Category Archives: Seafood

Huachinango a la Veracruzana (Red Snapper a la Vera Cruz)

4 servings

You will need
4 red snapper fillets
1 large onion, thinly sliced
2 cups tomato purée
¼ cup capers
½ cup green olives stuffed with pimento
2 yellow chiles in vinegar (optional)
3 tablespoons oil
salt and pepper
lemon and parsley as garnish

Sauté onion in hot oil until transparent. Add tomato purée, salt and pepper. Simmer 10 minutes. Add fish, capers, olives and chiles. Simmer over low heat 15 minutes or until fish is done and the sauce is thick. Garnish with lemon and parsley.


© Shufunotomo Co., Ltd., Japan 1975

Pollo con Langosta (Chicken with Lobster)

4 servings

You will need
1 chicken weighing 2lb.
powdered cinnamon
½ cup lard
½ cup oil
1 large onion, chopped
1 bunch of herbs, containing bay leaf, thyme, marjoram, a few leek tops, parsley and a piece dry orange peel; all well tied with a strong thread or twine.
3 or 4 medium ripe tomatoes, peeled and chopped
1 glass old wine
1 small glass dry spirits
1 teaspoon flour
1 live lobster, weighing 2lb.
a few pistils dry saffron
1 large clove garlic, peeled
2 tablespoons toasted and peeled almonds and hazel-nuts
2 tablespoons chocolate
8 rather large, triangular-shaped slices of fried bread
ground pepper
parsley
salt
pepper

Cut the chicken into 8 pieces, sprinkle with salt, pepper and a little cinnamon. Brown, together with chicken liver, in equal parts of lard and oil in a shallow earthenware pot or casserole. When golden, add chopped onion and the bunch of herbs. Stir, and once the onion is tender, add the tomatoes. Stir, and once the onion is tender, add the tomatoes. Fry until the tomatoes lose wateriness, then add the wine and spirits.

Cover the casserole until the wine is reduced by half. Sprinkle with flour, simmer a little then pour on stock or hot water until the pieces of chicken are well covered.

Continue cooking slowly. Cut the lobster, while alive, into 8 pieces, keeping its liver and blood aside. Fry lightly in hot oil. When the chicken is half-cooked, add the lobster in the casserole.

In a mortar, pound the saffron, garlic, almonds and hazel-nuts, the fried chicken liver, the lobster’s liver. When the mixture converted into a smooth paste, add the melted or powdered chocolate. Dilute the paste with the lobster’s blood and the chicken sauce. Add to the casserole in which the chicken and the lobster are cooking.

Salt and pepper to taste. There should not be too much sauce, and once the dish is ready, remove the herbs and serve in the casserole, with the freshly-fried bread all around and a little minced parsley on top.

For special occasions, put the piece of chicken and lobster on a large, heated metal bowl. The pieces of lobster can even be taken out of their shell, keeping the head in the centre of the dish. Strain the sauce and pour over everything. Place the dishes of fried bread around the sides, alternating with lobster claws.


© Shufunotomo Co., Ltd., Japan 1973

Sartadagnano (Fish Pancake)

ingredients:

2 pounds small frying fish
3 Tablespoons flour
4 sprigs of parsley
2 cloves of garlic
3 Tablespoons olive oil
2 Tablespoons vinegar

instructions:

  1. Clean and wash the fish; remove the heads. Pat dry. Roll into flour to coat completely.
  2. Chop the garlic and parsley together.
  3. Heat the oil in a shallow saucepan. Add the fish. Pack them together so that they will stick to one another.
  4. After 5 to 6 minutes, they will form a sort of pancake; turn it over. Cook for 2 to 3 minutes on the other side.
  5. To serve: Sprinkle with the garlic and parsley mixture and cover with the boiling vinegar.

The sartadagnano, also called sartgnato in some small Mediterranean ports, can only be made with tiny fish whose bones are edible. To serve, slice like a cake.


© 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.

