Swai Fillets with Cornbread Stuffing and Shrimp Sauce

Tonight we have for you another great way to serve swai fish fillets.  Swai is a type of catfish that has a mild, slightly sweet flavor and a flaky texture, and is a very versatile fish to cook.  We have used swai in many dishes such as Swai and Shrimp Creole Chowder or Blackened Swai Chowder, and the results are always delicious.  If you haven't had a chance to try this delicious, inexpensive fish, this is a great recipe to try.

 

The inspiration for this dish came from basic cornmeal coated catfish.  Cornmeal creates a flavorful breading on the exterior of fish, so I wondered how it would taste on the inside, in the form of stuffing.  My idea sounded possible and tasty, and I knew I was onto something, so I started by baking a batch of cornbread muffins.

Something I always have in my cupboard are a few boxes of Jiffy cornbread mix.  My kids have always loved corn muffins for dinner, and they are super quick to prepare.  Even better, you can add fresh corn or green chilies to them and they make a great addition to a meal.

Once the muffins were cooked, (I ended up with 7 muffins total), I crumbled 4 muffins into crumbs, added some diced greens chilies, melted butter and chopped parsley to make the stuffing.  The stuffing was rolled up into the fillets and baked.  But the bundles needed a sauce.  Something silky and rich and full of flavor. Hmm.

While the fish was baking I made a quick white sauce, added a cup of chopped shrimp and a spoon of lobster base and the results were amazing.  The sauce had this luxurious texture, with just enough shrimp and lobster flavor to make the sauce pop.  When the sauce combined with the fish and cornbread, plus just a hint of green chilies, it created the perfect balance of flavors and a really remarkable dish.

This would be a great meal to serve guests, as it looks very elegant without too much work.  If you cannot find swai fillets you could substitute any flaky fish such as halibut or red snapper.  Enjoy!!

6  Swai Fillets, rinsed and patted dry
2 TB  Butter, melted

Preheat oven to 350 degrees.  Melt the butter in a 8 X 8 baking dish and set aside.

Cornbread Stuffing
3 cups  Cornbread Crumbs (from about 4 muffins)
2  oz  Chopped Green Chilies
1/2 cup  Butter, melted
1/4 tsp  Salt
1/8 tsp  Ground Black Pepper
2 TB  Chopped Fresh Parsley

In a medium bowl, combine all 6 ingredients and stir with a fork until the stuffing is evenly moist,  then divide the stuffing into 6 equal portions.  Place a portion of stuffing in the center of each swai fillet, roll the fillet to enclose the stuffing and place each bundle in the baking dish, seam side down.  Spoon a little of the melted butter in the bottom of the dish over each fish bundle.

Bake the fish for 20 - 25 minutes or until the fish flakes easily with a fork.  Prepare the white sauce while the fish is baking.

White Sauce with Shrimp
3 TB  Butter
3 TB  Flour
1/4 tsp  Salt
1 cup  Half and Half  or  Milk
1/2 cup  Cooked Fresh Shrimp, chopped
1-1/2 TB  White Wine
1 tsp  Lobster Base

In a small saucepan, melt the butter over medium heat, then add the flour and salt and stir to combine into a roux.  Slowly add the half and half (or milk) to the roux, adding a few tablespoons at a time and stirring to combine each time.

Heat the sauce over medium heat until warm, then add the cooked shrimp, white wine and the lobster base.  Continue to heat over medium heat and stir until the sauce has thickened.

Remove the fish from the baking dish to a platter and pour the white sauce over the fish. Serve with the extra corn muffins on the side.  Serves 6.

Basil-Dijon Salmon on Red Lentil Puree

Two of my top favorite ingredients to cook with are basil and salmon, so this recipe was especially fun to put together.  This recipe also uses the Basil Cubes from my previous post, but you could also use fresh basil and a bit of olive oil, in place of the cubes.

The inspiration for this dish came from a jar of coarse ground Dijon mustard from Trader Joe's.  The mustard was filled with so many little mustard seeds, just bursting with flavor, I wanted to use them in a special way. 

During the same shopping trip I found a bag of red lentils, which I had never used before.  Lentils are commonly used in Indian foods, and have a very unique, slightly nutty flavor.  They are also used to thicken soups, which I can't wait to try, but since this type of lentil tends to cook down quickly, I wanted to create a puree with them.  A creamy puree, infused with basil. (As a bonus, lentils are packed with fiber, magnesium, iron, B-vitamins and protein, so these little gems are something I'm looking forward to cooking with a lot more.)

So for this dish we combined both ideas.  The salmon was quickly seared in a hot skillet, flipped over and coated with a fragrant basil, Dijon and garlic sauce, and served atop the red lentil puree.  The flavors of the salmon, basil and lentils came together beautifully, with the basil highlighting the whole dish.  This is a really unique combination, and we loved the results.  Enjoy!!

2 tsp  Olive Oil
1/2 cup  Red Lentils
1-1/4 cups  Chicken Stock or Water
Pinch of Kosher Salt
1 small Basil Cube  (or 1 TB chopped fresh basil plus 1 tsp olive oil)

In a medium saucepan, heat the oil over medium-high heat.  Add the lentils and stir to coat, then add the broth or water and the salt to the pan.  Cover the pan with a tight lid, reduce heat to low, and simmer for about 12 minutes or until most of the liquid is absorbed. 

**Note: If you like a completely smooth puree, you could blend the lentils at this point using a stick blender, but I liked the added texture of the lentils so we skipped the blender this time.

Add the basil cube (or fresh basil) to the lentils and stir until blended.  Set aside and allow the lentils to thicken until you are ready to prepare the plates.

4 - 6 oz  Salmon Portions, skin on, rinsed and patted dry
2 tsp  Olive Oil

Basil-Dijon Marinade
1  Basil Cube  (or substitute 2 TB chopped fresh basil)
2 TB  Olive Oil
2 tsp  Lemon Juice
1-1/2 tsp  Coarse Ground Dijon Mustard
1 tsp  Dijon Mustard
1 tsp  Minced Garlic

Place the basil cube in a small glass bowl and microwave for just a few seconds to defrost.  Add the olive oil, lemon juice, both mustards and garlic to the bowl and stir to combine.  Set aside.

In a large skillet, heat 2 teaspoons olive oil over medium-high heat until shimmering.  Add the salmon to the pan, skin side up and cook for 3 - 4 minutes or until slightly browned.  Turn the salmon over and divide the marinade evenly between the portions, smoothing the mixture to the edges of the salmon.

Cover the pan and cook for about 5 - 8 minutes, depending on the thickness of the salmon fillets.  When the salmon is cooked through, remove the salmon from the skillet and place on a cutting board.  Using a long knife, slide the knife between the salmon and the skin, and remove the skin from each piece of salmon.

Spoon a portion of the red lentil puree into the center of each plate, place a salmon fillet on top of the puree and serve.

Shrimp and Crab Po'Boy Sandwich

It's always been a custom at our house that the birthday person gets to choose anything they would like for their birthday dinner.  It's been an especially fun tradition to watch as our kids grew older.  Their tastes have changed each year as they experienced new foods and cuisines, and they have learned which foods they love and even some foods that they don't like.  And as a very proud Mom, I have to admit, they have never, not even once, asked for McDonald's for their birthday dinner. YES!!

