Salmon Chowder Recipe

Salmon Chowder Recipe
 
Recipe by KENULIA
"I don't like fish, but I LOVE this soup!"

Ingredients:
Original recipe makes 8 servings

3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded


Directions:

Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender.

Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.

Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.


Source: http://allrecipes.com

Kashmir Coconut Fish Curry Recipe

Ingredients:

2 tbsp vegetable oil
2 onions, sliced
1 green (bell) pepper, seeded and sliced
1 garlic clove, crushed
1 dried chili, seeded and chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp hot chili powder
½ tsp garam masala

Cooking instructions:

Heat the oil in a large pan over low heat. Add the onions, green pepper and garlic. Stirring occasionally, cook until the onions and pepper have softened but not colored for about 7 minutes.

Stir in the dried chili, ground coriander cumin, turmeric, chili powder garam masala and flour and cook, stirring constantly, for a minute more.

Mix the coconut cream with 1 ¼ cups boiling water and stir into the spicy vegetable mixture. Bring to the boil, cover with a tight-fitting lid and simmer gently for about 6 minutes.

Add the pieces of fish and the tomatoes, re-cover the pan and cook until the fish has turned opaque and flakes easily with the tip of a knife. Uncover and gently stir in the lemon juice, ground almonds and cream and heat through for a few minutes. Season well, garnish with coriander and serve with naan bread and rice.

Tuna Fishcake Bites Recipe

Ingredients:

675 gram potatoes
Knob (pat) of butter
2 hard-boiled eggs, chopped
3 spring onions (scallions), chopped
Grated rind of ½ lemon
1 tsp lemon juice
2 tbsp chopped fresh parsley
200gram tuna in oil, drained
2 tsp capers, drained and chopped
2 eggs, lightly beaten
2 cups fresh white breadcrumbs
Sunflower oil, for pan-frying
Salt and ground black pepper
Green salad, to serve

For the tartar sauce:

4 tbsp mayonnaise
1 tbsp natural (plain) yogurt
1 tbsp finely chopped gherkins
1 tbsp capers, drained and chopped
1 tbsp chopped fresh parsley

Cooking instructions:

Cook the potatoes in boiling salted water until tender for about 30 minute. Drain and mash with the butter

Mix the hard-boiled eggs, spring onions, lemon rind and juice, parsley, tuna, capers and 1 tbsp of the beaten eggs into the cooled potato. Season it to taste, then cover and chill.

Mix all the sauce ingredients together. Chill in the refrigerator.

Roll the fishcake mixture into about 24 balls. Dip these into the remaining beaten eggs and then roll gently in the breadcrumbs until evenly coated. Transfer to a plate.

Heat 6 tbsp of the oil in a frying pan. Add the fish balls, in batches, and cook over medium heat, turning two or three times, until browned all over for about 4 minutes. Drain on kitchen paper and keep warm in the oven while frying the remainder. Serve with the tartar sauce and green salad.

Baked Fish Creole-style Recipe

Ingredients:

1 tbsp sunflower oil
2 tbsp butter, plus extra for greasing
1 onion, thinly sliced
1 garlic clove, chopped
1 red (bell) pepper, seeded, halved and sliced
1 green (bell) pepper, seeded, halved and sliced
400g canned tomatoes with basil - chopped
1 tbsp tomato purée (paste)
2 tbsp capers, drained and chopped
4 drops Tabasco sauce
4 tail end pieces cod or haddock fillets (about I 75gram each), skinned
6 basil leaves, shredded
3 tbsp fresh breadcrumbs
¼ cup grated Cheddar cheese
2 tsp chopped fresh parsley
Salt and ground black pepper
Fresh basil sprigs, to garnish


Cooking instructions:

Preheat the oven to 450° F. Heat the oil and half of the buffer in a pan over low heat. Add the onion and cook, stirring occasionally until softened for about 6 minutes. Add the garlic, peppers, chopped tomatoes, tomato purée, capers and Tabasco. Season it to taste with salt and pepper. Cover and cook for 15 minutes, then uncover and simmer gently for 5 minutes to reduce slightly.

Grease an ovenproof dish, place the fish fillets in it, dot with the remaining buffer and season lightly. Spoon the tomato and pepper sauce over the top and sprinkle with the shredded basil. Bake for about 10 minutes.

Meanwhile, mix together the breadcrumbs, cheese and parsley in a bowl. Remove the fish from the oven and sprinkle the cheese mixture over the top. Return to the oven and bake for about 10 minutes more. Let the fish stand for about a minute, then, using a fish slice or spatula, carefully transfer each topped fillet to warmed plates. Garnish with sprigs of fresh basil and serve immediately.

