Angel Hair Pasta With Sea Scallops.
You need:
1/2 cup soft breadcrumbs
8 oz angel hair pasta uncooked
1 tablespoon olive oil -- for vegetables
1 teaspoon olive oil -- for scallops
1/2 cup chopped fresh parsley -- divided
1 clove garlic -- minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 oz clam juice -- (1 bottle)
1 lb fresh sea scallops
1 cut into 1/2-inch pieces
Prepare:
Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown; set aside.
Cook pasta according to package directions, omitting salt and fat.
Drain and rinse under cold running water; drain well.
Place in a large bowl; set aside.
Heat 1 tablespoon oil in a nonstick skillet over medium heat.
Add 1/4 cup parsley and next 4 ingredients; saute 1 minute.
Add flour and pepper; cook 1 minute, stirring constantly with a whisk.
Gradually add clam juice, stirring constantly.
Cook 1 minute or until thickened, stirring constantly.
Pour over pasta; toss well.
Set aside, and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat; add scallops, and saute 4 minutes or until scallops are done.
Add to pasta mixture; toss gently.
Yield: 4 servings (serving size: 1-1/4 cups).
Ilona's Seafood Chowder.
You need:
2 tablespoon butter or margarine
1/2 each onion,large,diced
1 each celery rib, diced
1 lb sea legs, chopped
1 cup potatoes, cooked,diced
1 each tomato, large, diced
2 tablespoon flour
3 cup milk
1 cup water
1 salt & pepper to taste
Prepare:
Melt butter in heavy saucepan over medium-low heat.
Add onions and saute until clear, add celery and cook gently for about 5 mins.
Add flour, milk and water, stirring well to avoid lumps.
Add remaining ingredients and season to taste.
Heat until heated through, but do not boil.
Serve with baking powder biscuits.
Note: Sea legs are a blend of Pollock and crab meat.
Ilona's Seafood Chowder (Halifax Version)
2 tablespoon bacon drippings
2 tablespoon butter
4 each white onion, fresh picked
2 each celery rib, diced
1 lb sea-legs, chopped
2 lb mixed seafood
2 cup potatoes, cooked,diced
2 each tomato, large, diced
1 small yellow zucchini, chunked
1 small green zucchini, chunked
2 cup green peas, fresh
1 cup sweet peppers, vary colours
4 tablespoon flour
6 cup milk
1 1/2 cup Sauternes
1 milk to thin as needed
1 salt & pepper to taste
1 tomato sauce/soup to taste
Prepare:
Melt bacon fat and butter in heavy saucepan over medium-low heat.
Add onions and saute until clear, add celery and cook gently for about 5 mins.
Add seafood products and saute in saucepan at medium high heat to coat, flavor and brown slightly.
Add flour, and milk, stirring well to avoid lumps.
Add remaining ingredients, except peas, in order of required cooking time (e.g. potatoes, zucchini, tomatoes, peppers, etc).
Add wine and season to taste.
Heat until heated through, but do not boil.
Add peas about 20 min before serving.
Use milk to thin as necessary.
Note:
Sea-legs are imitation crab meat, usually Pollock with crab flavouring.
If chowder is to be frozen prior to serving, do not add the milk until reheating.
Tuna Casserole a la chow mein.
You need:
1 can solid white tuna, drained
1 can cream of mushroom soup
1 can whole mushrooms, drained
1/4 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1 large can chowmein noodles
1 dash of garlic powder
Prepare:
Combine everything in a casserole dish.
Reserve some of the chowmein noodles for the topping.
Bake at 350 F for 25 minutes.
Top with remaining noodles and return to oven for 5 min.
Antoine's Oysters Rockefeller.
You need:
6 tablespoon butter
1/2 cup bread crumbs
2 cup fresh chopped spinach or-
2 pkg (10-oz) frozen spinach
1/2 cup parsley
1/2 cup diced celery
2 tablespoon diced onion
1 tablespoon Pernod liqueur; or anisette
1/4 teaspoon salt
3 drop Tabasco
18 large oysters
Prepare:
Melt butter; add crumbs and saute 1 minute, stirring constantly.
Combine with other ingredients, except oysters, in blender until smooth. Arrange oysters in shells (or individual dishes).
