1/2”
thickness of filets), or until salmon flakes easily with a fork. Serve.

Salmon & Shish Kabob
•4 salmon steaks
•Lemon juice
•1 pkg. grilling skewers
•1 or 2 packages fresh or frozen scallops
•1 ham steak, cut into bite-sized cubes
•1 green bell pepper, cleaned & cut into squares
•1 red bell pepper, cleaned & cut into squares
•1 can pineapple rings, cut in half & folded over
•12 small button mushrooms, cleaned

Soak the grilling skewers in a flat pan of water for about one hour. This will prevent the
skewers from catching fire after they are placed on the grill. Season the salmon steaks
with desired amounts of lemon juice, salt and black pepper. Set aside. Thaw the scallops.
Cut ham, bell peppers and pineapple rings. Assemble scallops, ham, bell peppers,
pineapple and mushrooms on skewers, leaving about an inch on each end for easy
handling. Repeat process until ingredients are gone. On an outdoor grill or in an oven
broiler, place full skewers in a single layer. Cook until scallops and ham are done and
vegetable are firm-tender, turning a few times during the cooking process. Place salmon
steaks on the grill or in an oven broiler and cook to desired doneness (approximately
twenty minutes). Suggestions: Serve with buttered white rice or prepared couscous.
Variations: Shrimp, beef, pork and chicken also make delicious shish kabob.

Salmon Burgers
•1 can (15-1/2 oz.) salmon
•3/4 C oatmeal
•1/2 C onion, finely chopped
•1 egg, slightly beaten
•2 TBS fresh parsley, minced
•Hamburger buns
•Lettuce (optional)
•Sliced tomato (optional)
Drain and flake salmon. In a bowl, combine salmon with oatmeal, onion, slightly beaten
egg, parsley, lemon juice and Worcestershire sauce; mix well. Shape into four patties. Heat
enough vegetable to cover bottom of a large skillet; fry salmon patties on both sides until
golden brown in color. Drain on paper towels. Suggestion: Serve cooked salmon patties
on hamburger buns with lettuce and tomato slices if desired.

Salmon Casserole (Jewish)
•3 russet or Yukon Gold potatoes (1 LB), unpeeled & quartered
•2 medium onions, finely chopped
•4 TBS butter, cut into small pieces (sub with vegetable oil if desired)
•1 can (15 oz.) pink or red salmon, drained & mashed
•2 large eggs
•3/4 C plain yogurt
•3/4 C plain breadcrumbs
•Paprika to taste

In a large cooking pot, boil potatoes in salted water until tender. Drain and set aside to
cool. If preferred, potatoes can be cooked in a microwave to desired tenderness. Preheat
oven to 350-degrees F. Heat vegetable oil in a skillet. Add the onions and sauté until
golden in color, about seven minutes, stirring frequently. Peel the potatoes and cut into
medium-sized pieces. Place potato pieces in a bowl and mash with one tablespoon of
butter. Stir in the onions, mashed salmon, eggs, yogurt, salt and pepper, and lemon juice.
Grease a baking dish; sprinkle bottom with breadcrumbs. Add potato/salmon mixture;
smooth. Sprinkle top with more breadcrumbs; dot with remaining butter and sprinkle
paprika. Bake for about forty-five minutes, or until firm. Cut into squares or scoops and
serve. Variations: Cook diced bell pepper and celery with onions; add a few teaspoons of
Worcestershire sauce for extra flavor; substitute mayonnaise for yogurt. Culinary Trivia:
Salmon Casserole is typically served during Jewish Shavuot.

Salmon Cream Cheese Balls
•1 can (16 oz.) salmon
•1 pkg. (8 oz.) cream cheese, softened
•2 tsp. onion, grated
•1 tsp. prepared horseradish
•1/4 tsp. salt
•1/4 tsp. liquid smoke
•1 tsp. fresh chives, chopped
•1/2 C pecans, chopped

Drain salmon from can; remove bones and skin. Place in a bowl; flake salmon with a fork.
Add lemon juice, grated onion, horseradish, salt and liquid smoke. Mix thoroughly (use a
food processor if desired). Stir in fresh-chopped chives. Cover and chill in the refrigerator
for several hours so the mixture becomes firm and easier to handle. In another bowl,
combine chopped pecans and parsley. Shape chilled mixture into two small balls or one
large log; roll in pecan-parsley mix. Chill again, for up to two hours. Suggestions: Serve
with crackers, chips or fresh vegetables such as broccoli flowerets, sliced carrots,
cauliflower flowerets or celery sticks.

Salmon Croquettes
•1 can (14.75 oz.) red salmon
•1 medium-sized potato, boiled & mashed
•1 small onion, grated
•1 egg, beaten
•1/2 C flour
•Vegetable oil

Drain salmon. Place salmon in a bowl; flake well and remove bones. Stir in lemon juice,
mashed potato and onion. Add beaten egg; mix well. Add enough flour to hold mixture
together. Shape croquettes (circular or cylindrical to preference). Heat vegetable oil in
large cooking pot; carefully drop croquettes in hot oil. Cook until browned; remove with a
steel slotted spoon and drain on paper towels. Recipe makes enough for six to eight
servings. Suggestion: Serve Salmon Croquettes over shredded lettuce and top with thin-
sliced red bell pepper and sprinkles of dried parsley.

Salmon Filets with Mustard Glaze
•1 TBS olive oil
•4 salmon filets, 3/4” thick each
•Black pepper
•1 C chicken broth
•2 TBS balsamic vinegar
•1 TBS Dijon mustard with seeds
•2 tsp. packed brown sugar

Heat olive oil in a skillet; add the salmon, skin side-up, and cook until browned, about five
minutes. Turn salmon and season with coarsely ground black pepper. Add 1/2 cup broth;
heat to a boil. Cover and cook over low heat for five minutes, or until done. Remove
salmon and keep warm. Add the remaining broth, vinegar, mustard and brown sugar; heat
to a boil. Cook over medium heat for ten minutes, or until mixture is slightly thickened
and reduced to a 1/4 cup. Serve over salmon. Recipe makes enough for four servings.
Note: Individual salmon steaks or one large filet can be used in the recipe. Recipe
Source: Campbell’s Kitchen.

Salmon Loaf
•2 cans (16 oz. each) pink salmon, drained
•2 C crushed soda crackers
•2 C crushed Ritz whole-wheat crackers
•2 jumbo eggs, lightly beaten
•1 C milk
•3 TBS onion, finely chopped
•2 TBS dried parsley flakes
•2 tsp. salt
•Dash black pepper
•Butter

In a large bowl, mash the drained salmon; combine with remaining ingredients. Form
mixture into a loaf-shape; place in a buttered loaf pan (approximately 9x5x1). Bake
salmon mixture at 350-degrees F for about forty-five minutes or until loaf is firm. Note:
Recipe makes enough for eight people, so it can be halved if desired. Recipe Source:
Wilbert Alviso.

Salmon Pancakes (Jewish)
•1 can (15 oz.) pink or red salmon, drained
•3 eggs
•1/2 C matzo meal
•3 small onions, chopped
•2 TBS light sour cream
•3 or 4 TBS vegetable or canola oil
•Dash of salt & black pepper

In a large bowl, combine the salmon, eggs, matzo meal, one chopped onion, sour cream,
salt and black pepper. Using hands, form mixture into small to medium pancakes. Heat oil
in a large skillet. Cook pancakes, uncovered, over medium heat until crisp, flipping often.
In a separate skillet, cook the two remaining chopped onions in a small amount of oil until
tender. Spoon cooked onions over the pancakes. Serve. Similar Recipe: Gateau de
Saumon (French Salmon Cakes); see recipe on previous pages.

Salmon Quiche
•8 oz. cheddar cheese, cubed
•1/4 C onion, diced
•4 eggs
•1 can (12 oz.) evaporated milk
•Pinch of salt
•Pinch of black pepper
•Pinch of garlic powder
•Pinch of dried parsley
•1 can (14.75 oz.) salmon, drained, flaked & de-boned
•1 frozen pie crust (9”), thawed
•1/2 C cheddar cheese, shredded & divided

Preheat oven to 375-degrees F. In a blender, combine cubed cheddar cheese, onion, eggs,
evaporated milk, salt, black pepper, garlic powder and parsley. Blend until smooth. Place
the pie crust into a greased glass baking dish. Spread salmon over the pie crust. Sprinkle
with 1/4 cup of the shredded cheddar cheese; pour in egg mixture. Top with remaining 1/4
cup of shredded cheddar cheese. Bake for thirty minutes, or until a toothpick inserted into
the center comes out dry. Allow to cool slightly before slicing and serving. Note: Salmon
Quiche can be served as a side dish or main meal.

Salmon-Stuffed Potatoes
•4 large russet potatoes
•1/2 C green onions, sliced
•Milk
•Butter or margarine
•1 can (5.5 oz) pink salmon, drained

Bake or microwave the potatoes until the insides are cooked and mostly soft. Cut a length-
wise slice on top of each potato. Using a grapefruit spoon or a small teaspoon, scoop out
potato flesh from the “lid” and the insides. Place the “flesh” into a bowl. Be careful when
scraping inside of the potatoes; the skin is very thin and has a tendency to break easily.
Mash the potatoes with butter, salt and black pepper. Add enough milk to make the
mixture smooth and firm. Add sliced green onions into mashed potatoes; mix well. Stir in
drained salmon. Re-stuff potatoes, generously heaping on top. Warm in oven or
microwave until potato is re-heated. Serve. Culinary Trivia: Canned salmon is high in
protein and contains more calcium than the fresh variety.

