Shenanchie OToole - Global Seafood Cookbook

GLOBAL SEAFOOD COOKBOOK

From Food Fare

Global Seafood Cookbook 2016 Food Fare

http://shenanchie.tripod.com/FoodFare/

The "Global Seafood Cookbook" was written for entertainment purposes and expresses the sole opinions of the author. This e-book is not meant to be a professional chef's essay, but rather an observation about the generalities of seafood recipes from a home kitchen. No part of this book may be copied or re-sold, nor used or reproduced in any manner whatsoever without written permission from Food Fare, except in the case of brief quotations embedded in articles or reviews.

TABLE OF CONTENTS

( bonus article )

INTRODUCTION

The Global Seafood Cookbook contains well-known favorites such as clam chowder, crab cakes, various forms of fried fish, lobster tails with lemon butter, oyster stew, poached salmon, shrimp salad, sushi and much more, but also offers unique - yet delicious - dishes found in various nooks and crannies from around the world.

Some of the less common recipes in the Global Seafood Cookbook include Apelsinfisk (Swedish Orange Fish), Atherina (Greek Fried Smelts), Coulibiac (Russian Salmon Pie), Hut Benoua (Moroccan Snapper with Almond Paste), Labskaus (German Herring & Corned Beef with Egg), Langouste a la Vanilla (Comorian Lobster in Vanilla Sauce), Lohikeitto (Nordic Creamy Salmon Soup), Mackerel in Rhubarb Sauce (Ireland), Marmitako (Basque Tuna Stew), Ngob Pla (Thai Perch with Curry Paste), Pastai Cocos (Welsh Cockle Pie), Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad), Salmagundi (Pirate Grand Salad), Sledz w Smietanie (Polish Creamed Herring) and Tweed Kettle (Scottish Salmon Hash), among dozens of others.

The Global Seafood Cookbook also contains recipes for several condiments and sauces for fish, such as Charmoula (marinade and dipping sauce for Moroccan fried fish), cocktail sauce, curry paste, Hovmastarsas (mustard sauce for Swedish Gravad Lax salmon and dill appetizer), Kamoon Hoot (Libyan seafood spice blend for Haraimi lemon tomato fish), lemon butter, Old Bay seasoning mix (used in Hot Lobster Dip , Old Bay Crab Cakes and Baked Stuffed "Lobstah" ), spicy mayonnaise, tahini paste (for Lebanese Samke Harra spicy fish), tartar sauce, teriyaki sauce, wasabi sauce and more.

Recipe Side Note: Although seaweed does not officially fall under the "seafood" category, two recipes using seaweed have been included in the Global Seafood Cookbook : Bara Lawr (Welsh Laver Bread; see "Appetizers & Salads" chapter) and Cawl Bara Lawr (Welsh Laver Soup; see "Pasta, Soups & Stews" chapter).

My article Shenanchie's Sushi: No Raw Fish Allowed! debuted on Food Fare last year (2015). The piece was inspired by my dislike of raw fish in any form, which led me to make my own sushi using fully-cooked fish. A re-print of Shenanchie's Sushi: No Raw Fish Allowed! is included in the Global Seafood Cookbook .

The Global Seafood Cookbook also contains information about seafood health benefits and nutrition facts, fish trivia and general how-to guides ( de-bearding, de-boning & filleting, deveining, shucking, and cracking shells ).

Oddly enough, after it was all said and done, my favorite recipe in the Global Seafood Cookbook is Shrimpy Devils ( deviled eggs with shrimp ). Shrimpy Devils are a simple yet quite satisfying bit of culinary heaven.

Happy Cooking!

Shenanchie O'Toole

Chief Editor ( Food Fare )

Dedication:

The "Global Seafood Cookbook" is dedicated to the memory of my darling mother Joyce O'Toole, who proofread everything I ever wrote and always offered creative encouragement. I miss you desperately, Mum .

