Portuguese Fish Stew

October 13, 2011

Portuguese Fish Stew

This recipe is for my best friend in the whole world whose family came from Portugal. The Portuguese are great lovers of fish have created simple but delicious seafood recipes over many years. I think you will like this version of Portuguese Fish Stew.


1 Pound Salt Cod

1 Cup Olive Oil

2 Large Chopped Onions

3 Chopped Garlic Cloves

3 Medium Peeled & Diced Potatoes

1 Medium Peeled & Diced Carrot

5 Peeled, Seeded & Sliced Tomatoes

½ Cup Chopped Parsley

1 Cup White Wine

½ Teaspoon Freshly Ground Pepper

1 Teaspoon Dried Thyme

¼ Teaspoon Kosher Salt

Soak the cod in water for 24 hours. Change the water two or three times. Drain the cod and cut in 2 inch rectangles. In a medium cooking pot place the cut cod and bring 6 cups of water to a boil. Turn the heat to medium low and simmer for 15 minutes. Drain the cod and remove the skin and any small bones. Break the fish into flakes and set aside. Heat the olive oil in a large skillet over a medium high heat. When the skillet is hot stir in the chopped onions, carrot, garlic and potatoes. Cook for 3 minutes until the onions are translucent. Add the cod, tomatoes, parsley and wine. Season with the thyme, pepper and salt. Cover the skillet and simmer on a low heat for 2 ½ hours. The fish should be extremely tender. Serves 4

Steamed Mussels In White Wine

September 27, 2011

Steamed Mussels In White Wine


1 Large Finely Chopped Shallot

1/3 Cup Finely Chopped Onion

¼ Cup Dry White Wine

4 Tablespoons Unsalted Butter

1 Tablespoon White Wine Vinegar

4 ½ Pounds Mussels

½ Teaspoon Freshly Ground Black Pepper

2 Tablespoons Chopped Flat Leaf Parsley

Scrub and debeard the mussels. Place the shallot, onions, wine, butter and vinegar in a large heavy pot. Add the mussels. Cover and bring to a boil. Cook for 3 to 5 minutes. Throw away any mussels that don’t open up. Put a strainer line with a double layer of cheesecloth over a large bowl and set aside. Using a slotted spoon transfer the mussels to a large bowl. Pour the liquid that is in the pot through the cheesecloth in the strainer. Once all the liquid has gone through the strainer season with the black pepper and pour over the mussels. Sprinkle with parsley and serve with toasted bread. Serves 4

Blackened Striped Bass

August 29, 2011

Blackened Striped Bass


6 (6 Ounce) Filets Striped Bass

½ Cup Blackening Spice or Cajun Spice Rub

2 Tablespoons Olive Oil

2 Cups Fresh Baby Spinach

Preheat the oven to 350° F. Lightly dust both sides of the fish filets with the blackening spice. Heat the olive oil in a large sauté pan over a high heat. Carefully place 3 filets in the pan and reduce the heat to a medium heat. Cook for 30 seconds. Flip the filets and continue cooking for another minute. Transfer the cooked fish to a sheet pan and repeat the procedure with the remaining filets. Place the sheet pan in the oven and bake for 10 minutes or until the desired doneness is reached. To serve place a handful of spinach leaves in the center of each plate and top with a fish filet. Garnish with fresh basil if desired. Serve 6

Oysters Rockefeller

August 25, 2011

This recipe is dedicated to my old friend Michael. I miss you very much!