8 oz angel hair pasta uncooked
1 tablespoon olive oil -- for vegetables
1 teaspoon olive oil -- for scallops
1/2 cup chopped fresh parsley -- divided
1 clove garlic -- minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 oz clam juice -- (1 bottle)
1 lb fresh sea scallops
1 cut into 1/2-inch pieces
Prepare:
Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown; set aside.
Cook pasta according to package directions, omitting salt and fat.
Drain and rinse under cold running water; drain well.
Place in a large bowl; set aside.
Heat 1 tablespoon oil in a nonstick skillet over medium heat.
Add 1/4 cup parsley and next 4 ingredients; saute 1 minute.
Add flour and pepper; cook 1 minute, stirring constantly with a whisk.
Gradually add clam juice, stirring constantly.
Cook 1 minute or until thickened, stirring constantly.
Pour over pasta; toss well.
Set aside, and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat; add scallops, and saute 4 minutes or until scallops are done.
Add to pasta mixture; toss gently.
Yield: 4 servings (serving size: 1-1/4 cups).
Ilona's Seafood Chowder.
You need:
2 tablespoon butter or margarine
1/2 each onion,large,diced
1 each celery rib, diced
1 lb sea legs, chopped
1 cup potatoes, cooked,diced
1 each tomato, large, diced
2 tablespoon flour
3 cup milk
1 cup water
1 salt & pepper to taste
Prepare:
Melt butter in heavy saucepan over medium-low heat.
Add onions and saute until clear, add celery and cook gently for about 5 mins.
Add flour, milk and water, stirring well to avoid lumps.
Add remaining ingredients and season to taste.
Heat until heated through, but do not boil.
Serve with baking powder biscuits.
Note: Sea legs are a blend of Pollock and crab meat.
Ilona's Seafood Chowder (Halifax Version)
2 tablespoon bacon drippings
2 tablespoon butter
4 each white onion, fresh picked
2 each celery rib, diced
1 lb sea-legs, chopped
2 lb mixed seafood
2 cup potatoes, cooked,diced
2 each tomato, large, diced
1 small yellow zucchini, chunked
1 small green zucchini, chunked
2 cup green peas, fresh
1 cup sweet peppers, vary colours
4 tablespoon flour
6 cup milk
1 1/2 cup Sauternes
1 milk to thin as needed
1 salt & pepper to taste
1 tomato sauce/soup to taste
Prepare:
Melt bacon fat and butter in heavy saucepan over medium-low heat.
Add onions and saute until clear, add celery and cook gently for about 5 mins.
Add seafood products and saute in saucepan at medium high heat to coat, flavor and brown slightly.
Add flour, and milk, stirring well to avoid lumps.
Add remaining ingredients, except peas, in order of required cooking time (e.g. potatoes, zucchini, tomatoes, peppers, etc).
Add wine and season to taste.
Heat until heated through, but do not boil.
Add peas about 20 min before serving.
Use milk to thin as necessary.
Note:
Sea-legs are imitation crab meat, usually Pollock with crab flavouring.
If chowder is to be frozen prior to serving, do not add the milk until reheating.
Tuna Casserole a la chow mein.
You need:
1 can solid white tuna, drained
1 can cream of mushroom soup
1 can whole mushrooms, drained
1/4 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1 large can chowmein noodles
1 dash of garlic powder
Prepare:
Combine everything in a casserole dish.
Reserve some of the chowmein noodles for the topping.
Bake at 350 F for 25 minutes.
Top with remaining noodles and return to oven for 5 min.
Antoine's Oysters Rockefeller.
You need:
6 tablespoon butter
1/2 cup bread crumbs
2 cup fresh chopped spinach or-
2 pkg (10-oz) frozen spinach
1/2 cup parsley
1/2 cup diced celery
2 tablespoon diced onion
1 tablespoon Pernod liqueur; or anisette
1/4 teaspoon salt
3 drop Tabasco
18 large oysters
Prepare:
Melt butter; add crumbs and saute 1 minute, stirring constantly.
Combine with other ingredients, except oysters, in blender until smooth. Arrange oysters in shells (or individual dishes).
Top each with 1 tablespoon spinach mixture and broil 3-5 minutes or until lightly browned.
Artichoke Oyster Soup.