So tonight, for my daughter's very special 13th birthday, she chose a Seafood Po'Boy sandwich.  She really didn't specify at first what kind of sandwich she wanted, but just gave me a basic suggestion of shrimp, made into a po'boy.  So we came up with this sandwich together, and she was very pleased with the results.

What made this dinner even better, was that it is super easy to make.  Shrimp, crab meat, a few seasonings, lots of garlic and a quick 10 minutes to marinate and you are ready to cook.  Sautéing the seafood mixture takes less than 10 minutes, and a quick broil to crisp up the rolls is just 4 minutes longer.

This is a great seafood sandwich that's full of flavor and gets a little kick from Sriracha sauce.  You might notice we use fresh and dried basil in this dish.  This is something we've done for many years when cooking shrimp, and for some reason, as good as fresh basil tastes, the flavor is further enhanced by the dried basil.  I'm not sure why, but it tastes great when they are blended.  You could also use only fresh or only dried basil in this recipe and the results would still be delicious.  Enjoy!!

6  Hoagie Rolls, sliced lengthwise
1-1/2 lbs  Medium Raw Shrimp, peeled and deveined
8 oz  Imitation Crab Meat, flake style (also called Surimi)
1/3 cup  Olive Oil
3 TB  Minced Garlic
2  Heaping TB  Chopped Fresh Basil
1 TB  Dried Basil
1 TB  Paprika
2 TB  Sriracha Sauce  (use 1 TB for less heat)
3 TB  Balsamic Vinegar
1/8 tsp  Cayenne Pepper
Grated Parmesan Cheese for Garnish, optional

Place the hoagie rolls on a foil-lined baking sheet and set aside.

In a large glass bowl, combine all of the remaining ingredients.  Stir gently to evenly coat the shrimp and crab, then set the mixture aside to marinate for 10 minutes.

Heat a large skillet over medium-high.  When the skillet is hot, add the shrimp-crab mixture and spread into an even layer.  Cook for 4 minutes undisturbed, then turn the seafood over and cover the skillet with a lid.  Cook for 4 minutes longer, then stir the mixture to make sure all of the shrimp are cooked through and pink.  Remove the skillet from the heat while you make the sandwiches.

Spoon the seafood mixture into the hoagie rolls, pressing the mixture down slightly while stuffing the rolls.  Sprinkle grated Parmesan cheese over the sandwiches and broil for 4 minutes or until golden on top.  Serve with cole slaw.  Serves about 6 and any leftover seafood makes a wonderful lunch the next day.

Crispy Shrimp Cakes with Lime Salsa

Today I was lucky to find some early-season Florida corn on the cob at the grocery, and I couldn't wait to use it to create these Shrimp Cakes.  Sometimes the early corn crops don't have that sweet corn taste that you get from the late season corn, but this corn was sweet and tasty and smelled like summer.  We pureed half of the corn and left the rest of the kernels whole, which added a nice layer of texture when combined with the shrimp.

A blend of two flours are used for the batter, a mixture of regular flour and masa harnina, which is the flour used to make tortillas. The masa flour keeps the batter light and airy, which let the shrimp flavor comes through, but also allows the cakes to form a nice crispy exterior.

The salsa we used is a quick and simple recipe we've used for years.  The first tomatoes of the season always end up in a batch of salsa, with fresh minced jalapenos and lime juice. Yum!

 

If you have kids that are a little finicky about seafood, there is an easy way to get them to at least try this Shrimp Cake.  Call it a Krabby Patty!  Anyone under the age of 30 or so knows that the Krabby Patty is the staple food in the SpongeBob cartoons, and this will at least get them interested in trying something new for dinner.  For a little less spice, you could also serve these cakes with a simple tarter sauce or cocktail sauce in place of the salsa.  Enjoy!!

1/2 cup  Minced Red Onion
2  medium  Tomatoes, chopped
2  medium  Jalapeno Peppers, finely minced
2 TB  Lime Juice
1/2 tsp  Kosher Salt

To prepare the salsa, combine the above 5 ingredients in a glass bowl and stir to combine.  Refrigerate for 1 hour before serving.

2/3 cup  Masa Harina Flour (this can be found in the Mexican foods section)
2/3 cup  Flour
1 tsp  Baking Powder
2 tsp  Old Bay Seasoning
1/4 tsp  Kosher Salt
3/4 tsp  Freshly Ground Black Pepper
2 cups  Fresh Corn Kernels, cut from 3 ears of corn, divided into 1 cup portions
2 TB  Low-Fat Buttermilk
1 TB  Grated Lemon Rind
2  Eggs
1-1/2 lbs medium  Shrimp, peeled and deveined
1/2 medium  Red Bell Pepper, minced
1  Green Onion, finely minced
1 TB  Minced Garlic
Canola Oil

In a large glass bowl, combine the flours, baking powder, Old Bay, salt and pepper, and set aside.

In the bowl of a food processor, combine 1 cup of corn, buttermilk, lemon rind, eggs, and shrimp.  Pulse the food processor several times, just until the shrimp is a chopped consistency, but some pieces still remain.

Pour the shrimp and corn mixture into a large bowl and add the red pepper, green onion, garlic and the remaining 1 cup of corn kernels.  Stir to combine, then add the flour mixture and stir gently only until the batter is blended.

Heat 1/4 inch of canola oil in a large skillet over medium heat.  Using a 1/3 cup measuring scoop, place scoops of the batter into the skillet, pressing the tops of the cakes down slightly with a spatula.  Cook for 4 - 5 minutes or until the bottom is golden brown, then turn the cakes over and cook 4 minutes longer until golden.

Remove the cakes from the skillet and place on paper towels to drain while you cook the rest of the cakes in batches.  Serve the shrimp cakes with the Lime Salsa, tortilla chips and guacamole. 

Catfish Tacos

This recipe is a family favorite that we've been making for several years, so I was really surprised when I noticed we didn't have a picture of the tacos on the web site.  So, below is an update of the recipe, with a picture included.  If you like catfish, you are really going to love these tacos.

Catfish has a sweet flavor that tastes great when topped with a spicy Chipotle Slaw.  The slaw was something that took a lot of trial and error to get just right, because chipotle powder is a very intense seasoning. A little goes a long way!  The first few times we made the slaw, the chipotle flavor was a little too strong, and it overpowered the catfish.  So each time we made the slaw, we would reduce the amount of chipotle powder just a little, until we reached just the right amount of spice to go with the fish.

The catfish can be prepared very quickly.  First the fish is dipped in a buttermilk and lemon pepper mixture, then in a breading of cornmeal, flour and seasonings.  Frying takes just about 8 minutes and you are ready to assemble your taco with slices of fresh avocado and a squeeze of lime.  Enjoy!!

1 1/2 pounds  Catfish Fillets, cut in half diagonally
1 cup  Buttermilk
1 tsp  Lemon Pepper
1 cup  Flour
3/4 cup  Cornmeal
2 tsp  Seasoned Salt
2 tsp  Old Bay Seasoning
1/2 tsp  Black Pepper
Vegetable or Canola Oil, for frying
Flour Soft Taco Shells

Place catfish fillets on a plate and set aside.

