Seafood Stew with Vegetables and Saffron

Ingredients

2 lbs haddock fillets, with skin on, bones removed
salt and freshly ground black pepper
24-30 mussels, scrubbed and debearded
3 tbsp olive oil
2 cloves garlic, finely chopped
1 small onion, thinly sliced (1/2 cup)
1 carrot, cut into thin (1/8-inch) julienne (1/4 cup)
1 large bulb fennel, tops reserved, bottom stalks peeled if stringy and cut into 1/8-inch julienne (1-1/2 to 2 cups)
2 medium tomatoes, peeled and seeded, cut into 1/4-inch strips
1 tbsp finely grated orange peel
1/2 tsp Spanish saffron threads
1-1/2 cups fish stock
4 tbsp unsalted butter, softened
garlic bread to serve

Method

  1. Cut fillets into small pieces. Season lightly with salt and pepper. Arrange the fish in a large baking dish with mussels around them.
  2. Preheat oven to 350ºF. Heat a large saute pan. Add oil, garlic, onion, carrot and fennel. Cook for 5 minutes or until vegetables begin to get limp.
  3. Add tomatoes, orange peel, saffron and stock. Bring to a boil. Pour mixture over fish and mussels and cover. Cook in the oven for about 20 minutes or until fish is cooked and mussels have opened.
  4. Using a slotted spoon, lift the fish out of the pan and place on a large platter; surround with mussels. Scatter vegetables around and over the fish.
  5. Stir butter into broth and season with a bit more pepper. Add salt if necessary. Garnish with fennel tops and serve with garlic bread.

Makes 4 to 6 servings.

Source: Met Home magazine

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Braised Monkfish with Mushroom and Wine

Ingredients

5 tbsp unsalted butter
2 large cloves garlic, chopped
1 shallot, minced
1/2 lb shiitake mushrooms, stemmed, caps halved and thinly sliced
1-1/2 lbs monkfish medaillons, about 1 inch thick
flour, seasoned with salt and pepper
1 tbsp extra-virgin olive oil
1/2 cup dry vermouth
1 tbsp chopped fresh thyme
1/2 cup heavy cream
thyme sprigs for garnish

Method

  1. Heat 3 tablespoons of the butter in a large saute pan over medium-high heat and saute the garlic, shallot and shiitake mushrooms until tender, about 5 minutes.
  2. Remove with a slotted spoon and set aside. Add the oil and remaining butter to the pan and raise heat.
  3. Dredge the monkfish in seasoned flour, shaking off excess. Lay the fish into the pan and sear on both sides for 1 minute. Lower heat and add vermouth, shiitakes, garlic and chopped thyme.
  4. Cover and simmer until the fish is tender, about 7 or 8 minutes. Transfer fish to warmed serving plates.
  5. Raise heat and cook the liquid remaining in the pan until reduced by half. Stir in cream and cook until the sauce is thickened. Taste and adjust seasonings.
  6. To serve, spoon sauce over the fish and garnish with thyme sprigs.

Makes 4 servings.

Source: Metropolitan Home magazine

Quick and Easy Seared Salmon with Warm Salad

Ingredients

14 oz salad potatoes
1 garlic clove, crushed
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
freshly ground sea salt and freshly ground black pepper
12 oz cherry tomatoes, halved
1 oz fresh basil leaves, roughly chopped
1 tablespoon sunflower oil
4 x 4 oz salmon escalopes
juice of 1/2 lemon
1/4 cup Parmesan cheese shavings

Method

  1. Cook the potatoes in a pan of salted boiling water for about 20 minutes until just ust tender.
  2. Meanwhile, mix the garlic, olive oil, balsamic vinegar and seasoning together in a mixing bowl. Add the tomatoes and basil and mix well.
  3. When the potatoes are cooked, drain and cut in half and add to the tomato mix, tossing well to coat.
  4. Heat the sunflower oil in a hot frying pan, add the salmon escalopes and fry for 2 minutes on one side only. Turn on to a plate, fried-side up, and season with salt, pepper and the lemon juice.
  5. Add the Parmesan to the potato and tomato salad mix and divide between four serving bowls. Place a salmon escalope on top of the salad and serve.

Makes 4 servings.

Source: Top 100 Salmon Recipes

Toast with Tuna and Cheese

Ingredients

6 oz canned tuna, drained
3 to 3-1/2 tablespoons homemade or good-quality store-bought mayonnaise
1/2 tablespoon capers, rinsed and finely chopped
2 gherkins or 1 dill pickle in sweet vinegar, diced fairly finely, plus extra to serve
1/4 red bell pepper, chopped fairly finely
1 tablespoon chopped fresh tarragon
2 large, thick slices of white crusty bread
4 large, thin slices Swiss cheese, such as Gruyere or Emmenthal
freshly ground black pepper

Method

  1. Put the tuna in a bowl and flake the flesh. Add the mayonnaise, capers, gherkins, peppers, and tarragon and mix well. Season with plenty of pepper.
  2. Toast the bread on one side under a preheated broiler, then turn it over and spread the tuna thickly on the uncooked side. Put 2 cheese slices on top of each toast and broil for about 5 minutes until the cheese is golden and bubbling. Serve with extra pickles.

Makes 2 servings.

Source: On Toast

Broiled Trout with Almonds and Sweet Bell Peppers

Ingredients

1-1/2 tablespoons olive oil or canola oil
4 trout fillets, about 1-1/2 pounds total
2 large bell peppers (1 red, 1 yellow)
1/4 cup sliced almonds
4 lemon wedges, to garnish

Method

  1. Preheat the broiler to high. Line a broiler pan with a layer of foil and brush with a little of the oil.
  2. Lay the trout fillets in the middle of the pan, skin side down.
  3. Cut the peppers into 1/2-inch slices and arrange them around the edges of the fish.
  4. Brush the trout and peppers with a little more oil and then broil for 2-3 minutes, or until the fish is firm and opaque.
  5. Turn the fillets over and brush the skin with the remaining oil. Broil for another 2 minutes, or until the skin is bubbling and beginning to crisp.
  6. Sprinkle the almonds over the fish and broil for 30-60 seconds until browned. Transfer to plates and serve the fish skin side up, so the skin can be eaten or discarded, and garnish with lemon wedges.

Cook’s Tip

Watch the almonds closely as they cook — they brown quickly and will taste bitter if they burn. Remove the fish from under the broiler as soon as the almonds are golden.

Makes 4 servings.

Source: Super Foods Cookbook