10 coast fish Recipes

south coast portuguese fish chowder, recipe from: 50 chowders, this chowder has a relationship to new bedford and the area new englanders call south coast, which includes that part of southeastern massachusetts west of cape cod and a small piece of eastern rhode island. the area is ethnically diverse, with a large portuguese population, but everyone, even those who aren tsp portuguese, loves good food. i served this chowder recently to a group at sakonnet vineyards in little compton, rhode island. as soon as word got out that there was chourico (a dry, spicy, garlicky portuguese sausage) in the chowder, the crowd demolished it. almost everyone in this region loves chourico, which the locals pronounce shore-eese. all over new england where the portuguese have settled, chourico is included in clambakes, clam boils, and other traditional yankee fare., its translucent reddish broth and colorful pieces of bell pepper, tomato, chourico, potato, fish, and cilantro, this portuguese-style chowder is very enticing. it has a splendid aroma and a savory spicy flavor, making it an interesting and exciting alternative to milder creamy chowders., i like to serve this chowder with toasted garlic bread or a crusty loaf of portuguese or italian bread., serves: 8 as a main course, equipment, you will need a 4- to 6-quart heavy pot with a lid, a wooden spoon, a slotted spoon, and a ladle., olive oil, dried bay leaves, garlic, finely chopped (1 tbsp), onions (14 oz), cut into 1/4-inch dice, green bell pepper (6 oz), cut into 1/2-inch dice, ground allspice, yukon gold , maine, pei, or other all-purpose potatoes, peeled and sliced 1/3 inch thick, fish stock , chicken stock, or water (as a last resort), canned whole tomatoes in juice (from a 28-oz can), cut into 1/2-inch dice (measured with their juice), spicy chourico or andouille sausage, casing removed and sliced 1/4 inch thick, kosher or sea salt and freshly ground black pepper, skinless silver hake , cod, haddock, or bass fillets, pinbones removed 10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup), coarsely chopped fresh italian parsley

mild fish fillets (i usually use flounder or tilapia), butter, olive oil , i make my own but unflavored is fine, garlic cloves (more or less to your taste ), good white wine, not too sweet, lemon, lemon pepper, salt , add other seasonings to your taste, your favorite mix herbs , i like rosemary and oregano

olive oil, dried bay leaves, garlic cloves, finely chopped (1 tbsp), onions, cut into 3/4-inch dice (14 oz), green bell pepper, cut into 1/2 inch dice (6 oz), ground allspice, yukon gold potatoes , maine, pei or 2 lbs other potatoes, peeled and sliced 1/3 inch thick, traditional fish stock (as a last resort) or 4 cups water (as a last resort), canned whole tomatoes with juice, cut into 1/2-inch dice (from a 28-oz can), spicy portuguese chourico or 6 oz andouille sausages, casing removed and sliced 1/4 inch thick, kosher salt & freshly ground black pepper, skinless silver hake , cod, haddock or 2 lbs bass fillets, pinbones removed, coarsely chopped fresh italian parsley (to garnish )

olive oil, dried bay leaves, garlic, finely chopped (1 tbsp), onions (14 oz), cut into 3/4-inch dice, green bell pepper (6 oz), cut into 1/2-inch dice, ground allspice, yukon gold , maine, pei, or other all-purpose potatoes, peeled and sliced 1/3 inch thick, fish stock , chicken stock, or water (as a last resort), canned whole tomatoes in juice (from a 28-oz can), cut into 1/2-inch diced (measured with their juice), spicy chorico (dry , spicy portuguese sausage) or andouille sausage, casing removed, sliced 14 inch thick, kosher or sea salt and freshly ground black pepper, skinless silver hake , cod, haddock, or bass fillets, pinbones removed, fresh cilantro, leaves and tender stems finely chopped (1/4 cup), coarsely chopped fresh italian parsley

russet potatoes, vegetable oil for deep frying, flour, cornstarch, salt, fresh ground black pepper, club soda, egg yolks, west coast halibut fillets, (get 1 whole side of boned and skinned fish), kosher salt and freshly ground black pepper, fresh flat-leaf parsley, for garnish, lemons cut into wedges, for garnish, mayonnaise, sour cream, capers, chopped, chopped cornichons, chopped flat leaf parsley, fresh tarragon, finely chopped, lemon, juiced, kosher salt and freshly ground black pepper

littleneck clams (about 1 2/3 cups cooked and chopped ), garlic, chopped, water, bacon, finely chopped, chopped onions, flour, fish stock, potatoes, peeled and diced into 1/2 inch cubes, light cream, oyster crackers (optional)

bacon, onion, chopped, potato, grated, bay leaf, stalks celery & tops , included, evaporated milk, milk (i use 1%), white fish fillet (tilapia, cod, haddock), mixed seafood (shrimp, scallops, lobster, crab or imitation flakes), salt and pepper

pomfret fish, cleaned and sliced, raw mango (peeled , you can use five kokum pods or even a tsp of tamarind pulp), curry leaves, onions, finely chopped, green chilies , slit vertically., coconut milk, coriander seeds, oil, chili powder, coriander leaves, chopped, garlic paste, turmeric