Smoked Salmon on Oatcakes
•1/4 C Crème Fraîche* (sub with sour cream if desired)
•1 TBS prepared white horseradish
•16 oatcakes (3” in diameter each)*
•8 ounces thinly sliced smoked salmon, cut into 16 pieces
•2 TBS minced fresh chives
•Caviar (optional)

Blend the Crème Fraîche (*see recipe in “Condiments, Sauces & Seasonings” chapter)
and horseradish in a small bowl. Arrange the oatcakes on a platter. Top each with smoked
salmon, then a dollop of the Crème Fraîche mixture. Garnish with chives and caviar if
desired. Recipe Source: Bon Appétit Magazine (“Afternoon by the Sea”), May 2004.
*Oatcakes: To prepare oatcakes from scratch, try the next recipe (Scottish Oatcakes).

Scottish Oatcakes (for Smoked Salmon on Oatcakes)
•1/2 C shortening
•1 C oats (or quick-cooking oats)
•1/2 tsp. baking soda
•1/4 tsp. salt
•2 or 3 TBS cold water

Combine the oats, baking soda and salt in a large bowl. Cut the shortening into the oats
mixture until it resembles fine bread crumbs. Add the water, one tablespoon at a time,
until the mixture forms a stiff dough. On a flat surface, use a rolling pin to roll the dough
about 1/8” thick. Cut into 2-1/2” rounds or squares, and place on an un-greased baking
sheet. Bake in the oven at 375-degrees F until the oatcakes start to brown, about twelve to
fifteen minutes. Serve oatcakes plain or with honey, butter, jam, or cheese with breakfast
or as a snack. Scottish Oatcakes are also used in Smoked Salmon on Oatcakes (see
previous recipe). Note: Oatcake Cookies can be prepared as directed above by adding 1/3
C sugar with the flour.

Tweed Kettle (Scottish Salmon Hash)
•2 LBS fresh salmon
•Water
•1 shallot, chopped
•1 pinch ground mace
•2 TBS butter
•1/2 C button mushrooms, chopped
•Fresh parsley, chopped

Place salmon in a large pan; barely cover with water. Slowly bring to a boil; simmer
gently for about three minutes. Remove salmon from the pan; reserve broth. Skin salmon
and remove bones. Cut salmon into cubes. Return cubed salmon to reserved broth in large
pan; season with salt and black pepper to taste. Add ground mace and chopped shallot. Stir
in wine. Bring mixture to a boil; cover and simmer for about fifteen minutes. In another
pan, sauté mushrooms in butter until soft. Add to salmon and broth mixture. Simmer for
another five minutes; garnish with chopped parsley and serve. Culinary Trivia: Recipe
named after the River Tweed near Tweedsmuir in the Scottish Borders region, famous for
its salmon. Tweed Kettle was highly popular in 19th-century Edinburgh.

Whisky Salmon (Scotland)
•2/3 C Scotch whisky (re: Glenfiddich)
•2/3 C water
•3 TBS brown sugar
•6 salmon steaks

In a saucepan, mix together whisky, water, lemon juice and brown sugar. Add salmon
steaks; poach over medium heat for seven to eight minutes. Remove salmon steaks to a
warmed plate. Continue to cook liquid over medium heat until sauce is reduced. Pour
sauce over salmon steaks. Serve. Note: Scotch whisky can be substituted with bourbon if
preferred.

CONDIMENTS, SAUCES & SEASONINGS

Aioli (Monegasque Garlic Mayonnaise)
•1 large egg
•1-1/4 C extra-virgin olive oil
•6 garlic cloves, peeled

Place garlic cloves in a food processor; pulse to mince. Add large egg; process just enough
to combine. With processor on low, pour in half the olive oil and lemon juice. Gradually
pour in remaining olive oil in a steady but slow stream. Continue processing until all olive
oil has been added and the mixture just thickens; do not over-process or mixture will
separate. Transfer mayonnaise to a bowl or plastic container; season with salt and black
pepper to taste. Cover and chill in the refrigerator before using. Suggestion: Serve as an
accompaniment to Bar a la Monegasque (Monegasque Sea Bass) in “Entrees & Sides”
chapter, or other fresh seafood dishes and vegetables.

Aussie Barbecue Seasoning
•4 TBS brown sugar
•2 TBS sweet paprika
•4 tsp. sea salt
•2 tsp. ground cinnamon
•2 tsp. fennel seeds
•2 tsp. onion powder
•1 tsp. hot chili powder
•1 tsp. garlic powder
•1 tsp. ground ginger
•1 tsp. mustard seeds
•1/2 tsp. allspice berries

Add whole spices to a dry skillet over medium-heat; toast until fragrant. Pour mixture into
a coffee grinder with the sea salt; grind to a fine paste. Mix with remaining spices; store in
a sealable container in a dry place. Note: For use with barbeque dishes such as Grilled
Lobster with Lime Butter (see recipe in “Shellfish Entrees & Sides” chapter).

Béchamel Sauce (for Nantua)
•5 TBS butter
•1 QT milk
•2 tsp. salt
•White pepper to taste
•1/4 tsp. nutmeg

In a large saucepan, melt butter over medium heat. Stir in flour until mixture is smooth.
Continue stirring as flour turns a light sandy color, about seven minutes. Increase heat to
medium-high; slowly whisk in milk until thickened by roux. Bring to a gentle simmer;
reduce heat to medium-low and continue simmering until flour has softened, about ten to
fifteen minutes. Season with salt, white pepper and nutmeg. Note: Béchamel Sauce is
used in the recipe for Nantua (see recipe on following pages), which is the sauce for
Quenelles de Brochet (French Pike Quenelles); see recipe in “Entrees & Sides” chapter.
Béchamel Sauce is also used in other pasta dishes and as a base for Mornay Sauce, which
is simple béchamel with grated cheese mainly used as a sauce for vegetables.

Brown Roux (for Seafood Gumbo)
•1/2 C bacon grease or butter
•1/2 C flour

Melt bacon grease (or butter) in a heavy skillet over low heat. Sprinkle flour gradually
into hot melted bacon grease (or butter); stir mixture constantly until it turns brown in
color, which can take fifteen to thirty minutes. Note: Do not allow to burn. Black specks
will appear in the roux if mixture has burned. Remove roux from heat; continue stirring
until mixture has cooled somewhat. Store Brown Roux in a tightly-covered bowl until
ready to use. Brown Roux is a common ingredient in Seafood Gumbo (see recipe in
“Shellfish Entrees & Sides” chapter).

Charmoula (Moroccan Seafood Marinade or Dipping Sauce)
•4 cloves garlic
•1 tsp. sea salt
•1 bunch fresh cilantro
•3 tsp. ground cumin
•1 TBS paprika
•1 tsp. cayenne pepper
•1/2 roasted red pepper (fresh or canned)
•Juice of 1 lime
•3 TBS olive oil

Peel garlic cloves; smash with the flat edge of a large knife. Sprinkle garlic with sea salt;
add to a blender or food processor. Add the cilantro, spices and roasted red pepper; pulse
to blend but do not process until smooth in order to leave some texture. Place mixture into
a bowl; stir in lime juice and olive oil. Suggestions: Use as a marinade for chicken or fish
or as a dipping sauce for seafood dishes such as Hut bel Charmoula (Moroccan Fried Fish
with Charmoula); see recipe in “Entrees & Sides” chapter.

Clam Juice Cocktail
•2-1/2 tsp. clam juice
•2-1/2 tsp. tomato juice
•1-1/2 ounces vodka
•Dash of hot sauce, or more to taste
•2 ice cubes
•1/8 tsp. celery salt

Combine all ingredients (except celery salt) in a cocktail shaker; shake mixture vigorously.
Strain liquid into a cocktail glass or tumbler. Sprinkle top with celery salt; serve. Note:
Recipe makes enough for one serving; increase ingredient quantities for more servings.

Crème Fraîche (Soured Cream)
•1 C heavy cream
•1 tsp. buttermilk

Combine heavy cream and buttermilk in a saucepan; heat until the mixture becomes
lukewarm. Transfer to a jar or plastic container; cover loosely. Let stand at room
temperature until thickened (about twenty-four hours), and then refrigerate. The Crème
Fraîche will continue to thicken as it chills. It will have a tangy, nutty and more mature
flavor than sour cream. When used in other recipes, it will not curdle when heated as sour
cream often does. Crème Fraîche is used in Smoked Salmon on Oatcakes (see “Salmon”
chapter). Note: Crème Fraîche is a matured French cream, available in both imported and
domestic varieties. However, to save expense, Crème Fraîche can be made at home by
mixing together amounts of heavy cream and buttermilk. The sauce is often used in
poultry and vegetable dishes, as well as desserts.

Curry Paste
•5 to 20 dried red chilies, de-seeded & chopped
•6 red shallots, chopped
•4 garlic cloves, chopped
•1 stalk lemongrass, sliced
•1 tsp. salt

Puree all of the ingredients to a fine paste. For use with Ngob Pla (Thai Perch with Curry
Paste); see recipe in “Entrees & Sides” chapter.

Herbs de Provence
•1 TBS dried basil leaves
•1 TBS dried marjoram leaves
•1 TBS dried summer savory leaves
•1 TBS dried thyme leaves
•2 tsp. orange zest
•1 powdered bay leaf
•1 tsp. fennel seeds

Combine and crush ingredients in a bowl; store in a sealable container in a dry place.
Note: Herbs de Provence is used on grilled meat, fish and in vegetable stews. The mixture
is often added to dishes in order to infuse flavors during the cooking process or mixed
with cooking oils, but rarely added once a dish is ready to serve. Herbs de Provence is an
ingredient in Tomates Monegasque (Monegasque Tomatoes with Tuna); see recipe in
“Appetizers & Salads” chapter.

