Seafood Soup with Tomato and Fennel

Ingredients

1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 cup finely diced fennel
1/2 cup finely diced celery
2 cups finely chopped onion
1 (48-oz) can diced tomatoes, undrained
4 cups water
1 cup white wine, divided
large pinch saffron
1 tbsp chopped fresh thyme
2 tsp kosher salt
2-1/2 lbs fresh mussels in the shell
1 lb peeled large shrimp
1 lb fresh halibut, cut into large pieces
1 tsp finely grated orange zest
2 tbsp finely chopped chives

Method

  1. Heat the olive oil in a large stockpot over medium heat. Add the garlic, fennel, celery and onion and saute for 5 minutes, until the vegetables are softened.
  2. Add the tomatoes to the pot along with their juices, 4 cups water. 1/2 cup white wine, saffron, thyme and kosher salt. Simmer gently for about 30 minutes.
  3. Meanwhile, in a large skillet, steam mussels in the remaining 1/2 cup wine just until they open. Cool slightly, remove the mussels from the shells and strain the steaming liquid.
  4. During the last 5 minutes of cooking the tomato saffron broth, add the mussels, steaming liquid, shrimp and halibut. Stir in zest. Sprinkle with chives and serve with baguette crisps.

Makes 6 servings.

Source: Style at Home Magazine

Mediterranean-style Seafood and Vegetables under a Cheesy Potato Crust

Ingredients

2 pounds potatoes
1 large leek
1 tablespoon olive oil
1 clove garlic, crushed
1 can (14-1/2 ounces) chopped tomatoes
1/4 teaspoon dried oregano
3/4 pound frozen cooked mixed
seafood, including mussels, shrimp, and squid
2 tablespoons grated parmesan

Method

  1. Peel the potatoes and cut into 1-1/2- to 2-inch chunks. Transfer them to a large saucepan. Add boiling water, cover, and return them to a boil. Simmer for 10 minutes, or until they are tender.
  2. Meanwhile, preheat the broiler to high.
  3. Slice the leek.
  4. Heat the oil in a saucepan and cook the leek and garlic over high heat for 2-3 minutes, stirring regularly, until the leek has softened.
  5. Stir in the tomatoes, rinsing out the can with 1 tablespoon of water. Add the oregano and return to a boil. Reduce the heat, cover, and simmer for 2 minutes.
  6. Add the frozen cooked seafood to the pan with the tomatoes and return to a boil. Stir, cover, and simmer for another 2 minutes, or until the seafood is thoroughly heated through. Season to taste. Pour into a 6-cup or 10-inch ovenproof dish.
  7. Drain the potatoes and mash them. Spoon the potatoes evenly over the seafood, using a fork to spread there up to the edge of the dish. Sprinkle with parmesan and broil for 12-13 minutes, or until the topping is golden.

Makes 4 servings.

Cook’s Tips

  • Cutting root vegetables into chunks and using boiling water from a kettle reduces cooking time and saves energy. Pour in just enough water to cover the vegetables and use a large pan that covers the heating element on your stove.
  • The green parts of leeks add color, flavor, and nutritional value. Thinly Slice the leek and separate into rings so that any grit can be washed away when rinsed in a colander under cold running water.
  • Baking potatoes are ideal for this recipe as they tend to break down quickly when boiled, making them easy to mash.

Source: Super Foods Cookbook

Chinese-style Stir-fried Egg white with Dried Scallop

Ingredients

3/4 oz conpoy (dried scallop)
6 big egg whites
1 egg yolk

Seasoning

4 Tbsp evaporated milk,
1 Tbsp cornstarch
dash of sesame oil
pinch of ground white pepper
1/2 tsp salt

Ginger Vinegar
1/2 Tbsp finely diced ginger,
2 Tbsp Zhejiang red vinegar (浙醋)

Method

  1. Wash dried scallop. Soak in water for 2 hours. Steam with 1 slice ginger and 1/2 tsp wine for 1/2 hour. Tear into fine shreds when cold.
  2. Whisk egg white to mix. Add seasoning and dried scallop. Whisk again to combine.
  3. Heat a wok with 1/2 cup oil. When oil is warm, whisk egg white again and pour into the oil. Stir-fry over low heat untill cooked. Remove and drain off oil. Transfer to the serving plate. Put egg yolk on top and serve with ginger vinegar on the side.
  4. Before eating, dizzle some vinegar on top of the dish. Mix egg white with egg yolk and enjoy.

Source: Hong Kong magazine

Chinese-style Scrambled Egg with Fried Fish Maw

Ingredients

4 eggs
1-1/3 oz fried fish maw
1 slice ginger
2 stalk green onion
2 stalks cilantro

Seasoning

1/3 tsp salt
1/8 tsp of sesame oil
pinch of ground white pepper
1/4 tsp sugar
1 tsp light soy sauce
1/2 tsp chicken broth mix
1 Tbsp cornstarch

Method

  1. Soak fried fish maw in cold water for an hour. Squeeze out excess water.
  2. Boil 3 cups of water with 1 slice ginger and 2 stalks green onion. Add fried fish maw and cook for 5 minutes.
  3. Squeeze out excess water with a wet towel when fried fish maw is cool. Chop fish maw and mix well with seasoning ingredients.
  4. Whisk eggs with 1 Tbsp oil. Add fried fish maw and whisk again.
  5. Stir-fry egg mixture with 4 Tbsp oil. Remove when egg is set. Garnish with cilantro before serving.

Source: Hong Kong magazine


Chinese-style Fried Rice with Chicken and Shrimp

Ingredients

1 large pineapple
5 oz skinless and boneless chicken thigh, cut into dices
5 oz shrimp
2 oz pickled mixed vegetables 五柳菜
3 stalks green onion, chopped
1 tsp ginger, finely diced
3 cups cooked rice

Chicken Marinade

dash of sesame oil
pinch of white pepper
1/4 tsp salt
1 tsp cornstarch
1/2 Tbsp oil

Shrimp Marinade

dash of sesame oil
pinch of white pepper
1/4 tsp salt
1 tsp cornstarch

Seasoning

3/4 tsp salt or to taste
1/4 tsp sugar
pinch of ground white pepper
1/2 Tbsp light soy sauce
1/2 Tbsp water

Method

  1. Cut away the upper quarter of the pineapple. Scoop out the flesh, leaving the hollow pineapple intact.
  2. Dissolve 1/2 tsp salt in 2 cups of water. Put in pineapple flesh and soak for 5 minutes. Remove, drain and wipe dry. Cut into dices. Only 3/4 cup of pineapple flesh is needed.
  3. Wash the pickled mixed vegetables properly, drain and cut into dices.
  4. Marinate the chicken for 10 minutes. Cook in boiling water until done. Remove and drain.
  5. Marinate the shrimp for 10 minutes. Cook in boiling water until done. Remove and drain.
  6. Heat 3 Tbsp oil in a wok, add cooked rice and stir-fry until hot. Add ginger and seasoning. Stir-fry to mix thoroughly.
  7. Add chicken, shrimp, picked mixed vegetables, pineapple flesh and green onion. Stir-fry to combine. Remove all ingredients into the hollow pineapple. Garnish with parsley and shreds of lettuce before serving.

Source: Hong Kong magazine