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| Fish Broth Ingredients 1 fish or fish head, about ¾ lb 1 qt cold water 1 onion 2 tbsp butter 1 lb root vegetables ½ tsp salt ¼ tsp black pepper Scallion/eschallot, celery 1 clove Preparation Cut up the onion, scallion/eschallot and celery and lightly fry together in the butter. Avoid browning and use a cover if necessary. Clean and add the fish or fish head, water and salt. Heat to boiling. Skim and add the vegetables, previously peeled, washed and diced. Add the clove, reduce the heat and simmer for 30 - 40 minutes. Remove the fish, separate the flesh from the bone, return the flesh to the soup and reheat. Remove the fish head, if used, and serve it separately, if desired. Garnish with chopped parsley and serve hot. Fish Cream Ingredients ¼ lb bangamary fillet 2 tbsp flour 1 tbsp butter ¼ pt milk 1 egg, beaten ¼ tsp salt White pepper Preparation Clean and cut up the fish. Melt the butter, add flour and stir in the milk. Cook until very thick, stirring all the time. Add salt and pepper to taste, the beaten egg and fish. Pour into a buttered mould or cup, cover with greased paper, and steam until set; about 40 - 45 minutes. When cooked, turn out and serve with cheese sauce. Fish Fritters Ingredients ½ lb dried salt fish 2 - 3 blades scallion/eschallot Pepper to taste 1 egg ½ pint milk 2 oz flour ¼ tsp baking powder Oil Preparation Sieve the flour and baking powder into a bowl. Make a well in the centre and add the egg and milk. Stir until there are no lumps, then beat well for 5 minutes, and leave to stand. While it is standing, thoroughly scald the fish, then bone, skin and pound or flake it. Chop the scallion/eschallot very finely. Mix the fish and seasonings together. Add to the batter. Drop by the spoonful into smoking hot oil. Turn as required and cook until golden brown -- about 2 to 3 minutes. Note: Fresh cooked fish may be used instead of salt fish, and in this case, add half teaspoon of salt. Fish in Beer Ingredients 2 - 3 lb fish or shrimp 1 clove garlic 2 tsp salt ½ tsp thyme Juice of ½ lemon Chopped celery 1 tbsp chopped parsley 1 tsp cayenne pepper 1 bottle of beer 2 bay leaves Preparation Season the fish with garlic, salt, thyme, celery, parsley, pepper and lemon. Cut into serving pieces, and arrange in a greased pyrex dish. Pour on the beer. Add bay leaves and cover with foil. Bake in moderate oven until the fish is cooked. Serve with a crisp green vegetable salad. Note: Fish could also be poached lightly on top of stove instead of baked. Fish in Pungent Sauce Ingredients 2 lb fish ½ tsp salt 1 tbsp chopped celery 1 tbsp chopped scallion/eschallot ½ tsp chopped wirri-wirri peppers Batter 2 cups flour 2 cups water 3 level tsp baking powder Salt and black pepper Sauce 4 tbsp oil 1 large onion, sliced 1 medium carrot, sliced 1 green pepper, sliced 2 tomatoes, sliced 8 tbsp ketchup 7 tbsp vinegar 8 tbsp water ½ tsp salt Preparation Clean the fish and season with salt, chopped celery, scallion/eschallot and wirri-wirri peppers. Heat the oil in a pan, and sauté the onion, carrot, pepper and tomatoes for about 3 minutes. Add the ketchup, sugar, vinegar, water and salt, and simmer for 10 - 15 minutes. Mix the flour, water, baking powder, salt and pepper to a smooth batter. Coat the fish with batter and fry in deep fat until brown. Place in a serving dish, pour the sauce over and serve hot. Fish in Tomato Cases Ingredients 4 large tomatoes Salt and pepper Fresh bread crumbs Cold water 4 small fillets of fish Butter or margarine Preparation Wash the tomatoes, cut a thin slice from the top of each and scoop out the pulp. Place the pulp and the tops finely chopped in a greased pyrex dish with the seasonings, bread crumbs and enough water to make a spreading consistency. Wash and skin the fish, cut into strips and season with salt and pepper. Twist and pack the fish strips into the tomato, allowing a twist to protrude slightly above each tomato case. Place a small piece of fat on each tomato and stand on the prepared dish. Cook in oven for 20 minutes in a moderate oven. Fish Pudding Ingredients 1 lb white fish 4 oz fresh white bread crumbs 1 tsp salt ¼ tsp (level) pepper 1 tsp chopped parsley 2 eggs, beaten 2 oz melted margarine 3 tbsp browned bread crumbs Preparation Chop the fish into small pieces after removing the skin and bones. Mix the fish, bread crumbs, salt, pepper and parsley together. Add the beaten eggs and melted fat. Press into a cake tin, pre-greased and sprinkled with browned bread crumbs. Cover with greased paper and bake for 45 minutes at a medium heat. Serve hot with parsley or egg sauce. Fish Broth Ingredients 1 fish or fish head, about ¾ lb 1 qt cold water 1 onion 2 tbsp butter 1 lb root vegetables ½ tsp salt ¼ tsp black pepper Scallion/eschallot, celery 1 clove Preparation Cut up the onion, scallion/eschallot and celery and lightly fry together in the butter. Avoid browning and use a cover if necessary. Clean and add the fish or fish head, water and salt. Heat to boiling. Skim and add the vegetables, previously peeled, washed and diced. Add the clove, reduce the heat and simmer for 30 - 40 minutes. Remove the fish, separate the flesh from the bone, return the flesh to the soup and reheat. Remove the fish head, if used, and serve it separately, if desired. Garnish with chopped parsley and serve hot. Baked Seafood Au Gratin INGREDIENTS 1 onion, chopped 1 green bell pepper, chopped 1 cup butter, divided 1 cup all-purpose flour, divided 1 pound fresh crabmeat 4 cups water 1 pound fresh shrimp, peeled and deveine 1/2 pound small scallops 1/2 pound flounder fillets 3 cups milk 1 cup shredded sharp Cheddar cheese 1 tablespoon distilled white vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1 pinch ground black pepper 1 dash hot pepper sauce 1/2 cup grated Parmesan cheese DIRECTIONS: In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside. In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately. |