Fish

Grilled Salmon

Ingredients:
• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil
Directions:
Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Salmon Rosemary Burgers

Ingredients:
• 2 1/2 pounds king salmon fillet, skinned and de-boned
• 1 cup dry bread crumbs
• 1/2 cup minced red onion
• 1 tablespoon Dijon mustard
• 2 teaspoons prepared horseradish
• 2 eggs, lightly beaten
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
Directions:
Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator. Preheat an outdoor grill for medium-high heat. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

Cheesy Salmon Pasta

Ingredients:
• 1 (8 ounce) package uncooked spaghetti
• 1 1/2 tablespoons olive oil
• 1 cup chopped sweet onions
• 3 green onions, finely chopped
• 2 tablespoons prepared basil pesto
• 2 (6 ounce) cans salmon, drained and flaked
• 1/2 cup Parmesan cheese
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat olive oil in a skillet over medium heat. Stir in the onions, green onions, and pesto. Cook until tender. Mix in salmon, and cook until heated through. Stir in 1/2 the Parmesan cheese, and continue cooking 5 minutes. Toss with the cooked pasta, and sprinkle with remaining Parmesan cheese to serve
Asian Salmon

Ingredients:
• 2 pounds salmon filets, with skin
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 2 cloves garlic, minced
• 1 pinch ground black pepper
• 2 tablespoons minced onion
• 1 tablespoon sesame oil
• 2 cups long-grain white rice
• 1 teaspoon dried dill weed
• 4 cups water
Directions:
Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Asian Salmon WRAP

Ingredients:
• 2 green onions, chopped
• 1/3 cup thinly julienned daikon radish
• 1/3 cup chopped cucumber
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1/4 teaspoon wasabi paste
• 1/8 teaspoon ground ginger
• 2 (12 inch) flour tortillas
• 1 cup cooked white rice
• 2/3 cup canned salmon, drained
• 2 teaspoons sesame seeds
Directions:
Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger. Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve.

Fish Cakes
Ingredients:
12oz Mashed Potatoes
10oz Haddock or Salmon
600ml Milk
½ oz Butter
1 Onion
1 Egg
1 tbsp Capers
1 tbsp Fresh Parsley
2oz Flour
Wholemeal Breadcrumbs
Salt & Black Pepper
Directions:
Poach the fish in the milk for 5-7 minutes until tender. Remove the skin and any bones from the fish, then flake. Fry the finely chopped onion in butter until transparent. Combine the fish, mashed potato, onion, chopped parsley and capers, ensuring that the fish remains in flakes, season well. Shape into cakes and dip in beaten egg, then into well season flour, then back into the egg and coat with breadcrumbs. Grill gently for 5 minutes on each side until browned.
Serve hot.

Baked Halibut
Ingredients:
4 Halibut Fillets
450ml Tomato juice
1 Onion, sliced
4 tbsp Fresh Parsley, chopped
Salt and Freshly ground black pepper
Directions:
Pre-heat oven to 200°C: 400°F. Place the fish in a greased ovenproof dish. Arrange the onion slices on top and sprinkle with half the parsley. Pour on the tomato juice, season well with salt and pepper, cover with aluminium foil. Bake for 30 minutes or until the fish is cooked.
Sprinkle with the remaining parsley and serve hot.
Number of servings: 4

