The Hearty Soup: Fisherman’s Stew

The cod is a very delicious fish that has a lot of fish recipes you can cook it with depending on how you would want it. But you’ll have to take note that baked fish recipes are the better choice instead of fried to reduce the risk of atrial fibrillation

Cod is a low-calorie fish that is a great substitute for meat protein. It is low in calories, high in protein, and contains a lot of nutrients that are good for the body to protect against diseases and to enable it to perform its functions. Isn’t that exactly what we need for the chilly weather this Christmas? If you like seafood chowder, you’ll definitely like this recipe called “Fisherman’s Stew”.

Right here below is the recipe of chef Cal Elliot for Fisherman’s Stew. This is a versatile stew – use any mild, fresh, local fish and shellfish you can get your hands on. The stew is currently on Rye’s Menu if you ever want to check it out!

Ingredients (Serves Eight)

• 1 pound cooked chorizo (4-6 medium sized links), medium dice (you can use more if desired)
• 1 # 10 (3 quart) can peeled tomato, drained, seeded and diced  (this should add up to about 4 cups of diced tomato after draining and seeding)
• 3 Qts Clam Broth
• 4 red bell peppers, large dice
• 3 large shallots, medium dice (3 shallots)
• 5 cloves garlic paste
• pinch cayenne
• pinch saffron
• 2 cups white wine
• 1.5-2 Qts chicken stock
• sachet thyme & bay leaf

Any or all of the following:

• 1LB mussels
• 1/2 lbs head on shrimp
• 1/2 lbs scallops
• 1/2 lbs lobster (if you’re on the East Coast) or 2lbs Dungeness crabs (if on West Coast)
• 1/2 lbs either Halibut, Cod, or Wild Striped Bass (or any fresh, local mild fish)

Preparation

1. Brown chorizo and 1 tbsp olive oil in large rondeau over medium heat (about five minutes). Remove chorizo and reserve once the sausage has taken on good color. Do not clean pan.
2. To the same pan add shallots. Sweat in olive oil, adding garlic paste when almost cooked (about five minutes)
3. Add chorizo & red pepper to shallot/garlic mix and cook (about five minutes)
4. Add white wine, saffron and cayenne. Simmer to reduce until almost dry (depending on your stove and pan, this could take anywhere from 10-15 minutes. Keep an eye on it to avoid over-reducing.)
5. Add clam broth and simmer to reduce by half (about 20-30 minutes, depending on stove and pan. Keep an eye on it to avoid over-reducing. Taste as you reduce. Move to the next step when it’s reduced by about half and it’s got nice body to the flavor.)
6. Add tomato & chicken stock and bring to a simmer
7. Add fish and shellfish, cover, and continue to simmer for about five minutes.
8. Serve in a bowl with some roasted garlic baguette

Recipe from nonabrooklyn.com

Christmas Roast Beef with Herbs & Spices

Meat recipes may call for large cuts, sliced into cubes or ground. Cooking these recipes (roasted beef or stuffed pork recipe) has appropriate cooking methods so the meat cooks through properly.

For Sunday dinners, roast beef is always a staple. Sliced thinly and doused in brown gravy, it is no wonder many families love having roast beef for dinner. This dish thrives in a slow roast in the oven (and sometimes in the slow cooker), making it a perfect dish to use inexpensive but tougher meat cuts.

In making a roast beef dinner, prepare the meat cut by getting it to room temperature at least an hour before you put it in the oven. Season the meat cut with salt and pepper, plus olive oil. Make incisions around the roast so you can insert slivers of garlic on them for more awesome flavor. When ready, place the meat on the oven rack (grill) and place a drip pan on the bottom to catch the drippings that you will use for the gravy later.

Christmas Recipe Ideas - Smoked salmon & roasted garlic cream

Salmon can be transformed easily into appetizers, soups, salads and main courses with an Asian, American, Mediterranean and European flavor depending on the other ingredients, herbs and spices used. Add a few herbs, seafood and other ingredients, you’ll have yourself a warm seafood chowder for the cold nights. 

Speaking of cold nights, it’s Christmas again and it’s time for us to learn new fish recipes and watch cooking videos.

I got this recipe from Nigel Slater’s 12 Tastes of Christmas show. It’s a great show, so be sure to watch the rest of the episodes.

Pompano is a healthy and tasty fish that can be cooked in a variety of fish recipes. They may be substituted with mullet, snapper, and mahi-mahi as they all have that same firm texture with very light flavor. The firm meat and the light flavor of pompano enable it to be used popularly in healthy food recipes.

Pompano is a very nutritious fish with a rather buttery or creamy texture that make it appealing to a lot of people and cooks alike. That said, Pompano may cooked by baked or grilled healthy recipes. Grilling it is quite easy at it entails preparing the fish (cleaning of all entrails and washing), mixing with seasoning and spices, and then slapping it on to the griller.

This fish may be purchased whole or cut into fillets or steaks. (The video below shows us how to fillet pompano).

If you choose to cook it using an oven, the recipe below can be a wonderful choice.

