This was a hit, Cioppino made easy.

I made this dish 4 weeks ago when TheGirl was still home.
It was a clean-your-plate kind of dish and quite the success.

I started with a recipe from Allrecipes that I changed here and there.

3 tbs butter
2 shallots, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
28 ounces fish stock
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 pound large shrimp – peeled and deveined
1 pound bay scallops
18 mussels, cleaned and debearded
1 pounds cod fillets, cubed

Over medium-low heat melt butter in a large stockpot, add shallots, garlic and parsley. Cook slowly, stirring occasionally until shallots are soft.
Add tomatoes to the pot (break them into chunks as you add them).
Add fish stock, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the cod,scallops, mussels. Add shrimp . Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until mussels open. Ladle soup into bowls and serve with warm, crusty bread!

Salmon packets

This dish can be cooked on the grill or in the oven.

4 ounces of Salmon per person
3 ounces of marinated artichoke hearts (in the glass container)
(optional) 2 tbs capers

On a sheet of aluminum fool place 4 ounces of salmon, 2 or 3 artichoke hearts, 1/2 tbs capers and cover the salmon with a little bit of the juice that the artichokes came in.(about a tbs)
Salt and pepper to taste.
Make a pretty packet, close and repeat for as many portions as needed.

When grilling do not place packets on the first rack of the grill but on the one above.
It will take medium heat and the fish is done when flaky.

In the oven, preheat to 325 and place packets on a cookie sheet and cook until flaky.

Enjoy!

Happy Friday!

Cod with Blue cheese.
For 4 people:

12-16 ounces True Cod or Rock Cod
2.5 ounces Blue cheese, Stilton, Danish Blue
4 ounces of Creme Fraiche or
Sour Cream but use less and use 3 ounces of Blue Cheese.
1/2 cup to 3/4 Cup sliced almonds, I like the ones with the skin on them
Parsley for decoration

Wash the fish and dry it.
Preheat oven to 325.
Mix Creme Fraiche and Blue Cheese until it becomes a paste.
Spread the mixture over the fish, I try not to get the edges. It will melt and coat the rest of the fish.
Sprinkle with almonds, use as much as you want.

Bake the fish for 20 minutes, less for thin pieces.
Fish should be flaky, so check it after 15 minutes.
The cheese will melt but should not burn.

Any side dish is good, we eat beets with it and my carbo-peeps like potatoes.

Fiesta time and an easy recipe

I had bought a watermelon on impulse and then the weather went much much cooler.
And as it turns out, I’m the only one wanting to eat watermelon in this house.
After a week of eating it on my own I was about ready to toss it.
One can only eat so much of the same food, right?
Food Network Magazine to the rescue!
They had a fish taco recipe with a watermelon salsa that looked very appealing.

I made it in a small portion seeing that Himself had raised an eyebrow when I showed him the recipe.
But EVERYONE ate it and liked it.
The combo of the watermelon with the spice of the jalapeno was amazing.

This *will* be a repeat and a great salsa to take to parties.
I labeled it low-carb/ gluten free because you can omit the taco’s and still have a great dish.
(The original recipe was done with sea bass)

Fish taco’s with watermelon salsa.

4 cups diced seedless watermelon
1/2 small shallot, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher salt
1 pound cod fillets, you want to get “chunky” pieces because otherwise it falls apart while grilling.
1 teaspoon chipotle chile powder
1 avocado, sliced

Make the watermelon salsa: Combine the watermelon, shallot, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.

Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.

Himself and Bubble Wrap Boy ate this with crunchy taco’s, College Girl preferred a soft taco.
I also had tossed 1 pound of shrimp in chili powder, garlic and salt and grilled those as well.

I served this with avocado.

Sorry for the delay in post.

I had a bit of an off day today. A friend passed away on Tuesday and today was his memorial.
Because Friday has always been fish and I like to buy it on the day itself that didn’t happen today.
After the memorial all I wanted was to go home to my family and not cook.
(I did hang out at my favorite yarn store for a bit)
Once home a look in the freezer found breaded cod filets and the fridge had a bagged salad.
Bubble Wrap Boy (new name for The Boy because he broke a finger last week, making it the 2nd trip to the ER in 3 weeks) was at a friends house for dinner.
Not wanting to cop out on everything pre-made I thought up a sauce to go with the fish.
It will go with fried fish as well as grilled salmon.

1 tbs yogurt
2 tbs mayonaise
1 tbs mustard,course ground but if you have the “smooth” kind that is fine (no American yellow mustard though!)
2 tsp dried dill
pepper to taste

Mix all ingredients and chill for 15 minutes.

Enjoy!

Fish!

For awhile we subscribed to a wine club and with the red and white wine we got once a month there was a recipe.
For February’s offering it was a fish recipe and after making it last week this is a keeper.
It asked for Halibut but my fish guy’s eyes glazed over when I asked for that fish so we went with True Cod instead.

2 clove garlic, minced
8 tbs olive oil
2 tsp dried basil
1 tsp salt
1 tsp pepper
1 tbs lemon juice
1 tbs parsley, fresh but you can use dried
4 ounces True Cod (or Halibut) per person

In a glass bowl combine all the marinade ingredients and add the Cod, make sure to coat the fish.
Cover bowl and refrigerate for an hour at least.

Pre-heat BBQ
Take Cod out of marinade and let excess drain off (unless you want the fire department to make a visit)
Grill filets 5 minutes on each side or until fish can be flaked with a fork.

Non-BBQ, preheat oven to 325 and put fish in an oven proof dish and cook until flaky.
You can turn on the broiler for 2 minutes to give the fish a bit of color.

Enjoy!

Shrimp Scampi made easy.

I only figured this dish out 3 weeks ago when I was stuck for a meal.
It’s so simple and fast yet very tasty.

You need for 4 people:
3 to 4 tablespoons of unsalted butter
Garlic We like a lot of it, but 3 cloves is a good start.
1/2 cup white wine
Raw shrimp, I use 4 ounces per person. You can use any shrimp but the medium size is nice as it doesn’t get lost in the noodles.
Juice of half a lemon
Zest of a lemon I got one of these neat grater thingies that also grates cheese.
Parsley Enough to make it look pretty, you can use dried or fresh. A tablespoon is a good measure.
Salt and pepper to taste

We eat the scampi with Dreamfields angel hair pasta, it’s lower on the Glycemic Index but doesn’t taste like cardboard. You can use whole wheat or your own preferred pasta.
If you are watching your carbohydrate intake you can use Shiritaki noodles too.

Melt the butter in a large pan together with the garlic, do not let the butter brown so use lower heat.
Add the wine and let it evaporate a bit.
Add the shrimp, depending on the size of the shrimp cook any time from 3 to 5 minutes until pink.(medium to large)
Add the lemon and the zest.
Sprinkle with parsley and season with salt and pepper to taste.

If you are serving this with pasta follow the directions on the package.
I always start cooking the pasta when I assemble my items for the Scampi.

Should you not want noodles I suggest to add raw spinach. Fold it in at the same time as the shrimp and allow it to wilt.

We always have Parmesan cheese and fresh pepper as a topper.

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