| Creamy Fish Chowder |
|---|
¼ lb butter
1 c diced onion
3 c diced red potatoes
4 c fish stock
1½ c milk
1 c heavy cream |
3 lbs cod or other whitefish
salt to taste
¾ t ground pepper
2 T chopped herbs
3 T chopped chives |
Brown bacon in large pan over medium low heat. Add onions; saute until translucent. Add potatoes (not
peeled); cook until tender, strirring to prevent sticking. Add fish stock (clam juice may be substituted); simmer a few
minutes. About 15 minutes before serving, add milk, cream and fish to hot stock; heat to scalding but do not
boil. Stir gently. Add seasoning and herbs to taste; sprinkle with chives before serving. Yields four quarts.
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| Ingrid's Pickled Herring |
|---|
salt herring
white vinegar
sugar
Bermuda onion
black peppercorns |
Soak herring overnight in cold water; drain on brown paper. (Do not let stand too long in water or they will get
waterlogged.) Slit in half; remove intestines and backbone. Remove as many small bones as possible. Remove skin; cut
halves in ¾" slices across, removing any more bones you find. Arrange neatly in shallow bowl; cover with onion
slices and plenty of cracked or freshly ground black pepper. Mix two parts vinegar to one part water; add one teaspoon
sugar. Pour over herring. Let stand refrigerated at least overnight before serving.
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| Broiled Salmon |
|---|
3 T wine vinegar
1½ t salt
hot water
6 salmon fillets |
Combine first two ingredients with three inches of hot water in a large roasting pan. Bring to boil in 225° oven; slide in
salmon. Lower heat to 200°; cook 8-10 minutes or until salmon nearly opaque and lightly springy to touch. Remove
from pan; discard water. Return to pan (may be lined with aluminum foil); place under broiler 3-5 minutes until
partially browned. (Do not overcook.) Serve with cucumber sauce
if desired.
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| Portuguese Fish Stew |
|---|
onion, minced
garlic, minced
mushrooms, sliced
olive oil
tomatoes |
white wine
salt and pepper
parsley, tarragon, oregano
white fish |
Saute onions, garlic and mushrooms in oil to soften; add tomatoes, wine and seasonings. Place half of mixture in
casserole; layer on fish. Cover with remaining mixture. Cook on stove 10 minutes; bake 350° 30 minutes.
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| Broiled Scallops |
|---|
1 clove garlic, minced
1 shallot, minced
1½ lbs. bay scallops
olive oil |
salt and pepper
2 T minced parsley
½ c fresh bread crumbs
¼ c grated Parmesan |
Briefly saute first two ingredients in oil; add scallops, cook until they begin to become opaque; add next two
ingredients. Place in greased baking dish. Mix remaining ingredients; spread on scallops. Sprinkle on a little
olive oil; place under broiler to brown crumbs.
Yields four servings.
RETURN |
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