Fish Stew

Ingredients:
1lb White Fish (Haddock, Cod, Colley, etc.)
2 medium Potatoes
2 Medium Carrots
1lb Tin Chopped Tomatoes
600ml Tomato Sauce
600ml Fish or Chicken
75ml (3 floz) Sherry or White Wine
50g (2oz) Parsley
1 Bay Leaf
1 tbsp Plain Flour
1 tsp Sugar
1 tbsp Fresh Basil
Salt & Black Pepper
Directions:
Pre-heat the oven to 150°C: 300°F.
Finely chop the potatoes and carrots.Combine potatoes, carrots, parsley, bay leaf, tapioca, sugar, basil, and seasoning in a large casserole dish. Simmer gently over a low heat for 10-15 minutes. Stir in un-drained tomatoes, stock, tomato sauce, and sherry or wine. Place the fish on top of the mixture. Cover and cook in the oven for 1 ½ - 2 hours. Remove bay leaf.
Break fish into bite size chunks with a fork.
Number of servings: 4
Halibut in Bacon and Mushroom Sauce
Ingredients:
4 Halibut Steaks
110g (4oz) Button Mushrooms, sliced
80ml (3floz) Cream
60ml (2floz) Fish Stock
25g (1oz) Butter
25g (1oz) Plain Flour
3 Shallots, finely chopped
3 Rashers Bacon, chopped
2 tsp Sunflower Oil
1 tbsp Fresh Mixed Herbs
Pinch Ground Cloves
Directions:
Pinch Grated Nutmeg
Melt butter in a saucepan over a medium heat, gently saute shallots, bacon and mushrooms for a few minutes. Add flour, cook for a further minute. Slowly add stock and spices.
Simmer for 4-5 minutes. Carefully stir in the cream and add the fresh herbs. Brush fish with oil, grill for 4-5 minutes on each side until cooked through. Pour on the sauce just before serving.
Serve with salad or fresh vegetables.
Number of servings: 4

Catfish Chowder

Ingredients:
• 4 slices bacon, diced
• 1 large onion, diced
• 2 medium carrots, quartered lengthwise then thinly sliced, about 1 cup
• 1/2 green pepper, diced, about 1/2 cup
• 2 ribs celery, diced
• 2 cans (14.5 ounces each) diced tomatoes with juice
• 2 bottles (8 ounces each) clam juice
• 1 1/2 cups vegetable broth
• 3 medium red skinned potatoes, cut into 1/2-inch chunks
• 1 teaspoon Creole seasoning
• 1/2 teaspoon dried thyme
• 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
• 1 pound catfish fillets, cut into 1-inch chunks
• salt and pepper to taste
Directions:
In a large saucepan, sauté bacon until crisp; remove to paper towels. Drain off all but 1 tablespoon of the drippings. Add diced onion, carrot, green pepper, and celery; sauté until onion is tender and carrot has softened slightly.Stir in the tomatoes, clam juice, and vegetable broth. Add potatoes, Creole seasoning, and thyme; bring to a boil. Reduce heat to low, cover, and simmer for about 20 to 25 minutes, or until vegetables are tender. Add the parsley and catfish; continue simmering for about 5 minutes, or until fish is opaque and cooked through. Taste and add salt and pepper to taste. Sprinkle with the bacon just before serving.
Number of servings: 4 -6
Catfish Gumbo
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Ingredients:
• 4 slices bacon, diced
• 1/4 cup butter
• 1/4 cup chopped onion
• 2 cups fresh cooked okra
• 2 cups canned tomatoes, undrained
• 1/2 teaspoon garlic powder
• 1/4 lemon, thinly sliced
• 3 cups boiling water
• 1/2 teaspoon salt
• 3 drops Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 2 tablespoons flour
• 2 cups cooked catfish, boned, broken into large chunks
Directions:
Cook bacon over medium-low heat in a heavy Dutch oven or stock pot until fat is rendered. Add 2 tablespoons of butter and the onion; cook until transparent. Add okra, tomatoes, garlic and lemon. Bring to a boil; add boiling water, salt, Tabasco sauce and Worcestershire sauce.
Lower heat and simmer, partially covered, for 1 hour. Blend remaining butter with the flour; add to the simmering stew a little at a time, stirring constantly. When thickened, stir in catfish. Heat to boiling. Serve with hot boiled rice.
Number of servings: 4

