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| Grilled Seafood Salad Niçoise |
Vinaigrette:
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
2 cloves garlic, smashed to a paste
1 teaspoon finely chopped fresh thyme
1/2 cup olive oil
Salt and freshly ground pepper |
| Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste. |
Seafood:
1 pound tuna steak, cut into 8 pieces
12 jumbo shrimp, shelled and deveined
12 large sea scallops
1/4 cup olive oil
Salt and freshly ground pepper |
| Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side. |
Vegetables:
2 red bell peppers, quartered
1 yellow squash, cut into 1/4-inch thick slices
Olive oil
Salt and freshly ground pepper
1/2 pint each red and yellow cherry tomatoes, sliced in half
3/4 pound haricots verts, cooked al dente
Red leaf lettuce
1/2 cup Niçoise olives, pitted |
Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.
Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.
Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad. |
| Seafood Florentine |
1 pound haddock, cut into bite-sized pieces
1 pound shrimp, peeled and deveined
1 pound sea scallops, cut into bite-sized pieces
2 medium sweet potatoes, peeled, halved, and boiled until fork tender
1 bag baby spinach leaves, rinsed and stems removed
2 cups heavy cream, plus 2 cups
Salt and freshly ground black pepper
1 cup fresh grated Parmesan
Fresh parsley, for garnish
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| Preheat the oven to 350 degrees F.
In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish. |
| New England Fish Chowder |
2 dozen hard-shell clams, such as quahog
1 quart water
2 garlic cloves
4 bay leaves, divided
1/2 cup unsalted butter
2 cups potatoes, peeled and cubed
2 celery stalks, chopped
1 onion, chopped
2 inch strip salt pork or bacon ends
2 tablespoons fresh thyme
1/3 cup flour
2 ounces bottled clam juice
1/2 teaspoon sea salt
2 cups heavy cream
2 cups milk
4 pounds fish fillets, such as haddock, cusk or hake, cut into 1-inch pieces
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Wash and scrub clams well to remove exterior sand then place in a large soup pot with boiling water. Add garlic and 2 bay leaves. Cover and steam over medium heat for 5 to 10 minutes until the clams open. Discard any that do not open. Remove clams from shells, roughly chop, and set aside. Strain the broth through cheesecloth as an added precaution to remove any grit.
Melt butter in the soup pot, sauté potatoes, celery and onion for 5 minutes until soft and well coated. Add salt pork, thyme, and remaining bay leaves. Make a roux by sprinkling in flour and stirring until dissolved. Add the reserved clam broth, bring to a boil, stirring constantly to avoid lumps. Continue to simmer, stirring, for 15 minutes until thickened.
Add the chopped clams, bottled clam juice and sea salt. Pour in the cream and milk, cover, and cook until heated through. Add the fish fillets and continue to simmer another 5 minutes until the fish is opaque. Season with salt and pepper.
Serve with hearth or crusty bread. |
| South Coast Portuguese Fish Chowder |
2 tablespoons olive oil
2 dried bay leaves
3 cloves garlic, finely chopped (1 tablespoon)
2 medium onions (14 ounces), cut into 3/4-inch dice
1 green bell pepper (6 ounces), cut into 1/2-inch dice
1/4 teaspoon ground allspice
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch thick
4 cups fish stock, chicken stock, or water (as a last resort)
2 cups canned whole tomatoes in juice (from a 28-ounce can), cut into 1/2-inch diced (measured with their juice)
6 ounces spicy chorico (dry, spicy Portuguese sausage) or andouille sausage, casing removed, sliced 14 inch thick
Kosher or sea salt and freshly ground black pepper
2 pounds skinless silver hake, cod, haddock, or bass fillets, pinbones removed
10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup)
For garnish:
2 tablespoons coarsely chopped fresh Italian parsley
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Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and saute, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not brown.
Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.
Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added).
Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mold the chunks of hake, the chorico, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley.
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| Gilmore Family Seafood Casserole |
1 1/2 lb. haddock fillets
2 cans cream of shrimp soup
1/2 lb. lobster meat
1/2 lb. crab meat
1 lb. Maine shrimp
1/2 lb. scallops
Ritz crackers
Butter |
Preheat oven to 350 degrees.
