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FAVORITE MACKEREL AND HERRING
RECIPES
MACKEREL WITH OLIVES
salad oil
Salt and
fresh ground pepper to taste
4 Boston mackerel
Black or Italian or Greek
olives
small, pitted green olives
Lemon slices
1.
Preheat oven to 350 degrees. Lightly grease the bottom of a shallow glass
baking pan with salad oil.
2. Stuff each mackerel with five or six
green olives. Place fish in baking dish and sprinkle with salad oil and season.
Scatter the black olives arou8nd the fish
3. Bake, uncovered until the
fish flakes easily when tested with a fork, about 25 minutes. Garnish the
mackerel with lemon slices and serve directly from the pan.
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BROILED
MACKEREL
1,
three pound mackerel Paprika
flour
Lemon
wedges
butter
Chopped
parsley
salt and fresh ground pepper to taste
1.Preheat
broiler for 10 minutes.
2.Split the mackerel, dust with flour, place
skin side down in a greased baking pan and dot heavily with butter. Sprinkle
with salt, pepper and paprika.
3. Broil the fish 2 to 3 inches below
the heating element of the broiler, basting occasionally. Cook until the fish
flakes easily with a fork, six to ten minutes.
4. Serve immediately and
garnish with lemon wedges and chopped parsley.
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BAKED
KIPPERED HERRING
Baked kippered herring is a wonderful dish far
a Sunday brunch. Serve with scrambled eggs to which a little whipped cream has
been added, broiled tomato halves and toast. Pickled walnuts serve as an
impressive garnish. Serve with tea and lemon or piping hot coffee.
6
plain smoked kippered herring Few
drops Tabasco sauce
( canned or packaged)
Worcestershire sauce
butter
Chopped
parsley
juice of ˝ lemon
1. Preheat oven to 400 degrees.
2, Line a heavy skillet with aluminum foil and arrange the herring on
it. Dot with butter and bake until the butter is melted and the fish is heated
through.
3. In a small saucepan, combine 3 T. Butter, the lemon
juice, Tabasco and Worcestershire. Pour over the hot herring and serve
sprinkled with chopped parsley.
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SHELLFISH AND STEW FAVORITES
BOUILLABAISSE
1/4 C olive oil
Pinch of
saffron
1 stalk of celery, chopped
Salt and pepper to taste
1
medium onion, chopped 2 T.
Chopped parsley
1 clove garlic, minced
1 lobster, cut into
pieces
1 leek, diced
12
mussels, scrubbed and debearded
˝ t. Thyme
12
shrimp, shelled and devained
˝ bay leaf
12
scallops
2 C. Crushed tomatoes
1 lb. Cod, cut into
serving pieces
1 C. Bottled clam juice
1 C. Dry white wine
˝ t. Crushed fennel seeds
1. In a large kettle heat the
oil, add the celery, onion, garlic leek, thyme and bay leaf and cook five
minutes.
2. Add the tomatoes, clam juice wine fennel, saffron, salt,
pepper and parsley and simmer 15 minutes.
3. Add the seafood and cook
15 minutes longer.
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CATALAN
BOUILLABAISSE ( Spanish version )
3 ˝ pounds cod
1 bay leaf
water
1
pinch thyme
1/4 C. Olive oil
2 C. Dry white
wine
2 T. Sweet butter
Salt and ground
pepper to taste
2 medium onions, minced
18 blanched, toasted almonds
2
large tomatoes, peeled, seeded and chopped 2 cloves garlic
2
T, minced parsley
1. Have the cod fillets cut into slices 2
inches thick and reserve. Add the bones and trimmings to 4 cups. of boiling that
has been salted. Oil slowly for 30 minutes, strain and reserve 2 cups of the
stock.
2. In a heavy saucepan or Dutch oven heat the oil and butter,
add the onion and cook until it is transparent. Add the tomatoes and simmer
until they are very soft, about five minutes.
3. Add the reserved fish
stock, parsley, bay leaf and thyme. Bring the mixture to a boil and add the
wine, salt and pepper and simmer 15 minutes.
4. Meanwhile, preheat the
oven to 400 degrees. Chop the almonds and garlic fine, then grind them together
forming a paste using a mortar and pestle or electric blender. Add the paste to
the simmering wine sauce and stir until well blended.
5. Place the cod
slices in the bottom of a well buttered 2 ˝ to 3 qt. Casserole. Pour the sauce
over the cod and cook covered in the oven until the sauce starts to simmer..
Bake 20 minutes longer and serve from the casserole
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CACCIUCCO ( iTALIAN SEAFOOD STEW )
˝ C. Olive oil
3 C. Water
1 clove garlic,
minced ˝ t. Salt
1 tiny red hot pepper
1 lb. Cod fillet cut into pieces
˝
lb. Raw shrimp, shelled and devained 1/3 lb. Scallops
˝ lb. Squid,
skinned and cleaned ˝ lb. Halibut, cut into pieces
˝ cup
dry white wine 4 slices Italian bread
2 T. Tomato paste 1 clove
garlic, cut
1. In a deep kettle heat the oil, add garlic and
red pepper, brown lightly.
2. Cut the shrimp and squid into small
pieces and add, cover the kettle and cook over low heat until the squid is
tender about 30 minutes. Add the wine and cook uncovered until the wine
evaporates. Add the tomato paste, water and salt and cook for five minutes
longer.
3. Cut the remaining fish into small pieces and add. Cover and
simmer until tender, about 15 minutes. Add more water if necessary, the stew
should be thick.
4. While the stew is cooking, toast the bread and rub
it with the cut clove of garlic. Place a slice in each soup bowl.
5.
Remove the red hot pepper from the stew and correct the seasoning. Ladle a
generous scoop over the bread.
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