Eels in Green Sauce (Anguilles au Vert)

ingredients:
2 pounds of eels
fresh herbs, as many of the following as possible (amounts are approximate):
5 ounces sorrel or watercress
2 ounces parsley
2 ounces chevril
1 sprig tarragon
1 sprig mint
1 sprig sage
1 handful spinach
2 ounces new leaves of white nettle
5 tablespoons butter
1 cup dry white wine
salt, pepper
2 egg yolks
1 tablespoon heavy cream

instructions:
1. Clean and skin the eels; remove heads and tails. Cut into 2-inch lengths.
2. Wash and chop together all the herbs. Cook slowly in a large saucepan in butter. Add the eels and sauté 5 minutes. Add wine to cover the contents, salt and pepper to taste. Cook 15 minutes.
3. Remove from heat and thicken the sauce with a mixture of the egg yolks and cream. Add the lemon juice at the very last.
Serve either hot or cold.

The more herbs you use, the better the dish will be. In Flandre, during some seasons, they use as many as fourteen varieties, including the young nettle leaves, which are traditional. The eels must be small.


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

Zhele iz rybyi (Fish Jelly)





4 servings

You will need
4 fillets, white meat fish (each about 3 ½ oz.)
1 small bay leaf
8 shrimps
1 bunch of herbs
wine
lemon juice
⅓ teaspoon MSG (monosodium glutamate)(optional)
little caramel
2 thin lemon slices
½ cucumber
½ carrot
green peas
2 tablespoons unflavored gelatine
salt
pepper

Sauce:
1 cup vinegar
horseradish
sugar
MSG (monosodium glutamate)(optional)
wine

Put all the fish together with head, tail and bones, if any, in a pot with bay leaf, shelled shrimps with shell, bunch of herbs and simmer for 20 minutes. Strain.

Remove the fish, shrimps from the stock and drain. Add salt, wine, lemon juice and MSG to the stock with a little caramel.

Cut the lemon slices into 8 pieces. Lightly boil the cucumber and carrot and cut into thin slices.

When the soup has cooked about 180°F., add gelatine and mix well to make 4 cups of stock. Pour about 1/4 of the mixture into a bowl. Place the fish fillets, pour in a little mixture again. Garnish with carrot, lemon slices, cucumber, shrimps, and then pour the remaining mixture over all and refrigerate. When set, serve.

Mix together the grated horseradish, vinegar, sugar, salt, wine and MSG for the sauce.


© Shufunotomo Co., Ltd., Japan 1873

Scallops Shanghai Style (Yau pua kon pui)

Preparation time: 10 minutes
Cooking time: 7 minutes
To serve: 4

You will need
8 scallops
1 green pepper
1-inch spring onion
1 tablespoon lard
8 quail eggs
1 teaspoon chopped ham
1 tablespoon peanut oil
1 teaspoon sherry
¼ teaspoon pepper
¼ pint chicken stock
¼ teaspoon salt
¼ teaspoon monosodium glutamate
1 teaspoon cornflour with 1 tablespoon water
1 radish

Trim off hard substance around white part of scallops, cut across the grain in thin slices and set aside. Cut green pepper into diamonds and set aside. Shred spring onion into thread-thin strips. Use 8 small ramekin dishes or dariole moulds, rub some lard in the bottom of each dish, and break on quail egg in each, garnish with shredded spring onion and chopped ham as picture shows. Steam the eggs in a steamer for 5 minutes and remove them gently with a small knife. Heat peanut oil, cook sliced scallops and green pepper in it for 1 minute. Add sherry, pepper, chicken stock, salt and monosodium glutamate. Stir in cornflour mixture. Stir till boiling and boil 1 minute. Remove the scallops and green peppers to a heated dish as the photography shows. Garnish with the quail eggs and radish. Pour the sauce on top of the scallops and serve hot.


© Shufunotomo Co., Ltd., Japan 1968. English text © Shufunotomo Co., Ltd., Japan 1968.

Creamed Crab with Bamboo Shoots (Hai Yuk San See)

Preparation time: 5 minutes
Cooking time: 4 minutes
To serve: 4

You will need
4 oz. crab meat
14 oz. spinach
1 oz. bamboo shoots
4 tablespoons peanut oil
1/2 teaspoon salt
1/3 pint milk
1/2 teaspoon monosodium glutamate
1 tablespoon water

Remove any soft bone from crab meat and shred. Wash and drain spinach, chop coarsely. Shred the bamboo shoots. Put 4 tablespoons oil into pan over strong heat. Drop 1/2 teaspoon salt into the oil first, then put the spinach in and fry for 2-3 minutes. Drain the spinach, remove to heated plate. Put the milk into the pan, add shredded bamboo shoots and crab meat and cook for 2 minutes. Add 1/2 teaspoon monosodium glutamate and 1 teaspoon cornflour mixed with 1 tablespoon water. Stir until thick. Add salt if required. Surround the creamed crab with the spinach as shown in the photograph.
Note: You can either mix them together before you eat, or eat them separately.