Stuffed Catfish
Ingredients:
• 4 farm-raised catfish fillets, fresh or frozen and thawed, about 1 1/2 pounds
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon lemon juice
• .Stuffing
• 1 cup fresh soft bread crumbs
• 3 tablespoons light cream cheese
• 2 teaspoons lemon juice
• 1 tablespoon chopped celery
• 1 tablespoon chopped onion
• 1 teaspoon dried parsley
• 1 teaspoon ground thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
•  8 slices bacon
Directions:
Season fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then sprinkle with 1 teaspoon lemon juice. In a bowl, combine bread crumbs with cream cheese, 2 teaspoons lemon juice, celery, onion, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Divide stuffing into 4 portions. Place 1 portion of stuffing on end of each fillet. Roll fish fillets around stuffing. Fry bacon until cooked, but not crispy. Wrap 2 slices of bacon around each catfish fillet. Use toothpicks to secure rolls. Place catfish rolls in a lightly greased baking dish. Bake at 350° for 15 to 20 minutesm, or until fish flakes easily when pricked with a fork. Serve with lemon wedges, if desired.
Number of servings: 4
Grilled Catfish With Lemon Juice
Ingredients:
• 6 whole catfish, cleaned (about 1 to 1 1/2 pounds each)
• Basting Sauce:
• 4 ounces butter, melted (1 stick)
• 2/3 cup lemon juice
• dash of Tabasco sauce
• 1 teaspoon prepared mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt, preferably Kosher
• 1 teaspoon freshly ground pepper
• 1 teaspoon chili powder
Directions:
Whisk together basting sauce ingredients. Place catfish on well-oiled grill or grilling basket over medium coals. Grill, basting frequently for about 20 minutes; turn and continue grilling for about 15 minutes or until fish flakes easily with a fork.
Number of servings: 6

Grilled Catfish Fillets
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Ingredients:
• Italian dressing
• mustard
• dash Worcestershire sauce
• catfish fillets (thick ones if possible)
• Creole Seasoning
Directions:
In a small bowl, mix Italian dressing, mustard, and Worcestshire sauce. Rub on fillets. Sprinkle Creole seasoning on fillets. Allow to marinate 1 hour in refrigerator ( not too much longer or the vinegar in the dressing will start to break down the fish
Use charcoal grill if possible. Grill over med. heat until fish barely starts to flake. Don’t overcook. Shared by Stitchwitch

Catfish Provencale
Ingredients:
• 2 tablespoons butter
• 2 tomatoes, cut in wedges
• 1 large onion, sliced
• 4 catfish fillets
• 1/2 teaspoon dried leaf oregano
• salt and pepper to taste
• Worcestershire sauce
• Hot pepper sauce
Directions:
Melt 1 tablespoon butter in an ovenproof skillet; add tomato and onion, and saute until tender. Remove vegetables from skillet. Add catfish to skillet in a single layer. Sprinkle catfish with oregano and salt and pepper to taste.
Dot catfish with remaining 1 tablespoon butter. Spoon onion and tomato over catfish. Bake at 350 degrees for 15 minutes. Add a dash of Worcestershire sauce and hot sauce to catfish just before serving.
Number of servings: 4
Crispy Fried Catfish
Ingredients:
• 6 catfish fillets, about 6 to 8 ounces each
• 1/2 cup evaporated milk
• 1 tablespoon salt
• dash pepper
• 1 cup flour
• 1/2 cup yellow cornmeal
• 2 teaspoons paprika
• 10 to 12 slices bacon
Directions:
Clean, wash and dry fish. Combine milk, salt and pepper in a bowl. In a pie plate or shallow dish, combine flour, cornmeal and paprika. Dip fish in milk mixture then roll in flour and cornmeal mixture.
Fry bacon in a heavy skillet until crisp. Remove bacon, leaving bacon drippings in skillet. Drain bacon on paper towels. Fry fish in hot drippings for about 4 minutes. Turn carefully with a spatula and fry for 4 to 6 minutes longer, or until fish flakes easily with a fork and is browned. Drain on paper towels. Serve with bacon or save bacon for another use. Serve with hush puppies and coleslaw, if desired.
Number of servings: 6

