Seafood Chowder

Since I had the fish stock on hand, it seemed like the next logical step was to make a Seafood Chowder.  The nice thing about a fish stock base is that it imparts a lot of flavor.  However, you still need some kind of yummy seafood bits to chew on.  The catch is, I am on a pretty tight budget and buying seafood is not really in that budget.  So, a while ago I started stockpiling frozen seafood as it came on sale.  I picked up a large bag of baby scallops for $2.49, used a half of a ring of frozen shrimp, and a bag of seafood mix (octopus, shrimp, and fish) for $2.99.  Since all of it was frozen, after thawing it I soaked everything in milk to get out the fishiness--milk is the best insurance policy for seafood.

Since this was my first time making it, there was more improving, seasoning, and correcting than measuring of ingredients.  I'm going to give you an approximation of what I did--so consider this more of a journey than a recipe.

Ingredients:
3 slices of bacon
1/2 red onion, cut into thin slivers
1 cup mirepoix of carrots, celery, and onions
1 orange (or red or green) pepper, diced
1 tsp. salt
1/2 tsp ground pepper
1-2 tsp. cayenne seasoning
2 tbls. sherry
1 cup white wine
2 large potatoes, cubed and with skin left on
4-5 cups fish stock
3 cups of baby scallops, frozen seafood medley, and shrimp
3 tbls. butter
3 tbls. flour
2 cups milk
additional 1/2 tsp of ground pepper and 1 tsp. red pepper flakes

Directions

• In a large stock pot, crisp the bacon.  When it is done, remove and drain on a paper towel.  
• In the bacon grease, add the red onions and mirepoix and cook for 2-3 minutes.  Add the orange pepper and cook for another couple of minutes.  When the vegetables are soft, add salt, pepper, and cayenne seasoning. 
• With the sherry and white wine, deglaze the pot.  After cooking off a little of the liquid, add the potatoes and toss in mixture.  Ladle in fish stock so that the potatoes are covered with liquid.  Bring to a boil and cook potatoes until fork tender.  At this point, add the seafood and bring back to a boil.  Then reduce the temperature to a simmer. 
• In another pot, over medium heat melt butter and whisk in flour to make a roux.  Add the milk, pepper, and red pepper flakes, and another little dash of sherry.  Keep stirring until mixture thickens.  
• Once the milk is so thick it coats the back of a spoon, pour into the seafood soup.  Simmer together for about 30 minutes to incorporate all the flavors.  
• Served topped with the crispy bacon, thinly sliced asparagus, and some drops of sriracha.  

Fish Stock

In watching old Julia Child shows, I was inspired by her episode on bouillabaisse. I've never bought or tried straight fish stock, but she made it look so fun.  So, I started hoarding shrimp tails and fish parts in the freezer.  As you can see, I picked up a salmon head from the grocery store: the fish department was about to butcher it and I talked the manager into letting me have the head (at a discount, but not really enough of a discount).   I also picked up a whole tilapia at a different grocery store.  This week, after doing my best to stockpile, I discovered an Asian market in town that sells just fish heads; I'll know for next time.  

At the Asian market, I also picked up lemon grass stalks and some dried, salted fish that have the words "stock fish" on the package.  They are fishy, salty, and a little sour, so they give a little extra flavor.  

Add in carrots, parsley stems, celery, onions, and bay leaves, and what you end up with is something really intriguing.  In chopping up the fish heads and then in the initial 15 minutes of cooking, all you smell is overwhelming fish tang.  It seems unimaginable that something tasty could could come out.  Somehow, after stewing away, you end up with a stock that is fish flavored, but not fishy.  

Ingredients
2 lbs fish parts (heads, skeletons, bones, etc), cut into large pieces
1/2 cup dried fish
1/2 cup shrimp tails (more if you have them)
handful of parsley stems
1 stalk lemon grass, cut into 2 inch pieces
2 stalks of celery, cut into 2 inch pieces
3 carrots, cut into 2 inch pieces
1 garlic clove
2 bay leaves
1 tablespoon peppercorns
1-2 tsp. cajun seasoning
2 tsp. salt 
Water to cover (10-12 cups)

Directions

• Place all ingredients in a large stockpot.  Add water until everything is covered.  
• Over medium-high heat, bring water to a boil.
• Once boiling, reduce to a simmer and simmer for 30 minutes.  From what I read, if you cook to long, you end up with bitter stock.
• Remove from heat and let set for 15 minutes or so.  Strain through a fine mesh strainer or a cheese cloth.  If time permits, let cool for an hour or so to get the impurities to the top, then skim that off.  
• This made about two batches, so I used one and froze the other.  

