Buy the freshest fish you can find. No recipe will cover old fish flavors. If the fish or shell fish smell a little “fishy,” briefly soak in milk, then pat dry, before cooking. I know it sounds weird, but the milk soak works very well, thank you very much!
Table of Contents
Seafood Stew
Italian Fish Soup
Sarah'sFavoriteLinguineWithClamSauce
Wendy and Stu's Shrimp Cocktail
Lemon Shrimp With Angel Hair Pasta
Rice With Broiled Shrimp, Lemon, and Garlic Butter
Stu’s Shrimp Scampi
Sauteed Flat Fish or White Fillets
Stu's Gefilte Fish
____________________________________________________________
Seafood Stew
This is so good, even the leftovers rock!
1 cup (two small cans) chopped clams
two eight ounce bottles clam juice
two tablespoons butter
two tablespoons olive oil
one carrot, peeled and diced
one large onion, peeled and chopped
one celery stalk, diced
three large cloves of garlic, minced
one half green and one half other color bell pepper
one cup diced potatoes
one cup chopped parsley
one and one half cups dry white wine
large can peeled tomatoes (28 ounces)
one pound jumbo shrimp, peeled and cleaned
three quarters of a pound of skinless cod or haddock filet, cut into chunks
salt, pepper, and red pepper flakes to taste
1. Melt butter with the oil in a soup pot over medium heat. Add the onions, carrots, celery, and garlic, and sauté about three minutes.
2. Add the potatoes peppers, parsley, red pepper flakes, tomatoes, and clam juice. Cover and cook about ten minutes. Stir in the wine, and add more clam juice if needed at this time (or water). Season with salt and pepper. Add fish and simmer five minutes.
Italian Fish Soup
1 pound large or jumbo shrimp peeled
one eight teaspoon black pepper, ¾ teaspoon salt (divided)
one quarter cup olive oil
three garlic cloves, finely chopped
one half teaspoon dried hot red pepper flakes
one quarter teaspoon dried oregano, crumbled
one cup dry white wine
four and one half cups water (divided)
12 small hard-shelled clams, such as littlenecks, scrubbed
12 mussels scrubbed and beards removed
four cups fish stock or bottled clam juice (32 oz)
2 (14 oz) cans diced tomatoes in juice
one teaspoon sugar
one pound skinless halibut fillet, cut into one inch pieces
one quarter cup chopped fresh basil
one quarter cup chopped fresh parsley
1. Pat shrimp dry and sprinkle with pepper and one quarter teaspoon salt. Heat oil in a large pot then sear shrimp in two batches, turning over once, until golden but not cooked through, about two minutes per batch. Transfer shrimp to a bowl.
2. Add garlic, red pepper flakes, and oregano to pot and sauté in the oil that’s left from the shrimp, stirring, until golden, about 30 seconds. Add wine and one half cup water and bring to a boil. In this broth, you will first steam the clams and then the mussels. Toss out any unopened shell fish after the cooking times. Do the clams for eight minutes and then the mussels for six. Set aside the shell fish, leaving the cooking broth.
3 Add fish stock to pot along with remaining four cups water, tomatoes with juice, sugar, and remaining one half teaspoon salt and simmer, uncovered, 15 minutes.
4 Add halibut and simmer, covered, until just cooked through, about 2 minutes. Stir in the cooked shellfish, then remove from heat and let stand, covered, one minutes. Stir in basil and parsley and serve.
Sarah’s Favorite Linguine With Clam Sauce
When it came to shell fish, there weren’t many favorites for Sarah. So, when this recipe came around and she liked it, well, that was a happy day!
1 quarter cup olive oil
at least two garlic cloves sliced thin. Consider many more.
one quarter teaspoon crushed dried red pepper
one ten and one half ounce can chopped clams with juice
one pound linguine
two tablespoons chopped fresh parsley
1. Heat the oil in a medium skillet over low heat. Stir in the garlic and heat about two minutes (do not brown). Add the red pepper and heat another minute. Add the clams with their juice and simmer uncovered for 10 minutes.
2. In the meantime, cook the linguine until ready (see package directions for timing). Drain, reserving one quarter cup of the cooking water. Add the cooking water to the pasta and toss with the clam sauce and the parsley. Black pepper is a very nice addition too, thank ya very much.
That’s all folks.
Wendy and Stu’s Shrimp Cocktail
Ok, so this is easy, but so delicious. Why not try it?
1 pound raw shrimp shelled and vein removed
two bottles any type beer
½ cup ketchup
one teaspoon chili powder
three tablespoons fresh lemon juice
salt and pepper to taste
several drops Tabasco or other hot sauce
one tablespoon horseradish
one tablespoon very minced onion
1. Bring the two bottles of beer to a simmer in a large pot. Add the shrimp and simmer until the shrimp is pink and cooked through, a few minutes. Drain and chill the shrimp.
2. Combine the remaining ingredients, taste and adjust seasonings. Chill.
3. Arrange the shrimp on a plate with a small bowl of the sauce, or just put the shrimp in a pile, reach in, jam into the sauce, pause and think how brilliant you are to make this and eat eat eat!