In a large shallow dish, combine the flour and cornmeal with the salt, Old Bay, and pepper. In a second shallow dish combine the buttermilk and lemon pepper.

In a deep skillet, heat about 1/2 inch of canola oil until hot.

Dip the pieces of catfish into the buttermilk then in the flour/cornmeal mixture, pressing the breading onto the fillets to help it adhere. Gently place the fillets into the heated oil and fry the fish in two or three batches, about 3 - 4 minutes per side until cooked through and golden. Transfer the catfish to a paper-towel lined platter and let drain briefly.

Place a piece of catfish onto a flour tortilla shell, top with a scoop of Chipotle Slaw, drizzle with a squeeze of lime juice, fold the taco closed and serve with sliced avocado and lime wedges. 

Salmon Salad with Mango-Avocado Salsa

Salad Sunday is a new feature we've started at our house, and it's sure to be lots of fun as we work our way into the warmer summer months.  Making a dinner salad is a great way to save money by using lots of fresh produce that's currently in season.  It's also a great way to boost your fruit and veggie intake, which is something that's good for everyone, especially kids.

Another reason for our Sunday Salad idea is that Sunday is a really busy day at our house and making a salad is a simple way to get a healthy dinner on the table fast.  So check back each Monday for a new dinner salad idea.  We've got lots of great salads coming up.

For this week's dinner we started off with a piece of seared salmon.  With just salt and pepper for seasoning, it's a healthy protein that cooks quickly and keeps the meal nice and light.  We placed the cooked salmon on a bed of mixed greens including spinach, radicchio, and romaine lettuce, then we were ready for a colorful salsa on top.

The salsa can be made an hour early to let all of the flavors blend, which makes dinner prep quick and easy.  Fresh mango, avocado, red onion and garlic are combined with a vinaigrette of red wine vinegar, lime juice and honey to create a light and summery sauce to spoon over the salmon.

4 - 5 portions of  Salmon Fillet, skin removed
1-1/2 TB  Olive Oil
Salt and Ground Black Pepper
2 TB  Red Wine Vinegar
2 TB  Lime Juice
2 tsp  Honey
6 TB  Olive Oil
1/4 cup  Minced Red Onion
1 small  Jalapeno Pepper, minced
1 tsp  Minced Garlic
1  Mango, diced
1 Avocado, diced
1/2 tsp  Kosher Salt
Dash of White Pepper
6 cups  Mixed Greens or Romaine Lettuce, washed

Whisk together the red wine vinegar, lime juice and honey, then whisk in the olive oil.  When the vinaigrette is fully blended, add the onion, jalapeno, garlic, mango, avocado, salt and white pepper.  Stir with a spoon to combine, then chill until ready to serve.

In a large skillet, heat 1-1/2 tablespoons olive oil over medium-high heat.  Season the salmon portions with salt and pepper.  When the oil is shimmering, place the salmon in the skillet, top side down and cook for about 4 - 5 minutes, depending on thickness, or until browned.  Gently turn the salmon over and cook 4 - 6 minutes longer or until cooked through, but still a little pink in the center.  Turn the heat off and remove the skillet from the stove to allow the salmon to rest until the salads are ready to be plated.

Place a bed of salad greens on each plate, then place a portion of salmon on top of the greens.  Spoon the salsa over the salmon and serve.  Enjoy!!

Caribbean Seafood Sandwich with Lime-Dijon Vinaigrette

Summer has arrived early here in Florida with temperatures already in the low 80's.  Although my basil and tomato plants are very happy to have the warm temperatures, after a few hours of yard work,  we wanted something light and cold for dinner. 

 

We started by boiling some medium-sized shrimp.  Just a few lemon wedges, Old Bay seasoning and bay leaves are all you need for delicious boiled shrimp.  And they only take about 4 minutes to cook. Super easy!

Next, we chopped imitation crab meat into bite-sized pieces,  (This crab is also called surimi and is the same crab used in some sushi.)  and added a little minced jalapeno and green onion.  I used half of a jalapeno in this recipe, but I think I would use the whole pepper next time.  The heat from the jalapeno was really tasty.

Instead of a mayonnaise-based dressing we went with a simple and light Dijon and lime juice vinaigrette.  The flavors of the Dijon, lime and jalapeno all came through it this light, delicious coating and were a huge improvement over the customary heavy mayonnaise dressing.

We used Cuban bread to make the sandwiches because of its light, airy texture, and adding a drizzle of the vinaigrette to the sandwich allowed the bread to soak up some of that zingy flavor.  As an alternative, my daughter used the butter lettuce leaves to make "wraps" that were also delicious.  I'm sure this cool seafood sandwich will be a family favorite this summer.  Enjoy!!

1-1/2 lbs  Medium Shrimp, peeled and deveined
1-1/2 quarts  Water
1  Lemon,  cut into wedges
1 TB  Old Bay Seasoning
2  Bay Leaves
10 oz  Imitation Crab Meat, coarsely chopped
1 heaping TB  Dijon Mustard
1 TB  Lime Juice
2 TB  Red Wine Vinegar
2 tsp  Honey
4 TB  Olive Oil
1 TB  Minced Green Onions
1 TB  Minced Jalapeno Pepper ( use 2 TB for more heat)
Kosher Salt and Ground Black Pepper, to taste
Cuban Bread, sliced lengthwise and into portions
Garnishes:  Sliced Tomatoes, Butter Lettuce, Avocado Slices, Chopped Green Onions and Lime Wedges

Place the water, lemon wedges, Old Bay and bay leaves in a large pot.  Bring to a boil, then add the shrimp to the pot.  Cook 3 - 4 minutes, stirring several times, until the shrimp are bring pink and cooked through.  Drain the shrimp and transfer to a platter to cool.

In a medium glass bowl combine the Dijon, lime juice, vinegar, honey, olive oil, onions and jalapeno.  Whisk vigorously to combine, then season the vinaigrette to taste with salt and pepper.  Add the cooled shrimp and the chopped crab meat to the vinaigrette and stir to coat the seafood.

Slice the Cuban bread into the desired portions and cut out a wedge of the bread interior.  Place a scoop of the salad onto the bread, along with a spoonful of the vinaigrette.  Top with butter lettuce, and a few slices of tomato and avocado and a sprinkle of diced green onions.  Served lime wedges on the side.  Enjoy!!

Shrimp and Blue Cheese Noodles

Tonight we revisited a favorite family recipe, Shrimp and Blue Cheese Noodles.  This is probably my favorite seafood and pasta meal because the flavors are just a really unique combination. We used to make this dish years ago when my kids were very young and I wasn't sure if they would even remember having eaten this dish before.  But once they smelled the garlic, shrimp and blue cheese aromas filling the kitchen, they were excited to try this again.

Once again the combination of a few simple ingredients come together in an easy to fix dinner that can be ready in about 30 minutes.  Serve with a side of steamed spinach or asparagus and a few stuffed clams shells and you have a tasty meal on the table in no time. 