Oysters Rockefeller


1 Dozen Scrubbed Oysters

Rock Salt

12 Ounces Spinach (Usually 1 Bunch)

1 Tablespoons Plus 2 Teaspoons Butter

2 Tablespoons Minced Onion

1/8 Teaspoon Ground Nutmeg

1/8 Teaspoon Cayenne

1/8 Teaspoon Sea Salt

1 Tablespoon Pernod

¼ Cup Heavy Cream

2 Tablespoon Plain Dried Bread Crumbs

Lemon Wedges

Preheat the oven to 425° F. Shuck the oysters and release the meat from the bottom of the shells. Remove any pieces of the broken shell. Place the oysters in the bottom shells in a jelly roll pan on ½ inch of rock salt. This will keep the oysters flat. Refrigerate until ready to bake. Wash the spinach. In a medium saucepan cook the spinach with water clinging to its leaves over a high heat. Stir and cook until wilted. Drain well and chop very fine. In the same pan, melt 1 tablespoon of butter over a medium heat. Add the onion and cook 3 minutes until tender. Stir in the spinach, nutmeg, cayenne, salt and Pernod. Add the cream to the mixture and cook over a high heat. Stir and cook until reduced and thick. Remove from the heat. In a small saucepan melt the remaining 2 teaspoons of butter and stir in the bread crumbs. Spoon the spinach mixture evenly on top of the oysters. Sprinkle with the bread crumb mixture. Bake for 10 minutes and serve garnished with lemon wedges. Serves 4 as an appetizer

Seared Yellowfin Tuna With Asparagus

August 11, 2011

Seared Yellowfin Tuna With Asparagus

Look for yellowfin tuna that has been caught by pole and line or by trolling. Either method is ocean friendly and results in little or no bycatch.


2 Pounds Yellowfin Tuna (Cut into Portions)

3 Tablespoons Prepared Spice Rub (Lemon Pepper, Ginger or Tandoori)

2 Tablespoons Canola Oil

2 Tablespoons Olive Oil

1 Teaspoon Toasted Sesame Oil

2 Pounds Trimmed Asparagus

1 Tablespoon Sesame Seeds (White or Black)

1 Tablespoon Fresh Lemon Juice

Grated Zest of 1 Lemon

2 Teaspoon White Miso Paste

2 Tablespoon Cold Butter

Coat the tuna with the spice rub. Heat the canola oil in a medium sauté pan over high heat. When the pan and oil is hot, place the tuna in the pan and sear for about 3 minutes to get a nice crust about ¼ inch thick. Turn the tuna over and sear the other side.

At the same time as you’re searing the tuna, heat the olive oil in another sauté pan over medium heat. Add the sesame oil followed by the asparagus. Sauté the asparagus for about 4 minutes until it turns dark green. Add the sesame seeds and remove the asparagus from the pan and turn the heat up to medium high. Add the lemon juice, lemon zest and ¼ cup water and bring to a boil. Turn off the heat and whisk in the miso until smooth. Whisk in the butter until smooth. To serve, divide the miso broth among 4 plates. Place the tuna atop the broth and arrange asparagus around and over the tuna if you wish. Serves 4

Lobster Chowder

August 7, 2011

Lobster Chowder

This Lobster Chowder is more like a Lobster Bisque. With the lobster meat and fresh corn added it is delicious!


3 Lobster Shells

6 Cups Water

4 Tablespoons Butter

1 Celery Heart

1 Chopped Carrot

2 Sliced Leeks

1 Chopped Onion

2 Tablespoons Flour

1 ½ Cups Heavy Cream

½ Teaspoon Sea Salt

1/8 Teaspoon Cayenne

1 Cup Fresh Cooked Corn

½ Cup Lobster Meat

2 Tablespoons Chopped Flat Leaved Parsley

To make the lobster stock you will need to crack the lobster shells up a bit and throw them into a food processor a few pieces at a time. Pulse them until they break up into small pieces. Put the shells into a pot and cover with water. Cook over a medium heat for 30 minutes. Strain so that you have no remaining shells. This should give you about 4 ½ cups lobster stock.

