Foods Recipes

1/4 lb Bacon cut in small pieces

1 ts Paprika

1/2 c Chopped onion

1 c Diced raw potato

1 cn (6.5-oz) chopped clams

With liquid 1/4 c White wine

1 c Crab legs/imitation crab

1 c Shrimp

1 c Scallops halved/quartered

1 ts Salt

1/2 ts Pepper

1 Bay leaf

1/2 ts Thyme

2 1/2 c Skim milk

1/2 c Instant mashed potatoes to

Thicken Any other shellfish you Like In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked. Add the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish. Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat over low flame, stirring constantly. Do not allow mixture to boil. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead, refrigerated, then re-heated in a crock pot or over very low heat.

1/4 c Pistachios (about 1 ounce)

10 lg Fresh basil leaves or 1/4

- cup parsley and 2 tsp. - dried basil, crumbled 1 Garlic clove

1/2 c (1 stick) butter, room

- temperature 1 ts Lime juice

6 oz 1-1/2-inch-thick

- salmon fillets 1/2 Dry white wine

Servings: 6 Additional fresh basil - leaves (optional) Process pistachios, 10 basil leaves and garlic clove in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl. Refrigerated until well chilled (Pistachio butter can be prepared up to 4 days ahead.) Preheat oven to 400-degrees F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Garnish with basil if desired and serve immediately. Serves six. Shared by Cate Vanicek. SOURCE: Bon Appetit magazine, January 1992.

9 oz Carrots,grated

1 Egg

Salt Pepper Curry powder 5 tb Breadcrumbs

22 oz Fish Filet

2 tb Lemonjuice

Oil for frying 1. Sprinkle fish with the lemonjuice 2. Mix egg in a plate;add salt,pepper

and currypowder to taste. 3. Put the breadcrumbs in another plate and the carrots in another. 4. Dip fish in egg first, than in the carrots and than in the breadcrumbs. 5.Heat the oil and fry fish crispy on both sides. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098

12 Leaves Napa cabbage

1 lb Salmon fillets, skinned

1 lb Sole fillets, skinned

2 tb Olive oil

1 tb Lemon juice

1 ts Minced garlic

1/4 c Minced shallots or scallions

1/4 ts Pepper

1/2 ts Salt

1 ts Chopped fresh thyme (1/4 t d

1 ts Chopped fresh basil (1/4 t d

-------------------------------FOR THE SAUCE------------------------------- 1/2 c Seafood stock

2 Red bell peppers roasted pee

1 1/2 ts Lemon juice

1 ts Anchovy paste or salt

1 pn White pepper

~----------FOR THE FISH:-------------- BRING A POT OF WATER to a boil, and blanch the cabbage leaves until pliable, about 2 minutes. Drain and set aside. Cut the salmon and sole into 1/2-inch cubes, and set aside. Heat the oil in a small skillet over medium heat. Add the shallots and garlic, and saute, stirring frequently, for 5 minutes. Add to the fish, along with the lemon juice, pepper, salt, thyme and basil. Place 2 cabbage leaves overlapping slightly. Divide mixture in the center of the six sets of leaves. Roll cabbage, tucking in the sides to enclose the filling, and secure the rolls with toothpicks. Place in a bamboo steamer, and steam over boiling water for 7 to 10 minutes. While the rolls are steaming, puree the stock, peppers, lemon juice, anchovy paste and pepper in a blender or food processor with a steel blade. Pour into a small saucepan, and bring to a boil over medium heat. Reduce by half, stirring frequently. To serve, place a pool of sauce on the plate, and top with a cabbage roll. Note: The cabbage rolls can be refrigerated for a day before cooking, tightly covered with plastic wrap. Do not steam until just prior to serving. The sauce can also be prepared a day in advance, and refrigerated. Reheat over a low flame, stirring occasionally.

Karen Mintzias 1 1/2 kg Fish trimmings

3 l Water

Salt Whole peppercorns 2 lg Onions; chopped

2 Garlic cloves; crushed

2 Leeks (optional)

-- white part only 1 c Chopped carrot

1 c Chopped celery (with leaves)

1/2 c Olive oil

2 c Chopped, peeled tomatoes

2 Bay leaves

4 Sprigs parsley

1 Sprig thyme

750 g Potatoes; peeled & sliced

Parsley; chopped -------------------------------FISH (SEE NOTE------------------------------- 1 1/2 kg Mixed whole fish

500 g Green lobster tails

500 g Large green prawns

2 tb Lemon juice

Obtain from the fishmonger fish trimmings such as heads and backbones. Rinse well and place in a large pot. Add water, salt and 1/2 teaspoon peppercorns and simmer for 2 hours. Strain stock and reserve. Gently fry onion, garlic, chopped leeks, carrots and celery in oil for 10 minutes. Add chopped tomatoes, herbs tied into a bunch and reserved fish stock. Season well with salt and freshly ground pepper. Cover and simmer for 30 minutes. Add potatoes and boil for 5 minutes. Reduce heat, add fish pieces and simmer 3 minutes, then add lobster pieces and prawns and simmer for 7-10 minutes until prawns turn pink and lobster meat is cooked. Do not boil when shellfish are added for they will toughen. Pile fish, shellfish and potatoes in a serving dish, sprinkle with chopped parsley and keep hot. Serve soup in a tureen as a first course with crusty bread, then follow with seafoods and potatoes served with lemon wedges and a cruet of olive oil. Alternatively soup, potatoes and seafoods may be served together in deep plates. NOTE: Fish and shellfish preparation: Fish suitable are snapper, mullet, eel, whiting, john dory and bream. Cut into 5 cm (2 inch) slices and sprinkle with lemon juice. Add heads and trimmings to fish stock. Cut rinsed lobster tails into 5 cm (2 inch) pieces with shell on. Shell and de-vein prawns. Source: The Greek Cookbook by Tess Mallos Typos by: Karen Mintzias