Hollandaise Sauce
•3 egg yolks
•1/2 lemon, juiced
•1 tsp. cold water
•1 tsp. salt
•1/2 C butter

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and black pepper.
Melt butter in a small saucepan over low heat. Gradually whisk yolk mixture into butter.
Continue whisking over low heat for eight minutes, or until sauce is thickened. Serve
immediately. Suggestions: Serve with green vegetables, breaded fish, steak and eggs,
roast beef, Eggs Benedict or Neptune’s Breakfast (see recipe in “Salmon” chapter).

Hovmastarsas (Swedish Mustard Sauce)
•9 TBS olive oil
•3 TBS vinegar
•3 TBS prepared spicy mustard
•3/4 tsp. salt
•1/4 C sugar
•1/8 tsp. cardamom

In a bowl, combine ingredients and blend thoroughly. Cover and chill sauce in the
refrigerator for several hours. At serving time, beat sauce smooth with fork or wire whisk.
Recipe makes about one cup of sauce. Note: Hovmastarsas is typically served with
Gravad Lax (Swedish Salmon & Dill); see recipe in “Appetizers & Salads” chapter.

Kamoon Hoot (Libyan Seafood Spice Blend)
•15 dried hot red chilies
•Hot water
•1 tsp. dried mint
•3 tsp. cumin seeds
•5 garlic cloves
•1 tsp. coriander seeds
•Olive oil (for storage)

Place chilies in a bowl; cover with hot water and allow to stand for about fifteen minutes
or until soft. Place chilies and remaining ingredients in a blender; puree until smooth. Thin
mixture using same water used to soak chilies; mixture should have the consistency of
thick paste. Storage: Place prepared Kamoon Hoot in a jar and cover with a thin layer of
olive oil; it will keep for in the refrigerator for up to two months. Note: Kamoon Hoot is
mainly used in seafood dishes, such as Haraimi (Libyan Lemon-Tomato Fish); see recipe
in “Entrees & Sides” chapter.

Ketchup (homemade)
•1 can tomato paste
•1/4 C water
•1/4 C brown sugar
•1/2 tsp. salt
•1/4 tsp. cumin
•1/4 tsp. dry mustard
•1/4 tsp. cinnamon
•1/8 tsp. cloves
•2 TBS cider vinegar

Mix all of the ingredients together, cover and refrigerate. Use in a timely manner as
homemade ketchup will not keep as long as store-bought ketchup due to the absence of
preservatives. Note: For use in Uncle Pat’s Crab Cocktail (see recipe in “Appetizers &
Salads” chapter).

Lemon Butter
•1/2 C butter
•1/4 C lemon juice

In a small saucepan, combine butter and lemon juice. Simmer over low heat for about five
minutes, stirring occasionally. Recipe makes enough for four to six servings. Note: Lemon
Butter is a simple yet delicious dipping sauce for shellfish, especially crab and lobster.
Suggestion: Serve with Lobster Tails with Lemon Butter or Surf ‘N Turf for Two (see
recipes in “Shellfish Entrees & Sides” chapter).

Lime Salsa (for Tacos de Pescado)
•2 large ripe tomatoes, cored & chopped
•1 onion, finely chopped
•1/4 C lime juice
•1 jalapeno pepper, stemmed, seeded & minced (sub with two canned whole green chilies
if desired)
•1 TBS dry white wine
•1 tsp. chili powder
•Pinch of ground cumin

In a bowl, combine all ingredients; allow to stand at room temperature for about one hour
before serving. Recipe yields about 1-1/2 cups of Lime Salsa. Note: For use with Tacos de
Pescado (Fish Tacos; see recipe in “Entrees & Sides” chapter).

Nantua (Sauce for Quenelles de Brochet)
•1 QT Béchamel Sauce (see recipe on previous pages)
•6 oz. Shrimp Butter (see recipe on following pages)

In a heavy cooking pot, bring Béchamel Sauce to a simmer. Stir in heavy cream and
Shrimp Butter. Cook for about one minute. For use with Quenelles de Brochet (French
Pike Quenelles); see recipe in “Entrees & Sides” chapter.

Old Bay Seasoning Mix
•1 TBS ground bay leaves
•2-1/2 tsp. celery salt
•1-1/2 tsp. dry mustard
•1-1/2 tsp. ground black pepper
•1/2 tsp. paprika
•1/2 tsp. red pepper
•1/4 tsp. ground mace
•1/4 tsp. ground cardamom

Combine ingredients in a bowl; mix well. Store in a sealable container in a dry place.
Uses: As a rub for most seafood, including crab, lobster and shrimp (such as Shrimp Feast
in “Shellfish Entrees & Sides” chapter). Related Recipes: Hot Lobster Dip, Old Bay Crab
Cakes (see “Appetizers & Salads” chapter) and Baked Stuffed “Lobstah” (see “Shellfish
Entrees & Sides” chapter).

Paellero Blend Seasoning
•2 tsp. parsley
•2 tsp. thyme
•2 tsp. Spanish paprika
•1 tsp. seasoned salt (such as Lawry’s)
•1 tsp. salt
•Pinch of saffron

Combine ingredients and store in a sealable container in a dry place. If saffron is not
available, use yellow food coloring with extra paprika. Do not substitute turmeric for
saffron as the flavor is not compatible with Paella. Note: For use in Paella (Spanish Stew
with Clams, Mussels & Shrimp); see recipe in “Pasta, Soups & Stews” chapter.

Parsley Sauce
•2 C tightly packed fresh parsley leaves
•1/2 C olive oil
•1/2 C chopped pecans
•1/2 C Romano cheese, grated
•1/2 C Parmesan cheese, grated
•2 TBS cold butter, cut into pieces

In a food processor or blender, process parsley until coarsely chopped. Add the remaining
ingredients; process until smooth. Refrigerate. Note: There are several variations of
parsley sauce. Some contain simple ingredients, while others are more complex. However,
this recipe for Parsley Sauce is typically served with Hake with Bayonne Ham; see recipe
in “Entrees & Sides” chapter.

Seafood Cocktail Sauce
•1/2 C chili sauce
•1/3 C catsup
•2 to 4 TBS prepared horseradish sauce
•1-1/2 tsp. Worcestershire sauce
•1/4 tsp. salt
•Dash of black pepper
•Few drops of Tabasco sauce
•1 stalk celery, chopped

In a medium bowl, combine all of the ingredients and mix well. Chill and serve with
seafood, or fish-based appetizers such as Oysters on the Half Shell, Popcorn Shrimp and
Uncle Pat’s Crab Cocktail (see recipes in “Appetizers & Salads” chapter) or Shrimp Feast
(see recipe in “Entrees & Sides” chapter). Recipe Source: Donna Stein.

Seafood Herbs
•5 tsp. dried basil
•5 tsp. crushed fennel seeds
•4 tsp. dried parsley
•1 tsp. dried lemon peel

Combine ingredients and store in a sealable container in a dry place. Uses: As a rub or
addition for most seafood.

Seafood Sauce (mayo-based)
•1 C mayonnaise
•2 TBS sweet relish
•2 TBS dill pickle relish or minced dill pickle
•1 TBS red onion, minced
•1 TBS fresh parsley, minced
•1/2 tsp. seafood seasoning (Old Bay)

Mix all of the ingredients together in a bowl. Cover. Chill and serve. Recipe Source:
Jackie Labrecque-Daigle.

Seafood Seasoning
•1 TBS ground bay leaves
•2-1/2 tsp. celery salt
•1-1/2 tsp. dry mustard
•1-1/2 tsp. ground black pepper
•1/2 tsp. paprika
•1/2 tsp. red pepper
•1/4 tsp. ground mace
•1/4 tsp. ground cardamom

Combine ingredients and store in a sealable container in a dry place. Uses: As a rub for
most seafood, including crab, lobster. shrimp and Blackbeard’s Crab Cakes (see recipe in
“Appetizers & Salads” chapter).

Shrimp Butter (for Nantua)
•1/2 TBS unsalted butter
•1/2 LB shell-on shrimp
•1 stick of butter, softened
•1/2 onion, chopped
•Sprig of fresh thyme

In a skillet, combine garlic, onion, unsalted butter and thyme. Cook until caramelized. Stir
in shrimp; cook on low heat until golden. Puree mixture in a food processor until smooth.
Add softened butter a little bit at a time; puree until smooth. Sieve mixture through a
strainer; season with salt and black pepper to taste. Recipe makes about one quart of
Shrimp Butter. Variation: Add three tablespoons lemon juice to puréed shrimp for extra
flavor kick. Note: Shrimp Butter is an ingredient of Nantua (see recipe on previous
pages), which is the sauce for Quenelles de Brochet (French Pike Quenelles); see recipe in
“Entrees & Sides” chapter.

Spicy Mayonnaise
•3/4 C of mayonnaise
•1 TBS fresh lemon juice
•1 tsp. Cajun seasoning spice blend
•1/4 tsp. hot pepper sauce

Mix all the ingredients in a bowl. Cover and place in the refrigerator; allow to chill. Note:
For use with Spicy Yellow Lake Perch Sandwich (see recipe in “Entrees & Sides” chapter).

