Seafood Recipes

So when looking through seafood recipes on www.cooking cache.com, I had to check out a recipe for seafood chowder, a great fall food that still reminds you of summer, when seafood seems more plentiful and in season, even though you can get pretty much anything year-round these days.

Seafood chowder

4 cups chicken broth

2 carrot, chopped

1 stalk celery, chopped

1 onion, chopped

5 potatoes, cubed

1/2 teaspoon dried thyme

2 tablespoons dried parsley

1 teaspoon salt

1/4 teaspoon ground black pepper or to taste

1 pound fresh mushrooms, sliced

1 pound bay scallops

1 pound shrimp, divined

1 pound crabmeat

1 pound lobster, cut into bite size pieces

3 tablespoons margarine

1/2 cup white wine

2 egg yolks

1 1/2 cup heavy whipping cream

In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, and parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.

In the same pot over medium heat, saute the mushrooms and seafood in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot. Reduce heat to low and allow to simmer.

In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.

1/2 pound fresh pasta, any style

6 ounces salmon, 1/2-inch cubes

1 tablespoon fresh dill

6 ounces heavy cream

2 ounces ounces olive oil

2 cloves of garlic

Kosher salt

Fresh black pepper

1 teaspoon capers

3 Roma tomatoes, diced

Flour, as needed

Heat oil in pan. Add garlic. Season salmon with salt and pepper, dusting with flour. Cook salmon in oil with garlic for 3 to 4 minutes. Add chopped tomatoes and capers. Saute 2 to 3 minutes. Add cream, bring to light boil and cook 3 to 4 minutes.

Add fresh dill. Season sauce with salt and pepper. Add hot cooked pasta, toss and serve.

Yield: 4 to 6 servings

1 1/2 cups dried white runner beans such as gigande, corona, large limas or butter beans

Optional: cheesecloth sachet of 2 whole cloves garlic, onion, bay leaf

Garlic and Caper Citrus Dressing (see recipe)

Salt and freshly ground black pepper to taste

1/2 cup finely chopped red onion

1 1/2 cups chopped celery, in 1/3-inch dice

1 pound medium shrimp, shelled and deveined

2 tablespoons chopped fresh mint or 4 tablespoons chopped fresh dill

Fresh lemon juice, to taste

1/2 cup or so crumbled feta cheese

Procedure: 1. To prepare beans: Pick over beans; discard any debris. Rinse well, place them in a bowl with water to cover generously; soak overnight in refrigerator.

2. Drain beans and place in saucepan with water to cover by about 2 inches; add sachet, if using. Bring to boil over medium-high heat. Reduce heat to low, cover and simmer until tender but not soft, about 90 minutes. Sometimes they take longer. Add 2 teaspoons of salt after 15 minutes of cooking. When beans are tender remove from the heat. Drain beans and transfer to bowl. You should have about 4 cups cooked beans.

3. While still warm, toss with 1/3 cup dressing, and season with salt and pepper. When cool, add onions, celery and a bit more dressing, leaving some in which to cook the shrimp and some for a final drizzle.

4. In large, deep skillet, warm 1/4 cup dressing over low heat. Add shrimp, sprinkle them with salt, and cook until pink, turning once. Just before serving, fold in herbs.

5. To serve, spread beans out on platter or on individual serving plates and top with cooked shrimp and the last of the dressing. Season to taste with lemon juice. Top with crumbled feta cheese.

Yield: about 1 cup

3 tablespoons salt-packed capers, rinsed and coarsely chopped; see cook's notes

6 tablespoons fresh lemon juice

1 tablespoon finely minced garlic

2/3 cup extra-virgin olive oil

Freshly ground black pepper and salt if needed

Cook's notes: Most supermarkets don't carry salt-packed capers. You can substitute rinsed capers packed in brine.

Procedure: 1. Combine capers, lemon juice and garlic in a bowl and whisk in the olive oil. Add pepper and salt to taste.