Bouillabaisse

Bouillabaisse

Serves: 4 • Time to Prepare: 15 min.

Ingredients

1 onion, diced
2 cloves garlic, diced
1/2 red pepper, sliced into strips
1 large carrot, thinly sliced
Handful snow peas, cut in half
1/2 lb Agrentine Red Shrimp
1 lb P.E.I Mussels
1/2 - 3/4 lb Bay Scallops
3 Tbsp Better Than Bouillon Clam Base

Directions

Saute' onion, garlic & carrot until tender, add red pepper & snow peas and continue to saute a few more minutes.

Add 2 liters of water, bring to boil. Measure & add 3 Tbsp of "Better Than Bouillon,"stir.

Add in 1/2 lb of Argentine Red Shrimp, 1 lb P.E.I Mussels & 1/2 - 3/4 lb Bay Scallops.

Gently boil for 10 minutes. Serve in bowls with crusty bread. 

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Lobster Chowder

Lobster Chowder

Serves: 8-10 • Time to Prepare: 55 min.

Ingredients

4 potatoes, peeled and diced (around 2 lbs.)
1/2 cup butter
3 onions, chopped
1 cup diced celery
1 small green pepper, diced
1 small red pepper, diced
1/4 cup flour
1 tbsp. italian seasoning or herbes de provence
2 tsp. salt
1 tsp. pepper
One 11 oz. can frozen or fresh lobster meat, cut into 
bite-size pieces
Two 385 ml. cans 2% evaporated milk
1/4 cup chopped fresh parsley

Directions

In a large saucepan, bring 4 cups water to a boil; add potatoes and cook for 20 minutes or until tender.

In skillet, melt 1/4 cup of the butter over medium heat. Add onions, celery and peppers and cook, stirring occasionally, for about 10 minutes or until softened. Sprinkle with flour, herbs, salt and pepper and cook for two minutes. Add to potato mixture.

In same skillet, melt remaining butter over medium heat. Add lobster and cook, stirring for 4 minutes. Add to potato mixture.

Add evaporated milk and stir over medium heat for 10 minutes or until heated. Serve garnished with parsley.

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Manhattan Clam Chowder

Manhattan Clam Chowder

Serves: 12 • Time to Prepare: 60 min.

Ingredients

5 cups water
3 dozen quahog or cherrystone clams, scrubbed
5 slices bacon, finely chopped
1 large onion, finely chopped
2 large carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 lb. potatoes (3 medium), peeled and finely chopped
1/2 bay leaf
1-1/4 tsp. dried thyme
1/4 tsp. ground pepper
1 can (28 oz.) plum tomatoes
2 tbsp. chopped fresh parsley
3/4 tsp. salt

Directions

In an 8 qt. saucepot, heat 1 cup water to boiling over high heat. Add clams and heat to boiling. Reduce heat; cover and simmer until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened. 

When cool enough to handle, remove clams from shells and coarsely chop. Discard shells. Strain clam broth through sieve lined with paper towels into bowl. 

In the same clean saucepot, cook bacon over medium heat until browned. Add onion and cook until tender, about 5 minutes. Add carrots and celery and cook 5 minutes. 

Add clam broth to bacon mixture in saucepot. Add potatoes, the remaining 4 cups of water, bay leaf, thyme, and pepper and heat to boiling. Reduce heat. Cover and simmer 10 minutes. Add tomatoes with their liquid, breaking them up with the side of spoon. Simmer 10 minutes longer. 

Stir in chopped clams and heat through. Discard bay leaf and sprinkle with parsley. Taste for seasoning and add salt and pepper as needed.

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Spanish Tilapia Stew

Spanish Tilapia Stew

Serves: 4 • Time to Prepare: 60 min.

Ingredients

4 fillets of Ecuadorian Tilapia (calculate 1/2 lb. 
per person) cut into bite sized pieces
1 large sweet onion, diced
2 garlic cloves, peeled
1/2 cup roasted red peppers or 3 whole roasted red peppers peeled
2 cups crushed tomatoes (about 4 tomatoes)
1/4 tsp. medium spice curry powder
1 pinch lemon zest
1 pinch red pepper flakes
1 pinch pepper
1 cup red wine
4 cups fish stock
  salt to taste
2 pinches sugar
3-4 tbsp. olive oil

Directions

For safe food handling purposes, rinse the fish quickly and pat the fillets dry before using them.

Heat up the pot on a high heat (you can test if the pot is hot by seeing if water sizzles and evaporates when sprinkled onto the pot’s surface). Once the pot is hot add the oil and then sauté the diced onions and peeled garlic cloves in the oil until the onions are golden.

Add the spices and lemon zest to the sautéed onions and spread the flavours evenly throughout the pot. Push the onions to the rim of the pot, add another dash of olive oil to the pot’s centre and brown the cut pieces of tilapia in the center of the pot.

Once the tilapia has seared, roughly chop up the roasted red peppers and add them to the pot. Add the crushed tomatoes and let the mix simmer. Once it begins to bubble pour in the cup of wine and stir everything together. When the ingredients have begun to boil up once more, add the fish stock to the pot and stir.

Let the stew simmer at a low temperature for 30-40 minutes or until the soup has thickened slightly, the flavour is to your liking and the Tilapia has started to flake.

Serve hot with a dollop of crème fraiche and chopped parsley.

 

Source: Martina Hemm for Tropical Aquaculture Products Inc.

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