Lemon Shrimp With Angel Hair Pasta
Well this is a delicious little dish, like an Alfredo Sauce but with shrimp (yay, what a great idea). Cook this for people ya love.
one nine ounce package of angel hair pasta (this is really skinny and cooks fast, so follow the directions carefully)
one tablespoon olive oil
one clove garlic, chopped
juice of one half to one lemon
one half cup chicken broth (use low sodium if you can)
one pound large shrimp peeled (get a friend to do this, also, try to pull out the black stringy vein--ick)
one quarter cup cream
one half cup Parmesan cheese
zest of one lemon (zest is a fancy word for grate the rind off a lemon)three tablespoons chopped cilantro (yeah)
1. Cook the pasta so it is ready to toss with the sauce.
2. Meanwhile, in a large skillet, heat the oil over medium high heat. Add the garlic and saute until soft. Add the lemon juice and chicken broth. bring to a boil.
3. Add the shrimp and cook about three minutes until they pink up. Reduce heat to low and add the cream, cheese, and lemon zest. Cook three minutes more but be sure not to boil it. Toss with the pasta and cilantro and eat eat eat.
Rice With Broiled Shrimp, Lemon, and Garlic Butter
This recipe not only tastes great, but you get to cut the shrimp in an
interesting way (called butterfly fashion) which will really impress your friends.
24 medium/large shrimp (about one and one half pounds for four people)
two tablespoons olive oil
two tablespoons lemon juice
two tablespoons water
one tablespoon finely minced garlic
eight tablespoons cold butter (one stick)
two tablespoons finely chopped chives (optional--can use scallions)
1. Heat the broiler on high.
2. Shell the shrimp. Then, using a sharp knife, cut the shrimp open from the top (the end opposite the tail you pulled off) about half way down. This lets you open the shrimp butterfly fashion.
3. Sprinkle the shrimp with salt and pepper to taste and brush with oil. Turn the shrimp cut side down and arrange in one layer in the broiler pan.
4. In a small pot, combine the lemon juice, water, and garlic. Cut the butter into twelve pieces. Bring the liquid to a boil and gradually add the butter pieces stirring with a wire whisk. When all the butter is added and melted, remove from the heat.
5. Place the shrimp four inches from the broiler and cook one and one half minutes. Then, turn them cut side up and cook another one and one half minutes. Add the chives or scallions to the butter sauce and spoon over the shrimp. Serve with the rice, being sure to overlap things so the sauce gets into the rice too. OOOOOH. This would be good served with peas or other green vegetables.
Stu’s Shrimp Scampi
This has to be one of Stu’s favorite shrimp dishes, were it not for the others!
2 pounds large or jumbo shrimp
one half cup olive oil
two tablespoons finely chopped garlic
two tablespoons finely chopped parsley
one eighth teaspoon red pepper flakes
one half teaspoon dried oregano
two tablespoons bread crumbs
1. Heat broiler to high
2. Peel and then split the shrimp down the back. Clean out the icky black vein. Rinse and pat dry.
3. Add the remaining ingredients to the shrimp and toss to coat evenly.
4. Line a baking dish big enough to hold all the shrimp in one layer with foil and arrange the shrimp on it.
5. Place under the broiler about three to four inches from the heat. Broil five to six minutes (no need to turn while cooking). Baste the shrimp and serve hot over rice.
Sautéed Flat Fish or White Fillets and Rice
This is the quintessential Stu Lefkowichian recipe for flat fishies. With a nice fresh piece of fish it will do wonders.
1 half to three quarters pound fillets of flounder, sole, or other fish, about one quarter inch thick, scaled and skinned.
1 tablespoon olive oil
four tablespoons butter
flour for dredging
two tablespoons lemon juice (fresh squeezed is best)
minced parsley and lemon wedges for garnish
1. Soak the fillets in milk and pat dry. Season with salt and pepper.
2. Heat a large skillet over medium-high heat for two or three minutes. Add the oil and half the butter. When the butter foam subsides, dredge the fillets one by one in the flour, shaking off any excess, and ad to the pan. Raise the heat to high and cook until golden on each side about four to five minutes total. Remove to warm plates.
3. Turn the heat to medium and add the remaining butter to the pan. Cook until the butter foams, a minute or two. Add the lemon juice and cook, stirring and gently scraping the bottom of the pan, for about fifteen seconds.
4. Pour the sauce over the fillets and ad the parsley and lemon wedges.
Serve with rice.
Stu's Gefilte Fish
Gefilte fish, usually packed in jelly and not for the faint of heart, has been
reimagined in this British recipe. And besides, who doesn’t like fried stuff? Making
this will stink up your house for days, but it’s worth it.
One and one half pounds skinless cod fillets
One half pound skinles haddock or hake fillets
Two medium sized onions, cut into eighths
Two eggs
One tablespoon vegetable oil
One teaspoon salt
One and one half teaspoons sugar
One eighth teaspoon pepper
One to two tablespoons finely ground almonds
Four to six tablespoons matzo meal
Vegetable oil for frying
1. Finely grind the fish and the almonds in a food processor. Add in the onions and
grind away. Mix in the eggs, one tablespoon oil, salt, sugar, pepper. Add just
enough matzo meal so that the mixture can be easily handled and isn’t sticky.
2. Form into patties using about a quarter cup of the mixture at a time.
3. Fry the patties in about a quarter inch of hot oil. Brown on each side. Drain on
paper towels. Refrigerate. That’s it!!