Deep-fried Spicy Whitebait Recipe

Ingredients:

450 gram whitebait
4 lemon wedges, to garnish
3 tbsp plain (all¬ purpose) flour
1 tsp paprika
Pinch of cayenne pepper
12 fresh parsley sprigs
Salt and ground black pepper to taste


Cooking instructions:

If using frozen whitebait, thaw in the bag, and then drain off any water. Spread out the fish on kitchen paper and pat dry.

Place the flour, paprika and cayenne in a large plastic bag and add salt and pepper. Add the whitebait, in batches, and shake gently until all the fish are lightly coated with the flour mixture. Transfer to a plate.

Preheat about 2 inch of cooking oil in a pan or deep-fat fryer to 375°F, until a cube of day-old bread browns for about 30 seconds.

Add the whitebait, in batches, and deep-fry in the hot oil for about 3 minutes, until the coating is lightly golden and crisp.

Remove from the pan with a slotted spoon, drain on kitchen paper and keep warm in the oven while frying the remainder.

When all the whitebait is cooked, drop the sprigs of parsley into the hot oil and deep-fry for a few seconds until crisp. Drain on kitchen paper.

Serve the whitebait immediately, garnished with the deep-fried parsley sprigs and lemon wedges.

Tandoori Fish Recipe

Ingredients:
1 large pomfret (about 1 kg) — remove head and tail
6 cloves garlic
1 tsp cumin
½ tsp turmeric powder
Juice of one lime
4 tbsp unflavored yogurt
2 drops red coloring
Some cardamom seeds and chili powder

Method:
1. Cut deep slits on both sides of the fish, rub lime juice over, and keep aside for 10 minutes.
2. Grind cumin and garlic. Then mix them with yogurt, turmeric, salt and coloring.
3. Rub the mixture into the fish. Leave to marinate for 30 minutes.
4. Grill the fish or barbecue over a charcoal stove, basting with ghee, seasoned with crushed cardamom seeds and a little chili powder. Serve piping hot.

Shark's Fin Soup Recipe

Ingredients:

120 gm dried shark's fin
120 gm sliced chicken flesh - boiled
1 tsp pepper
4 shallots - sliced
1 clove garlic - sliced:
120 gm crab meat
4 cups chicken stock
1 tsp salt
3 cm piece ginger - sliced
1 tbsp corn flour blended with water


Method:

1. Clean the shark's fin. Soak overnight or for at least 8 hours. Place in a pan of water and boil for 2-3 hours.
2. Heat oil in a deep frying pan. Fry sliced ginger, sliced shallots, sliced garlic until fragrant.
3. Add chicken stock, crab meat, shark’s fin, salt and pepper. Bring to boil.
4. Stir constantly. Add in the blended corn flour to thicken the soup.
5. Serve hot.

Baked Fish Stuffed with Walnuts Recipe

Ingredients:

1 large sea bass fish, scaled and cleaned (keep the head on)

For the Stuffing
1 large onion, finely grated or ground
1 ½ cups walnuts, ground
1/3 cup fresh pomegranate seeds
1 teaspoon salt
¼ teaspoon ground pepper

For flavor
½ teaspoon salt
¼ teaspoon ground pepper
fresh juice of ½ lemon (2-3 tablespoons)


Method:

1. Rinse the fish under cold water and pat dry with paper towel. Rub inside and out with salt and pepper.

2. Prepare the filling. Place the onion on a fine sieve and press to remove the juices. In a mixing bowl, combine onion, walnuts, pomegranate seeds, and salt and pepper. Mix well. Adjust seasoning to taste.

3. Preheat the oven to 350F (180C).

4. Using a spoon, fill the cavity of the fish with the walnut stuffing. Make sure you pack the mixture tightly inside.

5. Pin the cavity shut with wooden barbecue skewers or cocktail sticks. Or, if available, sew it up tightly with kitchen twine. Place the fish on a baking sheet and pour the lemon juice over it. If you sewed the cavity, place the fish on a baking sheet in an upright position, seam side down. It looks beautiful when you remove it from the oven and place it on a platter in that position. If you used skewers like me just lay the fish on one side. Bake in the oven for about 45 minutes, or until the fish is browned and flakes easily with a fork.

6. Arrange the fish on a serving platter and discard the pins or twine. Garnish with lemon slices, pomegranate seeds and serve with rice or bread and pomegranate paste on the side. When serving, slice the fish into pieces making sure each one has some filling inside.