©Shufunotomo Co., Ltd., Japan 1968. English text ©Shufunotomo Co., Ltd., Japan 1968

Sole Veronique (French sole with grapes)

sole_veronique

Cooking time: 25-30 mins.
Preparation time: 20 mins.
Main cooking utensils: ovenproof dish, saucepan
Oven temperature: 350-375°F
Oven position: center

For 4 people you need:
4 large or 8 small fillets sole
6 oz. white grapes
seasoning
1 1/2 cups white wine
little milk
2 tablespoons butter
1/4 cup flour
2 egg yolks, optional
2-4 tablespoons cream

Garnish:
few extra grapes
parsley sprigs

1. Skin fillets; peel and deseed grapes.

2. Place some of the grapes on fillets, fold over; season lightly.

3. Put into the buttered dish, add white wine, and cook for approximately 15 minutes.

4. Life fillets of fish carefully from liquid, save this to add to sauce.

5. Heat butter, stir in the flour, cook for 2-3 minutes then blend in strained wine and add a little milk if necessary to give good 1 1/4 cups. Bring to boil, cook until thickened.

6. When smooth and thickened, add cream beaten with egg yolks and cook gently, without boiling, for 2-3 minutes.

7. Season well, and pour over the fish.

8. Garnish with a few extra grapes and parsley springs.

TO SERVE: With green salad and/or broccoli.

TO VARY: Often the grates are not put into the oven with the fish but added to the sauce to heat. Purple grames may be used – keep the skin on for garnish if wished to give color.


Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Salmon with Lemon Mushroom Sauce

Preparation time: 15 min.
Baking time: 30 min.
Oven temperature: 350°f

Individual portions of salmon are baked along with a delicately flavored Lemon Mushroom Sauce. They are easy to serve and will please family or guests.

For 4 servings you will need:
4 Tbsp. chopped onion
1/4 cup butter or margarine, melted
1 can (1 lb.) salmon, with liquid
3/4 to 1 cup milk
2 cups fine dry bread crumbs
3 eggs, lightly beaten
1/4 tsp. poultry seasoning
1/4 cup minced parsley
1/4 tsp. salt
Dash nutmeg
1 can (10 3/4 oz.) cream of mushroom soup
1 Tbsp. lemon juice
1/2 tsp. paprika
4 stuffed olives, sliced

Preparation:

1. Sauté onion in heated butter until golden. Set aside.

2. Drain salmon, pouring liquid into measuring cup.

3. Add enough milk to liquid to make 1/2 cup.

4. Mix together onion, salmon, liquid, bread crumbs, eggs, poultry seasoning, parsley, salt and nutmeg.

5. Shape into 4 mounds and place in medium shallow baking dish.

6. Mix together 1/2 cup milk, soup, lemon juice and paprika.

7. Pour around salmon. Top each mound with 3 olive slices.

8. Bake, uncovered, at 350°F for 30 min.

Good served with: Butter green beans or cold asparagus salad and hot biscuits.

For 2 servings: Half of the ingredients.

For 8 servings: Double the ingredients.

Tips: You may substitute 2 cans (7 oz. each) tuna, drained, for the salmon. Use 1/2 cup milk for the liquid.


©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Oyster Bake

1 1/2 cups (10-ounce package) frozen chopped spinach, thawed at room temperature
2 medium carrots, sliced
2 teaspoons grated lemon rind
12 ounces drained canned oysters
1 cup skim milk
1/4 teaspoon imitation butter flavoring
2 drops hot sauce
Fresh spinach leaves

Combine spinach and carrots in baking dish. Sprinkle with lemon rind. Place oysters on top of vegetables. Combine skim milk, butter flavoring, and hot sauce; pour over oysters. Bake at 350°F (moderate oven) for 10 minutes, or until hot. Garnish with fresh spinach leaves. Divide evenly. Makes 2 dinner servings.


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