Food Fare

Global Seafood Cookbook Recipes

To see a complete list of recipes contained in the Global Seafood Cookbook, click here (PDF, 739 KB).

LOBSTER BISQUE

•1 C chicken broth •1 small onion, sliced •2 TBS butter •2 TBS all-purpose flour •2 C milk •1/2 tsp. salt •1 LB fully cooked lobster meat, cubed •1/2 tsp. Worcestershire sauce •1 pinch cayenne pepper

 

In a skillet, combine 1/4 cup chicken broth and sliced onion. Cook over low heat for five to seven minutes, stirring frequently. In a cooking pot, melt butter over medium heat. Slowly whisk in the flour until mixture appears creamy. Gradually pour in 3/4 C chicken broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Stir in broth and onion mixture. Heat until hot but not boiling (milk will curdle if boiled). Serve.

 

SALMON CASSEROLE (Jewish)

•3 russet or Yukon Gold potatoes (1 LB), unpeeled & quartered •2 TBS vegetable oil •2 medium onions, finely chopped •4 TBS butter, cut into small pieces (sub with vegetable oil if desired) •1 can (15 oz.) pink or red salmon, drained & mashed •2 large eggs •3/4 C plain yogurt •Salt & black pepper to taste •1 tsp. lemon juice •3/4 C plain breadcrumbs •Paprika to taste

 

In a large cooking pot, boil potatoes in salted water until tender. Drain and set aside to cool. If preferred, potatoes can be cooked in a microwave to desired tenderness. Preheat oven to 350-degrees F. Heat vegetable oil in a skillet. Add the onions and sauté until golden in color, about seven minutes, stirring frequently. Peel the potatoes and cut into medium-sized pieces. Place potato pieces in a bowl and mash with one tablespoon of butter. Stir in the onions, mashed salmon, eggs, yogurt, salt and pepper, and lemon juice. Grease a baking dish; sprinkle bottom with breadcrumbs. Add potato/salmon mixture; smooth. Sprinkle top with more breadcrumbs; dot with remaining butter and sprinkle paprika. Bake for about forty-five minutes, or until firm. Cut into squares or scoops and serve. Variations: Cook diced bell pepper and celery with onions; add a few teaspoons of Worcestershire sauce for extra flavor; substitute mayonnaise for yogurt. Culinary Trivia: Salmon Casserole is typically served during Jewish Shavuot.

 

YANKEE CODFISH IN GRAVY (Colonial American)

•2 LBS cod filets •Water •2 TBS butter •2 TBS flour •1 C milk •1 egg, beaten

 

Add cod filets to a large skillet; add enough water to cover. Boil cod gently until it reaches desired tenderness or flakes with a fork. Drain and set aside. In a bowl, beat egg and set aside. Combine butter and flour; add to skillet over low heat. Add milk gradually, stirring constantly until thick. Stir in the beaten egg. Place the cooked cod on a serving platter; pour gravy over the top and serve. Suggestions: Serve with baked or boiled potatoes, pickled beets or buttered toast.