In a heavy saucepan melt the butter and sauté the celery heart, carrot, leeks and onion for 5 minutes. Do not overcook these vegetables. Stir in the flour and cook for 1 minute constantly stirring. Now add the lobster broth and whisk until smooth. Gently cook for 20 minutes over a low heat until the vegetables are tender. Remove the mixture and put into the food processor and puree. Return to the saucepan and add the cream. Stir. Add the salt and cayenne and stir. Finally add the corn and lobster meat and cook for 1 minute longer. Remove from heat and ladle equal amounts into 4 warm bowls. Sprinkle with the chopped flat-leaved parsley. Serves 4

Lobster Ravioli

August 1, 2011

Lobster Ravioli

Lobster Ravioli with tomato sauce is an elegant way to begin a meal or as a main course. 


1 Tablespoon Olive Oil

5 Peeled, Seeded & Chopped Large Ripe Tomatoes

½ Teaspoon Salt

½ Teaspoon Freshly Ground Pepper

¼ Cup Heavy Cream

12 Ounces Cooked Fresh Lobster Meat In Large Pieces

4 Tablespoons Freshly Grated Parmesan Cheese

Pasta Dough

1 Tablespoon Freshly Chopped Basil For Garnish

In a large saucepan heat olive oil over medium heat and add the tomatoes, salt and pepper.  Turn the heat down to low and simmer for 20 minutes until slightly thick. Add the cream and cook an additional 5 minutes.  Transfer to a food processor and puree until smooth.  Put the tomato mixture back into the saucepan.  In a small bowl combine the lobster, Parmesan cheese and 1/3 cup of the puree.  Mix well.  Lay a sheet of the pasta dough on a lightly floured counter.  Place portions of the lobster filling at least 5 inches apart onto the pasta.  Lay another sheet of the pasta on top and press down lightly.  The lobster mixture should be about 3 ½ tablespoons for each ravioli.  Using a pastry crimper, cut the dough into 4 inch squares.  Make sure that the filling is in the center of each square.  Repeat with the remaining dough.  You should have enough extra dough to cover the filling on the third sheet of filling.  Bring a large pot of salted water to a boil and drop in the ravioli.  Cook for 3 minutes and drain.  DO NOT RINSE!  Heat the remaining tomato puree and ladle enough onto each plate to form a pool.  Place the ravioli in the center and pour a bit more of the sauce on top.  Sprinkle chopped basil on top and serve.  Serves 6


2 Cups Unbleached Flour

3 Large Eggs

Place the flour in a food processor and with the motor running add the eggs one at a time.  Continue processing for 20 seconds.  Turn the dough out onto a lightly floured surface and knead until it has formed a smooth and firm ball.  Cover with a dry kitchen towel and let rest for 35 minutes.  Divide the ball of dough into five pieces and recover the four pieces with the same towel.  Slightly roll one piece with a rolling pin.  Lightly flour the dough on both sides.  Roll the dough through the widest setting of a pasta machine.  Fold the pasta in thirds and roll through the machine again.  Repeat this four times folding the dough each time.  Continue rolling the pasta through the machine.  Gradually make the opening smaller until you arrive at the third thinnest setting.  Run the dough through the machine one last time.  Now cut for pasta.  Repeat with the remaining four pieces of dough.  Makes 1 pound of pasta

Crawfish Etouffee

July 24, 2011

Crawfish Etouffee

True confession…I have to confess that I used to be afraid of crawfish.  It all started when I was about 5 years old riding in the back seat of an Oldsmobile going fishin’.  There was an old Folgers’s coffee can on the back floorboard filled with live crawdads for bate.  Somehow the crawdads forced the plastic lid off the coffee can and began crawling up the seat toward me. I don’t think I have screamed that loud since then. 


