Lobster Bisque

I thought I had my 7 recipes selected for the Feast of the Seven Fishes until my husband commented "I don't see Lobster Bisque on the menu".  So I am adding this to my list while trying to decide which recipe will get bumped Christmas Eve.



Prepare the Stock:

1 large onion, sliced
1/2 lemon, sliced
1 bay leaf
2 celery stalks, chopped
2 quarts low sodium chicken stock
2 Tbs. extra virgin olive oil
2 carrots, chopped

In a large stock pot, heat the olive oil over medium heat, then add onions, carrots and celery, stirring regularly until onions are slightly translucent and have begun to soften. Pour in chicken stock, lemon and bay leaf. Bring to a boil, then simmer for 20 minutes. Strain the stock through a sieve into a large bowl, and set aside.

Assemble the Soup:


11 oz. lobster meat
5 oz. unsalted butter
1 tsp. paprika
1 pint half-and-half cream
2 oz. dry sherry
1/2 cup all-purpose flour
Salt and pepper, to taste
fresh parsley, finely chopped

Put the stock pot back on the stove and melt the butter. Make sure the larger pieces of lobster are chopped into smaller pieces, then gently saute the lobster in the butter for 2 -3 minutes. Stir in paprika and flour, making sure there are no lumps in the flour. Slowly add the stock, stirring constantly until it is well mixed. Simmer for 20 minutes. Add cream and sherry. Check seasoning, then continue to simmer for 4 - 5 minutes. Ladle the soup into warmed bowls, then gently drop a dollop of creme fraiche into the center of the bowl. Sprinkle a pinch of freshly chopped parsley on top. Serve immediately.

Grilled Clams with Lemon-Ginger Butter and Grilled Baguette

I like the easy clean-up!

Ingredients:

1/4 cup (1/2 stick) butter, room temperature
4 teaspoons minced shallot
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon minced peeled fresh ginger
1/2 teaspoon finely grated lemon peel
6 1/2-inch-thick diagonal baguette slices
2 pounds Manila clams, scrubbed

Preparation:

Prepare barbecue (high heat). Using spatula, blend butter, minced shallot, minced fresh parsley, fresh lemon juice, minced fresh ginger, and finely grated lemon peel in small bowl; season to taste with salt and pepper. Thinly spread lemon-ginger butter on 1 side of each bread slice. Arrange clams in single layer in disposable aluminum pan. Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).

Using slotted spoon, transfer grilled clams to 2 shallow bowls. Grill bread until slightly charred, 1 to 2 minutes per side. Add remaining lemon-ginger butter to juices in pan; stir on grill until melted. Pour juices from pan over clams. Serve with bread.

Baked Cod with Lemon-Garlic Sauce

Love the crunch without the fried!

Ingredients:
1/2 cup olive oil
3 garlic cloves, crushed
1/4 cup chopped fresh Italian flat leave parsley
1 tablespoon fresh thyme leaves
2 cups panko crumbs
2 lemons, zested then quartered
2 pounds wild cod fish filets
6 tablespoons butter, melted
Salt and pepper




Preparation:

Preheat oven to 350 degrees F.
Add the olive oil, garlic, parsley and thyme to a large skillet and gently warm on low heat for four minutes. Increase the heat to medium and add the panko crumbs. Stir until the panko is well moistened and add salt and pepper to taste. Continue to toast the panko, stirring frequently, until golden brown. Remove from heat and set aside.
Place the cod pieces, side by side, in an oven-safe baking dish (preferably glass). Sprinkle the fish with salt, pepper and lemon zest. Generously top each piece of fish with the panko crumbs, gently pressing them into the top of the fish. Evenly pour the melted butter over the panko crumbs.
Bake for 25 minutes or until the fish is opaque but still moist in the center. (Factor about 10 minutes of baking time per 1" thickness of fish.)
Remove from oven and allow to rest for 10 minutes. Squeeze lemon wedges over the fish before serving.

Tuscan Salmon

I am in love with artichokes!  YUM!

Ingredients:

4 -  6oz. salmon fillets
1 small jar of marinated artichoke hearts.
1 bulb of fennel chopped
1/2 cup of sun-dried tomatoes chopped
1 pound of fresh spinach
3 cloves of garlic chopped
5 Tbls of extra virgin olive oil
3 tsp fresh dill chopped (unless I'm cooking for Jeremy!)
1/2 cup of lemon juice
1/4 tsp of salt
1 tsp of fresh ground black pepper.


Preparation:
In a shallow baking dish, lightly coat the bottom with 1 Tbls of olive oil.
Place salmon, skin side down, in baking dish an sprinkle with salt and pepper.
Drizzle 2 Tbls of olive oil over salmon and set aside.
In a frying pan heat the remaining oil and add fennel, garlic and as many artichoke heart as you like. (Drain and pat dry the artichokes before adding them.)
Sauté for about five minutes.
Remove from heat and stir in sun-dried tomatoes, dill and lemon juice.
Pour over salmon and bake 15 to 20 minutes until fish flakes with a fork.
Thoroughly wash spinach and steam until wilted.
Place salmon on a plate of spinach, top with mixture.