Tahini Paste (Sesame Seed Paste)
•5 C sesame seeds
•1-1/2 C olive oil

Preheat oven to 350-degrees F. Toast sesame seeds on a baking sheet for five to ten
minutes, tossing frequently with a spatula. Do not allow to brown. Allow to cool for about
twenty minutes. Place sesame seeds in a food processor; add oil. Blend for about two
minutes. Paste should have a thick but pourable consistency. If necessary, add more oil
and blend until mixture reaches desired consistency. Yield: Recipe makes about four cups
of Tahini Paste. Storage: Refrigerate in a tightly covered container; paste will keep for up
to three months. Uses: Tahini Paste is an ingredient in Samke Harra (Lebanese Spicy
Fish); see recipe in “Entrees & Sides” chapter. Note: Tahini is commonly used in the
cuisines of Greece, North Africa, Turkey and Middle Eastern countries. It is also used in
Jewish cooking.

Tartar Sauce
•2 slices white or Spanish onion, diced
•3 TBS capers, drained, patted dry & then minced*
•1 TBS minced parsley
•1-1/4 C mayonnaise
•1/8 tsp. cayenne pepper (or to taste)
•1/4 tsp. horseradish (or more, to taste)

In a medium bowl, combine onion, capers, parsley, mayonnaise, cayenne pepper and
horseradish until well-blended. Store, covered, in the refrigerator until ready to use.
Suggestions: Use as a dipping sauce for breaded fish filets (see Crunchy Baked Fish in
“Entrees & Sides” chapter) or Codfish Balls (see recipe in “Appetizers & Salads” chapter).
*Note: Capers can be substituted with pickle relish.

Tempura Batter
•1 egg
•1 C ice water
•1 C all-purpose flour, sifted

In a bowl, beat the egg with a whisk. Add ice water and sifted flour; mix lightly. Do not
over-mix batter. For use with Tempura (Japanese Seafood & Vegetables); see recipe in
“Appetizers & Salads” chapter.

Teriyaki Sauce
•2/3 C Mirin*
•1 C soy sauce
•4-1/2 tsp. rice vinegar
•1 tsp. sesame oil
•1/3 C sugar
•1 TBS fresh ginger, minced
•1 dash red pepper flakes

Bring Mirin to a boil in a saucepan over high heat. Reduce heat to medium-low; simmer
for about ten minutes. Pour in soy sauce, rice vinegar, sesame oil and sugar. Season with
garlic, ginger, pepper flakes and black pepper; simmer an additional five minutes. Store in
a tightly sealed container in the refrigerator. Uses: Teriyaki Sauce is commonly used to
marinate meats and seafood. It can also be used as dipping sauce for Tempura (Japanese
Seafood & Vegetables); see recipe in “Appetizers & Salads” chapter. *Note: Mirin is an
essential condiment used in Japanese cuisine, with a slightly sweet taste. It is a rice wine
similar to sake, but with lower alcohol content. In the Kansai style of cooking, Mirin
should be used after a quick boil to let alcohol evaporate while in Kanto style of cooking,
Mirin should be used as-is. Boiled Mirin is called Nikiri Mirin, literally “boiled over
Mirin.” [Data Source: Wikia Lifestyle].

Wasabi Sauce
•1⁄4 C wasabi powder
•1/4 C of water
•1⁄4 C rice vinegar
•1⁄4 C vegetable oil
•1⁄2 tsp. salt

Combine wasabi powder, vinegar and mustard in a food processor. Add water, and then
slowly pour in vegetable oil in order to form a lightly thickened sauce. Add salt; process
for about fifteen seconds. Wasabi Sauce can be kept for up to one month in the
refrigerator. Stir before using. Recipe makes about ten servings. Note: Wasabi Sauce is a
common accompaniment to sushi rolls (see Easy Sushi Rolls and Shenanchie’s Sushi
recipes in “Appetizers & Salads” chapter). Culinary Trivia: Wasabi is a member of the
Brassicaceae family, which includes cabbages, horseradish and mustard. Known as
“Japanese horseradish” its root is used as a spice and has an extremely strong flavor. Its
hotness is more akin to hot mustard than capsaicin in a chili pepper, producing vapors that
irritate the nasal passages more than the tongue. The plant grows naturally along stream
beds in mountain river valleys in Japan. [Data Source: Wikipedia].

White Sauce
•2 TBS cornstarch
•2 C milk
•1/2 tsp. salt

In a saucepan, combine cornstarch with milk; stir or whisk until smooth. Add butter or
margarine, salt and black pepper. Bring to a boil, stirring constantly. Boil for about one
minute. Remove from heat and set aside. For use with Pastai Cocos (Welsh Cockle Pie);
see recipe in “Entrees & Sides” chapter.

GENERAL HOW-TO GUIDES

(de-bearding, de-boning & filleting, deveining, shucking, and cracking shells)

CLEANING & DE-BEARDING MUSSELS
To remove any barnacles or mud from mussels, rub them together under cold running
water. Discard mussels that do not close tightly.

Mussel beards (also known as byssus threads) are brownish strands that mussels use to
anchor themselves to the sea bed or hard surfaces. Only a small amount of beard may
show outside of the shell, but there could be more concealed inside the shell. To remove
the beard before cooking, grasp with your hand (or a paper towel to improve grip) and
pull firmly. If done correctly, the beard should come off attached to a small flat bone.

After de-bearding, rinse mussel shells under cold running water to remove remnants of
barnacles, beard or mud.

CLEANING, SCALING, SKINNING, DE-BONING & FILLETING FISH

• Cleaning Fish
Place whole fish on a table or large cutting board. Using a sharp knife, insert tip into the
fish belly near the anal opening; make sure insertion is shallow in order to avoid
puncturing the intestines. Move the blade upwards along the belly, cutting straight to the
head. Spread open the body of the fish; remove all entrails and the anus. Some fish have a
kidney present near the backbone; remove it by using a small spoon to scrape it out. Rinse
fish cavity under cold running water. If desired, remove the head. Discard all entrails.
Cook fish to recipe preference.

• Scaling Fish
Place fish on a flat surface; hold up by the head. Rake off the scales from the tail toward
the head with a large spoon or fish scaler. Repeat process with other side of fish. Note:
Online retailers such as Cabela’s sell manual and electric fish scalers.

• Skinning Fish
Place fish on a flat surface; hold up by the head. Using a sharp knife, cut through the skin
behind the head and fins. Use a pair of pliers to separate the skin from the body, drawing
skin from the head towards the tail. Grabbing the head and body with both hands, break
the backbone at the head. Pull head and innards away from skinned fish body. Rinse under
cold running water and then prepare for cooking.

• De-Boning Fish
The following technique can be used for several types of fish, including bass, mullet and
salmon, among others. For smaller fish (such as herring, mackerel, red snapper or trout) it
is much easier to prepare and serve the fish whole. However, a small fish can still be de-
boned by cutting through the fish with a sharp knife and then using a small pair of
tweezers to remove stray bones.

Once cleaned and gutted with head removed, place fish on its side with the spine facing
forward. Using a filet knife, cut down the spine (beginning where the head used to be) and
slice down to the tail. Cut rib bones and meat away from the rest of the fish; discard. Rub
along the meat of the fish (from head to tail), which should cause “pin” bones to come up
through the flesh. Remove all pin bones from the fish using needle-nosed pliers or
tweezers; discard. Rinse fish under cold water; gently pat dry with paper towels.

• Filleting Fish
Place scaled fish on a flat surface. Using a pair of kitchen scissors, trim the fins by the
head on each side, and any fins found on the underside and top of the fish. With a sharp
knife, pierce the stomach; run knife from the tail to the head to cut open the stomach.
Clean out contents of the stomach; rinse fish under cold running water. Make a long cut
around the head and just below the gills on both sides; remove head. With fish tail facing
forward, run knife down the spine to the tail in a gentle slicing motion, working blade
between the spine and the flesh. Repeat until filets begin to separate. At rib bones, allow
knife to follow the shape of the fish. Slice over bones. Set aside filet once it has been
removed. Turn over fish; repeat process to obtain second filet, this time starting at the tail
towards the head. Rinse each filet under cold water; gently pat dry with paper towels.
Filets are ready to cook or to freeze for later use. Information Source: Waitrose Kitchen
(March 2012).

DEVEINING SHRIMP
Peel shrimp by pulling legs away from the body; crack and remove the shell surrounding
the body. Leave or remove the tail to serving preference. Place shelled shrimp in a bowl of
ice water. Using a sharp paring knife, hold shrimp one at a time (backside up) and run the
knife down the length of the shrimp. This should expose the vein. Use finger or knife tip
to remove the vein; discard. Another method is to place shrimp under cold running water
after exposing the vein; in most cases, the water will wash away the vein. Return deveined
shrimp to the bowl of ice water until ready to cook.

Deveining Shrimp (shell-on): Using a fork tine or toothpick, pierce shrimp between the
tail and body shell. Push through underneath the vein; pull up and then remove the vein.

Many kitchen supply stores and online retailers also carry reasonably priced shrimp
deveiners, along with shrimp and prawn peelers. To use the shrimp deveiner, hold the
shrimp backside up and place deveiner under the tip of the shell. Slide deveiner gently up
the backside of the shrimp, towards the tail. The deveiner contains a serrated edge to
which the vein will adhere to, along with cutting the shell with a sharp upper-edge.

SHUCKING CLAMS & OYSTERS

• Clams
Discard clams which remain open when tapped. Scrub clams with a stiff brush under cold
running water to remove sand residue. Soak clams in a mix of salt and cold water for
about twenty minutes; repeat soaking process twice more.