You need:
6 tablespoon butter, melted
1/2 cup shallots (chopped fine)
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon cayenne pepper
2 tablespoon flour
14 oz chicken broth (more or less won't hurt)
4 cup oysters, drained; reserve liquid (less, to
14 oz artichoke hearts, cooked
2 teaspoon salt
1/4 teaspoon Tabasco
1/2 cup whipping cream
3 tablespoon parsley (chopped, fresh)
Prepare:
In a 3-quart casserole, melt butter and saute shallots.
Artichoke Oyster Soup.
You need:
6 tablespoon butter, melted
1/2 cup shallots (chopped fine)
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon cayenne pepper
2 tablespoon flour
14 oz chicken broth (more or less won't hurt)
4 cup oysters, drained; reserve liquid (less, to
14 oz artichoke hearts, cooked
2 teaspoon salt
1/4 teaspoon Tabasco
1/2 cup whipping cream
3 tablespoon parsley (chopped, fresh)
Prepare:
In a 3-quart casserole, melt butter and saute shallots.
When shallots are translucent, add thyme, bay leaf and cayenne pepper.
Add flour and whisk well.
Add broth, oyster water, artichoke hearts, salt and Tabasco.
Bring to a boil.
Add oysters and parsley.
Simmer on medium, partly covered, for exactly 5 minutes.
Add whipped cream and serve immediately.
Asparagus & Crab Meat Soup (Mang Tay Nau Cua)
You need:
4 cup chicken broth
1 tablespoon plus 2 teaspoons nuoc mam (vietnamese fish sauce)
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
8 ounces lump crab meat, picked over; and drained
1 freshly ground black pepper
2 tablespoon cornstarch or arrowroot, mixed with
2 tablespoon cold water
1 egg, lightly beaten
15 oz white asparagus spears cut into 1-inch sections with canning liquid reserved
1 tablespoon shredded coriander
1 scallion, thinly sliced
Prepare:
This soup was probably created by some homesick Frenchman.
Asparagus & Crab Meat Soup (Mang Tay Nau Cua)
You need:
4 cup chicken broth
1 tablespoon plus 2 teaspoons nuoc mam (vietnamese fish sauce)
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
8 ounces lump crab meat, picked over; and drained
1 freshly ground black pepper
2 tablespoon cornstarch or arrowroot, mixed with
2 tablespoon cold water
1 egg, lightly beaten
15 oz white asparagus spears cut into 1-inch sections with canning liquid reserved
1 tablespoon shredded coriander
1 scallion, thinly sliced
Prepare:
This soup was probably created by some homesick Frenchman.
White asparagus(a French import), packed in jars or cans, is used for this recipe.
Traditionally, crumbled, salted duck egg yolk is added to season the soup.
If white asparagus is unavailable, use frozen or fresh asparagus (in this case, add the fresh asparagus to the broth from the very beginning and cook until tender, before adding the remaining ingredients).
Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.
If white asparagus is unavailable, use frozen or fresh asparagus (in this case, add the fresh asparagus to the broth from the very beginning and cook until tender, before adding the remaining ingredients).
Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.
Bring to a boil.
Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet.
Add the shallots and garlic and stir-fry until aromatic.
Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet.
Add the shallots and garlic and stir-fry until aromatic.
Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
Stir-fry over high heat for 1 minute.
Stir-fry over high heat for 1 minute.
Set aside.
Bring the soup to a boil.
Bring the soup to a boil.
Add the cornstarch mixture and stir gently until the soup thickens and is clear.
While the soup is actively boiling, add the egg and stir gently.
Continue to stir for about 1 minute.
While the soup is actively boiling, add the egg and stir gently.
Continue to stir for about 1 minute.
Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
Transfer the soup to a heated tureen.
Transfer the soup to a heated tureen.
Sprinkle on the coriander, scallion and freshly ground black pepper.
Yield: 4 to 6 servings.
Bacalaitos (Salt Codfish Fritters)
You need:
1/2 lb codfish, salt
2 cup flour, all-purpose
2 teaspoon baking powder
1 large garlic cloves; crushed
1 cup water
1 tablespoon annatto oil
1 oil, vegetable; for frying
Prepare:
Soak the cod fish in cold water for 2 hours or longer, according the the saltiness and hardness of the fish. Drain, rinse and place in a small saucepan.
Pour boiling water over the fish and allow to stand 5 minutes.
