Ka Diam Dua (Pineapple Fish Chowder) Recipe
Ingredients:
1-1/2 lbs of fish (carp fish, sea bass); skinned then cut to bite-size pieces
1/4 c of oil
1/2 c of onion; minced
2 pcs of garlic cloves; minced
8 c of water (at room temperature)
1 tsp of orange zest; grated
1 pc of bay leaf (whole)
1/2 tsp of chili peppers (ground, dried)
1/4 tsp of saffron
1/4 tsp of anise
3 Tbsps of sherry (dry)
1 lb of shrimp (raw); shells taken off, deveined then halved
2 Tbsps of cornstarch
2 Tbsps of soy sauce
Crushed pineapples (canned); drain
Instructions:
Heat oil on saucepan then add onion and garlic; saute for 10 mins. Add water, bay leaf, zest, dried peppers, saffron, sherry, and anise; stir and let it boil.
Add fish; cook above moderate heat, about 10 mins. Add shrimp; cook above gentle heat, about 10 mins.
Combine cornstarch and soy (sauce) then add small amount of water, forming a (smooth) paste; add onto the cooking soup till thickened, while stirring continuously.
Add pineapples; cook for another 5 mins. Adjust the seasonings and get bay leaf then discard. Serve immediately with warm rice. Makes 8 portions.
>> Ka Diam Dua (Pineapple Fish Chowder) Recipe
Caribbean Fish Chowder Recipe
Ingredients:
1/4 lb of shrimp (small)
1/2 lb of fish fillets
1/4 lb of clams; scrubbed well
1 c of juice (clam)
1/2 c of wine (burgundy)
1 pc of onion (large); chopped
3 pcs of garlic cloves; crushed or minced
1 pc of potato (large); peeled and cut into dices
1 pc of bell pepper (green); cut into dices
1/2 tsp of basil
1 Tbsp of oil (corn oil)
1/2 tsp of oregano
3 c of stock
2 pcs of bay leaves
1/3 c of stewed tomatoes; chopped
1/2 tsp of celery seeds
1 tsp of paprika
3 pcs of celery stalks; cut into cubes
1/2 tsp of mustard (dry)
1/2 tsp of cilantro (dried
Salt (to taste)
Black pepper (to taste)
Instructions:
Heat oil on a (soup) pot. Add garlic and onion; saute till onion becomes translucent.
Add clam juice, stock, wine, celery, potato, tomatoes, bell pepper, basil, oregano, bay leaves, paprika, celery seed, mustard, cilantro, salt, and pepper. Simmer it for an hour till vegetables become tender or almost cooked.
Add shrimp, fish fillets, and clams. Continue cooking for 7-10 mins above gentle heat.
Makes 8-10 portions
>> Caribbean Fish Chowder Recipe
Brittany Mixed Fish Soup Recipe
Ingredients:
3 lbs mixed fishes (Flounder, Mackerel, Cod or Haddock); cleaned & sliced into chunks of equal sizes
2 pcs of onions (large); peeled and sliced thinly
3 Tbsps of margarine or butter
1 clove of garlic (large); crushed
2 pcs of bay leaves (medium)
10 c of water
1 tsp of thyme (dried)
1/2 tsp of marjoram (dried)
2 tsps of salt
4 sprigs of parsley
1/2 tsp of pepper
Instructions:
Heat margarine or butter. Saute garlic and onions ’til tender. Put pepper, salt, parsley, marjoram, thyme, bay leaves and water then bring them to boiling.
Add the fish then reduce flame into moderate then cook 25 mins while covered. Cook for 25 mins ’til fish become tender. Throw out bay leaves.
Arrange sliced breads on plates for soup. Pour broth on bread. This recipe creates 6-8 serving portions.
>> Brittany Mixed Fish Soup Recipe
Portuguese Fisherman’s Stew Recipe
Ingredients:
3 medium sliced onions
2 Tbsps of margarine
2 qts of water
16 ounces of chicken broth
1 & 1/2 tsp of thyme
1/4 c of lemon-flavored juice
2 bayleaves
1/2 tsp of minced garlic
16 ounces of drained white
16 ounces of tomatoes (stewed)
1 pound of white fillet
1/2 c of water
Instructions:
In large deep pot, you cook the garlic and onions in 2 Tbsps margarine for 5 mins ’til onions turn transparent. Pour in water and stock then add bayleaves, thyme and tomatoes.
Let it boil then reduce the heat. Simmer mixture for about 30 mins. Add in fillets and cook ‘for 5-10 mins ’til flaky. Separately simmer juice & 1/2 c water in skillet.
Drain your water-lemon mix then add into stew. Heat very well before you serve.
>> Portuguese Fisherman’s Stew Recipe
Cod Fish Recipe
Ingredients:
1/2 c of butter
1/2 c of grated cheese (Monterey Jack)
3 c of onions; diced
1/4 c of carrots; grated finely
1/2 c of flour
2 tsps of garlic; minced
12 c of stock (concentrated)
4 lbs of chowder fish fillets (2 lbs Codfish, 1 lb Monkfish & 1 lb Cusk fish)
2 c of cream (light)
Salt
Pepper (black, freshly ground)
Instructions:
Heat butter on a saucepan till softened; add garlic, onions, and carrot then saute for 5 mins while stirring occasionally. Turn off heat then gradually add flour; stir constantly. Cook again for 4 mins, while stirring continuously.
