Recipe#13171
Title: Seafood
Newsgroups: rec.food.recipesFrom: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Subject: COLLECTION: Fish Recipes
In-Reply-To: <9402111555.AA27638@taronga.taronga.com>
Message-ID: <9402190217.AA007ma@yetti.amigans.gen.nz>
Organization: THE COOKS THE BOSS
Date: Fri, 18 Feb 94 18:17:45 PST
COLLECTION: Fish Recipes
SHRIMP (PRAWN) JAMBALAYA N.Z. New Idea1 cup long-grain rice 1 Tbs oil or butter
2 thick rashers streaky bacon
rind removed & cut into strips.
1 lge onion,finely chopped 2 cloves garlic, crushed
2 sticks celery, sliced 1=-2 cups boiling chicken stock
1 lge green pepper,cored,
seeded & chopped.
1 cup drained canned tomatoes,
flip out seeds and chop coarsely.
1 tsp chopped fresh thyme 1/4 tsp tabasco sauce
salt & freshly ground black pepper 2 Tbs finely chopped parsley
500g med. green prawns,
shelled and deveined.
Rinse rice in a sieve under cold running water until water runs clear.
Drain well. Fry bacon in a large, flameproof casserole until crisp.
Remove with a slotted spoon and set aside. Add oil or butter to bacon
fat in pan and gently cook onion and garlic until soft, but not brown.
Add celery and green pepper and cook about 3 mins. or until slightly wilted.
Add rice and cook stirring frequently, about 5 mins. or until the rice
becomes translucent. Add 1= cups boiling stock with tomatoes. thyme,
tabasco and bacon.
Bring to the boil and stir once, then, cover tightly and place
in a preheated mod. hot oven 1800C. Cook 10 mins.(or cook on top of stove).
Add prawns, pushing them down beneath the surface. Cover again and cook
a further 10-15 mins or until rice is tender and liquid is absorbed.
Check once or twice during this time and if the rice appears dry,
add a few more spoonfuls of boiling stock. Add parsley and fork through.
Serve Jambalaya from the casserole or pile it on a large heated serving dish.
Serves 6.
VARIATIONS
Chicken Jambalaya:- Follow recipe from the shrimp but substitute 3 chicken
fillets (skinned,boned half-breast), each cut crossways in half and
sauteed 5 mins in a little butter.
Seafood Jambalaya:- Follow recipe for shrimp but use fresh mussels or
clams in their shells or both as well as the shrimp (Prawns).
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FROM THE SEA SALAD
200g macaroni 500g marinated mussels, drained
1 small onion,sliced 2 stalks celery
LEMON DRESSING
grated rind and juice of 2 cloves garlic, crushed
1 large lemon 1/4 c chopped parsley
1/2 tsp dried basil 3 Tbsp salad oil
salt and pepper
Cook the pasta according to directions on the pack.
Meanwhile, drain the mussels and chop. Soak onions in icy water.
String and slice celery.
To make the dressing combine lemon rind and juice, garlic, parsley,
basil, oil, salt and pepper. Spoon through the hot pasta with the
mussels and onion.
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CREOLE STYLE FISH PIE
1 large onion 2 cloves garlic
=-1" fresh ginger 2 Tbs olive oil
1 Tbs curry powder salt and pepper
14 oz (400g) can tomatoes chopped 1lb white fish
14 oz (400g) pineapple pieces approx 1 1/2 lbs potatoes
1/2 lb peeled prawns 1/2 lb scallops
5 fl oz cream grated cheese
Peel and chop the onions, garlic and ginger and fry in oil for two mins.
Add curry powder, salt and pepper and fry a further min.
Add tomatoes and pineapple and bring to the boil.
Chop fish into 1" cubes, add to sauce and simmer for 15 mins.
Boil potatoes and mash them. Remove the sauce from heat and add prawns,
scallops and cream. Transfer fish with some of the sauce to a large
casserole dish. Spread the mashed potatoes over the top.
Sprinkle with the grated cheese. Bake in mod. oven for 20 mins.
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SMOKED FISH BAKE
1lb smoked fish (skinned) a little milk
1 pkt onion sauce (made up) 2-3lb mashed potatoes
2ozs. cheddar cheese 1 pkt plain crisps
Place the smoked fish in frying pan cover with a little milk
and simmer until the fish flakes easily. (about 10 mins.)
