AtlantiCatch.ca

1. allthecleverusernamesaretaken Said,

   Fish Stew Recipe

   Preparation time: 25 minutes. This is incredibly easy to make, given how tasty the results. The key ingredient is the clam juice, though I have prepared it for people with shellfish allergies substituting the clam juice with white wine, fish stock, or water. It works, just not quite as tasty. Works well with white fish, I’ve used cod, tilapia, sole with good results.

   6 Tbsp olive oil
   1 cup of chopped onions
   2 large garlic cloves, chopped
   2/3 cup fresh parsley, chopped
   1 cup of fresh chopped tomato (about 1 medium sized tomato)
   2 tsp of tomato paste.
   8 oz of clam juice (or shellfish stock)
   2/3 cup dry white wine
   1 1/2 lb lobster and filled fish (use halibut, cod, sole, sea bass, shark, orange roughy), cut into 2-inch pieces
   Touch of dry oregano, Tabasco, thyme, pepper
   Salt
   1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.

   2 Add clam juice, dry white wine, and fish and simmer until fish is cooked through, less than 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

   Serves 4.
   References :

2. Peapop Said,

   (6-ounce) frozen lobster tails
   Melted butter
   Lemon slices

   Defrost lobster tails overnight in the refrigerator. When defrosted, cut the upper shell down the center of the back with scissors, leaving tail fan intact. Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other. Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail.)

   NOTE: At this stage, the lobster tails maybe refrigerated until ready to bake. Cover with plastic wrap to prevent drying out.

   Preheat oven to 350 degrees F. Place lobster tails on a baking sheet, brush each with butter, and bake approximately 15 minutes. Remove from oven. Serve immediately with melted butter and lemon slices.

   Makes 4 servings.

   OR TRY…
   2 whole lobster tails
   1/2 cup butter, melted
   1/2 teaspoon ground paprika
   salt to taste
   ground white pepper, to taste 1 lemon – cut into wedges, for garnish
   Method
   Preheat the broiler. Place lobster tails on a medium baking sheet. With a sharp knife or kitchen shears, carefully cut topside of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper. Broil lobster tails 5 to 10 minutes, or until butter is melted and lightly browned, and lobster meat is opaque. Garnish with lemon wedges to serve.
   References :

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