      

 

1 lb  Raw Shrimp, about 30, peeled and deveined 

2 tsp Minced Garlic
2 tsp Olive Oil
3 oz Cream Cheese, sliced
4 oz Blue Cheese Crumbles at room temp (or Gorgonzola)
1/3 cup Milk
Kosher Salt
Fresh Ground Black Pepper
1 lb  Regular or Whole Wheat Linguine
Grated Parmesan and Romano Cheese

In a large pot, heat water for the pasta, adding pasta when water boils. When pasta is to an al dente stage, turn off the heat and keep warm, but do not drain yet.

While the pasta is cooking, using a large skillet, heat the olive oil until shimmering, then add the garlic. Lightly saute the garlic over medium heat for 3 minutes.

Add the shrimp to the garlic in a single layer, and sprinkle with salt and pepper to taste. Cook about 2 to 3 minutes over medium heat just until shrimp begins to turn pink, then turn the shrimp over.

As soon as you turn the shrimp, add thin slices of the cream cheese on top of the shrimp and reduce heat to medium-low.

Once the cheese starts to melt, drain the pasta and add the pasta to the shrimp mixture.  Add half of the blue cheese to the pan and fold mixture over gently. Add the milk and the remaining blue cheese and stir until the cream cheese is fully melted and all of the noodles are coated. 

Portion noodles and shrimp out onto warm plates, top with a sprinkle of fresh Parmesan and Romano cheese and serve.  Serves 4.

Whitefish and Potato Chowder

I love to cook with almost any type of fish, but one of the most versatile and flavorful choices in the fish counter would have to be whitefish.  The medium-firm meat is higher in fat content which makes it an excellent choice for smoking or grilling, and also makes it difficult to overcook.  The meat holds together very well, so it works great in soups and chowders.

Tonight we used whitefish as the base of a hearty potato-vegetable soup.  Nothing too fancy here, just a handful of ingredients that let the flavor of the fish and potatoes shine through.  We used the lower starch Yellow Gold Potatoes for this chowder since they add such a nice yellow color to the soup, without the heavier texture you get from russet potatoes.

There's even a little bacon in the chowder because, well, everything tastes better with a bit of bacon! Of course, if you like things a bit more spicy, we have a solution for you, too.  My husband added several drops of Tabasco sauce to his bowl of chowder and he really enjoyed the extra heat.

This is a really easy soup to prepare and the mild flavors just might get your kids to eat more fish, which is always a good thing!  I hope you enjoy it as much as we did.

1 lb  Yukon Gold Potatoes, peeled and cut into 1/2-inch cubes
1 cup  Half and Half
1 cup  Milk
1 tsp  Kosher Salt
1/2 tsp Ground Black Pepper

1/3 lb  Thick Cut Bacon, diced
2 TB  Butter
1 medium  Onion, diced
1 stalk  Celery, diced
1/2 small  Red Pepper, cleaned and diced
1/2 small  Yellow Pepper, cleaned and diced
2 TB  Flour
1 cup  Dry White Wine
1 tsp  Dried Thyme
1-1/2 cups  Chicken Broth
1 bottle  Clam Juice
1 can  Yellow Corn, drained
1-1/2 lbs  Whitefish Fillets, cut into 2-inch pieces
Tabasco Sauce or Fresh Dill or Parsley for garnish

Place the potatoes, half and half and milk in a medium soup pot.  Add salt and pepper and cook the potatoes over medium-high heat for 10 minutes, or until the potatoes simmer.  Lower the heat to medium-low and cook 7 minutes longer, or until potatoes are cooked through and tender.  Be sure not to let the potatoes come to a full boil, so you do not scorch the milk.

While the potatoes cook, fry the bacon in a large pot over medium-high heat for 5 minutes.  Remove all but 2 tablespoons of the fat, then add the butter to the pan, and reduce the heat to medium.  When the butter melts and becomes foamy, add the onions, celery and peppers, and stir together.  Saute the vegetables for 3 minutes, or until softened, then add the flour and stir to coat the vegetables.  Add the wine and thyme to the pot and cook for 5 minutes until the mixture reduces and thickens, then add the broth, clam juice and corn to the pot and stir.  Reduce heat to medium-low and simmer for 5 minutes.

When the vegetables are soft, use a slotted spoon to remove half of the potatoes from the soup pot  and add the potatoes to the chowder.  Place the rest of the potatoes and milk into a blender and puree until smooth.  (You could also use an immersion blender for this step.)  Pour the potato mixture into the chowder and stir everything together. 

Add the whitefish to the chowder, pushing the fish down into the broth, turn the heat off and cover the pot.  Let the chowder rest for 5 - 6 minutes, then check the fish for doneness.  If the fillets are off-white and flake easily with a fork, they are fully cooked.  If the fish is not quite cooked, push the fish back into the broth and cover for a few minutes longer.

Serve the chowder in large bowls with strips of pepper, a sprinkle of fresh parsley or dill or a few drops of Tabasco Sauce for extra heat.  Serves about 6.  Enjoy!!

Mixed Seafood Paella

Tonight was my first attempt at making Paella, which is a Spanish dish of saffron rice, combined with a variety of meats and shellfish such as shrimp, lobster, clams, chicken, ham or chorizo.  Other ingredients might include garlic, onions, peas, peppers, or tomatoes, and the combination can easily change to use the foods available or to suit your own preference.

The inspiration for this dish came from a bag of mixed seafood I found at Trader Joe's.  I wanted to do something special with this seafood, not just a simple stir fry, and since I've always wanted to try paella, this was my chance. 

  

The seafood mix included shrimp, calamari rings and baby scallops, and there were enough in the package for about four servings.  To bring this up to serve six people, we added some fresh seafood, a dozen each of clams, mussels and large Atlantic shrimp.  The results were amazing, and although I might have to try this recipe a few more times to get that "authentic" dish, I was pretty impressed with the final outcome.  The broth was very similar to cioppino and the flavor of the chorizo enhanced all of the other ingredients. In the traditional recipe, all of the liquid is fully absorbed into the rice, but I really liked having the broth with the rice. (I don't think I would change a thing there because the broth was heavenly.)

 

Instead of the traditional paella pan I used my faithful stock pot and it worked out great, no special pan needed.  In place of arborio rice and saffron threads, I used a saffron rice mixture, and it was a perfectly seasoned shortcut. I was very surprised at how easy this dish was to prepare, so I'm sure we will be making it again, and I can't wait to try it on the outdoor grill.

This is a really fun dish to make and enjoy with guests.  There is something for everyone and one thing is for sure, there won't be any leftovers!  Enjoy!!

2 TB  Olive Oil
1 TB  Minced Garlic
1 medium  Onion, chopped
1 small Red Pepper, chopped
1 small Yellow Pepper, chopped
5 oz pkg  Riojano Sliced Chorizo
1 cup  Yellow Rice with Saffron
2 1/4 cups  Chicken Broth
1/2 tsp  Smoked Paprika
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1 cup  Frozen Baby Peas
12  Fresh Clams, scrubbed
12  Fresh Mussels, scrubbed
12  Fresh Shrimp, shelled and deveined, leaving tail attached
1 pkg  Trader Joe's Frozen Seafood Mix (shrimp, scallops and calamari), defrosted

Heat oil in a large stock pot or paella pan over medium-high heat.  When oil begins to shimmer add the garlic, onion, peppers and chorizo.  Cook until vegetables are softened, about 4 minutes.