Cod with Spiced Red Lentils Recipe

¾ cup red lentils
¼ tsp ground turmeric
2 ½ cups fish stock
450g cod fillets
2 tbsp vegetable oil
l ½ tsp cumin seeds
l tbsp grated fresh root ginger
½ tsp cayenne pepper
1 tbsp lemon or lime juice
2 tbsp chopped fresh coriander (cilantro)
pinch of salt, to taste
fresh coriander leaves and lemon or lime wedges, to garnish


1) Put the lentils in a pan with the turmeric and fish stock. Bring to the boil, then lower the heat, cover with a tight-fitting lid and simmer for 20-25 minutes, until the lentils are just tender. Remove from the heat, season with salt and set aside.

2) Meanwhile, skin the cod fillets if this has not already been done by your supplier and cut the flesh into large chunks with a sharp knife. Place the pieces on a plate, cover with clear film (plastic wrap) and store in the refrigerator until required.

3) Heat the oil in a small, heavy frying pan over medium-low heat. Add the cumin seeds and cook, stirring occasionally, until they begin to pop and give off their aroma, then add the grated ginger and cayenne pepper. Stir-fry the spices for a few seconds more, then pour the mixture on to the lentils. Add the lemon or lime juice and the chopped coriander and stir them gently into the mixture.

4) Lay the pieces of cod on top of the lentils, cover the pan and then cook gently over low heat for 10-15 minutes, or until the fish is tender and cooked through.

5) Spoon the cod and lentil mixture on to warmed individual plates. Sprinkle the whole coriander leaves over the top and garnish each serving with one or two lemon or lime wedges. Serve immediately.

Smoked Trout Pilaff Recipe

1 ¼ cups white basmati rice
3 tbsp butter
2 onions, sliced into rings
1 garlic clove, crushed
2 bay leaves
2 whole cloves
2 green cardamom pods
2 cinnamon sticks
4 smoked trout fillets, skinned
½ cup slivered almonds, toasted
½ cup seedless raisins
2 tbsp chopped fresh parsley or coriander (cilantro)
mango chutney and poppadoms, to serve


1. Wash the rice thoroughly in several changes of water and, if there is time, leave to soak in cold water for 10—I 5 minutes. Drain well and set aside.

2. Melt the butter in a large pan over low heat. Add the onions and cook, stirring occasionally, for 10—20 minutes, until well browned.

3. Increase the heat; add the garlic, bay leaves, cloves, cardamom pods, cinnamon and cumin seeds and stir-fry for 1 minute.

4. Stir in the rice, and then add 2½ cups boiling water. Bring back to the boil; cover the pan with a tight-fitting lid, lower the heat and cook very gently for 20—25 minutes, until the water has been absorbed and the rice is tender.

5. Flake the smoked trout and add to the pan with the almonds and raisins. Fork through gently, then re-cover the pan and leave the smoked trout to warm in the rice for a few minutes.

6. Transfer the pilaff to warmed plates, sprinkle the parsley or coriander over the top and serve immediately with mango chutney and poppadoms.

Steamed Pomfret Recipe

Ingredients:
1 medium sized white pomfret
2 tbsps thin soy sauce
1 tbsp corn oil
1 tsp white pepper
1 tsp salt

Method:
1. Clean the fish but do not remove tail and fins.
2. Steam the fish in a steamer over rapidly boiling water until the fish is cooked.
3. Heat the oil and stir in the thin soy sauce.
4. Pour the sauce over the steamed fish.
5. Place the fish on a flat plate and sprinkle with salt and pepper.
6. Serve hot garnished with shredded spring onions and sliced red chilli.

Fish Ball Soup Recipe

Ingredients:

300 gms Spanish Mackerel
1 tsps tapioca flour
1 ½ tsps salt
150 gms choy sum (mustard greens)
10 strands so hoon
1 tsp preserved cabbage
4 tbsps cooking oil
2 cloves garlic — chopped
5 cm ginger — sliced
1 tbsp soy sauce
Pepper to taste

Method:

Clean and fillet the fish. Scrape off the flesh with a tablespoon. Knead the fish flesh well on a chopping board using the flat side of a kitchen knife until smooth.

Add tapioca flour and 1 tsp salt and work it in with 4-5 tbsps water until you get a soft and sticky paste.

Wet your hands and shape the fish balls. Dip each ball in salt water before placing it on a plate.

Wash the mustard greens and cut into 5 cm lengths. Wash the preserved cabbage and soak the so hoon.

Heat oil and fry the garlic until golden brown. Remove and set aside.

Make fish stock. Lightly brown the ginger slices and fry the fish bones and skin for 2 minutes. Add in 4 cups water and ½ tsp salt. Simmer for 30 minutes.