Break into flakes and mix with onion sauce, and place in an ovenproof dish.
Cover with mashed potato, grate the cheese, crush the crisps until they look
like breadcrumbs and mix with the cheese. Spread over top of mashed potato.
Bake mod. oven about 30 mins. until top is golden.
Serve with vegetables and more onion sauce.
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SCALLOPS WITH WHITE BUTTER SAUCE
750g (1=lb) scallops salt and freshly ground pepper
1= cups white wine a little lemon juice
90g(3ozs) snow peas or 1 Tbs chopped green onion
thinly sliced green beans 125g(40zs) butter cut in pieces
a few chives to garnish
Remove any beards from the scallops then wash. Carefully
remove the roes and lay on paper towels to dry. Season with
salt and pepper. Poach the scallops and roes in wine and lemon
juice for approx. 2 mins. Remove and keep warm. String snow peas
drop into boiling salted watr for 1 min., drain, do the same with
beans if using. Add the green onion to the poaching liquid and
reduce to about 1/2 cup. Over a gentle heat, add butter a little
at a time, whisking it in to make a sauce (the consistency of
pouring cream).
Serve with crusty bread to mop up the lovely sauce.
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SMOKED FISH RAMEKIN
8ozs. smoked haddock 1/4 pt. milk
1/2 oz. butter 1/2 oz. flour
4ozs. cheddar cheese grated salt and pepper
1 tomato,skinned and sliced
PANCAKES:- Beat together... 2ozs. flour, pinch salt, 1 egg,
1/4 pt milk, 2Tbs water. Oil for frying.
Place fish in a small pan, pour over milk, cover and simmer until
fish flakes. Strain and reserve milk.
Flake fish, discard skin and bone. Melt butter, stir in flour and cook 1
min. Stir in reserved milk, bring to the boil and cook a further min.
Stir in fish and half the cheese. Season.
Make pancakes.
Cut three circles the size of ramekin dishes from each pancake.
Layer the pancake circles, fish sauce and tomato slices in ramekin dishes,
finishing with pancake circle. Sprinkle with remaining cheese.
Bake 375 F. approx. 15 mins. until cheese is brown.
Garnish with lemon and tomato slices.
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SMOKEY FISH PIE
10 oz. can condensed mushroom soup 1/4 pt milk
8ozs. smoked fish, cooked & flaked 4 ozs. grated cheese
8 ozs. pasta shells, cooked ground black pepper
2 ozs. wholemeal breadcrumbs Parsley to garnish
Place soup and milk into a saucepan. Bring to boil over med. heat
stirring continuously. Add the fish, cheese and pasta.
Season to taste. Place mixture in shallow ovenproof dish.
Cover the top with the breadcrumbs. Bake mod. oven 15=20 mins.
Serve garnished with parsley.
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FISH PIE
2 white fillets (skinned) 1 onion
1 tomato seasoning to taste
milk for poaching Potatoes & cheese
Place fish in well greased oven dish. Cover with finely chopped onion,
then sliced tomato. Season to taste, cover with milk, cover dish with foil.
Bake in mod. oven about 25 mins. Remove excess milk.
Cook the potatoes, mash with butter (or margarine) until creamy,
spread over cooked fish, then cover with grated cheese.
Put back in the oven until cheese melts. Serve with parsley sauce.
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HADDOCK IN CREAMY SAUCE
4 haddock fillets 3ozs. butter
2 tsp plain flour or cornflour 2 1/2 fl.oz. cream
1/2 dsp lemon juice salt and pepper
1/4 pt. fish stock or white wine
To garnish......Finely chopped chives
Cook fillets in 1oz. butter. Add stock/wine and cook 15 mins.
Remove fish and place on a heated dish. Reserve stock.
Melt 1 oz. butter, add flour and gradually add stock.
Bring to the boil. Simmer for 5 mins., then add cream and remaining butter.
Mix until smooth and add salt and pepper to taste.
Carefully pour over fish and sprinkle with chives. Serve immediately.
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SWEET AND SOUR BATTERED FISH
1 Tbs oil 1 onion, peeled & chopped
1 small carrot,cut into thin strips 1/4pt pineapple juice
< cucumber unpeeled cut into strips 4 Tbs vinegar
1 Tbs worcestershire sauce 2ozs. brown sugar
4 battered frozen fish steaks 1 level Tbs cornflour
4 Tbs water blended with cornflour
Heat oil in a pan and add the onion, carrots and cucumber.