Stir in the rice, broth, paprika, salt and pepper and bring mixture to a boil.  Reduce heat, cover, and simmer until about half of the liquid is absorbed, about 10 minutes.

Add the peas to the pot and stir gently.  Add the clams, mussels and shrimp to the pot, pressing the shellfish down into the rice and broth, then add the package of Seafood Mix, again lightly pushing the seafood into the rice and broth.  Cook for 4 - 5 minutes or until the shells are opened and the shrimp are pink and cooked through.  (Discard any mussels or clams that did not open.)

Serve the Paella with lemon wedges on the side and a glass of light red Rioja or Chianti wine.

Salmon with Mirin-Brown Sugar Glaze

I really love the guy who works the fish counter at our local market.  If you're going to cook fish, this is the guy you want to be friends with.  He even tells me when the seafood deliveries are made so I always get the freshest fish.  (I'm kind of picky about fish being ultra fresh, but you have to be careful.)

When I arrived at the seafood counter he asked what I was cooking today, which he always asks since he sees me in the store almost every day.  I gave him a rundown of the recipe and he searched through the case of salmon that had just been delivered and found fillets that were the perfect thickness for this recipe.

A beautiful piece of salmon like this only needs a few ingredients to become a delicious meal.  So, for this dish we went with an Asian-inspired sauce using mirin, which is a rice wine somewhat similar to sake.  The mirin adds a layer of sweetness to the fish without masking the delicate salmon flavor.

 

This is a really easy dish to prepare.  A quick 10 minutes in the marinade and about 10 minutes of cooking time and dinner is ready.

We served the salmon with a new Brown Rice Medley we found at Trader Joe's.  This rice blend contains long grain brown rice, black barley and daikon radish seeds and has a really great flavor.  The daikon seeds were very interesting and added a nice crunch to the blend and as a bonus, the mirin sauce tasted great serve over this rice. 

4  6 oz  Salmon Fillets, thick portions if possible, skin removed
Salt and Ground Black Pepper
4 TB  Mirin Sweet Rice Wine
3 TB  Brown Sugar
4 TB  Soy Sauce
2 TB  Rice Vinegar
1 Green Onion, chopped

Lightly season the salmon with salt and pepper, then set aside.

Use a large Ziploc plastic bag to mix the marinade.  Combine the mirin, brown sugar and soy sauce in the bag, mixing until the brown sugar is dissolved.  Place the salmon fillets in the bag and marinate for 10 minutes, turning over once after 5 minutes.

Heat a large skillet over medium-high heat.  Add a swirl of olive oil to the pan, heat until warm, then add the salmon fillets to the pan, top side down.  Cook for about 4 - 5 minutes or until browned, then turn the salmon over and cook 3 - 4 minutes longer or until browned on the bottom.  (You may need to adjust the cooking time a bit depending on the thickness of the fish.)

Transfer salmon to a serving plate and keep warm.  Add the rice vinegar to the pan and continue to stir until the sauce reduces slightly and thickens.  Pour the glaze over the salmon and serve with steamed rice and edamame.  The sauce is also excellent spooned over the rice.  Enjoy!!

Catfish Chowder

There's nothing better on a cold, rainy night than a bowl of soup.  And if that soup has a piece of crispy catfish on top, that's even better!  This soup is one of our family favorites and it gave me one more chance to take advantage of the great sale price here locally.

This soup is served in a little different manner.  Instead of incorporating the fish into the chowder, the fillet is served on top of the chowder.  By placing the piece of fish on top of the chowder, you can spoon right through the fish and into the soup so you get all of the great flavors in every bite.  It also allows the fish to retain it's crunchy-crispy texture.  The chowder is completed with a spoonful of bacon crumbles on top.

The fillets we used tonight were on the generous side, and the 4 pieces of catfish were plenty for about 6 - 8 servings.  We cooked the fillets whole then sliced them in half and the portions were perfect.  This is a really great soup to serve kids, too.  Even our picky eater always gives it a thumbs up!

1/2 lb  Bacon, diced
1 small  Onion, chopped
1 small  Red Bell Pepper, seeded and diced
2 tsp  Minced Garlic
1/3 cup + 3 TB All-Purpose Flour, divided
1/3 cup  Cornmeal
1 tsp  Old Bay Seasoning
2 bottles (8 oz each) Clam Juice
6 medium Red Potatoes, peeled and diced
4 Catfish Fillets, about 1-3/4 lbs, rinsed and patted dry
1 cup Milk
1 cup Half and Half
1 can (8 oz) Whole Kernel Corn, drained
1/4 tsp Nutmeg
1 tsp  Salt
1/4 tsp Ground Black Pepper

In a large skillet, cook bacon over medium heat until crisp. Remove bacon from pan and set aside. Reserve all drippings.

In a large soup pot, over medium heat, combine 2 tablespoons of the reserved drippings, onion, bell pepper and garlic. Saute vegetables until softened, stirring often.  Add 3 tablespoons of flour and stir until the vegetables are coated, and flour begins to brown slightly.

Add the clam juice and potatoes to the pot and stir to fully combine the flour mixture. Bring soup to a simmer over medium-high heat, then turn heat to low, cover pot and continue simmering until potatoes are tender and soup has thickened, about 15 minutes. Reduce heat to low and keep warm.

Next, combine the 1/3 cup flour, cornmeal and Old Bay on a platter, and dredge the catfish fillets lightly in the mixture.  Shake off excess flour and place the fillets on a platter.

Place the frying pan with remaining drippings over medium heat and add 2 pieces of the coated catfish to the pan, but do not overcrowd.   (Cook the remaining 2 fillets in a second batch).  Cook the fish until golden brown on the first side, then turn the fillets over and continue to cook until fish is opaque and cooked through, about 10 minutes total. Remove cooked fish from pan and keep warm while you cook the remaining fillets.

While the catfish is cooking, you can finish preparing the chowder.  Add the milk, half-and-half, corn, nutmeg, salt and pepper to the soup and stir gently to combine. Continue to cook over medium heat, stirring occasionally, just until hot (but do not boil).

Ladle the hot soup equally into 6 - 8 wide soup bowls. Place a catfish fillet on top of the chowder in each bowl and sprinkle with bacon pieces.  Enjoy!!

Lemon-Herb Baked Catfish

There are an endless number of ways to cook catfish, but it's often breaded with a cornmeal or panko-type coating and then deep-fried or fried in a skillet.  (Not a wonderful choice if you're trying to watch your calories.)  So tonight we decided to lighten things up a bit and go with a lemon and herb coating on the fish.

This is a light, healthy way to serve catfish and let the sweet flavor of the fish come through.  We used a mixture of common herbs and spices that you probably already have in your pantry, but if you are missing one or two of the spices, just go with the ingredients you do have available and the fish will still be delicious. If you can't find catfish in your local market, cod, snapper or halibut would work great as a substitute.

This is a simple, foolproof recipe and will only take about 30 minutes to prepare.  We served the fish with Saffron Rice and steamed veggies.  As a bonus, the lemon and herb sauce from the fish tastes great spooned over the rice.   Enjoy!!