Hold clam with a thick towel or glove with hinge facing toward palm of hand. Also hold
clam over a large bowl to collect the juice. Using a clam shucking knife, insert tip between
clam shell halves near the hinge. Move knife to pry shell apart until a snapping sound
occurs. Twist to open the shell (keep clam level to preserve juice). Cut the muscle from the
shell using a paring knife; discard bottom shell. Keep clams over ice and juice in separate
bowls until ready to use.

Uses for Clam Juice: Add to seafood pasta sauces, stir fry recipes, rice dishes, appetizer
dips (Shenanchie’s Clam Dip; see recipe in “Appetizers & Salads” chapter), and alcoholic
beverages (such as Clam Juice Cocktail; see recipe in “Condiments, Sauces &
Seasonings” chapter).

• Oysters
Place oyster cupped-side down, with hinge forward-facing. Hold oyster down on a hard
surface. Find the gap between the two shells in the upper right-hand corner of the oyster.
Insert knife tip between the two shells at a “2 o’clock” position, which is the approximate
position of the “adductor” muscle inside the shell. It may be necessary to bore with the tip
of the knife in order to penetrate between the two shells. If shell edges are overly fluted,
chip edges near the point of insertion with blunt end of the knife before inserting tip.

Make sure to keep knife blade parallel and flat in correlation to shell edges; also keep
hand holding oyster away from the path of the knife blade. Once the knife tip is inserted
between the two shells, push blade into the oyster; move back and forth to cut adductor
muscle. Keep knife blade pressed against the inside top surface of the upper oyster shell to
prevent cutting the oyster meat. Move knife back and forth until top shell yields slightly,
which indicates the adductor muscle has been severed. Gently pry top shell away from
bottom shell with the knife. However, do not pull shells completely apart to prevent
removing oyster tissue from the top shell. With shells just barely apart, use knife blade to
gently scrape any remaining oyster tissue from the inner top surface of the shell.
Completely remove the top shell.

Move the blade of the knife underneath oyster meat; cut adductor muscle where attached
to the bottom shell. Tip bottom shell and allow the oyster to slide into a bowl or large
plastic container, along with the oyster “liquor” from the lower shell.

*More About Clam & Oyster Knives:
An oyster knife (also known as oyster opener) can also be used in place of a common
kitchen knife. They are sold by online retailers such as Amazon, Bed, Bath & Beyond;
Georgia Oyster Knife Company and the Webstaurant Store, among many others.

What’s the difference between a clam shucking knife and an oyster knife? A clam
shucking knife has a thin, flat blade to pry open clam shells. An oyster knife is shorter and
much sturdier, with a pointed tip for boring into oyster shell hinges.

CRACKING CRAB & LOBSTER SHELLS

• Crab
Place fully-cooked whole crab on its back on a flat surface. Using the tip of a knife, pry
off “apron flap” shell in the center; discard. Lift off top shell; discard. Break off claws; set
aside. Using knife edge, scrape off the lungs and other debris located over the semi-
transparent membrane (which covers edible crab meat). Hold crab with two hands by each
a side; break at center. Using a knife, remove membrane to expose large pieces of crab
meat; remove meat with fingers or seafood fork.

Using a knife handle or mallet, crack claws to expose crab meat. Use fingers to separate
cartilage and shell bits from the crab meat. Suggestion: When ready to eat, serve with
homemade Lemon Butter (see recipe in “Condiments, Sauces & Seasonings” chapter).

• Lobster
Working with a fully-cooked whole lobster, twist off both claws. Break off knuckles
attached to the main part of the claws. Using a hammer, nutcracker of pair of pliers, crack
the claws; pick lobster meat from the claws. To get meat from the knuckles, use a small
fork. To remove lobster tail from the body, bend tail back and twist with body in opposite
directions. Using kitchen scissors, cut away membrane from the tail; discard black vein
which runs through the tail. Remove the small legs attached to the body; use a small
seafood fork to remove lobster meat from each leg. Crack lobster body apart lengthwise;
remove meat with seafood fork. Suggestion: When ready to eat, serve with homemade
Lemon Butter (see recipe in “Condiments, Sauces & Seasonings” chapter).

SEAFOOD HEALTH BENEFITS & NUTRITION FACTS
Seafood is an excellent source of essential minerals (iron, phosphorus, potassium and
zinc), protein and vitamins (B, B-6, B-12, biotin and niacin). Canned fish (salmon or
sardines) are also rich in calcium. In addition, many species of seafood are low in calories,
cholesterol and sodium. Seafood contains roughly twenty percent of the same proteins
found in poultry and red meat. There are certain varieties of fish that are high in fat such
as catfish, mackerel and salmon (also a good source of Vitamin A), but their fat content is
chiefly unsaturated. Oily fish (herring, mackerel, salmon, sardines and tuna) are also rich
in Omega-3 acids.

The USDA Dietary Guidelines for Americans recommends people eat two servings (8
ounces) of seafood on a weekly basis. The USDA (United States Department of
Agriculture “Choose My Plate” site) also reports that common portions and ounce
equivalents for one ounce of cooked fish or shellfish is one can of tuna, drained (=3 to 4
ounce equivalents), one salmon steak (=4 to 6 ounce equivalents) and one small trout (=3
ounce equivalents).

From the USDA:
Why is it important to eat 8 ounces of seafood per week? Seafood contains a range of
nutrients, notably the Omega-3 fatty acids, EPA and DHA. Eating about 8 ounces per
week of a variety of seafood contributes to the prevention of heart disease. Smaller
amounts of seafood are recommended for young children. Seafood varieties that are
commonly consumed in the United States that are higher in EPA and DHA and lower in
mercury include salmon, anchovies, herring, sardines, Pacific oysters, trout, and Atlantic
and Pacific mackerel (not king mackerel, which is high in mercury). The health benefits
from consuming seafood outweigh the health risk associated with mercury, a heavy metal
found in seafood in varying levels.

Other benefits of a seafood-rich diet include:

•Can lower blood pressure.
•Can lower blood triglycerides (fats).
•Can improve symptoms of inflammatory diseases such as arthritis and psoriasis.
•Can reduce the risk of heart disease.
•May improve heart function and reduce damage from heart disease.
•May prolong life after a heart attack.
*Data Source: Fish-Ex.

According to the American Journal of Preventive Medicine via the Seafood Nutrition
Partnership, a new study undertaken by UCLA resident radiologist Dr. Cyrus Raji found
that eating fish (baked or broiled, but never fried) is associated with larger gray matter
volumes in brain areas responsible for memory and cognition in healthy elderly people.

USDA SEAFOOD NUTRITION FACTS Based on 3 oz./84g cooked edible serving sans added
ingredients.

Fish Species Calories Protein Cholesterol Total Fat Sodium
Catfish 130 17g 50mg 6g 40mg
Crab 100 20g 95mg 1g 330mg
Clams (12 small) 110 17g 80mg 1.5g 95mg
Cod 90 20g 50mg 1g 65mg
Crayfish 70 15g 115mg 1g 80mg
Flounder/Sole 100 19g 55mg 1.5g 100mg
Grouper 100 21g 40mg 1g 45mg
Haddock 100 21g 70mg 1g 85mg
Halibut 120 23g 40mg 2g 60mg
Herring 210 18g 85mg 15g 80mg
Lobster 80 17g 60mg 0.5g 320mg
Mackerel 170 20g 50mg 9g 95mg
Mahi-Mahi 90 20g 80mg 1g 95mg
Monkfish 80 16g 30mg 2g 20mg
Mussels 150 20g 50mg 4g 310mg
Ocean Perch 110 21g 45mg 2g 95mg
Octopus 140 25g 80mg 2g 390mg
Orange Roughy 80 16g 20mg 1g 70mg
Oysters (12 medium) 100 10g 80mg 4g 300mg
Pollock 90 20g 80mg 1g 110mg

Rainbow Trout 140 20g 55mg 6g 35mg
Redfish 110 21g 50mg 2g 95mg
Rockfish 110 21g 40mg 2g 70mg
Salmon (Atlantic, Chinook, Coho & Sockeye) 200 24g 70mg 10g 55mg
Salmon (Chum & Pink) 130 22g 70mg 4g 65mg
Scallops (6 lg. or 14 sm.) 140 27g 65mg 1g 310mg
Sea Bass 110 20g 45mg 2g 75mg
Shrimp 100 21g 170mg 1.5g 240mg
Snapper 100 21g 40mg 2g 70mg
Squid 150 15g 220mg 6g 260mg
Swordfish 120 16g 40mg 6g 100mg
Tilapia 110 22g 75mg 2.5g 30mg
Tuna 130 26g 50mg 1.5g 40mg
Turbot 100 17g 50mg 3g 160mg
Whitefish 150 21g 65mg 6g 55mg
Whiting 100 20g 70mg 2g 110mg

Data Source: USDA (United States Department of Agriculture).

For nutritional values on a larger variety of fish, please visit:
http://shenanchie.tripod.com/FoodFare/seafood_nutrition.htm.
FISH TRIVIA
Fun facts and trivia about fish in general.

