Category Archives: Seafood and Shellfish

Triglie alla Livornese (Mullet Leghorn Style)

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Preparation time: 15 minutes
Cooking time: 50 minutes
To serve: 4

You will need:
1 small onion
1 lb. ripe tomatoes
1 small stick celery
3 tablespoons olive oil
1-2 cloves garlic, peeled
several sprigs parsley
salt and pepper
4 small or 2 medium-sized red mullet*
chopped fresh parsley

*Other fish such as mackerel, grey mullet, or even cutlets or fillets of white fish can be cooked in the same way.

Chop the onion and tomatoes and slice the celery. Heat the olive oil in a saucepan and fry the chopped onion, garlic cloves, sliced celery and parsley for several minutes. When they begin to soften and colour add the chopped tomatoes and salt and pepper. Cover the pan and simmer very gently until pulped, about 30 minutes. Press through a sieve into a shallow flameproof dish and check the seasoning. The sauce should be rather thin so if necessary stir in a little water. Arrange the mullet, previously washed and dried, head to tail in the auce. Cook over low heat until tender, about 20 minutes, basting with sauce frequently. serve hot, in the same dish, sprinkled with freshly chopped parsley.

©️ Shufunotomo Co., Ltd., Japan 1968 English text ©️ The Hamlyn Group Ltd. 1968

Kedgeree Flan

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Cooking Time: 30 mins.
Preparation time: 20-25 mins.
Main cooking utensils: 8-in. pie pan, saucepan
Oven temperature: 425-450°F reducing to 300°F
Oven position: center

For 4-6 people you need:
Basic pie dough:
1½ cups all-purpose flour
pinch salt
scant ½ cup shortening
water to mix, approximately 2 tablespoons

Filling:
scant ½ cup long-grain rice
1 small bay leaff
½ lb. cooked smoked haddock
2 tablespoons butter
1 egg
seasoning
pinch mixed herbs
little milk, if necessary

Garnish
parsley
3 whole prawns or shrimp

  1. To make the pie crust, sift flour and salt together, rub in fat until mixture looks like fine bread crumbs.
  2. Mix to a stiff dough with cold water.
  3. Line the pie pan and bake the pie shell for 20 minutes or until golden brown.
  4. Boil rice in salted water with bay leaf for 12-15 minutes, drain.
  5. Add flaked fish, butter, beaten egg, seasoning (do not use too much salt), and herbs. If the mixture is too dry add a little milk.
  6. Fill pie shell and return to a 300°F oven for 10 minutes until thoroughly heated. Serve garnish with parsley and prawns or shrimp.

TO SERVE: Hot as supper dish.

TO VARY: Use white fish instead of smoked fish.

TO STORE: This can be kept for a short time in the refrigerator and reheated. Cover filling with foil.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Tomatoes Stuffed with Sardines (tomates farcies aux royans)

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Ingredients:
4 large, firm tomatoes
salt, pepper
2 large shallots, minced
4 sprigs parsley, minced
3½ Tablespoons butter
7 or 8 medium-size fresh sardines

Instructions:

  1. Wash and drain the tomatoes. Cut off the tops. Remove the juice and seeds. Mash the pulp inside. Sprinkle with salt and pepper. Place on a buttered platter.
  2. Place in an oven and cook at low heat for about 20 minutes.
  3. Meanwhile, skin, clean, wash, dry and fillet the sardines.
  4. Grill the fillets on both sides, then cut them into small pieces.
  5. Mash the butter on a plate and mix in the shallots, parsley, and sardines.
  6. Fill the cooked tomatoes with the mixture and replace them in a hot oven for 5 to 10 minutes, until browned. Serve at once.

If fresh sardines are not available, fresh herring may be substituted.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Shrimp Cocktail

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Preparation time: 20 mins.

This makes a nice change from the regular shrimp cocktail version, and is a great first course for an elegant dinner.