Strain the fish stock, return to saucepan and bring to boil. Add the fish balls.

When the soup boils, add the mustard greens, so hoon and preserved cabbage. Bring to boil again.

Remove from heat, season well with soy sauce, salt and pepper.

Serve hot as a starter garnished with the browned garlic.

Grilled Fish Recipe (Malaysian Style)

Ingredients:

4 Spanish Mackerels — cleaned of intestines

Sauce:
2 red chillies - Sliced thinly
2 green chillies - Sliced thinly
3 shallots - Sliced thinly
Thumb size piece shrimp paste — toasted and crumbled
Salt and sugar to taste

Method:
1. Grill the fish over a charcoal fire until cooked on both sides.
2. Prepare the sauce. Mix together all the ingredients and season to taste with salt and sugar.

Serve the fish hot with the sauce either with rice or by itself.

Fish Curry Recipe (mackerel)

Ingredients:

4 pieces tenggiri fish (mackerel)
2 tomatoes — quartered
5 ladies' fingers
4 shallots — sliced
2 cloves garlic — sliced
2 green chillies
2 tbsps curry powder — blended with 2 tbsps water
2 cups thick coconut milk – Extracted from 1 coconut
½ cup tamarind juice
1 sprig curry leaves
2 tbsps oil
Salt to taste

Method:

1. Heat oil and fry the shallots and garlic until fragrant.
2. Add in the blended curry powder and stir until fragrant without letting it burn. Add in the curry leaves.
3. Add the coconut milk and bring to boil.
4. Add the tomatoes, ladies' fingers and tamarind juice. Cook for 10 minutes.
5. Put in the fish and bring to boil again, switch off the heat.

Serve hot with plain boiled rice.

Catfish Pecan With Lemon-Thyme-Pecan Butter Recipe

Ingredients:

1 1/2 cups pecan halves, divided
3/4 cup all-purpose flour
1 1/2 teaspoons Creole seasoning, divided
1 large egg
1 cup milk
8 (6-ounce) catfish, flounder, redfish, or bass fillets
1 cup butter, divided
2 large lemons, halved
1 tablespoon Worcestershire sauce
6 large fresh thyme sprigs
Kosher salt and pepper to taste
Garnishes: fresh thyme, lemon slices


Preparation:

Process 3/4 cup pecans, flour, and 1 teaspoon Creole seasoning in a food processor until finely ground; place pecan mixture in a large shallow bowl, and set aside.
Whisk together egg and milk in a large bowl, and set aside.

Sprinkle both sides of fillets evenly with remaining 1/2 teaspoon Creole seasoning.

Dip catfish fillets in egg mixture, draining off excess; dredge fillets in pecan mixture, coating both sides, and shake off excess.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat until butter starts to bubble. Place 2 fillets in skillet, and cook 2 to 3 minutes on each side or until golden. Drain on a wire rack in a jellyroll pan, and keep warm in a 200° oven. Wipe skillet clean, and repeat procedure with remaining fillets.

Wipe skillet clean. Melt remaining 1/2 cup butter in skillet over high heat; add remaining 3/4 cup pecans, and cook, stirring occasionally, 2 to 3 minutes or until toasted. Squeeze juice from lemon halves into skillet; place halves cut side down in skillet. Stir in Worcestershire sauce, thyme, salt, and pepper, and cook 30 seconds or until thyme wilts and becomes very aromatic. Remove and discard lemon halves and wilted thyme.

Place fish on a serving platter; spoon pecan mixture over fish. Garnish, if desired.

Makes 8 servings

Cajun Catfish Recipe

Ingredients:

4 (4-ounce) farm-raised catfish fillets
1 tablespoon fresh lemon juice
4 teaspoons Cajun Seasoning
Vegetable cooking spray
Lemon wedges (optional)


Preparation:

Brush both sides of fillets with lemon juice, and sprinkle with Cajun Seasoning. Place fish on a broiler pan coated with cooking spray, and broil 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.

4 servings (serving size: 1 fillet)

Baked Catfish with Mushroom Sauce Recipe

Ingredients:

1 tablespoon of vegetable oil
1 tablespoon of butter or margarine. I prefer butter.
1 cup of fresh, sliced mushrooms
1/4 cup of chopped green onions
1 minced garlic clove
1/4 cup of white wine
1 tablespoon of fresh, chopped parsley
2 catfish filets, 4-6 ounces each
Salt and pepper to taste
Paprika
Cooking spray or vegetable oil
Lemon slices

Directions:

1. First, preheat the oven to 400 degrees. Then, heat the vegetable oil and melt the butter or margarine together in a heavy skillet. Next, add the mushrooms, onions, and garlic, and saute' until mushrooms become translucent.

