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Fish Chowder July 21, 2015

Filed Under: Recipe - Sue Fuirst @ 4:44 pm
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 Viking Village Fish Chowder

4 slices think-cut bacon or 2 Tb olive oil
2 stalks celery, diced
1 large onion, diced
2 cloves garlic, peeled and minced
2 bay leaves
Several sprigs of fresh thyme
5 cups fish stock or water
1 lb. red potatoes, cut into 3/4” cubes
1 ½  lbs. haddock, flounder or cod filets, boneless and skinless
1 cup milk
1 cup half and half or heavy cream
Kosher salt or Sea Salt
Black pepper
Paprika or Piment d’Espelette, to taste
Kernels from 2 ears of corns,  garnish

Place a large soup or stock pot over medium heat.  Add bacon slices and cook to render the fat. Remove the bacon when crisp and set aside for later, leaving the fat in the pot.  (Not a treif eater. Forgo the bacon and add 2 Tb olive oil to the pot.)  Add celery onion and garlic . Cook until onions turn translucent and vegetables begin to soften about 10 minutes. Add potatoes thyme and bay leaf and cook for 5 more minutes.

Pour stock into pot with the vegetables and potatoes.  Cover, and simmer over medium heat until tender, about 20 minutes. Add fish filets and cover and simmer for 10 minutes. With fish still in pot, flake fish with tongs.  Stir in milk and cream. Gently heat through – do not boil. Discard bay leaf and thyme stems. Season to taste with salt, pepper and paprika. Ladle into bowls and garnish with corn kernels and crumbled bacon.  Serves 6.

Viking Village Fish Chowder

Filed Under: Uncategorized - Sue Fuirst @ 4:43 pm
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fish chowderAs you may or may not know, I have a shellfish allergy.  Well, my food allergies don’t stop at shellfish, but that’s all I’m willing to admit to today.  I’m filled with envy and ugh when guests come to the shore and want clam chowder (you know who you are Liz, Mike, Sammy and Andy).  So, this recipe is for me.  It’s a shellfish-free fish chowder to be made with local Barnegat Light caught fish.

 Viking Village Fish Chowder

4 slices think-cut bacon or 2 Tb olive oil
2 stalks celery, diced
1 large onion, diced
2 cloves garlic, peeled and minced
2 bay leaves
Several sprigs of fresh thyme
5 cups fish stock or water
1 lb. red potatoes, cut into 3/4” cubes
1 ½  lbs. haddock, flounder or cod filets, boneless and skinless
1 cup milk
1 cup half and half or heavy cream
Kosher salt or Sea Salt
Black pepper
Paprika or Piment d’Espelette, to taste
Kernels from 2 ears of corns,  garnish

Place a large soup or stock pot over medium heat.  Add bacon slices and cook to render the fat. Remove the bacon when crisp and set aside for later, leaving the fat in the pot.  (Not a treif eater. Forgo the bacon and add 2 Tb olive oil to the pot.)  Add celery onion and garlic . Cook until onions turn translucent and vegetables begin to soften about 10 minutes. Add potatoes thyme and bay leaf and cook for 5 more minutes.

Pour stock into pot with the vegetables and potatoes.  Cover, and simmer over medium heat until tender, about 20 minutes. Add fish filets and cover and simmer for 10 minutes. With fish still in pot, flake fish with tongs.  Stir in milk and cream. Gently heat through – do not boil. Discard bay leaf and thyme stems. Season to taste with salt, pepper and paprika. Ladle into bowls and garnish with corn kernels and crumbled bacon.  Serves 6.

Poach a Salmon for Mother’s Day Brunch May 8, 2013

Filed Under: Cassoulet seasoning - Sue Fuirst @ 11:19 am
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Ah, Mother’s Day.  Despite all of the flowers, homemade cards and love, Mother’s Day is frequently still a day of service and serving for most moms.  So, I set out to make the day’s menu a bit more relaxed.  Poached salmon is a win win for Mother’s Day.  It’s a make-ahead, low-fat, high omega-3, delicious breakfast, lunch or dinner.  Salmon also has many varieties in different price points which makes it great for entertaining.  Happy Mother’s Day!

poached salmon

1 ½ lbs salmon filet, cut into 6 portions or left whole

¼ cup white wine, optional

juice of ½ lemon

2 Tb Basics Fuirst Cassoulet Seasoning, preferably wrapped in cheesecloth

Place the salmon in a poaching pot or pot deep enough to submerge the fish.  Cover with water, wine, lemon juice and Basics Fuirst Cassoulet Seasoning.  Bring to a boil and immediately lower to a simmer.  Cover and cook gently for 10 minutes.