For 4 servings you will need:
1 lb. cooked shrimp; shelled and deveined.

Sauce:
½ cup sour cream
4 Tbsp. mayonnaise
½ Tbsp. lemon juice
2 Tbsp. chili sauce
Dash sugar and paprika
Salt and black pepper to taste
1 red pepper, finely chopped

Preparation:

  1. Divide the shrimp evenly into 4 serving dishes.
  2. Combine all the sauce ingredients in a separate bowl, but only half of the red pepper. Mix well.
  3. Pour sauce over shrimp. Garnish with the reserved red pepper. Cover and chill in refrigerator until serving time.

Tips: You can serve this shrimp over lettuce leaves on individual plates if you wish.

For 2 servings:
Half of the ingredients.

For 8 servings:
Double the ingredients.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Mousse of Salmon

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½ cup evaporated skimmed milk
1 envelope unflavored gelatin
¼ cup cold water
¼ cup boiling water
2 tablespoons lemon juice
1 tablespoon dehydrated onion flakes
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
¼ teaspoon salt
3 tablespoons mayonnaise
12 ounces drained, canned salmon, flaked
1 cup diced celery
Lettuce leaves
Pimento
Parsley sprigs
Lemons

Pour milk into small mixing bowl. Chill in freezer until ice crystals for at edges. Meanwhile, sprinkle gelatin over cold water to soften. Add boiling water; stir until gelatin dissolves. Add lemon juice, onion flakes, Worcestershire, vinegar, and salt; mix well. Pour mixture, a few drops at a time, into mayonnaise, stirring constantly. Using chilled beaters, whip milk at high speed of electric mixer until stiff. Fold in salmon and diced celery. Fold in gelatin mixture. Spoon mixture into 1-quart, fish-shaped or other shape mold. Chill until set. Unmold onto lettuce leaves on serving platter. Garnish with pimento, parsley sprig, and lemon. Divide evenly. Makes 3 luncheon servings.

© Copyright Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Hake with Tomato and Caper Sauce

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Cooking time: 30-35 mins.
Preparation time: 6-7 mins.
Main cooking utensil: Shallow casserole with lid
Oven temperature: 350-375°F.
Oven position: above center

For 2 servings you need:
2 hake steaks
3 tablespoons butter
1 onion
6-oz. can tomatoes
seasoning
2 teaspoons capers

Garnish:
lemon
parsley

  1. Wipe the fish and put into the buttered casserole.
  2. Peel and grate or chop the onion.
  3. Open the can of tomatoes, tip into a bowl. Chope the tomatoes with a knife and fork.
  4. Add the onion and pour this mixture over and around the pieces of hake.
  5. Season the fish and sauce, top with the remainder of the butter, add the capers.
  6. Cover the casserole and cook for 30-35 minutes in a 350-375°F. oven until the fish is tender.

TO SERVE: In the casserole with wedges of lemon and parsley.

TO VARY: Lift the fish onto a serving dish. Sieve the tomato mixture, reheat and serve.

Use steaks of cod, fresh haddock, or other white fish.

Use 4-5 fresh skinned tomatoes, chopped and blended with ⅓ cup water in place of canned tomatoes.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

Homard à la Crème (Lobster with Cream Sauce)

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Preparation time: 5 minutes
Cooking time: about 12 minutes
To serve: 2

You will need

1 freshly cooked lobster, about 1 lb
2 oz. butter
2 oz. button mushrooms, sliced
2 tablespoons brandy
2 tablespoons dry Madeira or sherry
salt and cayenne pepper
¼ pint (U.S. ⅝ cup) thick cream

Twist off the claws and with a large sharp knife split the lobster lengthwise down the back. Lay flat the two halves cut side uppermost and discard the stomach bag (from the head) and the black intestinal cord. Remote the tail and claw meat and cut into slant-wise slices.