•An “ichthyologist” is a person who studies fish.
•Pufferfish are said to be the second-most poisonous vertebrates in the world (following
the golden poison frog). Just one gram of their toxin can kill a human adult within twenty
minutes or less. However, Pufferfish are considered a culinary delicacy in China, Japan
and Korea when prepared by specially trained chefs.
•Stone Fish are also one of the most poisonous fish in the world. Their sting can cause
paralysis, shock and even death if not treated within a few hours. As with the Pufferfish,
Stone Fish are considered a culinary delicacy in some parts of Asia, most notably Hong
Kong and south Japan. Stone Fish venom is rendered harmless after heating. The meat is
white and sweet, and often cooked with ginger to make clear soup.
•Fish “breathe” through their gills, which extract oxygen from the water.
•Fish live and breathe in water. All fish are “vertebrates,” indicating they have spinal cords
surrounded by bone or cartilage.
•Female ocean Sunfish produce more eggs than any other species of fish; they can
generate 300 million in one spawning.
•The majority of fish reproduce by laying eggs. Great white sharks, however, give birth to
live babies known as “pups.”
•The four-eyed fish known as Anableps can see above and below water at the same time.
•There are three classes of fish: bony, cartilaginous and jawless.
•Fish can drown in water. Fish need oxygen just like humans, so they can suffocate if there
is not enough oxygen present in the water.
•There are more species of fish than all species of amphibians, birds, mammals and
reptiles combined.
•There are more than 32,000 known species of fish. Scientists are also uncovering new
species on a continuing basis. As about 99% of the ocean remains unexplored, scientists
believe there are millions of new species of fish and animals in the ocean as yet
undiscovered.
•Sailfish are the fastest known fish in the ocean; they can swim up to 68 miles-per-hour.
•Tuna can swim up to a speed of 43 miles-per-hour.
•Seahorses are the only fish known to swim upright. They are also slow swimmers, the
slowest of which is known as the Dwarf Seahorse. It can take about one hour for a Dwarf
Seahorse to travel about five feet. It appears to be standing up rather than swimming as it
slowly moves along.
•Seahorses can move each of its eyes separately; one can look forward while the other
looks backward. Seahorses can also change their colors to match their surroundings.
•Most Seahorses mate for life. The female seahorse will lay her eggs inside a pouch
located on the male seahorse’s belly. When the babies are set to hatch, the male will hold
onto a piece of seaweed with his tail and rock back and forth until babies pop out of his
pouch.
•Many fish are covered in scales, along with a layer of slime which helps their movement
through water.
•All fish are cold-blooded.
•Jellyfish are not a fish species; neither are Starfish.
•Walking catfish are known as Frankenfish.
•Catfish have more than 27,000 taste buds; humans only have 7,000.
•Sharks do not possess air bladders to help keep them afloat; they must swim continually
or rest on the bottom of the ocean. In addition, sharks are the only fish with eyelids.
•Electric eels and rays can utilize enough electricity to kill a horse.
•Chinook Salmon in Alaska and in Canada have been known to journey nearly 2,000
miles in sixty days, where they have adapted to a variety of environments such as coral
reefs, estuaries lakes, rivers and the ocean.
•Fish have excellent senses, including hearing, sense of smell, sight, touch and taste.
•Fish also have a “sense” organ known as the lateral line, which works in similar fashion
to radar by helping them navigate in dark or murky waters.
•Most fish can detect colors; some of them use colors to camouflage themselves or to
defend their territories.
•Piranha fish, typically found in freshwater rivers in South America, possess razor-sharp
teeth. Piranha commonly eat fish, fruit, insects and seeds, as well as larger animals such as
horses. While there are no substantiated reports of Piranhas killing people, they have been
known to eat human carcasses.
•The largest fish in the world is the Whale Shark, the largest recorded of which was 41.5
feet long, with a girth of 23 feet and weighing more than 47,300 pounds. The Whale Shark
has more than 4,000 teeth, although most of them are only about 0.118 inches in length.
•The smallest fish in the world is known as the Stout Infant, measuring about 0.25 inches
long.
•It takes about seven years for the an average American lobster to reach one pound in
weight.
•Goldfish can live for many decades. The oldest known Goldfish was “Goldie,” who died
in 2005 at the age of forty-five.
•Rougheye Rockfish are known to live longer than any other fish; they can live for more
than two hundred years.
•The first public aquarium opened at Regent’s Park (London) in 1853.
•Fish have been on the earth for more than 450 million years, long before dinosaurs.

SHENANCHIE’S SUSHI: NO RAW FISH ALLOWED!
“Shenanchie’s Sushi: No Raw Fish Allowed!” by Shenanchie O’Toole (Food Fare); ©2015. Reprinted with permission..

Japanese food is my second favorite cuisine, following Mexican fare. Some of my oft-eaten Japanese
dishes include Chachan (Fried Rice), Chicken Teriyaki Bowl, Gyoza (Pot Stickers), Kareh Raisu (Curry
Stew), Misoshiru (Miso Soup), Okonomi Yaki (Vegetable Pancakes), Shogayaki (Ginger Pork), Spring
Rolls, Tempura (Seafood & Vegetables), Tsukemono (Pickled Vegetables), Yakisoba (Deep-Fried Noodles
with Pork) and Yakitori (Skewered Chicken).

However, I’ve avoided traditional sushi for many years because the idea of eating raw fish makes my
stomach churn in nauseous protest. In the same light, whenever I watch television cooking shows
whereby the chef unveils various dishes which might include middle-raw tuna or bloody beef or lamb, I
reach for the remote to quickly turn the channel. Needless to say, prime rib holds no allure for me.

Then one day - quite recently in fact - I decided to go ahead and make my own sushi using fully-
cooked fish. I simply can’t be the only person on the face of the planet repulsed by the thought of
eating raw fish, so why not assemble the dish my own way? Most of the recipes for sushi contain
ingredients I do like, although uncooked they lose their appeal for me.

I’m now a huge fan of sushi - with fully-cooked goods, of course …

Shenanchie’s Sushi:
For my first foray into preparing homemade sushi, I selected the following ingredients:

•2 C uncooked jasmine rice
•1/4 C seasoned rice vinegar

•1 tsp. Wasabi Sauce
•1 avocado, peeled & mashed
•1-1/2 TBS fresh cilantro, chopped fine
•24 large shrimp, cooked, peeled, deveined & halved crosswise
•6 nori (roasted seaweed squares)

•12 chives
•12 cucumber strips (from peeled & seeded cucumber)

Prepare rice according to package directions. Stir in rice vinegar; cover and allow to cool to room
temperature. In a bowl, combine cilantro and shrimp; toss well. In another bowl, combine mashed
avocado and Wasabi Sauce (see recipe in “Condiments, Sauces & Seasonings” chapter); set aside. Place
one nori sheet (shiny-side down) on a bamboo sushi mat covered with plastic wrap. With moist hands,
pat some of the rice mixture evenly over nori, leaving a one-inch border on one long end of nori.
Spread one tablespoon of the avocado mixture over rice. Arrange eight shrimp, two chives and two
cucumber strips along the bottom third of rice-covered nori. Lift edge of nori closest to you; fold
over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll.
Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam-side down, for about five
minutes. Unroll from sushi mat; slice sushi roll crosswise into eight pieces. Repeat procedure with
remaining nori, rice mixture, shrimp mixture, avocado mixture, chives and cucumber. Recipe makes
about six servings.

Shrimp Tips: Pull tails from cooked shrimp while still partially frozen; the tails should come off
easily and quickly. Once the shrimp has completely thawed, cut in half lengthwise before adding to
sushi roll.

Salmon Variation: Instead of using shrimp, try poaching a salmon filet (4 oz.) in about 1/2 cup of
water seasoned with salt, dill weed and a few drops of lemon juice for about fifteen minutes. Drain
salmon and allow to cool before removing silver skin. Slice salmon into strips and use in sushi roll
in place of the shrimp.

Credits & Terms of Use:
“Shenanchie’s Sushi: No Raw Fish Allowed!” (C)2015 Shenanchie O’Toole.
Reprinted exclusively for Food Fare.
“Shenanchie’s Sushi: No Raw Fish Allowed!” was written for entertainment purposes only and expresses
the sole opinions of the author. The article is not meant to be a professional chef’s essay about
sushi, but rather an observation about the generalities of sushi prepared with cooked fish from an
amateur home kitchen.

Feel free to use the material in this article as reference, but if you use direct wording from the
piece, we would appreciate the credit. Thank you.

PERSONAL NOTE FROM SHENANCHIE:
Several months prior to the release of the Global Seafood Cookbook, I made public two
cover designs in order for people to choose their favorite. I fully intended to select the
cover voted most popular by readers. These were the selections:

Without a doubt, the sedate cover with a gray background was chosen by readers, friends
and many family members. However, my mother proved to be the exception. She
preferred the more colorful and light-hearted cover, which is the now-published version.

My darling Mum passed away a few days before Thanksgiving 2015, so I selected her
choice over popular vote as the official cover for the Global Seafood Cookbook. It was the
last bit of design and writing she saw from me, and I wanted to honor her choice. It is
definitely more complicated than choosing a book cover, naturally. Losing my mother has
been the most devastating event in my life to date, something I’m doubtful I’ll ever fully
recover from. Keeping busy with the preparation of the Global Seafood Cookbook was a
salvation of sorts, in part preventing me from diving into a complete depression.

The Global Seafood Cookbook is dedicated to the loving memory of my mother, Joyce M.
O’Toole. I miss you desperately, Mum.