1/3 Cup Olive Oil

1/3 Cup Unbleached Flour

2 Cups Chopped Onion

1 Cup Chopped Celery

½ Cup Chopped Green Pepper

14 Ounces Chicken Broth

¼ Cup Sliced Green Onions

¼ Cup Fresh Chopped Parsley

7 Minced Garlic Cloves

1 Teaspoon Salt

1 Bay Leaf

1 Pound Fresh Peeled & Cooked Crawfish

3 Cups Hot Cooked Rice

In a large skillet heat the 1/3 cup olive oil over a medium heat for 3 minutes.  Gradually stir in the flour until smooth.  Cook the roux over a medium low heat for 20 minutes until the mixture is dark reddish brown.  Stir frequently.  Next, add the onion, celery and green pepper.  Cook over a medium heat for 10 minutes.  Keep stirring occasionally.  Stir in the chicken broth, green onion and parsley, garlic, salt and bay leaf.  Bring to a boil and reduce the heat.  Simmer covered for 10 minutes.  Add the crawfish and cook until warmed through.  You can substitute crawfish with shrimp if you wish.  Just make sure that you use 1 ½ pounds of shrimp that has been peeled and deveined and cook until opaque.  Throw away the bay leaf and serve over rice.  Serves 6

Southern Fried Catfish

July 21, 2011

Southern Fried Catfish

Southern Fried Catfish is great Soul Food and great for the soul!  The ultimate comfort food!


1 Pound Fresh Catfish Fillets

¼ Cup Unbleached Flour

1 Beaten Egg

3 Tablespoons Dijon Mustard

1 Tablespoon Milk

¼ Teaspoon Freshly Ground Black Pepper

1 Cup Coarsely Crushed Pretzels

2 Tablespoons Cooking Oil

1 Lemon Sliced Thin

Please use fresh catfish for this dish!  Rinse the fish and pat dry with paper towels.  Cut into four serving sized pieces in need be.  Place the flour in a shallow dish.  In a second shallow dish combine the egg, mustard, milk and pepper.  Beat with a whisk until smooth.  In a third shallow dish (yeah, I know, lots of dishes) place the coarsely crushed pretzels.  Coat both sides of the fillets with flour.  Dip the fillets in the mustard mixture and coat with crushed pretzels.  In a large skillet cook the fish in the hot oil over a medium heat for 4 minutes per side until golden brown and the fish begins to flake when tested with a fork.  Reduce the heat if necessary to prevent burning.  Serve with lemon slices. Serves 4

Salmon Mousse

May 23, 2011

Salmon Mousse

Up until the 18th century, salmon was one of the most commonly eaten fish in Europe.  With the Industrial Revolution came the pollution of many of the rivers which effectively eliminated wild salmon.  These days most of the salmon sold in the U. S. and Europe is produced on fish farms.  I usually prefer to consume wild salmon and make a point to ask the origin when I am purchasing my fish.  This salmon mousse recipe is extremely versatile.  It can be used as an appetizer (sliced and served as is on small squares of toasts with a squirt of lemon juice); as a main course; served with cold asparagus; served with a tossed salad; and a “make-ahead” spread that can be served with crackers or toasted rye bread. 


1 Pound Fresh Salmon

Bunch of Fresh Herbs

½ Pint Double Cream

2 Ounces Softened Butter

4 Ounces Dry Sherry

2 Tablespoons Lemon Juice

1/8 Teaspoon Salt

1/8 Teaspoon Freshly Ground Black Pepper

½ Ounce Powdered Gelatin

Preheat oven to 350° F.  Lightly oil a 1 pound loaf pan or a salmon mould.  Place the salmon in a buttered, ovenproof dish with the fresh herbs and cover with water.  Cover the dish with foil and cook for 20 minutes.  Leave the salmon to cook in the liquid, and then remove the skin and bones.  Reserve the liquid.  Pound the salmon flesh until smooth.  Lightly whip the cream and fold into the salmon.  Soften the butter and stir into the mixture together with the sherry and lemon juice.  Add the salt and pepper.  Measure 6 tablespoons of the reserved fish liquid into a bowl and sprinkle the gelatin on top.  Set over a pan of hot water until the gelatin has dissolved.  Cool slightly and then beat into the mousse.  Spoon the mousse into the loaf pan or the mould and leave to set in the refrigerator overnight.  Turn out onto a serving plate to serve.  Serves 8


Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels