Category Archives: Seafood and Shellfish

Plain Boiled Rice/Bengali Lobster Ball Curry

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Plain Boiled Rice

Preparation time: 5 minutes
Cooking time: 14-20 minutes
To serve: 4

You will need
boiling salted water
8 oz. long grain rice

Bring a large pan of salted water to the boil and shower in the rice. Boil gently in an uncovered pan until tender, this will vary from 14-20 minutes according to the rice. Test by biting a grain or two and when tender but still firm in the centre turn at once into a colander, rinse under hot tap and drain thoroughly. Spread out on an ovenproof dish and dry for a few minutes in a warm oven.

Bengali Lobster Ball Curry

Preparation time: 15 minutes
Cooking time: 20-25 minutes
To serve: 4

You will need
1 large boiled lobster
1 dessertspoon coriander seeds
1 egg
breadcrumbs
1 large onion
3 tablespoons olive oil
¼ teaspoon chili powder
½ teaspoon ginger powder
3 bay leaves
½ teaspoon garlic salt
1 teaspoon salt
¼ pint (U.S. ⅝ cup) hot water
juice ½ lemon

Mince lobster meat and crush coriander seeds. Mix together, and make into boalls. Dip first into beaten egg, then into breadcrumbs. Put aside. Slice the onion. Heat the oil and fry the onion in it till brown. Add all the spices, bay leaves and salt and fry for 5 minutes. Now add the fish balls and the hot water, and simmer for 10 minutes. Add the lemon juice. Shake the pan and remove from heat. Serve with rice.

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

Avocado Sinai

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Preparation time: 20 minutes
No cooking
Serves 6

What to prepare:
3 medium-ripe avocadoes
1 can tuna fish (7 ozs.)
2 cloves garlic, crushed
1 onion, sliced (teaspoon full finely minced)
2-3 spoons capers
Salt, pepper
Pickled cucumbers (optional)
Stuffed olives
1 can ready-made techina (9 ozs.)
1 lettuce (if in season)
Black olives

Peel the avocadoes, cut into halves, lengthwise, and remove pips. Set aside. Flake ¾-can tuna fish. Add garlic, teaspoon finely -minced onion, 2 spoons capers, salt and pepper to taste. Mix well, until even texture obtained. If desired, capers may be replaced by pickled cucumbers, sliced into small cubes (¼-inch).

Fill avocado halves with the mixture, decorate with sliced onions, stuffed olives and capers. Pour one teaspoon techina on each avocado half.

How to serve:
Arrange in individual portions, on flat plates. Garnish with lettuce leaves and black olives.

Serve as entré [sic], with white wine or vin rosé.

(Created by Chef Roger Debasque)

©️ All rights reserved by Sharon Publications Israel.

Salmon Mousse

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¾ pound smoked salmon
Juice of ½ lemon
Salt and freshly ground black pepper
Freshly grated nutmeg
¼ pint single cream
Aspic jelly
½ pint double cream, whipped
2 egg whites, stiffly beaten
1 packet frozen peas, cooked

Chop ½ pound smoked salmon (reserving ¼ pound of the best pieces for garnish) and pound until smooth in a mortar with lemon juice and salt, freshly ground black pepper and nutmeg, to taste. Add single cream and pound until smooth again. Alternatively, combine chopped salmon with single cream, lemon juice, salt, freshly ground black pepper and nutmeg in an electric blender, and blend to a smooth purée.

When smooth, beat in 4 tablespoons liquid aspic jelly; then gently fold in the whipped double cream followed by the stiffly beaten egg whites. Pour mixture into a serving dish and chill.

When set, decorate with thin strips of smoked salmon and cooked peas (see picture). Pour over just enough liquid aspic to cover peas. Return to the refrigerator to set aspic. Serves 6 to 8.

Thomas Nelson & Sons Ltd., 36 Park Street, London W1 ©️ Robert Carrier 1968

Shirmp-Stuffed Tomatoes

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1½ cups frozen chopped spinach (10-ounce package), thawed
2 medium tomatoes
½ teaspoon salt
1 cup water
½ cup clam juice
1 tablespoon parsley
1 tablespoon wine vinegar
1 pound shelled, deveined shrimp

Cook spinach according to package directions; drain. Cut a then slice off the top of tomatoes. Gently remove pulp; reserve. Sprinkle cavities with salt. Mix tomato pulp with spinach. Combine water, clam juice, parsley, and vinegar in saucepan. Simmer 5 minutes. Add shrimp. Cook gently just until shrimp turn pink, about 3 minutes. Fill each tomato shell with ¼ of the drained shrimp. Divide spinach mixture evenly onto 2 individual serving dishes. Place tomatoes in center of spinach; surround each with half the remaining shrimp. Makes 2 dinner servings.

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

Crabby Joes

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2 medium stalks celery, chopped (about 1 cup)
1 tablespoon butter or margarine
1 can (10¾ ounces) condensed cream of shrimp soup
2 cans (7½ ounces each) crabmeat, drained and flaked*
½ cup dairy sour cream
1 tablespoon grated lemon peel
Dash of aromatic bitters
4 English muffins, split and toasted
Paprika

Cook and stir celery in butter in 10-inch skillet until celery is tender, about 5 minutes. Stir in soup, crabmeat, sour cream, lemon peel and bitters. Heat just to boiling. Serve over hot muffins; sprinkle with paprika. 4 servings.

*1 can (7 ounces) fish flakes, drained can be substituted for 1 can of the crabmeat.

THINK CRAB
Crabmeat lends a touch of elegance to any fish dish, as well as a good supply or protein, calcium and minerals. You can combine it with less expensive fish to stretch it in sauces, salads, chowders and dips. Crabs are available live (close to the place of capture), frozen (cooked in the shell) and canned. Some processors have floating canneries to facilitate immediate packing of the fresh crabs.

©️ 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Fiesta Tart

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Cooking time: 35 mins.
Preparation time: 20 mins.
Main cooking utensils: pie pan, skillet
Oven temperature: 425-450°F, then 350-375°F.
Oven position: above center

For 4-6 people you need:
1½ cups all-purpose flour
pinch salt
½-1 teaspoon dry mustard
6 tablespoons butter
½ cup dry grated Cheddar cheese
2 tablespoons water
1 shallot or onion
2 tablespoons butter
3 eggs
⅔ cup shelled prawns
⅔ cup coffee cream
salt and black pepper
1-2 teaspoons made mustard
2 tomatoes, thinly sliced

Garnish:
parsley or fennel
prawn heads

  1. Sift flour, salt, and mustard, rub in butter.
  2. Add cheese and bind together with water to form a firm dough.
  3. Roll out and line greased ring or pie pan. Flute edges and prick bottom.
  4. Chill if possible.
  5. Bake blind for 15 minutes on a baking sheet in 425-450° oven.
  6. Fry chopped onion in butter, blend with eggs, and stir in all other ingredients, except tomatoes.
  7. Pour into half-baked pie shell, arrange sliced tomatoes on top. Bake for about 20 minutes until custard has set in a 350-375° oven.
  8. Garnish with parsley or fennel and prawn heads.

TO SERVE: Hot or cold.

TO VARY: Add milk instead of cream, use small can pink salmon instead of prawns, and garnish with lemons.

TO STORE: In refrigerator.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Baked Fish with Normandy Sauce

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Cooking time: 25-30 mins.
Preparation time: 25 mins
Main cooking utensils: ovenproof dish, saucepan
Oven temperature: 375°F.
Oven position: center

For 4 people you need:
4 fillets sole
1 tablespoon white wine
seasoning

Normandy sauce:
2 tablespoons butter
¼ cup all-purpose flour
1¼ cups fish stock*
1 egg yok
juice of 1 lemon
seasoning
1 tablespoon butter
8 cooked mussels
8 cooked button mushrooms

Garnish:
watercress

  1. Prepare fish stock by simmering fish skin and trimmings in generous 1¼ cups salted water, add liquid from cooking mussels and mushroom trimmings.
  2. Fold skinned fillets in two and place in buttered dish, pour over wine, add seasoning and bake for 15-20 minutes or until the fish is opaque.
  3. Drain well, add liquid to strained fish stock, keep fish warm.
  4. Melt the 2 tablespoons butter, stir in flour and cook 3 minutes.
  5. Add fish stock slowly, stirring continuously until smooth, bring to boil, cook for 4-5 minutes.
  6. Cool, add egg yolk, reheat to thicken sauce but do not boil, add lemon juice, seasoning and whisk in the butter.
  7. Add mussels and halved mushrooms, and heat gently.
  8. Arrange fillets on serving dish, pour sauce over, garnish with watercress.