APPETIZERS & SALADS

Almejas a la Marinera ( Spanish Clams in Marinara Sauce )

6-1/2 LBS medium-sized fresh clams

3/4 C water

1/4 C olive oil

1 onion, diced

2 cloves garlic, finely diced

1-1/2 TBS breadcrumbs

1 bay leaf

3/4 C white wine

Juice of 1/2 lemon

Salt to taste

1 TBS fresh parsley, finely chopped

Rinse clams well under cold running water. Place clams in a cooking pot and cover with water over high heat. As clams open, remove from the cooking pot and set aside. Discard empty shells. Once all the clams have opened, pour cooking liquid through a fine colander to strain out sand. Reserve the cooking liquid. Pour olive oil in a large skillet; add onions and garlic. Cook over medium heat until onions are transparent, about five to seven minutes. Add breadcrumbs, bay leaf, wine, lemon juice, salt to taste and the liquid reserved from cooking the clams. Mix well. Add the clams and chopped parsley. If the sauce appears too thick, add more water. Heat until sauce is warm; pour into a bowl and serve. Recipe makes enough for six servings.

Atherina ( Greek Fried Smelts )

2 LBS small whole smelts

1/2 C rice flour

1 C all-purpose flour

2 tsp. fine sea salt

1/2 tsp. white pepper

1/2 tsp. paprika

Extra sea salt

Zest of 1 lemon ( for serving; optional )

Zest of 1 lime ( for serving; optional )

Sunflower oil ( for frying )

Rinse smelts under cold water. With a knife, make an incision on the underside between the head and body. Gently squeeze out innards; rinse again and place in a colander to drain. Pat-dry smelts before dredging. Season smelts with salt, white pepper and paprika. Place rice flour in a bowl; toss smelts until well-coated. In another bowl, add all-purpose flour; toss smelts in increments until no longer wet. Add enough sunflower oil in a large skillet to fill up about 3 inches; bring sunflower oil to a temperature of 360-degrees F. Shake off excess flour from smelts; add smelts into hot sunflower oil. Fry until just golden in color. Drain cooked smelts on a plate lined with paper towels; finish the remaining smelts in batches. Season cooked smelts with more sea salt. Makes enough for four servings. Suggestions: Serve smelts on a platter topped with lemon and lime zest, along with wedges of lemon and lime. Recipe Source: Kalofagas ( Greek Food & Beyond ).

Bara Lawr ( Welsh Laver Bread )

4 C prepared laver ( canned seaweed ) *

1 C rolled oats

3 TBS bacon fat

Juice of 1/2 orange or 1 lemon

Salt & black pepper to taste

In a bowl, combine laver and oats with salt and black pepper to taste. Mixture should be moist; add more oats if necessary. Form mixture into hamburger-sized patties. Melt bacon fat in a large skillet; fry laver patties until cooked through and golden brown in color on both sides. Sprinkle with freshly-squeezed orange or lemon juice. Suggestions: Bara Lawr can be served as a side dish to roast lamb or cockles. * Note: Canned laver can be purchased online at various outlets such as Alibaba, British Food Shop, Parsons Pickles or Wisebuys.

Blackbeard's Crab Cakes

1 LB lump crab meat

1-1/2 TBS dry breadcrumbs

2 tsp. fresh parsley, chopped

Salt & black pepper to taste

1-1/2 TBS Seafood Seasoning *

1 egg, beaten

2 TBS mayonnaise

1 tsp. Dijon mustard

In a bowl, mix together crab meat, breadcrumbs, parsley, salt and black pepper and Seafood Seasoning ( * see recipe in "Condiments, Sauces & Seasonings" chapter ). In another bowl, beat egg with mayonnaise and Dijon mustard. Stir egg mixture into crab meat mixture; shape into six patties. Lightly grease a baking sheet. Arrange patties on baking sheet; refrigerate for thirty minutes. Heat oven to 400-degrees F. Bake the crab patties until golden brown, about thirty minutes. Serve. Similar Recipe: Old Bay Crab Cakes (recipe on following pages).

Clams Casino

1/2 C breadcrumbs

4 TBS butter, softened

2 red bell peppers, chopped fine

2 TBS fresh parsley, chopped fine

1 TBS green onions, chopped fine

1/2 tsp. cayenne pepper

24 cherrystone or littleneck clams