Halibut With Remoulade Sauce
Ingredients:
• 2/3 cup real mayonnaise
• 2 to 3 green onions with 3 to 4 inches of green, finely chopped
• 2 tablespoons finely minced fresh parsley
• 2 tablespoons finely chopped fresh dill
• 1 clove garlic, finely minced, optional
• 1 tablespoon fresh lemon juice
• 3 tablespoons Creole mustard or similar whole grain mustard
• 1 tablespoons bold and spicy mustard
• 1/2 teaspoon salt
• 1/8 teaspoon Freshly ground black pepper
• A few dashes of Tabasco or hot sauce, to taste
• A few dashes or Worcestershire sauce
Directions:
Arrange the halibut in a lightly oiled baking dish. Combine the remaining ingredients in a small bowl, blending well. Spread sauce over each fillet. Bake for 15 to 20 minutes, or until fish is cooked through and flakes easily with a fork.
Number of servings: 4 -6
Baked Spicy Halibut Fillets
Ingredients:
• 1 1/2 to 2 pounds halibut fillets, cut into 6- to 8-ounce portions
• Extra virgin olive oil or olive oil spray
• Salt and pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon sweet paprika
• 1/2 teaspoons dried leaf thyme
• 1/4 teaspoon dried oregano
• Dash garlic powder
Directions:
Heat the oven to 400° and position the oven rack in the center of the oven. Line a baking dish with foil and grease with olive oil. Wash halibut fillets and pat dry. Rub the fillets all over with olive oil and sprinkle lightly with salt and pepper.
In a shallow bowl, combine remaining ingredients. Dip the tops of the fillets lightly in the seasoning mixture, or sprinkle with the mixture if you’d like a more lightly seasoned fish. Place the fillets in the prepared baking pan, seasoned side up. Bake the halibut for 10 to 12 minutes, or until the fillets are cooked through ( a little less time if you sear the tops before baking).
Number of servings: 4
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Halibut With Creamy Dill Sauce

Ingredients:
• 4 halibut fillets, about 8 ounces each
• Olive oil
• Salt and pepper
• 1 tablespoon butter
• 1 shallot, finely chopped
• 3/4 cup heavy cream
• 2 tablespoons fresh chopped dill or 2 teaspoons dried dillweed
• 1 tablespoon chopped fresh parsley
• Salt and pepper, to taste
Directions:
Heat oven to 425°.
Brush halibut fillets with olive oil and sprinkle with salt and pepper. Arrange in a lightly greased baking dish; bake for 15 to 20 minutes, or until halibut is cooked through and flakes easily with a fork. Meanwhile, heat butter and saute shallot until tender.Add the cream, dill, parsley, and salt and pepper to taste. Bring to a boil. Serve the sauce over baked halibut.
Number of servings: 4

Lemon-Garlic Broiled Halibut Fillets

Ingredients:
• 4 halibut fillets, about 6 to 8 ounces each
• salt and pepper
• 3 tablespoons butter
• 3 cloves garlic, finely minced
• 2 tablespoons lemon juice
• 1/2

teaspoon dried leaf basil
• 1 tablespoon fresh chopped parsley
• lemon slices
• parsley leaves
Directions:
Place halibut fillets skin side down on greased baking pan or greased rack of broiler pan. Sprinkle with salt and pepper. In a small saucepan, combine butter, garlic, and herbs. Heat over low heat until butter is melted and garlic is softened, about 1 to 2 minutes. Spoon butter mixture over each fillet. If making ahead, cover the pan and refrigerate for 2 to 4 hours, or until ready to cook. Heat broiler. Broil halibut for about 10 minutes, or until it flakes easily when tested with a fork. Garnish with parsley leaves and lemon slices, if desired.
Number of servings: 4
Baked Halibut With Mushroom Cream Sauce