Heat stock on a pot then add in mixture of flour; stir thoroughly then let it boil. Reduce heat then simmer it, for ten mins.
Then, add fish; simmer again for another 10 mins. Add cheese then cream; simmer till cheese has melted or for 5-8 mins. Serves 3.
>> Cod Fish Recipe
Mexican Stewed Fish Recipe
Ingredients:
1 Tbsp of olive oil
29 ounces of tomatoes (stewed, canned)
1 c of onion; chopped
1 pc of garlic clove (medium); peeled then chopped finely
1 pc of bell pepper (green, medium); seeded then slivered
1 tsp of arrowroot (or cornstarch, dissolved in 2 tsps of water)
1-1/3 lbs of rockfish fillets; sliced to 4 serving pieces
1/4 tsp of salt
Optional:
1/2 c of corn kernels (frozen)
Lime; cut to wedges
Instructions:
Heat oil on a skillet above moderate heat. Saute garlic and onion for 5 mins. Add slivered pepper and saute for 3 mins. Add tomatoes w/ their juice and salt.
Let it simmer for 20 mins. Add arrowroot mixture; stir thoroughly. Add fish onto the skillet, spooning over the mixture of tomatoes. Sprinkle corn and cover. Let it simmer till meat reaches 140 degrees F on meat thermometer.
Serve hot with rice and lime on the side. Serves 4.
>> Mexican Stewed Fish Recipe
Pix Rowe Miller’s Family Fish Chowder Recipe
Ingredients:
6 bacon slices (1/4-inch thick)
6 peeled medium onions
1 pound of codfish
1 c of milk (whole)
Fresh powdered pepper
Salt
2 cans of milk (evaporated)
1 pound of haddock
3 c of diced onions (yellow)
Instructions:
Have bacon slices fried. Remove them from pan then drain on paper towels. Saute onions in bacon oil then set aside pan.
Cut haddock into half lengthwise then slice evenly into 1/4-inch slices. You place them on large pot that non-reactive. Fill w/ water enough to have them covered then boil ’til tender.
Meanwhile, cut codfish into bite-size pieces. Then add into pot of boiling water. Cover then simmer ’til flaky.
Crumble cooked bacon then add into pot together w/ onions, oil drippings & whole and evaporated milk. Let mixture boil. Have it covered then adjust heat. Continue simmering for 5 more mins then add pepper and salt.
>> Pix Rowe Miller’s Family Fish Chowder Recipe
Mariscada – Brazilian Fish Stew Recipe
Ingredients:
1 lb of mussels; scrubbed clean
12 pcs of clams; scrubbed clean
4 qts of water
1/3 c of salt
2 Tbsps of olive oil (pure)
1 pc of onion (large); cut to dices
2 pcs of tomatoes (large, ripe); peeled, seeded, and chopped coarsely
2 pcs of garlic cloves; chopped finely
1 pc of cilantro sprig (fresh); minced
Salt & pepper (to taste)
Cayenne (to taste)
1/8 tsp saffron threads
1 lb of shrimp (large); shelled and deveined
4 lbs of fresh codfish fillets; sliced to serving-size pieces
1/2 lb of crabmeat (fresh)
Instructions:
Place the cleaned clams on a pot then cover them with clean water. Add salt and let it stand, about 20 mins letting the soaked clams discharge the sands inside them.
Repeat this procedure twice or thrice while changing water. Do the same for mussels but let them stand for two hours. Discard mussels and clams that are floating and not closed tightly.
Heat oil on a saucepan above moderate heat. Once heated, add onion, garlic, tomatoes, coriander, saffron, salt, and pepper; cook till onions become soft, don’t brown them.
Add fish and shellfishes; cover them with clean water then let it boil. Once boiling, reduce heat into low; simmer, about 10 mins or till shells have opened. Discard shells that didn’t open. Transfer on a serving bowl. Serve immediately.
>> Mariscada – Brazilian Fish Stew Recipe
Bailey’s Bouillabaisse (Fish Stew) Recipe
Ingredients:
1-1/2 lbs of cod (or flounder)
3 pcs of potatoes (small); diced
1-1/2 tsps of salt
3 c of water (boiling)
2 c of diced celery
2 c of milk (skim)
2 c of broccoli (fresh); diced
1/2 tsp of marjoram
2 c of cauliflower (fresh); diced
1/2 tsp of pepper
1 pc of onion (large); diced
1/2 tsp of basil
Instructions:
Cook celery, potatoes, and onion in water, about 10 mins. Combine small amount of milk and flour, forming a (soupy) paste; set on the side. Add cod, broccoli, cauliflower, salt, pepper, marjoram, and basil; let it boil.
Once boiling, add in mixture of flour while stirring continuously. Let it simmer, at about 15-20 mins.
Serves 9
>> Bailey’s Bouillabaisse (Fish Stew) Recipe