9 sea bass spicy bell pepper 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

shrimp , u-16-20 s (16 to 20 per lb), sea scallops , u-10 s (10 per lb), sea bass fillet, yellow bell pepper , julienned, red bell pepper , julienned, shiitake mushrooms , julienned, green onion, diced, cilantro, chopped, garlic, minced, ginger, minced, oyster sauce, sesame oil, kataifi (finely shredded filo dough), orange juice, lemon juice, fresh mango, chopped, chili sauce, sugar, distilled white vinegar, ginger, chopped, stalk lemon grass, white part only, minced, cornstarch mixed with cold water to make a slurry, crabmeat , picked, stalks minced lemon grass, white part only, eggs, heavy cream, sliced green scallions, salt and white pepper to taste, frozen puff pastry, mix crabmeat , lemon grass, eggs, cream, scallions

red bell peppers, almonds, toasted, olive oil, red wine vinegar, tomato paste, cayenne pepper, sea bass fillets

red bell peppers, almonds, toasted, olive oil, divided (you will use some now, some later in the same recipe), red wine vinegar, tomato paste, cayenne pepper , if desired (optional), sea bass fillets

white wine vinegar, sugar, fresh thyme, crushed allspice, carrots, thinly sliced, garlic cloves, minced, scotch bonnet chiles, halved and seeded, kosher salt, celery ribs, peeled and sliced crosswise, red bell peppers, thinly sliced, red onions, thinly sliced, zucchini , halved lengthwise and sliced crosswise, vegetable oil, for frying, twenty 6-oz firm white fish fillets with skin , such as chilean sea bass or red snapper, freshly ground pepper

olive oil, smoked andouille sausage, diced (1 1/2 cups), all-purpose flour, garlic, finely chopped, bell peppers, red and/or green, chopped (about 2 1/2 cups), onion, chopped (about 1 1/2 cups), clam juice, diced tomatoes, firm white fish , such as halibut, grouper or black sea bass, cut into 1 1/2-inch pieces, peeled and deveined large shrimp (21 to 25 shrimp), chopped fresh parsley leaves, kosher salt, cooked white rice , for serving

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