   

Dried Cranberry and Walnut Encrusted Fish

 Be My Valentine Challenge

on Very Good Recipes

This month, I am participating as one of 10 judge (see below for a list) for Very Good Recipe's "Be My Recipe Challenge." For the month of February, you can submit any recipe that fits a "Be My Valentine" theme and features the color red.  The challenge is open to everyone, so check out the ways to participate.  Maybe your recipe will be the winner of the prize of a custom made illustration inspired by your recipe.

As a judge, I also had to create my own "Be My Valentine" recipe.  So, I went with a dish that I made for my mother's birthday.  I tweaked it a little to make a sexy dish that is also easy to make (so you can spend more time with your Valentine than in the kitchen)  

Dried Cranberry and Walnut Encrusted Fish

I originally made this with tilapia, but the recipe also works with cod and salmon.  For the pictures, I used Swai, which is like a cross between Orange Rufi and Catfish. When I originally made this for my mom's birthday, I served it with a side of orange risotto (risotto with carrots, orange peppers, and orange juice).  That gives a really bright complimentary side.  

Ingredients

1 cup buttermilk

2 tbls. ranch dressing

1/2 tsp. dill

pinch of salt and pepper

2 fillets Swai

1/3 cup dried cranberries

1/3 cup walnuts

2/3 cup bread crumbs (about 1 slice of bread)

1 tsp. orange zest 

Directions

1. Mix together buttermilk, ranch, dill, salt, and pepper in a large bowl.  Add the fish.  Marinade for 45 minutes in the refrigerator and for 15 minutes on the counter. 
2. In a food processor, puree walnuts, dried cranberries, and orange zest.  Remove the blade and mix in the bread crumbs. 
3. Preheat oven to 400ºF. Remove the fish from the marinade and shake off some of the marinade.  Lay it on a pan covered with aluminum foil and cover fish with the crust--the buttermilk will help the crust stick to the fish.  Sprinkle the top with a little extra salt.  Place in the oven and bake for 15 minutes, or until the fish is flaky.  Remove and let rest. 
4. Enjoy!

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Check out the Recipe Challenge as well as the other Judges

Han Ker from Hankerie

Irini from Irini Savva

Kristen from Frugal Antics of a Harried Homemaker

Leslie from Culinary Chronicles

Michelle from The Adirondack Chick

Minna from Naked Plate

Simcha from Turkish Cooking Everyday

Teri from The Freshman Cook

Seafood Salad

I came up with this recipe because mini shrimp was on sale for $2.49.  For that price, I knew I wanted to buy them and then figure out what to do with them later.  Dennis discovered them in the freezer and asked, "are you going to shrimp salad?"  So, that's what I did.

I've never made Shrimp Salad.  So, I thought about the things I like to do with shrimp and then figured out a dressing to bring it all together.  Since I like my seafood spicy, mine has a lot of kick; you may decide to omit or substitute. 

Ingredients:

1/2 cup Greek yogurt

1/4 cup Ranch dressing

1/2 tsp chili oil (can use olive oil instead)

1/2 tsp dried dill 

splash of lime juice

pinch salt and pepper and cayenne pepper flakes

1/4 cup celery, diced

1/2 cup cucumbers, diced

1 tablespoon capers

8 oz. mini shrimp (thawed)

4 oz. imitation crab, cut into small pieces
5 sesame seaweed snacks, crumbled up

Directions:

1. Whisk together dressing ingredients: Greek yogurt, Ranch, chili oil, dill, lime juice, salt, pepper, and cayenne pepper together in a medium size bowl.   
2. Add celery, cucumber, capers, mini shrimp, and imitation crab.  Stir together to combine.  
3. When you serve, top with crumbled up seaweed snacks for a little extra sesame and salt.