Melt 1 oz. butter in a saucepan and over low heat cook the mushrooms for 1-2 minutes, remove and keep warm. Add the remaining butter and the lobster to the same pan, cover and heat gently for several minutes. Pour the brandy into a heated ladle, light with a match and pour flaming over the lobster. When the flames die, add Madeira or sherry, a little salt and one shake cayenne. Heat for a minute then add cream and cook gently, stirring frequently, until cream thickens. Return mushrooms to pan and spoon the mixture into lobster shells. Serve hot. Garnish with parsley, if liked.

©️Shufunotomo Co., Ltd., Japan 1968. English text ©️The Hamlyn Publishing Group Ltd., 1968

Ostpanerad Spätta (Cheese Breaded Spit)

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Preparation: approx. 10 min.
Cooking time: approx. 10 min.

Ingredients:
5-6 hg fresh or frozen plaice fillets
½ tbsp salt
1 tbsp melted butter or margarine
1 egg
white pepper
4 tbsp breadcrumbs
4 tbsp grated cheese (preferably manorhouse cheese)

Garnish:
1 lemon
anchovy fillets
olives or herbs

Preparation:

  1. Divide the fillets if they are too large.
  2. Rub them with salt and leave them to soak for a while.
  3. Mix the beaten eggs with a little melted butter and season with white pepper.
  4. Brush the fish with the mixture.
  5. Mix the flour and grated cheese. Turn the fish fillets in the mixture.
  6. Fry the fillets until crispy brown on both sides in a frying pan that is not too hot.
  7. Add the prepared garnish of a lemon slice with an anchovy fillet rolled around an olive.
  8. In the absence of olives, fill the anchovy roll with chopped herbs.
  9. Serve freshly boiled potatoes and preferably a fresh green salad too.

Poorly translated from the original Swedish using Google Translate

©️Hemmets Journal AB S/K/2

Shrimp Remoulade (London Chop House, Detroit)

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REMOULADE SAUCE

2 cups mayonnaise or cooked salad dressing
1 tablespoon prepared mustard
⅛ teaspoon pepper
½ cup finely chopped dill pickle
1 hard-cooked egg, chopped
1 clove garlic, pressed
2 tablespoons drained capers
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
1 tablespoon chopped fresh chervil or 1 teaspoon dried chervil leaves
1 tablespoon chopped fresh parsley
2 lb cooked shrimp, chilled
Shredded lettuce

  1. Make Remoulade Sauce: in medium bowl, combine mayonnaise, mustard, and pepper; mix well. Stir in dill pickle, egg, garlic, capers, tarragon, chervil, and parsley.
  2. Refrigerate, covered, until well chilled – several hours.
  3. For each serving, arrange 6 shrimps, slightly overlapping, on shredded lettuce on individual plates. Cover generously with sauce.

Makes 6 to 8 servings.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Baked Tuna-Stuffed Potatoes

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8 large baking potatoes
2 tablespoons margarine
2 cans (7-oz size) tuna, drained
1 tablespoon grated onion
1 tablespoon chopped parsley
1 can (10¾ oz) condensed Cheddar cheese soup, undiluted
¼ teaspoon paprika
2 drops Tabasco
¼ teaspoon salt
4 slices processed American cheese, halved

  1. Preheat oven to 400F. Wash potatoes. Rub skins all over with margarine. Prick with fork. Bake on oven rack, 1½ hours, or until tender.
  2. Meanwhile, in medium bowl, combine tuna, onion, parsley, soup, paprika, Tabasco, and salt. Toss with fork, to break up tuna and to blend well.
  3. Remove 1-inch slice from top of each potato. Scoop out inside of potato from each slice and from potato itself, leaving a shell. Add potato to tuna mixture, tossing to mix well.
  4. Spoon lightly into potato shells, mounding high. Top each ½ slice cheese. Place in shallow baking pan. Bake 15 minutes, or until filling is hot and cheese is melted.

Makes 8 servings.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.