Fish and Seafood Recipes

A SQUID DISH FOR DAYS OF ABSTINENCE--1475

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
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-----SQUID DISH--1475-----

Platina mentions several odd fishes not usually used today as food, such
as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are
still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs
(which he calls caviar), salmon, sole, etc., and he gives a recipe for a
Squid Dish for Days of Abstinence. Although squid is eaten today in the
South of France and Greece, and can be found in special fish shops here, I
would prefer salmon or halibut. But if you hanker for squid, just go ahead
with it if you can find some, and be sure to have the fish man prepare it
for you by removing the black liquid from the backbone. A SQUID DISH FOR
DAYS OF ABSTINENCE--1475 Boil the squid. Crush what is good in a mortar.
Prepare a paste of almonds with rosewater strained through a sieve; or, if
you can't provide this, use the juice of peas or white chickpeas. Crush
together small grapes and five figs. Mix a little rock parsley and a little
fresh marjoram leaves. Add as much cinnamon, ginger and sugar as is
necessary. Mix these well with whites of eggs so that they will stick
together and cook better. With the mixture well greased, and with a crust
above and beneath, set it on the hearth at a little distance from the
flame. Sprinkle sugar and rosewater on the cooked mixture. This dish
assails all the members.

BACALHAU
Categories: Fish, Portuguese
Yield: 4 servings

2 lb Salt cod; soaked
2 lg Onion; sliced
6 T Butter
1 Garlic clove; minced
3 lg Potato
2 T Bread crumbs
10 Green olive, pitted
10 Olive, black
4 Egg; hard-cooked
1/2 c Parsley, fresh; chopped
Wine vinegar
Olive oil
Pepper, black

Soak the dried cod in cold water for about 24 hours, or until completely
moistened. Change the water several times; drain thoroughly.

Put the cod into a saucepan with cold water to cover. Bring to a boil,
reduce heat, and simmer for 15 minutes or until fish is tender. Drain;
skin and bone the fish. Flake with a fork into large pieces.

Saute the onions in half the butter until they are tender and golden.
Add the barlic. Boil the unpeeled potatoes in salted water. Once
tender, remove from the heat, refresh in running cold water; then remove
skins. Drain and slice into 1/4" pieces.

Preheat oven to 350 F. Grease a 1-1/2 quart casserole with the
remaining butter. Arrange a layer of half the potatoes, then half the
cod, then half the onions. Sprinkle with a little pepper, and repeat
layering. Sprinkle bread crumbs over the top layer. Bake for 15
minutes, or until heated through and lightly browned. Before serving,
garnish with olives and eggs, and sprinkle with parsley. Serve with wine
vinegar and oil in cruets and pepper on the side.

Broiled Oysters

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Jar raw oysters -- (10 oz.)
4 Tbsp. cracker crumbs
2 Tbsp. margarine
1 Tbsp. lemon juice
salt and pepper to taste

Wash and drain oysters. Roll in cracker crumbs. Lay on
a lightly oiled cookie sheet. Melt margarine; add lemon juice.
Spoon mixture on top of each oyster. Sprinkle with salt and
pepper. Broil 6 to 10 minutes or until browned. Turn oysters;
spoon on remaining margarine mixture. Season and complete the
broiling.
One serving (4 oysters) may be exchanged for 2/3 bread
exchange, 2 meats and 2 fat exchanges or 11 grams carbohydrate,
16 grams protein and 17 grams fat. Makes 8 servings.

CIOPPINIO
Categories: Seafood
Yield: 12 servings

1/2 lb Unpeeled Medium Size
Fresh Shrimp
1 lb Lean Whitefish Fillets
1 c Water
2 tb Red Wine Vinegar
1 tb Olive Oil
1 md Onion Sliced
1/2 c Thinly Sliced Green
Pepper
2 cn (14 1/2 Oz.) Tomatoes,
Undrained & Chopped
1 ts Dried Basil
1/2 ts Red Pepper Flakes
1 1/2 c Burgendy OR Dry Red Wine
1 3/4 lb Small Clams in Shells,
About 16, Scrubbed
1/2 lb Fresh Crabmeat

Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving
Skin.
Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside. Combine
Shrimp
Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A
Boil. Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve
Cooking
Liquid. Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking
Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion &
Garlic
& Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper,
& Red
Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A
Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low
Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes &
Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily
When Tested With A Fork.

Creamed Oysters In Patty Shell

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish

Amount Measure Ingredient -- Preparation Method
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1 Qt. shucked Maryland
standard oysters (with liquor)
1/4 C. butter
1 Small onion -- chopped fine
1 Stalk celery -- diced
2 Tbsp. flour
1 C. oyster liquor
1 C. milk
1 Tsp. salt
1/2 Tsp. McCormick-Schilling mace
1/4 Tsp. McCormick-Schilling black pepper
1 Dash McCormick-Schilling nutmeg
1 Dash McCormick-Schilling cayenne pepper
3 Tbsp. flour
16 cooked patty shells

Drain oysters; reserve liquor. Melt butter; saute onion
and celery until soft and golden. Blend in 2 tablespoons
flour. Gradually stir in oyster liquor and milk. Add salt,
mace, black pepper, nutmeg and cayenne pepper. Blend in 3
tablespoons flour and cook, stirring constantly until mixture
comes to boil and thickens. Add oysters to sauce; heat until
oysters plump and edges curl. Do not boil. Spoon about 1/2
cup oyster mixture into each patty shell. Serve immediately.
Makes 8 servings, 2 patty shells each.