Pompano en Papillote

Ingredients

• 1 small whole pompano, dressed, about 1 pound
• 3 tablespoons olive oil
• Salt and fresh black pepper
• 1/2 pound crab meat, picked for cartilage
• 1 tablespoon chopped garlic
• 1 piece of parchment
• 2 tablespoons chopped parsley
• 1/2 cup fresh lemon juice
• 1/4 cup chopped shallots
• 1/2 pound cubed butter, cold
• 5 sprigs fried parsley Essence

Directions

Preheat the oven to 400 degrees F. Season the fish with 1 tablespoon olive oil, salt and fresh black pepper. In a saute pan, heat the remaining 2 tablespoons olive oil. When the oil is hot, saute the fish for 2 minutes on each side. Remove the fish from the pan. In a mixing bowl, toss the crab meat with the garlic. Season with salt and pepper. Spread the crab meat mixture over the fish. Fold the parchment in half lengthwise, and place the fish on one half of the paper. Fold the remaining half over the fish and roll the edges of the paper up to seal the fish tightly in the bag. The parchment bag should form the shape of the fish. Place the parchment bag on a baking sheet and bake for 10-12 minutes. In a sauce pan, combine the parsley, lemon juice and shallots. Bring the liquid up to a simmer and reduce the liquid by half, about 3 minutes. Whisk in the cold butter until all the butter is incorporated. Season the sauce with salt and pepper. To assemble, using a knife, cut the top of the bag to expose the fish. Spoon the sauce over the fish and garnish with fried parsley and Essence

Essence (Emeril's Creole Seasoning):

• 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 leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. From foodnetwork.com

How to Prepare and Cook Cabbage and Codfish

The cod is low in calories, high in protein, and contains a lot of nutrients that are good for the body to protect against diseases and to enable it to perform its functions.

To those starting off in eating fish, this will not overwhelm the senses and with a combination of other ingredients that can enhance and complement its flavor, the results are always delectable fish recipes that can be enjoyed by anyone.

You’ll find plenty of cooking videos and healthy food recipes over the web that might suit to your liking. And if you like organic food, you’ll definitely want to try out this organic style cabbage and Cod recipe.

Ingredients
½ lb or Codfish (diced)
½ lb  Cabbage or (shredded,)-fine or medium cut
1 stocks of Stallion diced
2 small Tomatoes (diced)
1 medium Onion (diced)
1 large Carrots (diced)
¼  Sweet Pepper “Pericer” diced
4 Garlic Cloves-
½  green pepper (Scotch binate or real chili pepper)
½  ripe pepper (Scotch binate or real chili pepper)
Ginger – cut to size of your thumb
1 tablespoon of Parley ( Dried or Fresh)
1 tablespoon of Basil ( Dried or Fresh)
¼  teaspoon Nutmeg (Grated
¼ teaspoons of Pimento Seeds
1 teaspoon Thyme leaf (Fresh pieces together the size of one fingers)
1  tablespoons White Vinegar- (add while cooking it’s optional)
¼ cup Coconut Oil (or Olive oil)
½ cup of Water - (more gravy) (optional)
¼ cup Ketchup (at the end.)

Recipe from jamaicandinners.com

Christmas Seafood Chowder

A steaming bowl of seafood chowder on a cold, stormy or snowy weather is the perfect antidote to all the gloom. It’s the Christmas season so why don’t we try to liven up the atmosphere with these healthy food recipes? If you like seafood and fish recipes, you’ll definitely want to try this seafood chowder this Christmas.

Christmas Eve Seafood Chowder

6 cups water

4 large potatoes (diced)

1 large onion (diced)

1 tsp. salt

1 lb. raw Fish (haddock, sole, pollack, salmon)

1 can broken lobster

1-10 oz can clams or bar clams

12 oz scallops

2 cups cereal cream

1 cup whole milk

4 Tbsp. butter

1 tsp. Pepper

2 Tbsp. parsley fresh chopped and dried

1/4 cup green Onion (chopped)

Dice potatoes, simmer in water in large saucepan until tender. Add diced onion, fish and salt. Simmer until fish is tender. Add canned seafood and scallops. Simmer 5 minutes, add cream, milk and butter . Heat until very hot but not boiling, simmer on low heat for 20 - 30 minutes to allow flavors to blend. Add parsley and green onions just before serving.

Makes 12-1 cup servings.

Submitted by Louise Brown, Summerside, P.E.I.

Pasta with Wahoo

Wahoo is a very tasty fish that’s found in tropical and subtropical areas and in the ingredients list of fish recipes. Since the flesh is firm, it may be firm to hold shape and be used for hearty dishes like soup, stew or pasta. You probably might be looking for cooking videos on the web, trying to find a good way to cook wahoo. But here’s one recipe to add wahoo with pasta.

In preparing wahoo, make sure to get all ingredients fresh and in top quality – aside from the usual characteristics of fresh fish – red gills, clear eyes, and firm meat, there should be no strong ammonia or unusual odor from the fish.

Cooking fish meat well needs the pan hot and the oil hot (in frying) before putting in the wahoo fillet as this will cook the fish evenly for that perfect texture where the fish flakes easily with a fork. Also, in fillets, one must remember to be careful in removing all bones with needle-nose pliers to avoid any accidents in eating fish, especially bony fish like the wahoo. With the necessary steps taken into account, one can enjoy this very delicious fish and probably in time, develop an original recipe to be passed to friends and family.