| | aquasapone | mayfield | soap naturally | soap list

Lucretia B's International Cookbook Lucretia B's Amazing International Cookbook

Fish and seafood


Thanks: Kim Nickel, California [ knickel --at-- ]

(serves 12 to 16)
4 yellow onions, coarsely chopped
5 leeks, coarsely chopped
18 roma tomatoes, coarsely chopped
3 garlic bulbs
3 pounds fish (debone, saving the bones)
3 pounds mussels (steam and save the shells)
3 pounds clams (steam and save the shells)
3 pounds oysters (steam and save the shells)
2 lobster tails (save the shells)
1 pound shrimp (peel and save the shells)
2 pounds crab (pick and save the shells)
4 Clam Juice (or 4 cups condensed seafood based broth or stock)
1 bunch of parsley, coarsely chopped
bay leaves
1 tsp thyme
1 tsp fennel seed
1 tsp coriander
2 pinches of saffron
2 tsp dried orange peel
habenero sauce to taste (or a couple of drops of Tabasco Sauce)
8 oz. tomato paste
garlic salt to taste
celery salt to taste
black pepper to taste
white pepper to taste
Put the onions, leeks, tomatoes, garlic, shells and bones, and clam juice in a stocking pot. Cover with water and bring to a boil. Simmer about half an hour.
Add the parsley, bay leaves, thyme, fennel seed, coriander, saffron, orange peel, habanero sauce, and tomato paste. Continue simmering about an hour and a half longer.
Strain the stock removing all solids. Season to taste with garlic salt, celery salt, black pepper, and white pepper. Add the fish, mussels, clams, oysters, lobster tails, shrimp, and crab. Simmer just until the fish is done.
Serve with red wine and french bread.

Almond Fillets

Lucretia B

(serves 4 - 6)
1 tb vegetable (light olive) oil
2 tb ground almonds
rind of 1 lemon, chopped
1 clove garlic, finely chopped
1/2 ts black pepper, coarsely ground
1 pinch thyme or oreganon
2 lb fish fillets (see note)
juice of 1 lemon
Place in a pan, large enough to accommodate the fillets without overlapping, oil, almonds, lemon rind, garlic, pepper and oreganon or thyme. Brown lightly over medium heat for 5 minutes.
Place the fillets in the pan and cook for 3 to 5 minutes on each side. Add the lemon juice and salt, and simmer for another 5 to 10 minutes, depending on how thick the fillets are.
NOTE: I generally use frozen fillets, as they are much cheaper than fresh fish, and thaw them in the refrigerator before cooking. This recipe is also suitable for smaller fish, which can be cooked whole, extending the cooking times.

Haddock Marinara

Lucretia B

(serves 4 - 6)
2 lb haddock (or other fish) fillets
1 can (14 1/2 oz size) chopped tomatoes
1 ts oreganon
a dozen black olives, pitted and sliced
1 tb capers
2 cloves garlic, quartered
1 tb vegetable (extra virgin olive) oil
Preheat the oven (350º F / 180º C).
Line a baking dish with a large sheet of greaseproof paper, making sure it's large enough to wrap up the fish. Place the fish in the dish, cover with the chopped tomatoes and sprinkle with the other ingredients (oreganon, olives, capers, garlic, salt and oil). Wrap up fish and seasoning in the paper and bake for 30 minutes approx.
Serve hot with some boiled rice or potatoes.

Last updated 28 jun 2011 | | aquasapone | mayfield | soap naturally | soap list

Valid CSS! © Copyright 1997-2011 Lucretia B, et al. - All Rights Reserved Valid HTML 4.01 Transitional