1 1/2 to 2 lbs  Catfish Fillets (about 5 - 6 fillets)
2 tsp  Dried Parsley
1 1/2 tsp  Paprika
1 tsp  Oregano
1 tsp  Thyme
1 tsp  Old Bay Seasoning
1/2 tsp  Dried Basil
1/2 tsp  Lemon Pepper
1/4 tsp  Ground Black Pepper
2 TB  Lemon Juice
2 TB  Butter, melted
1 TB  Minced Garlic
1 tsp  Lemon Zest

Preheat oven to 375 degrees.

Combine the parsley, paprika, oregano, thyme, Old Bay, basil, lemon pepper and pepper in a small bowl.  Sprinkle the herbs mixture onto both sides of the catfish and place the fish in a buttered baking dish, so that the sides do not touch.

Combine the lemon juice, butter, garlic and lemon zest in a small bowl and drizzle the mixture over the catfish.  Bake for about 15 minutes or until the fish flakes easily with a fork.  Serve with a spoonful of sauce over the fish and a few lemon wedges on the side.

Salmon on Spinach Salad with Warm Bacon Dressing

When my husband told me our local market had salmon on sale this week, I wanted to come up with something new and yummy to take advantage of the rare sale price.  The only problem was, this idea came to me in the middle of the night!  (It's really sad when you start dreaming of tomorrow night's dinner!...lol)

So I ended up dreaming about this classic 1970's-style spinach salad that was served at a little Irish Pub we used to frequent.  It was topped with sauteed onions and mushrooms, and a warm bacon dressing, and it was absolutely amazing.  I'm not even sure if the Pub is still open, but that salad was definitely memorable.

Then I started thinking about the Salmon BLT we made recently.  Salmon wrapped in bacon, served on sourdough bread..yum!  Salmon and bacon is my new favorite combo in any way, shape or form!

The results of all of this was simple.  Combine the spinach salad, with a seared salmon fillet and you have one delicious dinner.  And so it was.  We added the cute little sliced eggs, which my daughters loved, and the tangy, slightly sweet, slightly acidic dressing brought all of the flavors together.  This is truly a classic salad brought up to a new level, and made into a complete meal.

If your children are a little leery of eating spinach, this is a great way to get them involved in making dinner.  Show them how to take the stems off of the spinach, then let them make the egg slices and get the plates ready.  If your kids get to help prepare the basics of the meal, they might just learn to like spinach!  Enjoy!!

1/2 lb  Bacon
1 cup  Thinly Sliced Red Onion
8 - 10  Button Mushrooms
1 tsp  Worcestershire Sauce
1 1/2 lbs  Salmon Fillets, about 1-inch thick, cut into 4 potions, skin removed
Kosher Salt and Ground Black Pepper
4 TB  Red Wine Vinegar
2 tsp  Sugar
1 tsp  Dijon Mustard
1/4 tsp  Kosher Salt
1 bag  Baby Spinach, rinsed, dried and stems removed
3 Hard-Boil Eggs

In a large skillet, fry the bacon until slightly crisp, then remove the bacon from the skillet and drain on a paper towel.  Reserve skillet.

Remove 3 tablespoons of bacon grease from the large skillet to a small saucepan and set aside.

Remove 4 tablespoons bacon grease from the large skillet and place in a small skillet.  Add the onions, mushrooms, and Worcestershire sauce to the small skillet and saute vegetables over medium heat until caramelized.  Reduce heat to low and keep warm.

While the onion and mushrooms and cooking, increase the heat for the large skillet to medium-high.  Season the salmon fillets with salt and a generous coating of pepper, then add fillets to the large skillet.  Cook the salmon for about 4 minutes, or until the edges begin to brown, then turn fillets over and cook for 4 - 5 minutes longer, or until lightly browned on both sides.  Now turn the burner off while you prepare the dressing.

Back to the saucepan, add vinegar, sugar, Dijon mustard, and salt to the bacon grease and heat over medium-low heat.  Whisk to combine and keep warm while you assemble the plates.

Place a handful of baby spinach on each plate, then top with a spoonful of sauteed onions and mushrooms, then a salmon fillet.  To complete the salad add a sprinkle of chopped bacon, a few slices of hard-boiled eggs and a generous drizzle of warm dressing.    Serves 4.

Salmon BLT Sandwich

Salmon is one of my favorite varieties of fish.  You can prepare salmon in so many ways and the fish will always taste amazing. And that's just the case with this Salmon BLT Sandwich, a twist on the classic BLT.  This is a delicious way to serve a healthy portion of salmon as a sandwich with the added treat of a little bacon, fresh tomato and spinach.

   

Another surprise to this sandwich is the simple caper and dill dressing.  If you aren't familiar with capers, or have never cooked with them, they are a great item to keep on hand.  You only need a single teaspoon for this recipe and they add a bright zing of flavor to the dressing.  I'm sure we will be using this same dressing with many others dishes in the future.  Enjoy!!

1/2 tsp  Dried Dill
1 tsp  Capers, very finely chopped
1/4 cup  Light Mayonnaise
1/4 tsp  Ground Black Pepper

1 lb  Salmon Fillets, skinless, cut into 4 portions
Salt and Pepper
8  slices  Bacon
1  large  Tomato, sliced
1 cup  Fresh Spinach, washed and patted dry
Sliced Sourdough Bread, toasted

In a small bowl combine the dill, capers, mayo and pepper.  Stir to combine and chill until ready to serve.

Place the salmon on a serving platter and lightly season both sides with salt and ground black pepper.  Wrap each salmon fillet with 2 slices of bacon, wrapping the bacon around, then overlap with the second slice, until the salmon is wrapped snug with the bacon.  Repeat with the remaining pieces of salmon.

Heat a large saute pan over medium-high heat until hot.  Place the salmon in the pan and cook for about 4 - 5 minutes until the bacon is browned, then turn the salmon over and cook 4 minutes longer.

Serve the cooked salmon on toasted sourdough bread, with sliced tomatoes, fresh spinach and a dollop of the caper and dill dressing.

Catfish Po'Boy with Creole Slaw

Well, today was my lucky day.  I have been hoping to find catfish on sale and today was the day.  For some reason the price of catfish has skyrocketed over the last few years. The fillets we used to pay $2 per pound for are now almost $10 per pound. For catfish!  Catfish is one of my favorite varieties of fish, but when it costs more than salmon?  Well, salmon will win every time.

Many Po'Boy sandwiches have a mayonnaise-based sauce or dressing, and I was hoping to avoid that on this sandwich.  The catfish needed to be crispy-crunchy without drowning in sauce.  I also wanted to try out a Creole-style slaw to go on top of the fish.  A slaw that would add crunch, but not be drippy with dressing, and this recipe came together perfectly.

 

For the slaw I started with a bowl of finely shredded cabbage and one shredded carrot.  Then I added a few basic slaw ingredients like mayo, cider vinegar and a bit of sugar.  But I wanted this to have a Cajun flavor, so I needed to spice it up just a bit.  A little Creole mustard and a pinch of paprika were all it needed.  I prepared the slaw about 3 hours before dinner, so it was still nice and crunchy when we assembled the sandwiches, but the cabbage had absorbed the flavors nicely.

