See Also: Cooking Club · Fish and Seafood · Main Dishes · Soups
From Dorothy McNett's recipes at www.dorothymcnett.com. Use seafood and fish as desired and what is in season. Start by cooking the fish first and then shredding it into small pieces.
1-2 fish steaks or fillets such as cod, halibut, salmon...
1/2 pound scallops
drizzles of extra virgin olive oil
sprinkle of dried herbs and paprika
1/2 cup cooked baby shrimp, diced a bit
1 cup cooked flaked crab meat
1/4 cup unsalted butter
1-2 ribs celery, finely diced
3-4 green onions, finely diced
1/4 cup all purpose unbleached flour
1/2 teaspoon fine sea salt
2 cups milk or half and half
1 cup cream
1 cup fish stock or clam juice
1/3 cup dry white wine
1/4 teaspoon freshly ground white pepper
2-3 drops Tabasco, if desired
On a glass or ceramic plate arrange the fish pieces and scallops. Drizzle with a bit of olive oil, and sprinkle with herbs and paprika. Cover loosely with waxed paper (or a large romaine or chard leaf) and cook in microwave 2-3 minutes, or until done. Do not overcook! Set aside to cool a bit and then dice each piece finely. Combine with baby shrimp and flaked crab meat and set aside.
In heavy bottomed saute pan heat the butter and then add diced celery and onion. Cook and stir 3-4 minutes to soften the celery and to cook the onion. Whisk in the flour and salt, and then the half and half along with the cream, fish stock or clam juice and the white wine. Cook and stir 1-2 minutes to thicken slightly and to cook the flour. Add the fish and seafood pieces, pepper and hot sauce. Cook 1-2 minutes to warm and to blend flavors but do not let it boil. Taste, correct seasonings to get it just right! Serve with herbed biscuits or breads.
Recipe created 2011-06-05.
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