Drain. Remove any bones and skin and shred the fish.
Sift the flour and baking powder into a large bowl.
Add the garlic, water and annatto oil and mix to a smooth batter.
Add the shredded fish and mix well.
Heat oil to 370 F in a deep fryer or large, heavy saucepan.
Fry the the mixture by teaspoonfuls until golden brown.
Drain on paper towels, keep warm and serve hot as hors-d'aeuvres.
Bacalao A La Viszcaina (Basque Style Codfish)
You need:
2 lb thick salt cod, desalted and cooked, (see notes below), cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid)
Flour for dredging
1/2 cup pure Spanish olive oil FOR THE SOFRITO:
1/4 cup pure Spanish olive oil
1 large green bell pepper, seeded and finely chopped
6 cloves garlic, finely chopped
2 large onions, finely chopped
1 cup finely chopped drained pimientos
2 1/2 cups canned crushed tomatoes
1 tablespoon Spanish paprika or mild paprika
1/4 cup dry white wine
Salt and freshly ground black pepper to taste
To complete dish:
You need:
4 medium-size all-purpose potatoes, peeled and cut into 1/2-inch slices
3 pimientos, cut into strips, for garnish
Fried Bread Rounds (recipe follows), as an accompaniment
Notes: One day in advance of serving, rinse the salt cod under cold running water.
Cut it into 2- by 3-inch pieces, place in a bowl, and cover with cold water.
Change the water several times until it is no longer salty.
This process should take 24 hours.
Prepare:
Drain the fish, place it in a small saucepan, cover with fresh water, and bring to boil over medium-high heat. Lower the heat to low and simmer 5 minutes.
Drain and cool the fish.
Dredge the cod in the flour.
In a large skillet over medium heat, heat the oil until fragrant, then cook the fish until lightly browned, 3 to 4 minutes on each side.
Remove the fish from the heat and set aside.
For the sofrito, in a large saucepan over medium heat, heat the oil until fragrant, then cook the bell
peppers, stirring, until slightly softened, 3 to 4 minutes.
Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6 to 8 minutes, adding more oil if necessary.
Add the pimientos, tomatoes, paprika, and wine and cook, stirring occasionally, until thickened, another 10 to 12 minutes.
Place the reserved salt cod soaking water in a medium-size saucepan over medium-high heat and cook the potato slices until partially tender, 10 to 15 minutes.
Add the codfish chunks to the sofrito and cook over low heat 10 minutes.
Arrange the cooked potato slices on top of the fish, do not stir, cover the pan, and shake it several times.
Cook over low heat an additional 10 minutes so that the potatoes absorb the fish flavor.
Transfer to a large serving platter and garnish with the pimientos.
Serve with Pan Frito (Fried Bread Rounds) and Arroz Blanco
Makes 8 servings
Bacon & Oysters.
You need:
12 oysters, selected
12 bacon slices, thin
Prepare:
Wrap each oyster well-drained in bacon.
Place a toothpick through to hold it in place.
Bake in a skillet or in a medium heated oven until bacon browns.
Bacon & Smoked Oysters
You need:
2 can smoked oysters
1/4 cup light vegetable oil
1/2 lb bacon strips
40 round wooden toothpicks
3 tablespoon garlic, minced
Prepare:
Cut bacon strips in thirds.
Wrap a bacon slice around each oyster and place a toothpick through to hold it in place.
In a medium skillet, heat oil, and add garlic.
Cook wrapped oysters in oil until bacon is crisp.
Remove from pan and drain on a paper towel to drain.
Serves 15
Badhapu malu (Fried Fish)
You need:
450 gm fish steaks
25 gm tamarind
50 ml warm water
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 litre oil
Prepare:
Cut the fish steaks into six pieces.
Soak the tamarind in water, remove the seeds
Add to the fish together with the turmeric, chilli powder, salt and pepper.
Leave to marinade for 10 minutes.
Heat the oil and fry fish until it turns brown.
Remove and drain well on paper towels..
Bailey's Bouillabaisse (Fish Stew)
You need:
1 each onion, large diced
2 cup celery, diced
3 each potatoes, small diced
3 cup boiling water
2 cup skimmed milk
1 1/2 lb cod or flounder
2 cup broccoli, diced
2 cup cauliflower, diced
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon basil
Prepare:
Cook the onion, celery, and potatoes in the water for 10 minutes.