Shenanchie O’Toole
Chief Editor (Food Fare)

RESOURCES & CREDITS

BOOKS
•“1,000 Jewish Recipes” by Faye Levy; ©2000. Houghton Mifflin Harcourt (hardcover); ISBN: 978-0-02862-337-5.
•“A Little Irish Cookbook” by John Murphy with illustrations by Karen Bailey; ©1996. Appletree Press; ISBN: 978-0-
86281-166-2.
•“Ambrosia Cookbook” by Shenanchie O’Toole/Food Fare (Club Lighthouse Publishing), 2011. Kindle Edition:
B005OZIDLO; ISBN: 978-1-927337-02-8.
•“American Food & Culture” by Shenanchie O’Toole (Food Fare Culinary Collection, #3); ©2011. Kindle Edition;
ASIN: B005D1HSF6.
•“Arabic Cookery” by Shenanchie O’Toole (Food Fare Culinary Collection, #40); ©2014. Kindle Edition; ASIN:
B00HY0KCNE.
•“Artichokes” by Shenanchie O’Toole (Food Fare Culinary Collection, #33); ©2013. Kindle Edition; ASIN:
B0075G7E60.
•“Aussie Gastronomy” by Shenanchie O’Toole (Food Fare Culinary Collection, #11); ©2013. Kindle Edition; ASIN:
B005E0C5N6.
•“Avocados” by Shenanchie O’Toole (Food Fare Culinary Collection, #31); ©2012. Kindle Edition; ASIN:
B00748OFBG.
•“Basque Flavors” by Shenanchie O’Toole (Food Fare Culinary Collection, #2); ©2013. Kindle Edition; ASIN:
B005CI5QR2.
•“English Epicurean” by Shenanchie O’Toole (Food Fare Culinary Collection, #18); ©2013. Kindle Edition; ASIN:
B005FG2FYI.
•“Food Fare Cookbook” by Shenanchie O’Toole/Food Fare; ©2013. Kindle Edition; ASIN: B004ZN4ZQS.
•“French Nourriture” by Shenanchie O’Toole (Food Fare Culinary Collection, #15); ©2013. Kindle Edition; ASIN:
B005EZII64.
•“Garlic Galore” by Shenanchie O’Toole (Food Fare Culinary Collection, #32); ©2013. Kindle Edition; ASIN:
B0075G794C.
•“German Gourmania” by Shenanchie O’Toole (Food Fare Culinary Collection, #5); ©2013. Kindle Edition; ASIN:
B005DCCERC.
•“Greek Culinaria” by Shenanchie O’Toole (Food Fare Culinary Collection, #4); ©2013. Kindle Edition; ASIN:
B005D2Z136.
•“Italian Cibaria” by Shenanchie O’Toole (Food Fare Culinary Collection, #21); ©2013. Kindle Edition; ASIN:
B005HF9DR4.
•“Japanese Culture & Cuisine” by Shenanchie O’Toole (Food Fare Culinary Collection, #27); ©2013. Kindle Edition;
ASIN: B00632BI3W.
•“Jewish Cuisine” by Shenanchie O’Toole (Food Fare Culinary Collection, #35); ©2013. Kindle Edition; ASIN:
B00DOHY6I8.
•“Larkin Community Cookbook” by Deidre Dalton/Food Fare; ©2013. Kindle Edition; ASIN: B0054S94G4.
•“Malagasy Matsiro” by Shenanchie O’Toole (Food Fare Culinary Collection, #16); ©2013. Kindle Edition; ASIN:
B005F5CN1E.
•“Menus & Music: The Irish Isle” by Sharon O’Connor; ©1999. Menus & Music Production (hardcover); ISBN: 978-1-
88391-429-5.
•“Monegasque Coquere” by Shenanchie O’Toole (Food Fare Culinary Collection, #17); ©2013. Kindle Edition; ASIN:
B005FG2FB6.
•“New Years Eve Aperitifs & Appetizers” by Shenanchie O’Toole (Food Fare Culinary Collection, #25); ©2011. Kindle
Edition; ASIN: B005VSWAHW.
•“Olive Oil” by Shenanchie O’Toole (Food Fare Culinary Collection, #29); ©2013. Kindle Edition; ASIN:
B006UJM0H6.
•“Pine Nuts” by Shenanchie O’Toole (Food Fare Culinary Collection, #37); ©2013. Kindle Edition; ASIN:
B00F99JN6E. “Pine Nuts” also appears in article format on the Food Fare web site, where it is available for free:
http://shenanchie.tripod.com/FoodFare/foodarts_pinenuts.htm.
•“Polish Kuchina” by Shenanchie O’Toole (Food Fare Culinary Collection, #9); ©2013. Kindle Edition; ASIN:
B005DST1VS.
•“Recipes-on-a-Budget Cookbook” by Shenanchie O’Toole/Food Fare; ©2013. Kindle Edition; ASIN: B0070Y457S.
•“Russian Kitchen” by Shenanchie O’Toole (Food Fare Culinary Collection, #28); ©2013. Kindle Edition; ASIN:
B00657YPNA.
•“Savory Spain” by Shenanchie O’Toole (Food Fare Culinary Collection, #7); ©2013. Kindle Edition; ASIN:
B005DCCG2K.
•“Scottish Vivers” by Shenanchie O’Toole (Food Fare Culinary Collection, #10); ©2013. Kindle Edition; ASIN:
B005DSALBW.
•“Soups & Stews Cookbook” by Shenanchie O’Toole/Food Fare; ©2015. Kindle Edition; ASIN: B00S75IR6Y.
•“Swedish Koket” by Shenanchie O’Toole (Food Fare Culinary Collection, #14); ©2013. Kindle Edition; ASIN:
B005EYSOFK.
•“Swiss Chuchicha” by Shenanchie O’Toole (Food Fare Culinary Collection, #19); ©2013. Kindle Edition; ASIN:
B005FGANSI.
•“Thai Cookery” by Shenanchie O’Toole (Food Fare Culinary Collection, #8); ©2013. Kindle Edition; ASIN:
B005DCCGIE.
•“Thanksgiving with Food Fare” by Shenanchie O’Toole (Food Fare Culinary Collection, #23); ©2013. Kindle Edition;
ASIN: B005MGEPSK.
•“The Emerald Isle” by Shenanchie O’Toole (Food Fare Culinary Collection, #6); ©2013. Kindle Edition; ASIN:
B005DCCGAW.
•“The Jewish Manual: Practical Information in Jewish & Modern Cookery with a Collection of Valuable Recipes &
Hints Relating to the Toilette” by Lady Judith Cohen Montefiore; ©2012. Kindle Edition; ASIN: B0084BSSBU. Note:
The Kindle public domain edition was released in 2012; the print-book was originally published in 1846.
•“The Pirates Table” by Shenanchie O’Toole (Food Fare Culinary Collection, #36); ©2013. Kindle Edition; ASIN:
B00DO3ZAM8.
•“The Potato” by Shenanchie O’Toole (Food Fare Culinary Collection, #34); ©2013. Kindle Edition; ASIN:
B00885OULE.
•“Welsh Coginio” by Shenanchie O’Toole (Food Fare Culinary Collection, #13); ©2013. Kindle Edition; ASIN:
B005EYSG1W.

ONLINE ARTICLES
•“Seafood Benefits & Risks” by Seafood Health Facts via National Marine Fisheries Service (2009).
•“Seafood Nutrition Chart” scanned by Shenanchie O’Toole, obtained from United States Department of Agriculture
(USDA) and National Seafood Educators (2004).
•“Shenanchie’s Sushi: No Raw Fish Allowed!” by Shenanchie O’Toole (2015). Reprinted exclusively for Food Fare;
used with permission.

WEB SITES
•About Food (Diana Rattray, Southern Food Expert; re: Lobster Mac & Cheese & Oysters Rockefeller)
•About Food (Molly Watson, Local Foods Expert; re: prawns & shrimp)
•Academia Barilla
•Better Homes & Gardens (lobster tails)
•Bon Appétit Magazine (fried calamari)
•Boothbay Harbor Chamber of Commerce (Maine)
•Boston Chefs
•Boston Courant (March 17, 2007)
•Burke’s Seafood (Quincy, MA)
•Campbell’s Kitchen
•Chow Hound
•Cooks.Com
•Cook’s Thesaurus
•Filleting Your Fish for Dummies
•Fish-Ex (seafood nutrition)
•Gourmet Magazine (Oyster Casserole)
•Gourmet Sleuth
•Guinness Storehouse
•How Stuff Works
•Ireland’s Eye
•Island Creek Oysters
•Jambon De Bayonne
•Kalofagas (Greek Food & Beyond)
•Lobster Anywhere
•Lynn’s Kitchen Adventures
•McCormick
•Mistral Restaurant (Boston; Crab Ravioli)
•National Marine Fisheries Service
•New England Cooking
•Pool Lobster
•Preppings (Chef’s Reference)
•Raley’s
•Random Facts (fish trivia)
•Recetas de Cocina Spain
•Rosleague Manor Hotel (Connemara, Ireland)
•Science Kids (fish trivia)
•Sea Grant (University of Delaware College of Earth, Ocean & Environment)
•Seafood Health Facts: Making Smart Choices
•Seafood Nutrition Partnership
•Seasoned Advice (de-bearding mussels)
•TakeMeFishing.Org
•The Epicentre (Guide to Vinegars)
•Trivia 101 (fish trivia)
•USDA (United States Department of Agriculture)
•Vera’s Recipes
•Visit Maine
•Voices of the Bay (fish trivia)
•Waitrose Kitchen (filleting fish)
•Washington Department of Fish & Wildlife
•Whisked Foodie
•Wikia Lifestyle
•Wikipedia

PICTURE CREDITS
Please Note: Because of time-consuming and costly formatting issues, food images are not displayed in Kindle or Nook
editions of the e-book.

•“Global Seafood Cookbook” cover & recipe logo designs, “Garlic Shrimp” recipe graphic, “Pirate Grub” button,
“Shellfish” button, “Shenanchie’s Sushi” button:
Webs Divine (http://websdivine.tripod.com/).

