‘Seafood’ Archive

A Squid Dish for Days of Abstinence (circa 1475) December 13, 2009 No Comments

Ingredients1squid (substitute: white fish) 1almonds 1rosewater 1grapes 5eachfigs 1parsley, fresh 1marjoram, fresh 1eggs 1sugarDirections:Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he […]

Fish Broth with Oysters and Saffron No Comments

1/4 cup(s) Butter, unsalted 1 medium Onion, coarsely chopped 1 1/2 each Carrots *** 3 each Celery *** 2 small Leeks *** 6 each Parsley stems 2 each Garlic, cloves, crushed, — peeled 2 each Bay leaves 1/2 teaspoon(s) Juniper, berries 1 large Tomato, cut into wedges 3 pound(s) Bones, fish, and trimmings 1 cup(s) […]

A Jellie Of Fyshe No Comments

Ingredients8ouncescod 3eachscallops 3ouncesshrimp (substitute: white fish) 2mediumonions sliced 1tablespoonwhite wine vinegar 1ounceginger root, peeled and finely chopped 1/3teaspoonsea salt 1/4teaspoonwhite pepper 2cupswhite wine 2cupswater 3/4ouncegelatin Directions:Put the codfish (or other white fish) in a pan with the onions, vinegar, ginger root, spices, wine and water. Bring it gently to the boil and simmer for 10 […]

Clam Chowder Manhattan Style No Comments

36 Live clams 3 tablespoon(s) Butter 3/4 pound(s) Pork, diced 4 Onions, chopped 2 1/2 cup(s) Chopped celery 4 Tomatoes 1 1/2 cup(s) Chopped carrots 3 t Fresh parsley 3 t Basil 1/2 t Thyme 1 Bay leaf 3 Cloves garlic, diced 1 tablespoon(s) Soy sauce 2 1/2 qt Liquid (clam cooking broth -and water) […]

Swordfish Escabeche No Comments

2 large Swordfish, steaks, — (about 8 ounce(s) each) ——-MARINADE——- 1/4 cup(s) Juice, lime, fresh 1 1/2 cup(s) Water 1 teaspoon(s) Salt ——–SAUCE——– 3/4 teaspoon(s) Oregano, toasted * 2 each Bay leaves 2 each Allspice, whole 1/3 teaspoon(s) Peppercorns, black 1/2 teaspoon(s) Cumin seeds 1 each Clove 1 each Cinnamon, stick 1 large Garlic, clove, […]

Baby Salmon Stuffed with Caviar Ii (Mousse) No Comments

1 cup(s) Salmon, filet (@ 8 ounce(s) per — stuffed fish) 1 large Egg white 3/4 cup(s) Cream, heavy 1 teaspoon(s) Pernod 1 teaspoon(s) Cognac 1 tablespoon(s) Caviar Puree salmon filet in a food processor. Put the salmon into a stainless bowl over ice to chill and firm it up. Add the egg white and […]

Sole a La Catalane No Comments

4 medium Tomatoes, rips 14 tablespoon(s) Butter, unsalted, cut into — pieces, plus more as — needed 4 small Onion, white, thinly — sliced 2 tablespoon(s) Shallot, finely chopped 2 each Sole, fillets, (about 6 — ounces each), split — lengthwise 1/2 cup(s) Wine, white, dry 1 tablespoon(s) Parsley, chopped 1 tablespoon(s) Chives, fresh, chopped […]

Scallops Ceviche No Comments

1 pound(s) Scallops, fresh 1 cup(s) Juice, lime, to cover 2 each Garlic, cloves, minced 1 each Pepper, red bell, seeded, — julienned 2 each Chilis, green, sweet, — seeded, julienned 1/2 bn Coriander, stemmed, — coarsely chopped 1 large Tomato, cored, chopped 2 each Chilies, Jalapeno, with — seeds, finely chopped 1/2 cup(s) Oil, […]

Baked Halibut Limone No Comments

3 pound(s) Halibut, cut into 6 serving -pieces, 3/4 inch thick Salt and pepper to taste 1 teaspoon(s) Paprika 2 Cloves Garlic, minced 1/4 cup(s) Minced fresh parsley 1/2 cup(s) Seasoned bread crumbs 2 Lemons, sliced, plus 2 more -thinly sliced for garnish 1 tablespoon(s) Butter Preheat oven to 375 degrees. Sprinkle both sides of […]

Saumon En Paupiette Au Beurre Blanc No Comments

4 slice(s) Salmon, sliced, thin, — about 4 ounce(s) each 1/2 pound(s) Scallops 1 each Egg white 1 cup(s) Cream, heavy Salt (to taste) Pepper, white (to taste) 2 tablespoon(s) Vinegar, wine 1/2 cup(s) Wine, white 2 tablespoon(s) Shallots, minced —–BUERRE BLANC—– 1/4 cup(s) Shallots, minced 1/4 cup(s) Vinegar, wine, red 1/4 pound(s) Butter, softened […]