TO SERVE: Hot with mixed vegetables.
TO VARY: Use flounder or whiting

⃰ See stage 1

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Salmon Sandwich Bake

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12 slices sandwich bread
¼ cup soft butter or margarine
2 teaspoons prepared mustard
2 cans (7¾ ounces each) red salmon, drained
1 cup shredded Cheddar cheese (about 4 ounces)
¼ cup sliced pimiento-stuffed olives
1 small onion, chopped (about ¼ cup)
1 package (10 ounces) frozen green peas
1 can (10¾ ounces) condensed cream of shrimp soup
¼ cup milk
Dill pickles

Toast bread; trim crusts. Mix butter and mustard; spread over 1 side of each bread slice. Arrange 6 slices bread buttered sides up in ungreased baking dish, 11¾ x 7½ x 1¾ inches.

Heat oven to 350°. Flake salmon, removing skin and bones. Mix salmon, cheese, olives and onion. Spread salmon mixture evenly over bread in baking dish. Cut remaining 6 slices bread diagonally in half; place buttered sides up on salmon mixture. Rinse frozen peas under running cold water to separate; layer on bread. Mix soup and milk; pour evenly on and around sandwiches. Bake uncovered until hot and bubbly, 25 to 30 minutes. Serve with dill pickles.

©️ 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Egg and Shrimp Curry

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Cooking time: 30-35 mins.
Preparation time: 30 mins.
Main cooking utensil: saucepan

For 4-8 people you need:
⅔ cup shredded coconut
1¼ cups boiling water
1 onion
1 medium apple
¼ cup butter
¼ cup all-purpose flour
1 tablespoon curry powder
3 tablespoons tomato paste
Juice of 1 lemon
3 tablespoons molasses
1 teaspoon salt
2½ cups shrimp
6-8 hard cooked eggs

Accompaniments:
Boiled rice, yogurt, cucumber, diced potato, green sweet pepper, paprika, tomato, onion rings, peanuts, bananas, lemon juice

  1. Pour boiling water over coconut, leave until cold, then strain. Reserve liquid.
  2. Chop and fry peeled onion and apple in the butter until golden.
  3. Add flour and curry powder and cook gently for 1 minute.
  4. Remove from heat, gradually blend in liquid.
  5. Cook, stirring, until sauce comes to boil and thickens, then add tomato paste, lemon juice, molasses, and seasoning.
  6. Cover pan, simmer gently for 10-15 minutes.
  7. Add peeled shrimp and halved, shelled eggs.
  8. Heat for a further 5-10 minutes.

TO SERVE: With boiled rice and side dishes of yogurt with fresh cucumber, diced potato, chopped green pepper sprinkled with paprika, sliced tomato with onion rings, peanuts, bananas sprinkled with lemon juice.
Serves 4 as a main dish, 8 as hors d’oeuvre.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

Meruluza en Salsa Verde (Hake with Green Sauce)

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4 servings

You will need
½ cup oil
3 cloves garlic, chopped
1 tablespoon minced parsley
4 hake slices, each ⅓ lb., preferably cut from the center, scaled
powdered white pepper
juice of 1 lemon
24 or 28 green asparagus tips, tinned
salt

Heat oil in a flat-bottomed earthenware casserole, then add garlic and minced parsley.

Stir with skimmer and add some of the asparagus water without forgetting that the hake will give out a certain amount of liquid when it is cooked.

Season hake with salt, a little pepper and lemon juice, and add to the casserole. Stir lightly as. itis cooking.

Place asparagus tips on top of the hake and finish cooking in the oven or on the hot plate.

Serve in the same casserole.

©️Shufunotomo Co., Ltd., Japan 1973