We served the catfish on hoagie rolls and added a few slices of these beautiful orange tomatoes we found at the farmers market.  The tomatoes have a slightly citrusy flavor and they combined nicely with the fish and slaw.  A few squeezes of lime juice on top were the only "sauce" this sandwich needed.  Enjoy!!

To Prepare the Slaw
4 cups  Shredded Cabbage
1  Carrot, shredded
1 TB  Sugar
1/2 cup  Hellman's Light Mayonnaise
1/4 cup  Apple Cider Vinegar
2 TB  Creole Mustard
1/4 tsp  Paprika
1 tsp  Kosher Salt
1/4 tsp  Black Pepper

Combine all ingredients in a glass bowl and stir to evenly coat all of the cabbage.  Refrigerate at least 2-3 hours.

To Prepare the Fish
3  Large Catfish Fillets (about 1-3/4 lb), cut in half
Canola Oil for Frying
2  Large Eggs
2 TB  Frank's Hot Sauce
2 TB  Heavy Cream  or  Milk
1/2 cup  Cornmeal
1/4 cup  Flour
1 tsp  Kosher Salt
1/2 tsp  Black Pepper
1 tsp  Onion Powder
1/2 tsp  Paprika
1/4 tsp  Cayenne Pepper
Sliced Tomatoes for Garnish

In a medium bowl combine the eggs, hot sauce and cream or milk and stir well.  Set aside.

In a large bowl or dish combine the remaining dry spices and set aside.

Heat a large skillet over medium-high heat, add a 1/2-inch of canola oil and heat until shimmering.  Dip the fillets one at a time into the egg mixture, then into the cornmeal coating.  Place each piece into the skillet and cook about 5 - 6 minutes, or until browned and crispy.  Turn the fish over and cook for 5 minutes longer.  Transfer to a paper towel lined baking sheet to drain.

Serve the catfish fillets on hoagie rolls with sliced tomatoes and a spoonful of the Creole slaw on top.

Swai Fillets with Kumquat Butter

Between living in Phoenix and now Florida, we have been most fortunate to be on the receiving end of many baskets of fresh citrus fruits.  Residents of the southern sunbelt always have an overabundance of lemons and limes at home and they are more than happy to share their harvest with their coworkers.

That was the case this week when my sous chef came home from work with something new, a bag of kumquats.  (Kumquats?  What do you do with those?) These cute little fruits look like small oranges, and when I scratched the rind they even smelled like oranges. But how do you peel such a tiny thing?  Well, you learn something new every day!  When my husband asked the same question of his coworker, he was told to eat the entire thing, rind and all, which seemed a bit weird.  So we did what most skeptical parents would do, we let our oldest daughter try one!  Turns out she loved these juicy little fruits and so did we.  The rind was sweet while the center was juicy and tart.  A very interesting flavor that I could not wait to experiment with.

I had been wanting to make a citrus-based Swai dish and this recipe was the perfect solution.  Quickly searing the fish is a great way to highlight the natural flavor of the fish, while combining the bright flavor of the kumquats.  Be sure to serve a few sliced or whole kumquats on the side.  This fish is delicious served with a light rice pilaf and a simple veggie.  Enjoy!!

Kumquat Butter
3 TB  Butter, softened
6  Kumquats with seeds removed
1 tsp  Lemon Zest
1 tsp  Orange Zest
1 tsp  Minced Fresh Ginger
1/2 tsp  Kosher Salt
Pinch of Black Pepper

After you have removed the seeds from the kumquats, (you can use a small knife to do this), finely mince the kumquats, including the rinds.  Combine the kumquats with the butter, lemon and orange zest, ginger, salt and pepper, and set aside while you prepare the fish.

5  Swai Fillets (about 2 lbs)
2 tsp  Butter
2 tsp  Olive Oil

Heat the butter and olive oil in a large skillet over medium-high heat.  Rub the fish fillets generously on both sides with the citrus butter, then place the fish in the hot skillet.  Cook fillets for 4 - 5 minutes then carefully turn the fillets over and cook 4 minutes longer, or until fish is opaque in the center and slightly browned.  Serve immediately.

Chi Chi's Seafood Enchiladas

The inspiration for this recipe came from a jar of Better Than Bouillon Lobster Base.  I bought the base to make a Lobster Bisque during Soup Month, and it was wonderful.  But since I still had quite a bit of the lobster base left I wanted to find a tasty way to use it.

After a little research, I discovered that this type of base is the key ingredient in Seafood Enchiladas, which were a signature dish at the now-defunct Chi-Chi's Restaurants.  These little rolls of seafood seemed to have had quite a following, even years after the restaurants were closed, so I thought we would try them out.

I did change the recipe slightly.  Instead of using the 4 oz can of shrimp called for in the recipe, I substituted 1 cup of diced cooked shrimp.  The 100-count salad shrimp work great for this and are pretty inexpensive, but I just cannot get myself to cook with canned shrimp.  (Shrimp in a can just seems so wrong.)

This recipe turned out pretty good, but it still left me puzzled.  I read dozens of reviews for this recipe and they all said that these taste exactly like the original restaurant recipe.  And they did taste just like restaurant version, and the kids loved them.  But they still need something. A little oomph.  The biggest problem with restaurant food is that it almost always need more spice and flavor.  And that was the case here.

So on that note, I am on a mission to update these little seafood enchiladas into something new.  I will report back soon with the updated version, but in the meantime, give these a try and enjoy!

6 TB  Butter
1/2 cup  Flour
1/2 tsp  White Pepper
2 TB  Lobster Base
3 1/2 cups  Milk
1 cup  White Wine  or  Cooking Sherry
8 oz  Monterey Jack Cheese, shredded
1 cup  Cooked Shrimp, diced
2  8-oz pkgs  Imitation Crabmeat, flake Style, chopped
10  6-inch  Flour Tortillas

To make the sauce, melt butter in a medium saucepan over medium heat.  Add the flour, stir and cook for 5 minutes.

Add the white pepper and lobster base, stir and cook for 1 minute.

Add the milk and white wine, stir, then add the cheese to the pan.  Cook over medium heat until the sauce is thickened, then remove the pan from the heat to cool slightly for about 10-15 minutes.

To prepare the crab mixture, combine the crab and shrimp in a medium bowl and add 1-1/2 cups of the sauce and mix well.

To prepare the enchiladas, lay the tortillas flat and spoon 2 - 3 heaping tablespoons of the crab mixture down the center of the tortillas.  Place the flap over the crab mixture, then roll.  Place the rolled enchiladas flap-side down in a 9"x13" baking dish.  Continue with the remaining tortillas, then pour the remaining sauce over the enchiladas and top with the shredded cheese.

Bake at 425 degrees for about 15 minutes or until the cheese is melted and just slightly golden.  Serve with Spanish rice, refried beans and a few lime wedges.

Clams and Mussels in Potato-Leek Soup

Well, our 4th Annual Soup Month has come to a close and for our final recipe of Soup Month 2012, we have a generous serving of delicious steamed shellfish served over a creamy potato soup.  My oldest daughter has been waiting all month for this recipe, so she was happy when she finally saw mussels on the menu!

