OK- easy chowder recipe
Seafood Chowder
From the kitchen of Lyn Clarke
Ingredients
1 lb pollock fillets
corn
½ lb cooked shrimp
red pepper
5 small potatoes
3 cans Campbells cream of shrimp soup
broccoli head
milk
sliced mushrooms
sherry
Old bay seasoning
Directions- Peel and dice potatoes, slice mushrooms, separate broccoli spears, and slice red pepper in thin strips.
Boil potatoes until fork tender, remove potatoes and save potato water. Place potato water in frypan, add pollock filets and add milk to cover. Gently poach fish until it flakes easily. Microwave broccoli and mushrooms until softened.
In a dutch oven, add soup base, potato water/milk mixture, and 2 soup cans of milk. GENTLY stir in flaked fish, shrimp, potatoes, broccoli, mushrooms, corn, and red pepper. Heat slowly on a low setting. Add sherry(?1-2 oz) and Old Bay Seasoning to taste. Serve with hot bread.
May use lobster bisque or cream of shrimp soup as a base.
Easy fish cakes- I usually add red and green pepper and corn
Fish Cakes or Rissoles
1 1/2 cups steamed or left - over fish
1 cup of mashed potato
1 teaspoon lime juice, clam juice, fish cooking fluid, cream of shrimp soup, sherry- or any other fluid you like
1 tablespoon parsley
thyme
old bay seasoning
bread crumbs and flour
1 tablespoon onion (chopped)
1 egg
Salt and Pepper to taste
Oil for frying
Flake and mash the fish. Add the potato, seasoning and fluid. Beat egg and put half of it in the mixture. Shape the mixture into cakes with a spoon. Dip the cakes in the rest of the egg. Roll in bread crumbs and flour, and fry in deep or shallow fat.
Fish taco
Halibut and cod work especially well with these low fat fish tacos. Bake, broil or grill the fish after briefly marinating it, and serve with your choice of low fat or fat free garnishes on top of warm corn tortillas.
INGREDIENTS:
2 tbsp lime juice
1 tsp cumin
1 tsp olive oil
2 tbsp freshly chopped cilantro
1 pound firm white fish fillets such as halibut or cod
8 corn tortillas
PREPARATION:
In a small bowl, combine lime juice, cumin, olive oil and cilantro. Place fish in a glass baking dish or in a resealable plastic bag. Add marinade. Cover and marinate in the refrigerator for 15 minutes.
Coat a nonstick baking sheet with cooking spray and preheat oven to 350 degrees.
Place marinated fish on baking sheet and bake for 15-20 minutes, until fish flakes easily with a fork. Alternatively, broil or grill fish, allowing 10 minutes per inch of thickness.
Warm corn tortillas according to instructions on package
When fish is cooked, cut into strips or chunks and divide among corn tortillas. Add shredded cabbage, low fat or fat free sour cream and salsa for garnish.
Serves 4.
Per Serving (without garnish): Calories 329, Calories from Fat 53, Total Fat 5.9g (sat 0.9g), Cholesterol 36mg, Sodium 72mg, Carbohydrate 40.6g, Fiber 4.5g, Protein 28.5g
Salmon
3lb filet
sesame oil
soysauce
sugar
Preheat oven to 400-425
Lay filet on cookie sheet with sides- sprinkle on seame oil and soy sauce. sprinkle a little sugar for browning effects
Bake for maybe 15 minutes
Undercook- serve the thin pieces from the tail end first and save the thicker pieces for leftovers. The leftover fish will quickly reheat and finish cooking in the microwave.
We use leftover salmon in everything including fish cakes
Plenty more if anyone is interested.