Ingredients:
• 4 halibut fillets, about 1 1/2 pounds
• 2 to 3 tablespoons melted butter
• salt and pepper
• 3 tablespoons butter
• 4 to 6 ounces mushrooms, sliced
• 4 to 6 green onions, trimmed, thinly sliced
• 3 tablespoons flour
• 1/2 cup chicken broth
• 1 cup milk
• 1 tablespoon sherry
• 1/2 teaspoon seasoned salt or Cajun seasoning
• 1/4 teaspoon garlic seasoned pepper or other pepper blend
Directions:
Heat oven to 350°. Butter a baking dish; place halibut fillets in baking dish. Brush with butter and sprinkle with salt and pepper. Bake for about 20 to 25 minutes, basting occasionally with the butter, or until fish begins to flake with a fork. Remove from oven and let stand for 5 minutes. Meanwhile, make mushroom sauce. In a saucepan, heat butter over medium-low heat; add mushrooms. Cook, stirring frequently, until mushrooms are golden brown and tender. Add green onions. Add flour, stirring until well blended. Gradually stir in chicken broth and milk until smooth. Add sherry and seasonings. Contine cooking, stirring constantly, until sauce is thickened and bubbly. Serve halibut with sauce.
Number of servings: 4
Baked Curried Halibut
Ingredients:
• 2 halibut steaks, about 1 1/2 pounds each
• 1 1/2 cups cooked rice
• 1 1/2 cups fresh torn bread crumbs
• 1/3 cup finely chopped celery
• 1/2 cup finely chopped onion
• 1/4 cup minced parsley
• 3/4 teaspoon curry powder
• 5 tablespoons melted butter, divided
• lemon wedges and several sprigs parsley
Directions:
Heat oven to 350°. Sprinkle halibut steaks with 1 1/2 teaspoons salt. In a large bowl, combine cooked rice, bread crumbs, celery, onion, half of the minced parsley, curry powder, 1 teaspoon salt, and 2 tablespoons of the melted butter. In a greased 13×9-inch baking dish, place one halibut steak.Spread rice dressing mixture over steak then top with second halibut steak. Secure with toothpicks. Combine remaining 3 tablespoons melted butter with remaining minced parsley; pour over steaks. Bake halibut steaks for 45 to 50 minutes, or until fish flakes easily with a fork. Garnish with lemon wedges and parsley sprigs, if desired.
Number of servings: 8

Baked Halibut
Ingredients:
• 2 pounds halibut steaks
• salt and pepper
• 3/4 cup chicken broth
• 1 tablespoon lemon juice
• 4 ounces sliced fresh mushrooms
• 1/4 cup butter
• 3 tablespoons flour
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1 cup grated Swiss cheese
• 6 medium potatoes, halved, cooked
• 1/4 cup chopped fresh parsley
Directions:
Sprinkle halibut with salt and pepper; place in a buttered baking dish. Add chicken broth and lemon juice. Cover and bake at 400° for 15 minutes, or until halibut flakes with a fork. Remove from oven; drain juices off into a large cup or bowl and set aside
Sauté mushrooms in butter; blend in flour. Gradually add the reserved poaching liquid and the half and half. Cook, stirring constantly, until thickened. Blend in salt and Swiss cheese, stirring until cheese is melted. Place the cooked potatoes around the halibut steaks. Pour sauce over halibut and potatoes. Return to oven for 10 minutes, until hot and bubbly.
Number of servings: 4
 Bake Fish

Ingredients:
• 3 tablespoons honey
• 3 tablespoons Dijon mustard
• 1 teaspoon lemon juice
• 4 (6 ounce) salmon steaks
• 1/2 teaspoon pepper
Directions:
Preheat oven to 325 degrees F (165 degrees C).In a small bowl, mix honey, mustard, and lemon juice. Spread the mixture over the salmon steaks. Season with pepper. Arrange in a medium baking dish. Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.
Indian Mustard Fish

Ingredients:
• 3 tablespoons mustard seed
• 5 green chile peppers, diced
• 1/4 cup vegetable oil
• 4 medium onions, chopped
• 1 teaspoon chili powder
• 1 teaspoon ground turmeric
• salt to taste
• 1/3 cup water
• 2 pounds salmon, cut into chunks
Directions:
Place the mustard seed and chile peppers in a bowl, and mash together to create a fine paste. Heat the oil in a skillet over medium heat, and cook the onions until golden. Mix in mustard and chile paste, chili powder, turmeric, and salt. Stir in water. Place salmon in the skillet. Reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked with a fork.

Oyster Chowder With Bacon and Spinach
Ingredients:
• 3 slices bacon, diced
• 1 cup diced celery
• 1/2 cup diced onion
• 3 tablespoons butter
• 4 tablespoons flour
• 1 1/2 cups chicken broth
• 20 to 24 ounces oysters with their liquor
• 1 cup tightly packed chopped spinach leaves, about 3 to 4 ounces
• 2 cups heavy cream
• 1 teaspoon sea salt
• Dash freshly ground black pepper
• Dash nutmeg
• 1 tablespoon dry sherry, optional
Directions:
In a large saucepan, cook the bacon over medium-low heat until fat is rendered. Add the butter, celery, and onion; continue cooking, stirring, until vegetables are tender. Stir in flour until well blended.
Add chicken broth, oysters with liquid, and spinach. Continue cooking until spinach is wilted. Add cream and seasonings; heat through. Stir in sherry.
Number of servings: 4

Tuna Chowder with Spinach and Cheese
Ingredients:
• 4 tablespoons butter
• 1 cup diced celery
• 1 cup diced onion
• 4 tablespoons flour
• 1 1/2 cups chicken broth
• 3 1/2 cups milk
• 1 large russet potato, diced (about 1/2-inch)
• 2 packages (approx. 7 ounces each) white tuna in water
• 1 cup (about 3 to 4 ounces) spinach, coarsely chopped and tightly packed
• 1 cup finely shredded mild Cheddar cheese
• 1 teaspoon salt
• 1/4 teaspoon dried leaf thyme
• Dash ground nutmeg
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon dry sherry, optional
Directions:
In a large saucepan heat butter over medium low heat; add the celery and onion. Cook, stirring, until vegetables are tender. Add the flour and stir until well incorporated. Stir in chicken broth. Add the potatoes and bring to a simmer.
Cover and simmer over very low heat until potatoes are tender, stirring occasionally to keep from scorching. Add the milk, tuna, spinach, and cheese, along with seasonings. Continue cooking over low heat until hot, cheese is melted, and spinach is wilted. Do not boil. Add sherry.
Number of servings: 4-6
Seafood Bisque Recipe
Ingredients:
• 3 tablespoons butter
• 2 tablespoons chopped green onion
• 2 tablespoons chopped celery
• 3 tablespoons flour
• 2 1/2 cups milk
• 1/2 teaspoon pepper
• 1 tablespoon tomato paste
• 1 cup heavy whipping cream
• 8 ounces crab meat
• 4 to 8 ounces small cooked shrimp or other seafood
• 2 tablespoon sherry
Directions:
Heat butter over medium-low heat; add green onion and celery. Saute until tender. Blend in flour; cook, stirring, for about 1 minute. Slowly stir in the milk, cooking and stirring until thickened. Add pepper, tomato paste, and heavy cream.
Stir in the crab, shrimp, and sherry. Bring to a simmer. Serve hot.
Number of servings: 4 -6
Seafood Chowder With Pasta
Ingredients:
• 2 to 2 1/2 cups cooked pasta, small shells
• 6 tablespoons butter
• 8 ounces sliced fresh mushrooms
• 2 envelopes (1 ounce each) Newburg sauce mix
• 3 cups milk
• 1 1/2 cups water
• 1/4 cup dry white wine
• 1/4 cup sliced green onions
• 1/2 cup flaked crabmeat or lobster
• 1/2 cup cooked shrimp, coarsely chopped
Directions:
Melt butter in 3-quart non aluminum saucepan. Add mushrooms; saute for 3 minutes. Add sauce mix; stir to blend. Add milk, water and wine; cook, whisking, until mixture comes to a boil. Reduce heat; simmer for about 5 minutes, stirring constantly
Add green onions, pasta, crabmeat or lobster, and chopped shrimp; stir to combine. Heat through. Spoon into serving bowls and garnish each serving with chopped parsley.
Number of servings: 6
Crab Soup
Ingredients:
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 tablespoon flour
• 2 cups warm water or part stock
• 1 cup crab meat
• 1/4 cup chopped celery
• chopped parsley
• salt and pepper
• dash Tabasco sauce
• 3 cups milk, scalded
Directions:
Melt the butter, add the onion and brown. Blend in the flour and slowly add the warm water; allow to cook until slightly thickened. Add the crab meat, celery, parsley and seasonings. Allow to simmer for 30 minutes.Just before serving, add the scalded milk.
Number of servings: 4
Crab Bisque
Ingredients:
• Roux:
• 6 tablespoons butter
• 1 tablespoon flour
• Bisque:
• 1 pound snow crab legs
• 1 carrot, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 1 rib celery, diced
• 4 green onions, chopped
• 2 ripe tomatoes, diced
• 2 tablespoons vegetable oil
• 3 tablespoons dry sherry
• salt and pepper
• 16 ounces clam juice or 2 cups fish stock
• 1 teaspoon tomato paste
• 1 cup half-and-half
• dash cayenne pepper
• chopped parsley for garnish
Directions:
Make roux: In a small saucepan, melt butter over low heat. Stir in flour and cook until blonde (pale gold) in color.
Split crab legs down the middle and remove meat. Reserve large pieces of crab shell and set meat aside for garnish.
In a skillet over medium-low heat, sauté carrot, onion, garlic, celery, green onion, and tomatoes in oil until vegetables are tender. Stir in dry sherry and season with salt and pepper. Deglaze skillet; cook liquid down over high heat. Add stock and crab shells; bring to a rolling boil. Reduce to a simmer, cover, and continue to cook for one hour.
Strain and discard crab shells and vegetables. Thicken soup with the roux and simmer over low heat for 20 minutes. Add tomato paste, half-and-half, cayenne, and salt and pepper to taste. Simmer for five minutes; strain. Garnish with crabmeat and parsley.
Number of servings: 4