COPYRIGHT
Global Seafood Cookbook ©2016 Food Fare
Web: http://shenanchie.tripod.com/FoodFare/

The “Global Seafood Cookbook” was written for entertainment purposes and expresses the sole opinions of the author.
This e-book is not meant to be a professional chef’s essay, but rather an observation about the generalities of seafood
recipes from a home kitchen.

The “Global Seafood Cookbook” is available at Amazon (Kindle), Barnes & Noble (Nook) and Kobo Books (multiple
formats). The Adobe Digital edition (PDF) contains all graphics and a recipe index.

FOOD FARE COOKBOOKS

Food Fare has published ten e-cookbooks since 2011. More are planned for the future, so
keep your eyes peeled!
•Ambrosia Cookbook
Contains recipes in all categories, along with special dishes for holidays and vegetarians,
and easy-to-assemble herb and spice mixes.
•Breakfast Cookbook
Includes more than 100 breakfast recipes for breads, crepes, fruits, grains, casseroles,
eggs, full meals, pancakes, sandwiches and vegetables.
•Community Garden Cookbook
Features 140 easy recipes for use with garden-fresh ingredients, including appetizers,
beverages, breads, breakfast, condiments and sauces, desserts, herbs and spices, main
meals, soups and stews, and sides.
•Food Fare Cookbook
Contains the cream of the crop from the Food Fare web site, including more than 200
distinctive and original recipes.
•Furry Friends Cookbook
Contains more than 60 recipes for homemade dog and cat food.
•Global Seafood Cookbook
Includes more than 200 seafood recipes (appetizers & salads, entrees, shellfish entrees,
pasta, soups & stews, salmon, condiments, sauces & seasonings). The book also contains
information about seafood health benefits and nutrition facts, fish trivia and general
“how-to guides” (de-bearding, de-boning & filleting, deveining, shucking, and cracking
shells).
•Larkin Community Cookbook
Compilation of more than 40 recipes mentioned or prepared by characters in the eight-
part fictional epic known as the “Collective Obsessions Saga” by author Deidre Dalton.
•Quirky Snacks Cookbook
Contains more than sixty snack recipes from Avocado English Muffins to Yalanchi (Iraqi
rice-stuffed tomatoes). The Quirky Snacks Cookbook is FREE.
•Recipes-on-a-Budget Cookbook
Features more than 150 recipes for inexpensive meals, including breakfast, lunch, dinner,
side dishes, beverages and snacks.
•Soups & Stews Cookbook
Contains more than 170 recipes for unique as well as traditional soups and stews from
across the globe.

Cookbooks are available from Amazon, Barnes & Noble and Kobo Books. The Ambrosia Cookbook is also available
from Club Lighthouse Publishing. For more, visit the official Food Fare Cookbooks web site at
http://shenanchie.tripod.com/cookbook/index.htm.

FOOD FARE CULINARY COLLECTION
Food Fare’s Culinary Collection offers an exclusive selection of forty titles in Kindle,
Kobo and Nook editions. The books include information about the food and culture of
different countries across the globe, holidays and food-specific topics. They also contain
history, food traditions, lifestyle and dishes native to various countries, as well as
authentic recipes, words and phrases in the native tongue of the subject, along with food
terms. Books in the Food Fare Culinary Collection include:

•American Food & Culture
•Arabic Cookery
•Artichokes
•Aussie Gastronomy
•Avocados
•Basque Flavors
•Canadian Cuisine
•Christmas Noel
•Coffee Talk
•Cupid’s Kitchen
•Emerald Isle
•English Epicurean
•French Nourriture
•Garlic Galore
•German Gourmania
•Greek Culinaria
•Halloween Cuisine
•Italian Cibaria
•Japanese Culture & Cuisine
•Jewish Cuisine
•Malagasy Matsiro
•Medieval Cuisine
•Mexican Cantina
•Monegasque Coquere
•Mushroom Mélange
•New Years Aperitifs & Appetizers
•Olive Oil
•Pine Nuts
•Pirates Table
•Polish Kuchina
•The Potato
•Russian Kitchen
•Savory Spain
•Scottish Vivers
•Swedish Koket
•Swiss Chuchicha
•Tea Time
•Thai Cookery
•Thanksgiving with Food Fare
•Welsh Coginio

Visit the Culinary Collection web site:
http://shenanchie.tripod.com/culinary/index.htm

Titles in the collection are available at Amazon, Barnes & Noble and Kobo Books.

ABOUT FOOD FARE
Food Fare features recipes from a variety of countries and cultures around the world,
bringing with it global flavors found in unique and original dishes. Their official web site
also contains hundreds of personal recipes, many of them “comfort foods” inherited
through the generations. In addition, the web site also offers seasonal favorites,
informative and entertaining food articles, kitchen and cooking tips, newsletters, food
related photo galleries, measurement conversion charts, detailed information about herbs
and spices, food links and more.

Food Fare is also home to the Ambrosia Cookbook, Breakfast Cookbook, Community
Garden Cookbook, Food Fare Cookbook, Furry Friends Cookbook, Global Seafood
Cookbook, Quirky Snacks Cookbook, Recipes-on-a-Budget Cookbook, Soups & Stews
Cookbook and the fiction-novel-inspired Larkin Community Cookbook.

Food Fare’s exclusive Culinary Collection features more than forty books in Kindle,
Kobo, Nook and Adobe Digital Editions. The titles include information about the food and
culture of different countries across the globe, holidays and food-specific topics. They also
contain history, food traditions, lifestyle and dishes native to various countries, as well as
authentic recipes, words and phrases in the native tongue of the subject, along with food
and cooking terms.

LINKS

Food Fare:
http://shenanchie.tripod.com/FoodFare/

Culinary Collection:
http://shenanchie.tripod.com/culinary/index.htm

Food Fare Cookbooks:
http://shenanchie.tripod.com/cookbook/index.htm

Appetizing Muse (Shenanchie’s food blog):
http://shenanchie.tripod.com/weblog/

Table of Contents
Introduction
Dedication
Appetizers & Salads
Entrees & Sides
Shellfish Entrees & Sides
Pasta, Soups & Stews
Salmon
Condiments, Sauces & Seasonings
General How-To Guides
Seafood Health Benefits & Nutrition Facts
Fish Trivia
Shenanchie’s Sushi: No Raw Fish Allowed!
Personal Note from Shenanchie
Resources & Credits
Copyright
Food Fare Cookbooks
Food Fare Culinary Collection
About Food Fare

Global Seafood Cookbook - Shenanchie O'Toole

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GLOBAL

ENTREES & SIDES

SHELLFISH ENTREES & SIDES

Coco Crevettes (Malagasy Prawns in Coconut Sauce)

Langouste a la Vanilla (Comorian Lobster in Vanilla Sauce)

Maine Lobster Roll

Olive Oil Shrimp with Lemon

Sautéed Killary Prawns in Garlic-Basil Cream

Vieras a la Gallega (Spanish Scallops in Mustard)

PASTA, SOUPS & STEWS

Coulibiac (Russian Salmon Pie)

CONDIMENTS, SAUCES & SEASONINGS

GENERAL HOW-TO GUIDES

Fish Species Calories Protein Cholesterol Total Fat Sodium

Catfish 130 17g 50mg 6g 40mg

Crab 100 20g 95mg 1g 330mg

Clams (12 small) 110 17g 80mg 1.5g 95mg

Cod 90 20g 50mg 1g 65mg

Crayfish 70 15g 115mg 1g 80mg

Flounder/Sole 100 19g 55mg 1.5g 100mg

Grouper 100 21g 40mg 1g 45mg

Haddock 100 21g 70mg 1g 85mg

Halibut 120 23g 40mg 2g 60mg

Herring 210 18g 85mg 15g 80mg

Lobster 80 17g 60mg 0.5g 320mg

Mackerel 170 20g 50mg 9g 95mg

Mahi-Mahi 90 20g 80mg 1g 95mg

Monkfish 80 16g 30mg 2g 20mg

Mussels 150 20g 50mg 4g 310mg

Ocean Perch 110 21g 45mg 2g 95mg

Octopus 140 25g 80mg 2g 390mg

Orange Roughy 80 16g 20mg 1g 70mg

Oysters (12 medium) 100 10g 80mg 4g 300mg

Pollock 90 20g 80mg 1g 110mg

Redfish 110 21g 50mg 2g 95mg

Rockfish 110 21g 40mg 2g 70mg

Salmon (Chum & Pink) 130 22g 70mg 4g 65mg

Scallops (6 lg. or 14 sm.) 140 27g 65mg 1g 310mg

Sea Bass 110 20g 45mg 2g 75mg

Shrimp 100 21g 170mg 1.5g 240mg

Snapper 100 21g 40mg 2g 70mg

Squid 150 15g 220mg 6g 260mg

Swordfish 120 16g 40mg 6g 100mg

Tilapia 110 22g 75mg 2.5g 30mg

Tuna 130 26g 50mg 1.5g 40mg

Turbot 100 17g 50mg 3g 160mg

Whitefish 150 21g 65mg 6g 55mg

Whiting 100 20g 70mg 2g 110mg

I’m now a huge fan of sushi - with fully-cooked goods, of course …

•1/4 C seasoned rice vinegar

•24 large shrimp, cooked, peeled, deveined & halved crosswise

•6 nori (roasted seaweed squares)

•12 cucumber strips (from peeled & seeded cucumber)

Reprinted exclusively for Food Fare.

FOOD FARE COOKBOOKS

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