Mix a little milk with the flour to form a soupy paste and set aside.
Add the remaining ingredients and bring to a boil.
Add the flour mixture, stirring constantly.
Simmer for 15 to 20 minutes.
Baked Almond Catfish.
You need:
1/2 cup whole almonds, toasted
3 tablespoon cornmeal
2 tablespoon grated parmesan cheese
2 tablespoon fresh parsley, chopped
1 tablespoon flour
1 salt & freshly ground black pepper,; to taste
2 tablespoon fresh lemon juice
2 lb catfish fillets
1 parsley sprigs and lemon wedges, for garnish
Prepare:
Grind the almonds and combine with the cornmeal, Parmesan cheese, flour, salt and pepper.
Sprinkle the lemon juice over the catfish and coat the fillets thoroughly with the almond mixture.
Place the fillets on a baking sheet and bake at 400F for 8 minutes, or until cooked through.
Serve immediately.
Note: These sweet catfish fillets in a crunchy almond crust can be accompanied by rice tossed with peas and a sprinkle of lemon zest.
Makes 4 servings.
Baked Artichoke & Crab Spread.
You need:
14 oz can artichoke hearts-drained and chopped
1 cup parmesan cheese -- grated
6 oz can crab meat -- drained and flaked
1/2 cup mayonnaise
Prepare:
Preheat oven to 325F.
Combine first 4 ingredients in bowl.
Transfer to 8 1/2 x 5" baking dish.
Sprinkle with paprika.
Bake until top is browned, about 30 mins.
Serve hot with water crackers.
Baked Bay Scallops.
You need:
2 sticks butter, room temp
1 cup fresh breadcrumbs
6 centiliter garlic, crushed
2 tablespoon onion, minced
1/2 cup parsley, chopped
1/4 cup white wine or sherry
1/2 lemon, juiced
1 salt and pepper
2 tablespoon oil
2 tablespoon onion, diced
1 1/2 lb fresh bay scallops
1/2 lb mushrooms, sliced
Prepare:
Mix together butter, breadcrumbs, garlic, minced onion, parsley, wine, lemon juice, and salt and pepper to taste.
Form into roll and wrap with waxed paper.
Chill until firm, at least 1 hr.
Preheat oven 450 F.
Grease shallow baking dish.
Heat oil in large skillet over med heat until haze forms.
Add diced onion and saute until soft but not browned.
Add scallops and mushrooms and salt and pepper to taste and saute briefly.
Drain off liquid.
Arrange scallop mixture in prepared dish.
Slice garlic butter and arrange evenly over scallops.
Bake until butter is hot and bubbly, 5-10 mins.
Serve immediately.
Scallops can also be broiled. Place about 3" from heat and broil until bubbly, 3-5 mins.
Baked Breaded Bluefish With Mock Tartar Sauce.
You need:
1/4 cup skim milk
1 egg white
1/8 teaspoon pepper, black
2 bluefish fillets, 4 oz
1/4 cup bread crumbs
For the Mock Tartar sauce.
You need:
1/2 cup yogurt, nonfat
1 tablespoon sour pickle; minced
1 tablespoon green olive, pitted; minced
1 tablespoon parsley, fresh; minced
1/4 teaspoon mustard, powdered
1 teaspoon lemon juice
1/8 teaspoon pepper
Prepare:
Preheat the oven to 350F.
Combine the skim milk, egg white and pepper to make a seasoned egg wash.
Dip the fillets into the egg wash, then dredge them in the bread crumbs. [Let sit for 10 minutes.]
Lay the fillets on a nonstick baking sheet and bake for 10 minutes.
Note: For me this dish is a marvelous replacement for fried fish.
Sauce: Combine all ingredients and refrigerate in a tightly covered container.
Note: This sauce will keep for a week if stored as suggested.
Use this as you would regular tartar sauce with any dish.
Try it as a replacement for mayonnaise on sandwiches and in salads.
Yield: 4 to 6 servings.
Bacalaitos (Salt Codfish Fritters)
You need:
1/2 lb codfish, salt
2 cup flour, all-purpose
2 teaspoon baking powder
1 large garlic cloves; crushed
1 cup water
1 tablespoon annatto oil
1 oil, vegetable; for frying
Prepare:
Soak the cod fish in cold water for 2 hours or longer, according the the saltiness and hardness of the fish. Drain, rinse and place in a small saucepan.