Shrimp Scampi

This dish can easily stand alone or serve over angel hair pasta!


Ingredients:
2 pounds of medium sized shrimp peeled and deveined.
Leave the tails on for added flavor.
1 bunch of long green onions chopped
4 large cloves of garlic chopped
2 Tbls of butter
1 Tbls extra-virgin olive oil
1/4 cup of chicken broth
1/2 cup of dry white wine
1/4 cup heavy whipping cream (optional)
1/2 tsp of crushed red pepper flakes
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/4 cup of parsley
2 lemons quartered

Preparation:
Heat butter and oil in a large skillet.
Add onions and shrimp for 1 minute.
Add garlic for another minute.
Turn shrimp over and sprinkle with salt, black pepper and red pepper flakes.
Cook for one minute.
Add wine and broth and reduce for about 1 minute.
Finish with the whipping cream if desired.(It's delicious)
Serve sprinkled with parsley with lemon wedges on the side.

Five-Spice Scallops

I serve the scallops over greens dressed with sesame oil and rice vinegar for a special salad to accompany a seafood entree.


Ingredients:
1 pound large dry sea scallops, quartered
2 teaspoons canola oil
1 teaspoon five-spice powder
1/4 teaspoon salt

Preparation:

Preheat broiler.
Toss scallops with oil, five-spice powder and salt. Broil on a baking sheet until cooked through, 4 to 5 minutes

Caramelized Onion & Shrimp Bruschetta

Caramelized onion and golden raisins add sweet balance to shrimp in this easy bruschetta. 


Ingredients:
1/2 cup golden raisins
2 tablespoons canola oil
4 cups chopped yellow onions
2 tablespoons capers, rinsed and chopped
2 tablespoons minced fresh dill
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
24 thin slices baguette, toasted
24 peeled and deveined cooked shrimp, (26-30 per pound)

Preparation:
Place raisins in a small bowl and cover with boiling water; set aside for 30 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until the onions are softened and beginning to color, 5 to 10 minutes. Cover, reduce heat to medium-low, and continue cooking, stirring occasionally, until the onions are golden brown, 15 to 25 minutes more.
Drain and chop the raisins; add to the onions along with capers, dill, pepper and salt. Cook uncovered, stirring, for 5 minutes. Transfer to a bowl and let cool for at least 30 minutes.
Top each slice of bread with 1 tablespoon onion spread and 1 shrimp.

Make Ahead Tip:
Prepare through Step 3, cover and refrigerate for up to 3 days. Bring the spread to room temperature before assembling.

Simple Fish Bouillabaisse

Here is an easy version of bouillabaisse, the famed fish soup of Marseilles, crowned with fresh herbs, orange zest and crunchy crostini. For an even more sublime flavor, substitute 2 Tbs. Pernod or other anise-flavored liqueur for 2 Tbs. of the white wine.

Ingredients:

2 Tbs. olive oil
10 garlic cloves, thinly sliced
1 Tbs. fennel seeds
3 bay leaves
1/4 cup tomato paste
1 1/2 tsp. salt
1/3 cup dry white wine
1 large fennel bulb
1 can crushed tomatoes, with juices
5 cups fish or vegetable stock
2 lb. fresh cod or monkfish fillets, cut into 2-inch chunks

For the crostini:

Baguette slices, each about 2 inches in diameter and 1/2 inch thick
Extra-virgin olive oil for brushing
1 or 2 garlic cloves, halved lengthwise
  Grated zest of 1 orange
2 Tbs. chopped fresh chervil (optional)




Preparation:

In a large, heavy fry pan over low heat, warm the olive oil. Add the garlic, fennel seeds and bay leaves and cook gently, stirring occasionally, until the garlic is fragrant and tender, about 10 minutes. Do not let the garlic brown. Stir in the tomato paste and salt and cook, stirring, for 2 minutes. Pour in the wine and stir to combine. Transfer the contents of the pan to a slow cooker.

Cut off the stem and feathery tops and any bruised outer stalks from the fennel bulb; coarsely chop the feathery tops to yield 2 Tbs. and set aside. Cut the bulb lengthwise into wedges and trim away the core, leaving a little core intact to hold each wedge together. Add the fennel wedges, tomatoes and stock to the slow cooker. Cover and cook on low according to the manufacturer’s instructions for 3 hours. Add the fish, re-cover and cook until the fish is firm but tender, about 30 minutes more.

Meanwhile, make the crostini: Preheat an oven to 350°F. Arrange the baguette slices on a rimmed baking sheet and brush lightly with olive oil. Bake until golden, 10 to 15 minutes. While the baguette slices are still warm, carefully rub each slice on one side with a cut side of the garlic clove.

Using a slotted spoon, transfer the fish and fennel wedges to a large plate. Remove and discard the bay leaves. Puree the soup with an immersion blender. (Alternatively, for a chunkier soup, transfer half of the mixture to a blender and process until smooth, then return the puree to the slow cooker and stir to combine.)

Ladle the tomato broth into warm shallow bowls, and divide the fish and fennel wedges evenly among the bowls. Garnish each serving with a little orange zest, the reserved chopped fennel tops and the chervil. Serve immediately with the crostini alongside. Serves 4 to 6.