Conch Chowder
Ingredients:
• 4 slices bacon, diced
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1 jar (4 ounces) chopped pimientos, drained
• 1 can (14.5 ounces) diced tomaotes
• 2 small garlic cloves, minced
• 2 ribs celery, with leaves, chopped
• 1 large baking potatoes, peeled and diced
• 1 tablespoon minced parsley
• 1 1/2 pounds ground conch meat
• 1/2 cup dry white wine
• 5 cups clam juice or seafood broth
• 1/2 teaspoon finely ground black pepper
• a few dashes Tabasco sauce
• salt, to taste
• 2 tablespoons chopped green onions, white and green parts
Directions:
Cook diced bacon in a heavy 4-quart pot over medium heat until crisp and fat is rendered. Add onion, bell pepper, pimientos, tomatoes, garlic, celery, potatoes and parsley. Cook, stirring frequently, until onion is transparent, about 7 to 9 minutes. Add the ground conch, wine, clam juice or broth, black pepper, Tabasco sauce and salt. Bring to a boil; reduce heat, cover, and simmer for about 1 1/2 hours, until potatoes have broken down, serving as a thickener for the chowder. Serve hot, garnished chopped green onions.
Number of servings: 4
Lobster Bisque
Ingredients:
• 1 to 2 cups cooked lobster meat, about 1 small lobster
• 1/3 cup dry sherry
• 1/4 cup butter
• 3 tablespoons flour
• 3 cups milk
• 1 teaspoon steak sauce
• salt and pepper to taste
• seasoned salt to taste
Directions:
In a small bowl, combine lobster and sherry; set aside.
In a medium saucepan over low heat, melt butter. Blend in flour and cook, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until mixture is thickened; stir in steak sauce and salt, pepper, and seasoned salt to taste. Add lobster and sherry; cover and simmer lobster bisque for 5 to 10 minutes, stirring occasionally. Number of servings: 4
Salmon Corn Chowder
Ingredients:
• 1 can (7 1/2 oz.) salmon
• 2 tablespoons butter
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1 clove garlic, minced
• 1 cup diced potatoes
• 1 cup diced carrots
• 2 cups chicken broth
• 1/2 teaspoon thyme
• 1/4 teaspoon black pepper
• 1 can (13 oz.) evaporated milk
• 1 pkg. (10 oz. ) frozen corn kernels, thawed
• minced parsley
Directions:
Drain and flake salmon, reserving liquid. In a skillet, melt butter; saute onions, celery and garlic until softened. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, for 20 to 25 minutes, or until vegetables are nearly tender. Add flaked salmon, evaporated milk and corn; heat through. Sprinkle with a little fresh minced parsley for garnish, if desired.
Number of servings: 6
Tuna Corn Chowder
Ingredients:
• 2 1/2 cups corn kernels, fresh or frozen and thawed, divided
• 3 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup chopped green onion
• 3/4 cup chopped celery
• 2 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups half-and-half
• 2 cans (7 ounces each) tuna packed in vegetable oil
• 1 to 2 tablespoons chopped fresh parsley
Directions:
Puree about 2 cups of the corn in a blender.
In a large stockpot or Dutch oven, melt butter. Add chopped onion and celery; saute until onion is tender. Add green onion and cook for another minute. Add pureed corn, remaining corn kernels, potatoes, chicken broth, salt, and pepper. Bring to a boil; reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
Stir in half and half, tuna, and chopped parsley; cook 5 minutes longer, or until heated through.
Number of servings: 6
Oyster Bisque
Ingredients:
• 2/3 cup rice, raw
• 4 cups water
• 1 pint oysters with liquid
• 1 teaspoon dried minced onion
• dash nutmeg
• 1 bay leaf
• 2 chicken bouillon cubes
• 1/2 teaspoon celery salt
• 1 teaspoon Worcestershire sauce
• seasoned salt, to taste
• white pepper, to taste
• 1 pint light cream or half-and-half
Directions:
Cook rice in 2 cups water until soft. Do not drain. Whirl in blender using some of remaining 2 cups water if necessary. Put rice and water in crock pot. Whirl oysters with their liquid in blender and add to cooker with remaining ingredients (Be careful not to let shell get into blender as it is very damaging to blades.Cover and cook on high 1 hour.
Turn to low and cook about 3 hours longer stirring once or twice. Remove bay leaf and stir well before serving.
Number of servings: about 2 quarts