Pour boiling water over the fish and allow to stand 5 minutes.
Drain. Remove any bones and skin and shred the fish.
Sift the flour and baking powder into a large bowl.
Add the garlic, water and annatto oil and mix to a smooth batter.
Add the shredded fish and mix well.
Heat oil to 370 F in a deep fryer or large, heavy saucepan.
Fry the the mixture by teaspoonfuls until golden brown.
Drain on paper towels, keep warm and serve hot as hors-d'aeuvres.
Bacalao A La Viszcaina (Basque Style Codfish)
You need:
2 lb thick salt cod, desalted and cooked, (see notes below), cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid)
Flour for dredging
1/2 cup pure Spanish olive oil FOR THE SOFRITO:
1/4 cup pure Spanish olive oil
1 large green bell pepper, seeded and finely chopped
6 cloves garlic, finely chopped
2 large onions, finely chopped
1 cup finely chopped drained pimientos
2 1/2 cups canned crushed tomatoes
1 tablespoon Spanish paprika or mild paprika
1/4 cup dry white wine
Salt and freshly ground black pepper to taste
To complete dish:
You need:
4 medium-size all-purpose potatoes, peeled and cut into 1/2-inch slices
3 pimientos, cut into strips, for garnish
Fried Bread Rounds (recipe follows), as an accompaniment
Notes: One day in advance of serving, rinse the salt cod under cold running water.
Cut it into 2- by 3-inch pieces, place in a bowl, and cover with cold water.
Change the water several times until it is no longer salty.
This process should take 24 hours.
Prepare:
Drain the fish, place it in a small saucepan, cover with fresh water, and bring to boil over medium-high heat. Lower the heat to low and simmer 5 minutes.
Drain and cool the fish.
Dredge the cod in the flour.
In a large skillet over medium heat, heat the oil until fragrant, then cook the fish until lightly browned, 3 to 4 minutes on each side.
Remove the fish from the heat and set aside.
For the sofrito, in a large saucepan over medium heat, heat the oil until fragrant, then cook the bell
peppers, stirring, until slightly softened, 3 to 4 minutes.
Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6 to 8 minutes, adding more oil if necessary.
Add the pimientos, tomatoes, paprika, and wine and cook, stirring occasionally, until thickened, another 10 to 12 minutes.
Place the reserved salt cod soaking water in a medium-size saucepan over medium-high heat and cook the potato slices until partially tender, 10 to 15 minutes.
Add the codfish chunks to the sofrito and cook over low heat 10 minutes.
Arrange the cooked potato slices on top of the fish, do not stir, cover the pan, and shake it several times.
Cook over low heat an additional 10 minutes so that the potatoes absorb the fish flavor.
Transfer to a large serving platter and garnish with the pimientos.
Serve with Pan Frito (Fried Bread Rounds) and Arroz Blanco
Makes 8 servings
Bacon & Oysters.
You need:
12 oysters, selected
12 bacon slices, thin
Prepare:
Wrap each oyster well-drained in bacon.
Place a toothpick through to hold it in place.
Bake in a skillet or in a medium heated oven until bacon browns.
Bacon & Smoked Oysters
You need:
2 can smoked oysters
1/4 cup light vegetable oil
1/2 lb bacon strips
40 round wooden toothpicks
3 tablespoon garlic, minced
Prepare:
Cut bacon strips in thirds.
Wrap a bacon slice around each oyster and place a toothpick through to hold it in place.
In a medium skillet, heat oil, and add garlic.
Cook wrapped oysters in oil until bacon is crisp.
Remove from pan and drain on a paper towel to drain.
Serves 15
Badhapu malu (Fried Fish)
You need:
450 gm fish steaks
25 gm tamarind
50 ml warm water
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 litre oil
Prepare:
Cut the fish steaks into six pieces.
Soak the tamarind in water, remove the seeds
Add to the fish together with the turmeric, chilli powder, salt and pepper.
Leave to marinade for 10 minutes.
Heat the oil and fry fish until it turns brown.
Remove and drain well on paper towels..