For this Clams and Mussels in Potato-Leek Soup recipe, we prepared a simple pureed potato and leek soup, using just a few basic ingredients to let the flavors of the shellfish really pop.  While the soup cooked, the shellfish were quickly steamed in olive oil and white wine, which brings all of the natural juices out of the shells, so they can be included in the soup.  About half of the meat from the mussels and clams is included in the soup, while the other half is served in the shell, both for decorative purposes and also to keep the meat in the shell with all of those delicious juices.

Many people are not sure how to prepare mussels or clams, so they avoid cooking with them all together.  Shellfish are really very easy to prepare and just require a small amount of liquid in the pan to help them steam.  The shellfish actually have enough of their own juices that additional liquid is not really necessary, but it does add more flavor to the shellfish during the cooking process.

Beginner Tip:  If you have never tried to steam your own shellfish, and are still a little reluctant, try this instead.  Follow the instructions below to steam the shells, then serve the clams and mussels over a bowl of cooked linguine.  Melt some butter in a skillet and add a teaspoon or two of olive oil, then saute some minced garlic in the butter and olive oil until the garlic is fragrant and slightly browned.  Pour this butter mixture over the shellfish and the linguine and you have a super simple dinner that tastes incredible.  Enjoy!!

2 TB  Olive Oil
2 tsp Minced Garlic
1 medium Shallot, diced
1  Leek, finely chopped (include the white and a little of the green)
1/2 tsp Dried Thyme
4  medium  Yukon Gold Potatoes, peeled and cubed
1-1/2 cups  Water
1 bottle  Clam Juice
1/2 cup  Heavy Cream
Kosher Salt and Ground Black Pepper to Taste
2 lbs  Cleaned Mussels
2 dozen  Cleaned Clams
1 cup White Wine
Chopped Fresh Parsley for Garnish
Olive Oil for Garnish

Heat a medium soup pot over medium-high heat and add 2 TB olive oil.  When the oil is warm, add the garlic, shallot, leek and thyme to the pot and saute for about 5 minutes or until the vegetables are tender.  Add the potatoes and sauce for 4 minutes until they begin to brown slightly on the edges.

Add the water and clam juice to the pot and continue to cook over medium-high heat until the potatoes are cooked through.  (Add a bit more water to the pot, if needed.)

When the potatoes are tender, add the cream to the pot and season with salt and pepper to taste.  Use an immersion blender or a regular blender to puree the soup until very smooth, then return the soup to the pot and keep warm over low heat.  (The soup will appear slightly thick at this point, but hold off adding any other liquid.  The soup will be thinned when the shellfish juices are added, and more liquid can be added, if needed, at the end of the cooking process.)

To Cook the Mussels and Clams:  Add 2 TB olive oil to a very large skillet or saute pan.  Heat the oil over medium-high heat until it is shimmering and very hot.  Carefully add the shellfish to the pot, stirring as they begin to sizzle.  Pour the white wine over the shellfish and stir again to evenly coat.  Cover the pan and cook for about 5 minutes or until the shells begin to open.  Use a slotted spoon to remove the shells that have opened to a platter.  If some shells did not open, cover the pan and cook for 2-3 minutes longer, to give them a chance to open.  Discard any shells that do not open.

Use a spoon to scoop the meat out of half of the mussels and clams and add the meat to the soup, and stir the soup to combine.  Strain the cooking liquid from the shellfish through a piece of cheesecloth or a coffee filter and pour the filtered broth into the soup.  This will thin the soup and you can add additional cream or water to the soup if you prefer a thinner texture.

Ladle the soup into bowls and place several of the opened shellfish on top of the soup as a garnish.  Sprinkle with fresh parsley and drizzle with olive oil before serving.  Enjoy!!

Seafood and Spice and Everything Nice

For day 28 of Soup Month 2012, we have an amazing seafood stew that is truly one of the best I've ever eaten. The title really says it all for this dish.  The stew combines shrimp, scallops and swai fish fillets, and adds red and green peppers, plus chipotle and jalapeno peppers, with just a little kick from cumin and chili powder.  Everything comes together to create a mouth-watering bowl of seafood goodness.

 

This stew is a simple five step process that begins with a marinade for the seafood.  A combination of spices, minced jalapeno and garlic infuse the seafood with flavor while you prepare the rest of the stew.

The stew base gets a bold start with a bottle of dark beer, chipotle pepper and a spoonful of adobo sauce, plus some chopped veggies and a can of navy beans for a little extra heartiness.  Adding just a touch of cream at the end gives the broth a luxurious finish, and brings all of those flavors together.  You'll never, ever, find something this delicious in any restaurant.  It was quite simply, homemade and magnificent!   I hope you enjoy this stew as much as we did.

3 TB  Olive Oil
1 tsp  Ground Cumin
1 tsp  Smoked Chili Powder
1 medium  Jalapeno, seeded and minced
1 TB  Minced Garlic
1 lb  Swai Fish Fillets, (about 3 fillets) cut into 2-inch pieces
1 lb  Medium Shrimp, (41 - 50 count) peeled and deveined
3/4 lb  Scallops

2 TB  Olive Oil
1 small Yellow Onion, chopped
1 stalk  Celery, chopped
1 medium  Red Bell Pepper, seeded and chopped
1 medium  Green Bell Pepper, seeded and chopped
1 tsp  Dried Oregano
1  Chipotle Chili, minced
1-1/2 tsp  Adobo Sauce (from the can of chipotle peppers)
1 bottle  Dark Beer
1-1/2 cups  Chicken Broth
1 can  Navy Beans, rinsed and drained
1-1/2 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1/3 cup  Heavy Cream

Step One - Seafood Marinade - In a glass bowl combine the 3 TB oil, cumin, chili powder, jalapeno, and garlic.  Stir to combine, then add the shrimp, scallops and fish to the bowl.  Toss gently to coat, cover and refrigerate while you prepare the stew.

Step Two - Making the Stew Base -  Heat 2 TB oil in a large soup pot, over medium heat.  Add the onions, celery, red and green peppers, and oregano.  Saute for 5 minutes or until the veggies are slightly tender.  Add the chipotle pepper and adobo sauce and cook for 3 more minutes.  Add the beer, chicken broth, beans, salt, and pepper, bring the mixture to a boil, then lower heat to a simmer and cook for 10 minutes.

Step Three - Prepare the Seafood - While the stew base is simmering, heat a large skillet over medium-high heat and add 1 TB olive oil.  When the oil is hot, add the seafood plus any marinade to the skillet and saute for about 4-5 minutes, stirring frequently, until the fish is nearly opaque.  (Be sure to turn the fish carefully so it does not break apart too much.)

Step Four - Add the heavy cream to the stew and stir to combine, then blend in the cornmeal, stir and cook for 3-4 minutes. (This will thicken the broth slightly.)

Step Five - Carefully add the sauteed seafood to the pot, gently stir and cook for 5 minutes over low heat.  Ladle stew into bowls and serve with lime wedges, tortilla chips or cheese quesadillas on the side.  Enjoy!!