With a slotted spatula, remove fish from poaching liquid.  If you did not wrap the Cassoulet Seasoning in cheesecloth, then gently rinse off spices that may cling to fish.  Place on plate and let chill in refrigerator until ready to eat.  Salmon may be made up to two days ahead.  Serves 6.

Serve with Basics Fuirst Cassoulet Dip as a side sauce.  See http://blog.basicsfuirst.com/ for recipe.

 

Dreaming of fish tacos. March 13, 2013

Filed Under: Chili seasoning - Sue Fuirst @ 4:08 pm
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With all the sunshine of the past few days and spring soon upon us, I’ve started dreaming of fish tacos.  Even if the weather still feels a bit chilly, these will jump start the warm spirit of the new season.  Enjoy!

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Two Tacos

Fish Tacos:

1 pound white flaky fish, such as cod, flounder, grouper

¼  cup canola or grape seed oil
1 lime, juiced
2 heaping teaspoons Basics Fuirst Chili Seasoning

2 cups panko (Japanese bread crumbs)

 

AND

 

Black Bean Tacos:

1 Tb olive oil

2 Tb finely minced white onion

2 heaping teaspoons Basics Fuirst Chili Seasoning

2 15-oz cans black beans, rinsed and drained

 

Lime Crema Cabbage:

¼ cup mayonnaise

½ cup sour cream or crème fraiche

½ lime, juiced

pinch of Basics Fuirst Chili Seasoning

3-4 cups shredded white cabbage

 

10 corn tortillas

 

Garnish: chopped tomatoes, salsa, avocado, onions

 

Prepare the cabbage:

In a large bowl, whisk together sour cream, juice of ½ lime and pinch of Basics Fuirst Chili Seasoning.  Place cabbage in bowl and toss to combine.  Refrigerate for ½ hour or more. Cabbage can be made earlier in the day and kept refrigerated.

 

Prepare the fish:

In a medium size glass bowl, whisk together oil, lime and Basics Fuirst Chili Sesaoning. Slice the fish crosswise into 1” pieces and place in bowl with marinade.  Refrigerate for ½ hour.

 

Preheat oven 400°.  Cover a baking pan with silpat or foil.

 

Place panko in a plate or shallow bowl.  Remove the fish from the marinade and dredge in the panko.  Place breaded fish on prepared baking pan.  Discard remaining marinade. fish can be completed earlier in the day and refrigerated on baking sheet.  When ready to cook, place fish in hot oven and cook for 12 minutes.

 

Prepare the black beans:

Heat the oil in a medium saucepan over a medium flame.  Add the onions and cook for 5 minutes to soften.  Add the Basics Fuirst Chili Sesaoning.  Continue cooking for 5 more minutes.  Add drained beans to pan.  Stir and mash beans until paste-like.  Add a few drops of water if they get too dry. Transfer to a serving bowl.  Beans can be made earlier in the day and kept refrigerated. If cold, add some water and microwave for 1 minute or so to warm.

 

Place tortillas on a plate and warm for 10 seconds in the microwave.

 

Eat:

Place a warm tortilla on a plate.  Top with cooked fish or beans and cabbage.  Add additional garnish if desired.  Fold and Enjoy!

Serves 5.

 

 

 

 

 

 

 

 

 

the high and the low with cassoulet seasoning January 31, 2013

Filed Under: Cassoulet seasoning - Sue Fuirst @ 9:12 pm
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The farmer’s market went very well last weekend (Yah!) and I wanted to give everyone who  purchased,  and everyone who received the first installment of their spice subscription, something new to make.  So I’ve been playing around with the Cassoulet Seasoning and came up with two great recipes: Basic Bouillabaisse and Parmesan Dijon Chicken Breasts.  One high brow sounding and a perfect way to impress company .  The other is a step above chicken cutlets – family friendly, tasty and simple to make.  Do not let the number of ingredients in the Bouillabaisse sway you!  It’s just some chopping.  Do it over the course of the day – it will be easy and well worth it. Please let me know what you think and I’m here to answer any questions.

Two more things 1. I want to give a shout out to my neighbor David who added so much value when asked to taste test last night.  Thanks David! 2.  Need a better word than “installment” when talking about the spice subscription.  Anyone???

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