Tag Archives: fish

Cod fillets with mushroom sauce

Serves 4

  1. 4tb butter
  2. 10oz mushrooms, sliced
  3. 4 cloves garlic
  4. 1/2 cup vermouth
  5. 3tb parsley
  6. 1tb balsamic vinegar
  7. 4 6oz cod fillets
  • Heat 3tb butter in a 12in skillet and cook mushrooms for 7-10 minutes. Add garlic for 1 minute. Add 5-6 for 2 minutes.
  • Take pan off heat, add cod, cover and return to low heat to simmer for 7-12 minutes, depending on thickness of fillets. Set fish aside, whisk remaining 1tb butter into pan, pour over fish and serve.
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Angel hair with scallops, lemon and basil

Serves 4-6

  1. 1lb angel hair
  2. 1/2 cup olive oil
  3. Zest and juice of 2 lemons
  4. 1 clove garlic
  5. 1/4tsp red pepper flakes
  6. 2oz parmesan
  7. 4tb butter
  8. 1lb bay scallops
  9. 4tb basil
  • Bring 4 quarts of salted water to a boil and cook pasta for 3 minutes. Reserve 1/2 cup water.
  • Meanwhile, combine 2-6 and set aside. Melt 2tb butter in a 12in skillet and cook scallops without moving for 3 minutes. Toss all ingredients and serve.

Fish pot pie

Serves 4

  1. 240g + 5tb flour
  2. 1tb sugar
  3. 2tsp salt
  4. 1/4tsp cayenne
  5. 20tb butter
  6. 1/2 cup ice water
  7. 3 cloves garlic
  8. 4 sprigs thyme
  9. 2 bay leaves
  10. 1tb onion powder
  11. 1tsp mace
  12. 3 cups milk
  13. 1 cup fennel
  14. 1 cup carrots
  15. 1 cup celery or celery root
  16. 1 cup pearl onions
  17. 1 cup potatoes
  18. 1 cup quartered radishes
  19. 4lb fish and shellfish
  20. 1tb sherry
  21. Half a bunch of parsley
  22. 1tsp paprika
  • Mix 240g flour with 2-4. Add half of mixture to processor and with 16tb butter until large clumps form. Flatten by hand, add remaining flour mixture and 8tb butter and pulse while adding 4tb ice water until dough comes together, adding up to remaining water if necessary. Form disk, wrap and chill 1 hour – 2 days.
  • Cook remaining flour and butter with garlic for 7 minutes. Add 8-11, whisk in milk and simmer for 10-15 minutes. Discard thyme and bay leaves and cover surface with plastic if not using right away.
  • Meanwhile, roast 13-18 for 15 minutes at 400 degrees. Salt fish and let rest.
  • Meanwhile, roll out dough 1/4in thick and cut shape to match cooking or serving pot. When vegetables have finished, bake for 15-20 minutes.
  • Meanwhile, add vegetables and fish to pot and cook on medium heat for 10 minutes. Mix in sherry and top with crust and 21-22.

Fish and couscous en papillote

Serves 4

  1. 1/2 cup cilantro
  2. 4tb olive oil
  3. 2tb fresh ginger
  4. 4tsp paprika
  5. 4 cloves garlic
  6. 2tsp cumin
  7. 1/4tsp brown sugar
  8. 1/4tsp red pepper flakes
  9. Zest of 2 lemons + 2tb juice
  10. 1-1/2 cup couscous
  11. 2 cups boiling water
  12. 4 6-8oz cod fillets, 3/4in to 1in thick
  • Combine 1-8 with lemon juice and all but 1tsp zest and set aside.
  • Meanwhile, combine 10-11, cover and rest for 5 minutes. Add remaining zest and set aside.
  • Divide couscous over large pieces of parchment or foil. Top each with fish and 1tb sauce, crimp closed, and bake at 400 degrees for 14-18 minutes. Serve with remaining sauce.

 

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.

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.