2. Add the white wine, and bring to a simmer. Then, remove pan from the heat and stir in chopped parsley.

3. Now we'll clean the catfish by rinsing under cool, running water, followed by patting it dry with paper towels. Sprinkle with salt, pepper, and paprika to taste on both sides.

4. Place the fillets in a baking dish lightly coated with cooking spray or vegetable oil. Pour the mushroom-wine sauce we prepared earlier over the fillets. Bake for 10-20 minutes or until the catfish is no longer translucent at the thickest part, and flakes easily when tested with a fork.

5. Garnish with parsley and lemon slices if desired.

Catfish Baking Tips

One of the greatest challenges when baking catfish is dryness. Sauces and basting help prevent dryness by keeping the fish moist, as well as making the fish more flavorful. In the recipe I've shared here, the mushroom-wine sauce fulfills this need wonderfully.

The main test for doneness, no matter how long the catfish has cooked, is flaking. When done, catfish will flake easily when tested with a fork, and will be opaque. To gauge cooking times, aim for 10 minutes per pound, or 10 minutes per 1 inch of thickness.

It is important to test for doneness often. Once it's done, it's done. There is no "uncooking" an overcooked fish, so pay attention. And remember, some stoves cook at different temperatures, even when set at the same temperature. Therefore, when cooking in unfamiliar territory, pay extra attention.

Catfish with Cheese Recipe

Ingredients to make Catfish with cheese:

8 fillets catfish ( 8 fillets equals about 4 ounce)
1 tablespoon milk
1 1/4 cups flour
1 1/2 teaspoons ground black pepper
3/4 cup grated Parmesan cheese
1/4 cup melted margarine
1 egg
1 1/2 teaspoons salt
1 teaspoon paprika

This recipe gives about 8 servings catfish with cheese.

Making this dish is as I said earlier easy. Start by preheating your oven to 350 degrees F (175 degrees C. Crack the eggs into a bowl and add the milk to the eggs. Beat the mixture. Take another bowl and mix the pepper, salt, paprika, parmesan and flour in the bowl and stir well. Once you done this it’s time to pan the catfish. Dip the fish filets first in the egg milk mixture and then in the cheese panning. Make sure to cover the entire filet with cheese mixture.

Put the dipped fish on a baking dish and poor melted butter over it. Once you done this you are almost done. Put the baking dish in the oven for 15 minutes and start setting the table.

Indiana Catfish Recipe

Ingredients

4 catfish fillets
1/3 milk
1/2 cup cornmeal
1 large egg
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
vegetable oil

Combine cornmeal, flour, salt and black pepper to taste.

Combine the milk and egg in a separate bowl.

Heat a 1/2 inch of vegetable oil in a skillet. Oil should be about 350 degrees.

Dip catfish in egg and cover with cornmeal, flour mixture.

Place fillets in skillet and cook about 5 minutes on each side or until fish turns a golden brown color.

Remove and drain on paper towels.
Ready to serve.

Tuna Casserole Recipe

INGREDIENTS

2 cups cooked Smart Taste rotini pasta
1 tablespoon butter
1 tablespoon extra light olive oil
6 tablespoons gravy flour
3 cups fat-free milk
1/2 teaspoon low sodium salt (may be omitted)
1/8 teaspoon garlic powder
lemon pepper to taste
2 cups freshly-grated Parmesan cheese
1 cup cooked fresh green beans, cut into 1-inch pieces
1/2 cup cooked fresh mushrooms, sliced
1 7-ounce jar roasted red peppers
7.06-ounce envelope of chunk light tuna in water (no draining necessary)
1/2 cup Panko wheat bread crumbs
1 tablespoon extra light olive oil

METHOD

Grate Parmesan cheese on waxed paper. Remove some red peppers from the jar, pat dry with paper towels, and chop until you have half a cup. Cook rotini in water until it is al dente (still a bit firm). Rinse rotini with cold water, drain, and place in a batter bowl.

Melt butter and olive oil in large saucepan. Add gravy flour and cook for half a minute. Slowly add milk, whisking constantly, and cook until mixture comes to a boil and thickens. Add seasonings to sauce. Take pan off the heat and whisk in Parmesan cheese. Pour sauce over cooked rotini. Fold in green beans, mushrooms, chopped red peppers, and tuna fish.

Coat a casserole pan with non-stick spray. Pour casserole ingredients into pan. Stir wheat bread crumbs and extra light olive oil in a cup. Sprinkle crumbs evenly over casserole. Bake in 350 degree oven for 40-45 minutes. Makes 6 servings.