Place haddock fillets on bottom of baking dish. Cut scallops and put on top of haddock. Add 1/2 can cram of shrimp soup. Place shrimp evenly over top, then add crab meat and lobster meat. Cover with remaining 1 1/2 cans of cream of shrimp soup.
Crush a stack of Ritz crackers; mix with melted butter and cover top of fish mixture with crackers. Bake 50 minutes. Serves 6-8 people. |
| Cajun Gumbo |
1 whole chicken, cut into 8 pieces
3 pounds okra
1 cup butter, divided
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
2 garlic cloves, minced
1 pound sausage, cooked and cut into 1/2 inch pieces
1 pound ham, cooked and cubed
1 pound small or medium shrimp, washed and deveined
1 pound crab meat, fish or scallops, cleaned and diced
File powder
Hot pepper sauce
Cooked rice, for serving
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Boil chicken pieces in 1 gallon of lightly salted water for approximately 1 hour, or until done. Reserve the chicken broth for the base of the gumbo.
Wash okra and dry with a paper towel. Cut off the ends of the okra and slice into round pieces. Saute the pieces in a skillet with 1/2-cup of the butter until all of the slime has left the okra. This takes 1/2 hour to 45 minutes. You must stir the okra throughout this process to keep it from sticking to the bottom of the pan.
Saute the onion, green pepper, and celery in remaining 1/2-cup butter until lightly browned. Place the cooked okra and onion mixture into the chicken broth. Add the basil, thyme, bay leaves, and garlic to the broth. Bring to a boil and let simmer for 15 minutes.
Remove skin and bones from chicken, and cut into bite sized pieces, and set aside. Add the chicken, sausage, and ham to the broth at the same time. Return mixture to a boil. Add the shrimp and crabmeat, and cook for another 5 minutes. Season with file, black pepper, and hot pepper, to taste.
Serve with rice. |
| Cajun Jambalaya |
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
6 bay scallops
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper |
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. |
| Barbara Levesque's Mom's Seafood Gumbo |
5 quarts water
1 box crab & shrimp boil
2 lb. shrimp
2 cups celery, finely chopped
2 cups onion, finely chopped
4 to 5 cloves garlic, minced
1 lb. sliced frozen okra
1 1/4 cup oil
2 cups flour
1 16-oz. can stewed tomatoes
1 16-oz. can tomato sauce
Hot pepper sauce to taste
Pinch of thyme
Pinch of oregano
Pinch of salt
1 to 2 lb. crabmeat
4 tsp. gumbo file |
Bring water and crab & shrimp boil to boil in an 8-quart pot. Add shrimp and simmer 5 minutes, or until pink but not tightly curled. Remove shrimp from pot, reserving water. Peel and devein shrimp; set aside.
Bring water back to a boil. While the water heats, sauté celery, onion (save a small handful of raw onion for the roux), and garlic in skillet. Set aside.
Cook okra in a little water in microwave until tender, but not stringy (about 8 minutes on HIGH). Stir every 4 minutes.
While the okra is cooking, start the roux. Heat oil in a cast-iron skillet on medium heat. Sprinkle flour, a little at a time, stirring constantly with a whisk or wooden spoon. First it will turn beige, then light brown, then dark brown. It should be as dark as coffee. Be very careful not to burn it. This takes approximately 15 to 20 minutes of constant stirring. Add a handful of raw minced onion to stop the browning process. Remove from fire as soon as the onions are stirred into the flour. Add a small amount of hot stock to roux, stirring constantly, until the mixture is completely dissolved, then add to large pot of stock.
Add the onion, celery, garlic, okra, tomatoes, tomato sauce, hot sauce, thyme, and oregano. Simmer 30 minutes stirring often. Taste for seasoning. Add shrimp and crab meat during the last 10 minutes of cooking. Add filé during the last 5or 10 minutes of cooking. Serve over hot rice.
Gumbo freezes well and tastes even better the second time around. It reheats wonderfully in a crock pot left to simmer all day.
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Seafood
Categories:
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Halibut
Lobster
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