Bailey's Bouillabaisse (Fish Stew)
You need:
1 each onion, large diced
2 cup celery, diced
3 each potatoes, small diced
3 cup boiling water
2 cup skimmed milk
1 1/2 lb cod or flounder
2 cup broccoli, diced
2 cup cauliflower, diced
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon basil
Prepare:
Cook the onion, celery, and potatoes in the water for 10 minutes.
Mix a little milk with the flour to form a soupy paste and set aside.
Add the remaining ingredients and bring to a boil.
Add the flour mixture, stirring constantly.
Simmer for 15 to 20 minutes.
Baked Almond Catfish.
You need:
1/2 cup whole almonds, toasted
3 tablespoon cornmeal
2 tablespoon grated parmesan cheese
2 tablespoon fresh parsley, chopped
1 tablespoon flour
1 salt & freshly ground black pepper,; to taste
2 tablespoon fresh lemon juice
2 lb catfish fillets
1 parsley sprigs and lemon wedges, for garnish
Prepare:
Grind the almonds and combine with the cornmeal, Parmesan cheese, flour, salt and pepper.
Sprinkle the lemon juice over the catfish and coat the fillets thoroughly with the almond mixture.
Place the fillets on a baking sheet and bake at 400F for 8 minutes, or until cooked through.
Serve immediately.
Note: These sweet catfish fillets in a crunchy almond crust can be accompanied by rice tossed with peas and a sprinkle of lemon zest.
Makes 4 servings.
Baked Artichoke & Crab Spread.
You need:
14 oz can artichoke hearts-drained and chopped
1 cup parmesan cheese -- grated
6 oz can crab meat -- drained and flaked
1/2 cup mayonnaise
Prepare:
Preheat oven to 325F.
Combine first 4 ingredients in bowl.
Transfer to 8 1/2 x 5" baking dish.
Sprinkle with paprika.
Bake until top is browned, about 30 mins.
Serve hot with water crackers.
Baked Bay Scallops.
You need:
2 sticks butter, room temp
1 cup fresh breadcrumbs
6 centiliter garlic, crushed
2 tablespoon onion, minced
1/2 cup parsley, chopped
1/4 cup white wine or sherry
1/2 lemon, juiced
1 salt and pepper
2 tablespoon oil
2 tablespoon onion, diced
1 1/2 lb fresh bay scallops
1/2 lb mushrooms, sliced
Prepare:
Mix together butter, breadcrumbs, garlic, minced onion, parsley, wine, lemon juice, and salt and pepper to taste.
Form into roll and wrap with waxed paper.
Chill until firm, at least 1 hr.
Preheat oven 450 F.
Grease shallow baking dish.
Heat oil in large skillet over med heat until haze forms.
Add diced onion and saute until soft but not browned.
Add scallops and mushrooms and salt and pepper to taste and saute briefly.
Drain off liquid.
Arrange scallop mixture in prepared dish.
Slice garlic butter and arrange evenly over scallops.
Bake until butter is hot and bubbly, 5-10 mins.
Serve immediately.
Scallops can also be broiled. Place about 3" from heat and broil until bubbly, 3-5 mins.
Baked Breaded Bluefish With Mock Tartar Sauce.
You need:
1/4 cup skim milk
1 egg white
1/8 teaspoon pepper, black
2 bluefish fillets, 4 oz
1/4 cup bread crumbs
For the Mock Tartar sauce.
You need:
1/2 cup yogurt, nonfat
1 tablespoon sour pickle; minced
1 tablespoon green olive, pitted; minced
1 tablespoon parsley, fresh; minced
1/4 teaspoon mustard, powdered
1 teaspoon lemon juice
1/8 teaspoon pepper
Prepare:
Preheat the oven to 350F.
Combine the skim milk, egg white and pepper to make a seasoned egg wash.
Dip the fillets into the egg wash, then dredge them in the bread crumbs. [Let sit for 10 minutes.]
Lay the fillets on a nonstick baking sheet and bake for 10 minutes.
Note: For me this dish is a marvelous replacement for fried fish.
Sauce: Combine all ingredients and refrigerate in a tightly covered container.
Note: This sauce will keep for a week if stored as suggested.
Use this as you would regular tartar sauce with any dish.
Try it as a replacement for mayonnaise on sandwiches and in salads.
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