Escalloped Oysters

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint oysters
4 tablespoons oyster liquor
2 tablespoons milk or cream
1/2 cup cry bread crumbs
1 cup cracker crumbs
1/2 cup butter -- melted
Salt & pepper

Mix bread and cracker crumbs and stir in butter. Put a thin layer of above mix
ture in a buttered baking dish, cover with 1/2 of oysters and sprinkle with sal
t and pepper. Add 1/2 milk or cream and oyster liquor. Again repeat bread and
crackers and add second layer of oysters and liquor and milk. Sprinkle top wit
h crumbs, cover baking dish and bake at temperature of 375 to 425 degrees.

GRATINEED OYSTERS WITH DICED APPLES IN A CALVADOS SABAYON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method
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1 c Heavy cream
3 Egg yolks -- lightly beaten
2 tb Calvados
16 Oysters in the half shell
2 Apples -- peeled and finely
- diced, reserve in cold
- water with the juice of
1 Lemon

In a small bowl place the heavy cream and whisk it for 3 to 5 minutes, or
until it is softly whipped. Add the egg yolks and the Calvados, and whisk
them in.

In each oyster half shell place the diced apple. Place the oyster meat on
top. Cover it with the cream mixture.

Place the oysters on a flat sheet and broil them for 1 to 2 minutes, or
until the cream mixture is golden.

Oyster Stew

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:10
Categories : Seafood Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole shallots -- minced
6 tablespoons butter
18 whole oysters -- with liquor
2 cups milk
2 cups heavy cream
1/2 cup dry sherry

Saute shallots in 4 tablespoons of butter for 5 minutes. Add oysters
with their liquor. Bring to a boil, add milk and cream, salt and pepper.
Simmer 2 minutes. Add sherry and again bring to a boil. Serve at once, with a
teaspoon of butter in each serving.

Scalone

1 lb. abalone
1 lb. sea scallops
1 egg, beaten
1 teaspoon salt
2 tablespoons oil
2 tablespoons butter
flour
lemon slices (optional)

Makes: 6 servings.

Cube abalone. Put into food processor. Process until well ground.
Remove abalone.
Add scallops to processor and grind well. Combine abalone, scallops,
egg and salt. Shape into flat patties. In a skillet, heat oil and
butter. Dip patties in flour. Shake off excess. Fry quickly, a
minute or less, per side. If desired, serve with lemon slices.

Squid Saute
Categories: Seafood, Ceideburg 2
Yield: 1 servings

3 lb Squid, cleaned and cut into
-rings
2 tb Parsley, chopped
4 tb Butter or olive oil
4 Cloves garlic, minced
-(optional)
Lemon wedges
Salt and pepper to taste

The easiest and, many people think, the best way to prepare squid is
to saute it. The basic recipe and variations provided here do not
begin to cover the many ways to saute squid. This dish takes 10
minutes or less to make once you have cleaned the squid.

If you are using garlic, saute it in 1 Tb of olive oil or butter in a
heavy frying pan over low heat until it is lightly browned. Turn up
to a medium-high flame. Add the rest of the oil, and when it is hot
the squid, parsley, salt and pepper. Saute for 3 minutes.

Serve with lemon wedges and boiled or fried potatoes.

VARIATIONS:

1. Add quartered, cooked artichoke hearts or coarsely sliced beets
along with the squid.

2. Substitute 1 tsp of dried or fresh dill, or 2 Tbs of fresh basil
for parsley.

3. Substitute 1 tsp cayenne for black pepper.

WHITE WINE-MARINATED SQUID

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c White wine
1/4 c Lemon juice
1/4 c Olive oil
2 tb Minced garlic
1/4 c Minced onions
1 t White pepper
1/2 ts Ground coriander
2 ts Salt
1 1/2 c Squid -- body cut into
rounds,
- tentacles left whole

PLACE ALL INGREDIENTS except squid in a 1-quart pot and bring to a boil
over high heat on the stove. Add the squid, cook 30 seconds and immediately
remove from the heat. Pour the contents of the pot into a glass bowl, cover
with a plate and let cool to room temperature. Place in refrigerator until
chilled. Serve over lettuce or chilled pasta.

Zesty Cioppino

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C. butter
2 Medium onions -- chopped
1 Clove garlic -- minced
1/2 C. chopped fresh parsley
2 Cans whole tomatoes -- (29 oz.)
2 Cans chicken broth -- (14.5 oz.)
1 Tsp. dried oregano
1 Tsp. dried basil
1 bay leaf
salt and pepper to taste
2 C. dry white wine
1 1/2 Lb. large shrimp -- peeled and deveined
2 Large Dungeness crab -- cooked, cleaned and
cracked
1 1/2 Lb. scallops or chunks of boneless snapper or
cod

Melt the butter in a large kettle. Add onions, garlic
and parsley. Saute until onions are soft. Add the tomatoes
with liquid, chicken broth, oregano, basil, bay leaf, salt,
pepper and wine. Cover and allow to simmer for 25 to 30
minutes. Add shrimp, crab and scallops to boiling stew.
Return stew to boiling, cover and simmer for 5 to 7 minutes or
until scallops are opaque. Serve Cioppino hot from the kettle
into large soup bowls. Serves 8 to 10.