Tag Archives: fish

Skillet paella

Serves 4-6

  1. 1/2tsp saffron
  2. 12oz boneless chicken thighs, cut into thirds
  3. 8oz spanish chorizo, halved and cut into 1/4in pieces
  4. 1 red bell pepper
  5. 1 onion
  6. 9 cloves garlic
  7. 1-1/4 cupĀ  paella rice
  8. 1 14-1/2oz can diced tomatoes, drained
  9. 2-1/4 cups chicken stock
  10. 4tb white wine
  11. 12 mussels
  12. 12oz 21-25 count shrimp
  13. 1/2 cup peas
  14. Garlic aioli
  15. 2 lemons, cut into wedges
  • Combine saffron with 1tb of boiling water and set aside. Cook chicken in a 12in skillet for about 6 minutes and set aside.
  • Cook 3-5 for 5 minutes. Add 6-7 for 1 minute. Add tomatoes for 3 minutes or until darkened/thickened. Add 9-10 and saffron mixture, bring to a simmer, add back chicken and cover for 15 minutes or until most of the liquid is absorbed.
  • Add 11-12, cover and cook 5-8 minutes or until shrimp is pink and mussels have opened.
  • Add peas, rest off-heat for 5 minutes and serve with 14-15.

For fish-only version, replace chicken/chorizo with 1lb cod cut into 1in pieces/12 clams and chicken stock with fish stock. Omit browning in first step and add clams along with mussels and shrimp.

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Salmon steaks with basil chimichurri

Serves 4

  1. 4 8-10oz salmon steaks, 3/4 to 1in thick
  2. 3/4 cup salt
  3. 2 quarts cold water
  4. 4tb cornstarch
  5. 1 lemon, cut into wedges
  6. 1/2 cup parsley
  7. 2tb basil
  8. 2 cloves garlic
  9. 1/4tsp red pepper flakes
  10. 2tb white wine vinegar
  11. 4tb olive oil
  • Remove spine and membrane from steaks. Remove 1-1/2in of skin from one flap and fold other flap over it to make a circular shape; tie with string and brine in 2-3 for 15 minutes.
  • Dry steaks thoroughly and dredge in cornstarch, brushing off excess. Cook in a 12in skillet on med-high heat for 3 minutes on both sides. Continue flipping every 2 minutes until internal temperature reaches 125 degrees, about 2-6 minutes. Serve with lemon and 6-11.

Peruvian ceviche

Serves 12

  1. 3lb whitefish, cut into 1/4in pieces
  2. 2tsp salt
  3. 1 cup fresh lime juice
  4. 1 yellow bell pepper
  5. 1 small red onion
  6. 2 serranos
  7. 2 garlic cloves
  8. 1 cup cilantro
  9. Chips
  • Separately, toss 1-2 and 3-7 and chill for 10-20 minutes. Toss together with cilantro, rest for 5 minutes and serve immediately with chips.

Seafood linguine

Serves 6

  1. 6tb olive oil
  2. 12 cloves garlic
  3. 1lb clams
  4. 1lb mussels
  5. 20oz cherry tomatoes, 10oz halved and 10oz whole
  6. 1 cup parsley
  7. 1tsp thyme
  8. 4 anchovy filets
  9. 1tb chipotle in adobo sauce
  10. 1 cup white wine
  11. 1 cup clam juice
  12. 1lb linguine
  13. 1lb 21-25 count shrimp
  14. 8oz squid
  15. Zest and juice of 1 lemon
  • Cook 4tb oil and garlic for 1 minute. Add clams and cover for 4 minutes. Add mussels and cover for 3-4 minutes. Set shellfish aside, leaving juices.
  • Add whole tomatoes, 1/2 cup parsley and 7-11 and simmer until reduced by a third, about 10 minutes.
  • Meanwhile, cook linguine in a gallon of salted water for 7 minutes and reserve 1/2 cup cooking water.
  • Add pasta to sauce mixture and cook for 2 minutes. Lower heat to med-low, add shrimp and cover for 4 minutes. Add 14-15 and remaining tomatoes and parsley and cover for 2 minutes. Add clams and mussels, take off-heat and rest covered for 2 minutes. Add reserved pasta water as needed, top with remaining olive oil and serve.

Cod, root vegetable and dill chowder

Serves 6-8

  1. 6tb butter
  2. 4 cloves garlic
  3. 2 ribs celery
  4. 1 green bell pepper
  5. 1 leek
  6. 1 onion
  7. 4 new potatoes, cut into 1in pieces
  8. 2 carrots, sliced 1/4in thick
  9. 1 parsnip
  10. 1 celery root
  11. 3 cups fish stock
  12. 3 cups half-and-half
  13. 2tb worcestershire
  14. 2lb cod, cut into 2in pieces
  15. 1/3 cup dill
  16. 4tb parsley
  17. Juice of 1 lemon
  • Cook 1-6 for 10 minutes. Add 7-13 and simmer for 15-20 minutes. Add cod for 5-10 minutes. Add 15-17 and serve.