of the crushed garlic and lemon juice in a small
In a large frying pan, heat oil on high. Saute bacon, pepper and onion for 3-4 minutes, until onion is tender. Stir in garlic and spices and cook for 1-2 minutes, until fragrant.
Add stock, rice and bay leaf. Bring to a boil, then educe heat to low and simmer, covered, for 10-15 minutes, until rice is very tender.
Mix in eggplant, beans and tomato. Simmer for 5 minutes. Add seafood and cook, stirring, 2-3 minutes, until seafood is cooked through. Season to taste. Top gumbo with cilantro and serve with toasted bread.
Put shrimp in boiling water for 15 seconds.
Drain.
Peel shrimp when cool. Shuck oysters; reserve liquor.
Flake the leftover fish, removing any breading if they were fried.
In a large bowl, combine the seafood with the macaroni, onions and peas.
Stir the nutmeg into the white sauce (or cream soup) and add to the seafood and pasta.
Sprinkle the bread crumbs on top and drizzle with reserved oyster liquor. Bake in oven preheated to 350\u00b0 for about 20 to 25 minutes.
auce, heat oil, add garlic and saute for about 30 seconds
Put the haddock fillet, shrimp, and sole fillet into a large
Place all ingredients in a bowl and mix well. ( Allow the flavours to infuse for an hour before serving).
Place in an airtight jar or container and store in the fridge for up to one week.
Serve with fish and chips or ALL manner of seafood and fish!
Mix all the ingredients well. Put into a sterilized bottle and keep in the fridge. It will last for ages, just like ordinary mayo.
Do taste, as you might want to add more lemon juice or cream. Finely chopped parsley could be added when serving the sauce.
uice, olive oil, salt and pepper and toss well to combine. Set
For Sauce: While fish is steaming, combine sauce ingredients
Melt 1 stick margarine in large black skillet.
Add green onions, garlic, salt and cajun seasoning.
Stir well, approximately one minute.
Add seafood and saute until done.
Add mushrooms, seafood stock and remaining margarine.
Cook until all ingredients are mixed and margarine is melted.
Serve over pasta and with lots of French bread.
Serves 6.
Mix the 50ml of olive oil and lemon juice and pour over the fennel and season well. Leave for a minimum of 30 mins to soften.
Add the chilli, garlic and remaining oil to the seafood and marinate for 30 minutes.
After 30 mins drain the seafood and scatter over the fennel. Add chopped parsley.
Place seafood and all sliced vegetables in baking dish.
Add salt and pepper, then add Italian dressing.
Cover and bake at 350\u00b0 for 30 to 45 minutes (check vegetables to desired tenderness).
Meanwhile, cook pasta according to package directions.
Add seafood and vegetables mixture over pasta and add grated Romano cheese.
Saute mushrooms and onions until soft.
Using
Bring fish stock to a boil in a pot; add ginger, galangal, Thai chile peppers, kaffir lime leaves, lemon grass, and shallots. Reduce heat and simmer stock for 20 minutes.
Mix trout, tomatoes, tamarind juice, and fish sauce into stock; simmer until trout is cooked through, about 5 minutes.
Gently place trout in a bowl and pour soup over the fish; top with cilantro.
Wash and cut shark in thumb size pieces.
Shrimp are left whole and fish to your size.
Soak in beer mixture.
Mix together cornmeal and flour.
Add Konriko Hot and Spicy Creole Seasoning to your taste (about 4 tablespoons should do it).
No extra salt is needed.
Roll fish in dry mixture and deep fry.
Don't overfry for this will make them dry.
Soften the butter in a small bowl with an electric mixer or wooden spoon.
Mix in the cheese, seafood and seasonings.
Spread the mixture on halved muffins.
Place them on a cookie sheet; broil until bubbly.
In
a large skillet, saute the\tgreen
onions,\tpepper, celery and spinach or bok choy; set aside
to
cool.
Pan-fry fish
in small amount of butter.
Cool and
shred
the
fish. Combine the vegies and flavor with salt and pepper.
Heat corn or flour tortillas.\tRoll in vegies and fish.
May
be
served warm or cold.
Saute onions, green pepper and garlic in margarine until tender. Add tomatoes, parsley, paprika, sugar, cayenne and bay leaf. Cover and simmer 30 minutes. Add fish to sauce, then add shrimp. Cook about 5 minutes, stirring occasionally until shrimp turns pink and fish flakes easily with fork. Blend together cornstarch and water. Add to creole and cook, stirring until slightly thickened.
ork chops in a stockpot and pour in enough water to