Salmon Ramen

Ingredients

4 cups fish or vegetable stock
1 large garlic clove
1/2 tsp light soy sauce
4 salmon fillets, 5 oz each, skinned
peanut or corn oil, for broiling
5 oz dried ramen
generous 2 cups baby spinach leaves
4 scallions, chopped
2/3 cup bean sprouts
1 fresh green chili, seeded and sliced
fresh cilantro leaves

Teruyaki Glaze

2-1/2 tbsp sake
2-1/2 tbsp dark soy sauce
2 tbsp mirin or sweet sherry
1/2 tbsp brown sugar
1/2 garlic clove, very finely chopped
1/4-inch piece fresh gingerroot, peeled and very finely chopped

Method

  1. Heat the broiler to high, bring the stock to a boil with the garlic clove and soy sauce in one pan, and bring another pan of water to a boil for cooking the noodles.
  2. Mix the ingredients for the glaze together and brush one surface of each salmon fillet with the glaze.
  3. Lightly brush the broiler rack with oil and broil the salmon fillets for 4 minutes on one side only. The flesh should flake easily and the center should remain a bright pink. Remove from the broiler and set aside.
  4. Boil the noodles for 3 minutes, until soft. Alternatively, cook according to the package instructions. Drain and rinse.
  5. Remove the garlic from the stock, then bring the stock back to a boil. Drop in the spinach leaves and scallions and let them boil until the leaves are just wilted. Use a slotted spoon to remove the spinach and scallions and divide them between 4 large bowls.
  6. Divide the noodles between the bowls, then add a salmon fillet to each. Carefully pour the boiling stock into each bowl. Sprinkle with bean sprouts, chili slices, and cilantro leaves before serving.

Makes 4 servings.

Source: Noodles

Mediterranean Fish Soup

Ingredients

1/4 cup olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
2 celery sticks, sliced
2 x 14-oz cans tomatoes, chopped
2/3 cup dry white wine
2-1/2 cups boiling water
salt and freshly ground black pepper
5 cups mussels, scrubbed and beards removed
1-1/4 lb white fish fillets, skinned and cut into chunks
1 mackerel, skinned, filleted and cut into chunks
1/4 lb shelled cooked shrimp
chopped fresh parsley, to garnish

Method

  1. Place the oil, onion and garlic in a microwave-safe bowl and cook on high for 4 minutes.
  2. Add the celery and tomatoes, wine, water and seasoning. Cook on high for 15 minutes.
  3. Discard any opened mussels. Ladle a little of the soup broth into a separate large, microwave-safe bowl and place the washed mussels in it. Cover and cook on high for 5-8 minutes, stirring once. Discard any unopened mussels, then add the rest to the soup.
  4. Place the white fish and mackerel in another microwave-safe dish, cover and cook on high for 3-4 minutes, or until firm. Add to the soup with the shrimp. Cook on high for 1-2 minutes to heat before serving, garnished with chopped parsley.

Makes 4 servings.

Source: The Complete Fish & Shellfish Cookbook

Sea Scallop in Herb Broth

Ingredients

1 bunch flat-leaf parsley (about 2 cups)
1 bunch watercress (about 1-1/2 cups), tough stems removed
2 shallots, coarsely chopped
1-1/2 cups water
1 teaspoon salt, plus more for scallops
16 sea scallops (about 1 pound)
freshly ground pepper
1 teaspoon olive oil
1 teaspoon unsalted butter
cooked white beans and mushroom to serve

Method

  1. In a medium saucepan, combine 1-1/2 cups parsley, 1 cup watercress, shallots, water, and 1 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 30 Minutes. Strain and reserve liquid. Set aside.
  2. Season scallops on both sides with salt and pepper.
  3. Heat 1/2 teaspoon oil and 1/2 teaspoon butter in a large skillet over medium heat. Cook half the scallops for 5 minutes, or until golden brown. Turn and cook for 3 more minutes. Keep warm; repeat process.
  4. Return broth to a boil. In a blender, combine remaining parsley and watercress with hot broth. Cover blender with a towel to absorb any splashes, hold top firmly in place, and puree. Strain, and adjust seasonings.
  5. Pour broth into serving dish. Add white beans and mushroom and place scallops on top.

Makes 4 servings.

Source: What to have for Dinner

Codfish Cakes with Shrimp Sauce

Ingredients

1 cup shredded cooked codfish
1 cup mashed potatoes
2 eggs, slightly beaten
1/2 tsp freshly ground pepper
1-1/2 cup fine bread crumbs
1/4 cup butter
1 (10-1/2-oz) can cream of shrimp soup,
1 tbsp soy sauce

Method

  1. Combine the codfish, potatoes, eggs and pepper and blend well.
  2. Shape the codfish mixture into 8 cakes and coat well with the bread crumbs.
  3. Melt the butter in a skillet. Fry the cakes in the butter until lightly browned on both sides, then arrange on a serving platter.
  4. Heat the soup and soy sauce in a saucepan over low heat, stirring frequently.
  5. Spoon the soup mixture over the codfish cakes and garnish with fresh dill sprigs and lemon wedges.

Makes 8 servings.

Source: Creative Cooking Course

Saffron Mussel Soup

Ingredients

1-12 oz unsalted butter
8 shallots, finely chopped
1 bouquet garni
1 tsp, black peppercorns
1-1/2 cups dry white wine
2-1/4 lb mussels, scrubbed and debearded
2 medium leeks, trimmed and finely chopped
1 fennel bulb, finely chopped
1 carrot, finely chopped
several saffron strands
4 cups fish or chicken stock
1/2 cup whipping cream
2-3 tbsp cornflour, blended with 3 tbsp cold water
1/2 cup whipping cream
1 medium tomato, peeled, seeded and finely chopped
2 tbsp Pernod (optional)
salt and freshly ground black pepper

Method

  1. In a large heavy pan, melt half the butter over a medium-high heat. Add half the shallots and cook for 1-2 minutes until softened but not coloured.
  2. Add the bouquet garni, peppercorns and white wine and bring to a boil.
  3. Add the mussels, cover tightly and cook over a high heat for 3-5 minutes, shaking the pan occasionally, until the mussels have opened.
  4. With a slotted spoon, transfer the mussels to a bowl. Strain the cooking liquid through a muslin-lined sieve and reserve.
  5. When the mussel shells are cool enough to handle, pull open and remove most of the mussels, adding any extra juices to the reserved liquid. Discard any closed mussels.
  6. Rinse the saucepan and melt the remaining butter over a medium heat. Add the remaining shallots and cook for 1-2 minutes.
  7. Add the leeks, fennel, carrot and saffron and cook for 3-5 minutes until softened.
  8. Stir in the reserved cooking liquid, bring to the boil and cook for 5 minutes until the vegetables are tender and the liquid is slightly reduced.
  9. Add the stock and bring to the boil, skimming any foam that rises to the surface. Season with salt, if needed, and black pepper and cook for a further 5 minutes.
  10. Stir the blended cornflour into the soup. Simmer for 2-3 minutes until the soup is slightly thickened, then add the cream, mussels and chopped tomato.
  11. Stir in Pernod, if using, and cook for 1-2 minutes until hot, then serve at once.

Makes 4 to 6 servings.

Source: Taste of France