Oyster Stew Recipe
Ingredients:
• 4 tablespoons butter
• 1/2 cup finely chopped celery
• 1/2 cup chopped onion
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco sauce
• 1/4 teaspoon celery salt
• 2 dozen oysters, shucked, with their liquor
• 4 bottles (4 cups) clam juice
• 1 cup dry sherry
• 2 cups half-and-half
• freshly ground black pepper
Directions:
In a large heavy saucepan, heat the butter over medium-low heat. Add the celery and onion; sauté until softened but not browned, about 3 to 5 minutes. Add the Worcestershire, Tabasco, celery salt, oysters with their liquor, clam juice, sherry, and half and half.Cook, stirring occasionally, until hot, for about 5 minutes. Season with pepper to taste. Serve hot.
Number of servings: 4 -6
Cheese and Tuna Soup
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Ingredients:
• 1 can (7 ounces) tuna
• 1 package (10 ounces) frozen chopped broccoli
• 3 tablespoons butter
• 2 tablespoons minced onion
• 3 tablespoons flour
• 1 teaspoon seasoned salt
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon pepper
• dash nutmeg
• 4 cups milk
• 1 cup shredded mild Cheddar or American process cheese
Directions:
Drain and flake the tuna. Cook broccoli as directed on package, reserving 1/3 cup of the cooking liquid. In a large saucepan, melt the butter over low heat. Add onion; cook until onion is tender. Blend in flour until smooth and bubbly.
Stir in seasoned salt, salt, pepper, and nutmeg. Gradually add milk, stirring constantly. Stir in reserved cooking liquid. Cook, stirring constantly, until sauce is smooth and thickened. Stir in the flaked tuna, broccoli, and cheese. Heat until cheese is melted.
Number of servings: 6