mussels in beer, garlic & chilies
February 20, 2011 by Bill Jones
First buy mussels that are fresh from a store that knows good seafood. Just before cooking, look over the mussels and discard any that are opened and appear to be drying out. Clean any woolly beards that are attached to the shell. Don’t do this too much in advance as it will kill the mussels. [...]
tomato ragu
February 10, 2011 by Jill Thomas
I submitted this recipe to be used as a sauce with pan fried fresh sturgeon but it will work very well served with any white fish. 1/2 cup olive oil 2 cups pearl onion 1 fennel bulb – shaved 1/2 cup crushed garlic 1 teaspoon chili flake 4 anchovy filet 1 can tomatoes (good quality) [...]
salmon corn chowder
February 3, 2011 by Peter DeBruyn
Ingredients 2 cups red potatoes- medium diced 1/4 cups butter 1 cup celery-minced 1 cup leeks – julienned 1 cup red pepper 3 cups corn 3 Tablespoons minced garlic fresh cracked fresh pepper to taste lemon pepper to taste pinch cayenne 1 Tablespoon brown sugar 2 Tablespoons tomato paste 3 Tablespoons flour 1 Tablespoon lemon [...]
fish stock
December 6, 2010 by Bill Jones
The best bones for stock are white fish like halibut, cod, snapper and rock fish. Oily fish like salmon and tuna make very strong stalks that are sometimes overpowering. 4 lbs (about 2 kg) white fish bone and head (without gills) 2 kg 2 cups (500 mL) medium onions (peeled) 1 cup (250 mL) medium [...]
thai mushroom crab cakes
November 24, 2010 by Bill Jones
Makes 8 cakes 1 lb. white fish (cod, halibut, sole) 1/4 cup coconut milk 2 cups crab meat (from about a 1.5 lb crab) 1 cup mushroom (shiitake, button, enoki, pine. etc) , diced fine 1 tsp. garlic, minced 1 tsp. ginger, minced 1 stalk green onion, thinly sliced 2 Tbsp. basil, minced 2 Tbsp [...]
asian tomato crab soup
November 7, 2010 by Bill Jones
Serves 4-6 6 cups crab stock 2 lbs heirloom tomatoes, stemmed and chopped 1 onion, peeled and diced 1 cup celery, diced 1 cup chopped stem from cilantro (1 bunch) 1 cup sliced mushrooms (shiitake from stock) Salt and pepper to taste 1 Tbsp cornstarch (mixed with 1 Tbsp cold water) ¼ cup whipping cream [...]
crab stock
November 7, 2010 by Bill Jones
Serves 4-6 Shells from 1-2 Dungeness crabs 8 cups water 4 slices fresh ginger 1 cup shiitake mushrooms (or pine mushrooms) Place shells on a baking tray and place in a 350 F (180 C) oven. Roast the shells for 15 minutes, or until they have lightly browned. Transfer to a stock pot and cover [...]