Fry for 5 mins. Pour in the fruit juice, vinegar, worcestershire sauce
and sugar. Simmer for 10 mins. stirring occasionally.
Meanwhile, cook fish in mod. oven (turning them over half way through)
for about 20 mins. Add the cornflour and water mixture to the sauce
and bring back to the boil, stirring constantly. Simmer for 1-2 mins.
Serve with long-grain or basmati rice.
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BOILED FISH BALLS
1lb white fish 2 med. size onions
2 med. size carrots 1 egg
salt and ground pepper herbs of choice (opt)
chopped parsley
Put fish in processor and roughly chop, then add 1/2 onion and egg,
pepper, salt and chopped parsley (herbs if used).
Make into small ball with wet hands.
Slice carrots and chop onions, put onto 2pt. casserole dish and place
fish balls on top, then gently pour in about 1/2 pt. water so fish balls
are just covered.
Bake in mod. oven for 25-30 mins. until carrots and onions are
soft and fish is cooked through. Serve with new potatoes and peas.
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SMOKED HADDOCK CHOWDER
1lb smoked haddock or cod 2pts. water
2oz. butter 2 onions- sliced
2 Tbs flour 8ozs. peeled and diced
4ozs. grated carrot 4ozs. peeled prawns
1/4pt cream 1 small can sweetcorn drained
seasoning and chopped parsley
Simmer fish in water for 10-15 mins. Drain, reserving liquid,
then add flaked fish. Melt butter then add onions, cook 2 mins.
Stir in flour, add fish stock and bring to boil.
Add potatoes, carrot and prawns, simmer for 10 mins.
Stir in cream, sweetcorn, flaked fish and seasoning. Heat through.
Serve hot and sprinkled with parsley.
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HOT COATED FISH
2 Tbs olive oil 2/3Tbs flour
1 tsp chilli or cayenne pepper couple shakes black pepper
8ozs. fish (any fish that's usually fried) milk
Heat 2 Tbs olive oil in strong bottom frying pan.
Mix the flour chilli and pepper either in a dish or a bag.
Dry off fish, dip in milk then in flour mix and fry until golden and
fish is cooked through. Serve with a slice of lemon.
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COD PIE
1 fillet cod (good size) 3/4 pint milk and water mixed
potatoes small tin tuna
salt and pepper tartare sauce
Poach cod in milk and water, drain, then flake into small pieces
and place in an ovenproof dish. Boil and mash potatoes.
Mix together tuna, salt and pepper to taste, and 1 dsp tartare sauce,
then place over cod in oven dish, smooth mashed potato over top.
Put in oven and grill till brown. Serve with new potatoes, garden peas,
cheese or parsley sauce. Freezes well.
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TASTY FISH PUFFS
1/2lb cooked fish 2ozs. S.R. flour
1/2oz. chopped parsley salt and pepper
2 eggs milk
cooking oil
Flake fish with a little of the liquid it was cooked in, add flour,
seasoning and eggs. Add sufficient milk to make a soft consistency.
Heat oil until hot, drop in Tbs. of the mixture. Fry until golden brown.
These will puff up really well. Serve very hot with mashed potatoes and peas.
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SWEET AND SOUR FISH
1 egg white 2 tsp cornflour
pinch salt 1lb white fish
oil for frying
SAUCE.....
1 Tbs cornflour 1/2 pt fish stock
1 Tbs soy sauce 1 Tbs dry sherry
1 Tbs cider vinegar 1 Tbs brown sugar
1 Tbs tomato puree 1 tsp French mustard
Cut fish into 1" cubes. Lightly beat the egg white in a shallow dish
with the cornflour and salt. Add cubes of fish and coat well.
Refrigerate while preparing the sauce.
Sauce.......Blend the cornflour with 2 Tbs. of the stock until smooth,
then add the remaining stock and sauce ingredients. Stir well.
Pour the oil into a wok or deep pan, sufficient for frying.
When hot deep fry the fish, a few pieces at a time, for 2-3 mins.
or until golden in colour. Drain each piece well and keep hot.
Heat the sauce in another saucepan, bring to the boil,
then simmer for 1-2 mins. Serve hot.
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BAKED FISH WITH ORANGE
2-3 ozs. butter 6ozs. fresh breadcrumbs
1 garlic crushed (or garlic salt) 4 portions cod
juice & grated rind of 1 lge orange salt and pepper
Melt the butter in frying pan, add the crumbs,
garlic and grated orange rind. Stir until crumbs have absorbed all the
butter. Place fish portions in a buttered ovenproof dish, sprinkle with the
breadcrumbs, then pour over the orange juice. Bake uncovered for 20-30 mins.
in mod. oven.
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GINGERED PRAWNS KEBABS
10ozs. unpeeeled prawns 3ozs. butter
2 cloves garlic crushed 2 tsp fresh ginger sliced
watercress to garnish
Remove the head and main body shell from the prawns, leaving on the
tail shell. Melt the butter, add the garlic and ginger and allow to stand
5 mins. over a low heat.
Thread the prawns onto short wooden skewers securing the head and tail.
Place on a baking tray and pour over the flavoured butter.
Place under hot grill for 1 min. turning the kebabs once.
Arrange watercress on a serving dish. Place kebabs on the watercress and
pour over the juices. Serve with crusty bread.
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SEAFOOD SOUP
1oz. butter 4 spring onions chopped
6ozs. shrimp or prawns 8ozs. crabmeat flaked
2 Tbs flour 1 1/2 pts milk
1/2 tsp black pepper 1/4 tsp dry chervil
1/8 tsp cayenne pepper 5 fl.ozs. cream
1 1/2 Tbs whiskey or brandy 2 tsp fresh parsley
(White fish may be substituted for crab)
Melt butter, add onions, cook gently until soft, do not brown.
Add fish, cook for 1 min., stir in flour, add milk, stir until thick.
Lower the heat, add chervil and both peppers. Simmer 10 mins.
add cream and whiskey and simmer for 3 mins. Serve sprinkled with parsley.
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CRABMEAT MARYLAND
2 ozs. butter 1 1/2 Tbs flour
1/2 pt milk 1 tin crabmeat
Wine glass sherry lemon juice
Melt butter in pan over gentle heat, Blend in flour and gradually
add milk stirring all the time until mixture is smooth and thick.
Cook for about 5 mins. then add crabmeat and stir gently so pieces
do not get broken.
When this heated through add a little more milk and sherry and a few
drops lemon juice. Heat and serve on freshly made toast.
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LITTLE DEVILS
1lb fish 1/4lb onions
1-2 eggs just a little condensed milk
salt and pepper to taste
Steam or boil boneless fish. Drain and cool.
Chop onions finely and mix with fish. Mix in eggs, salt and pepper and
little condensed milk. Make into golf ball size, squeezing out surplus
liquid. Fry in deep hot oil or fat quickly until golden.
Also very good cold.
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SALMON PIE
potatoes boiled and mashed tin pink salmon
1 pkt. mushroom soup tomato
grated cheese milk
Put half potatoes in bottom of casserole, add salmon, soup and milk
mixed together cover with the rest of the potatoes. Bake in mod. oven 30
mins. Cover with cheese, garnish with tomato and grill until cheese is
melted and golden.
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TUNA CRUNCH
3ozs. butter 1 oz. S.R. flour
15oz. evaporated milk 7 1/2 oz can tuna in brine
2 Tbs lemon juice 4ozs fresh breadcrumbs
1 tsp dry mustard 2 tsp salt
1/4 tsp ground black pepper
Make white sauce with flour,1oz butter and milk. Drain and flake tuna,
add lemon juice, mix. Add to white sauce. Put mixture in lightly greased
casserole. Melt remaining butter and toss breadcrumbs in it.
Add mustard, salt and pepper, sprinkle on top of casserole.
Bake mod. oven approx. 30 mins. Can be made with canned salmon.
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TUNA FISH PIE
2 x 7oz tins tuna drained 2 hard-boiled eggs
2 chopped tomatoes croutons
2 x 10oz tins condensed mushroom soup
Mix one tin tuna with one tin soup. Put in bottom of casserole dish.
Cover with sliced eggs and tomatoes. Mix the remaining soup and tuna
together and add to casserole. Sprinkle a good layer of croutons over the
top. Bake in mod. oven 20-25 mins. until fish mixture is bubbling.
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Sorry I can't give the source of these recipes, I've had them for years.