White Fish Étouffée

fish etouffeeSo here is another classic Cajun dish called Étouffée. Most commonly prepared with shellfish like crawfish or shrimp, it was back in the 1950s that crawfish etouffée was introduced to restaurant goers in Breaux Bridge, Louisiana, however the date of invention of this dish has been shown as early as the late 1920s. Originally crawfish étouffée was a popular dish mainly just in the bayous and backwaters of Louisiana amongst Cajuns in the area, but in the early 80’s a popular Bourbon Street restaurant called Galatoire’s brought the crawfish étouffée dish into the limelight. Even amongst the French Creoles this Cajun dish was a hit. Our recipe uses firm white fish, rather than shellfish, but is just as good! This recipe will serve 6.

Ingredients:

4 tablespoons vegetable oil
1 ½ tablespoons flour
2 cloves garlic, minced
2 bunches green onion, sliced*
1 large onion, diced
1 green bell pepper, diced
3 stalks celery, sliced
1 pound firm, white fish, cut into large chunks (like Cod, Halibut or Flounder)
1 teaspoon tomato paste
½ teaspoon Worcestershire sauce
½ teaspoon hot sauce
1 teaspoon ground cumin
2 teaspoons Cajun seasoning
1 ⅔ cups vegetable or vegetarian chicken broth
Salt and pepper to taste
rice to serve

* Click here to find out how to clean green onions.

Directions:

Heat oil in a large skillet over medium high heat, stir in the flour until dissolved, and keep stirring until it turns a rich reddish-brown colour. Add the garlic, onion, green onions, green pepper and celery. Sauté until the vegetables become transparent, about 5-10 minutes. Mix in the tomato paste, Worcestershire sauce, hot sauce, cumin and Cajun seasoning. Once combined, add the chunks of fish, being careful not to break up the fish too much. Cook for an additional 10 minutes. Add the broth into the vegetable-fish mixture, taste for salt and pepper, and then let simmer until thickened, about 35 minutes. Serve over rice.

Moroccan Fish

Moroccan FishThis is another alternative to regular gefilte fish, and will work well for people that don’t keep gebrokts (those that don’t mix matzo with liquids), as there is no matzo meal used in this recipe. If you’re not crazy about cilantro (like me) you can use parsley instead and you can cut down on the amount of chili peppers as well if you’re not into the heat. This recipe will serve 8.

Ingredients:

8 boneless fish fillets (best if you use a firm, dense fish like halibut or snapper)
2 bunches fresh cilantro/parsley, cut into large pieces*
2 red bell peppers, seeded and cut into long thin strips
10 large garlic cloves, coarsely chopped
4-6 large dried red chili peppers (or less depending on preference)
½ teaspoon turmeric
3 cups water
⅔ cup extra virgin olive oil
2 heaping tablespoons paprika
Salt and pepper to taste

* Click here to check how to clean cilantro and parsley.

Directions:

For this recipe, you will need a sauté pan, it’s like a wide, deep skillet with higher sides. Before you start cooking, reserve a few pieces of the cilantro/parsley for garnish. Place cilantro/parsley, bell pepper slices, garlic and chili peppers in the bottom of the pan to create a “bed” for the fish. Place fish fillets on top of the other ingredients. Season fillets generously with salt and pepper, then sprinkle turmeric evenly across fillets. Add the water to the pan. Cover pan, turn flame on high, and bring to a boil. As soon as the water boils, reduce heat to medium and uncover the pan. Mixture should be simmering lightly at this point. Allow mixture to simmer uncovered for 10-15 minutes, basting fillets periodically, until the water reduces by half and turns yellow.

In a small bowl, mix together olive oil and paprika with a fork. Pour red oil mixture over the fish fillets, coating them evenly. Let the fish simmer uncovered for 20 minutes more, basting frequently. Fish is done when liquid is reduced to about a quarter of what it was originally, and the fish has turned a rich red colour.

Serve the warm fish and bell peppers, drizzled with some of the sauce and garnish with the remaining fresh cilantro/parsley leaves.

Mexican Ceviche

CevicheIngredients:

1 ½ lb halibut, sea bass or red snapper fillets (or use a mixture of fish)
7-9 limes (enough juice to cover fish)
1 ½ fresh tomatoes, diced
1 ½ green bell peppers, diced
½ cup plus 3 tablespoons fresh parsley or cilantro, chopped*
⅓ teaspoon salt
⅓ teaspoon pepper
¾ teaspoon fresh oregano*
2 jalapeno peppers, chopped (less or more to suit your taste)
3 tablespoons white vinegar
1 ½ medium onions, finely chopped
2 dashes Tabasco sauce (to taste)
lettuce leaves (to line serving bowls)*
1 avocado, chopped (optional)

Directions:

Dice the fish into an approximately ½-inch dice. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). I would suggest marinating the fish in a large gallon sized freezer bag, as it makes clean up a cinch, and you can shake the bag up often to make sure the fish is evenly “cooking”. The next day, pour off most of the lime juice, leaving just enough to keep the fish moist.

A few hours before serving, mix together the tomatoes, green peppers, ½ cup of the chopped parsley/cilantro,  jalapeno peppers and onions in a large bowl. In a small bowl, mix together the salt, pepper, oregano, vinegar and Tabasco sauce. Add the fish to the large bowl, and gently mix together, making sure not to break up the fish pieces. Pour the dressing on top of the mixture and toss, gently, to coat. Keep refrigerated until ready to serve.

About 15 minutes before you are ready to serve, remove the ceviche from the refrigerator so that it is not ice cold. Arrange the lettuce leaves in individual serving plates with a serving of the ceviche. Garnish with sliced avocado and remaining parsley/cilantro.

* Click here to learn how to properly check these ingredients.

New England Fish Chowder

Fish Chowder

This is a rendition of Leah Adler’s delicious fish chowder served at The Milky Way. The key is use lots and lots of white pepper.

Ingredients:

1 ½ cups onions, diced
½ cup celery, diced
1 cup corn, canned or frozen
4 tablespoons butter
4 cups potatoes, diced
Salt and white pepper, to taste
4 cups boiling water or vegetable stock
2 pounds fresh halibut, or other firm fish, cut into large chunks
4 cups whole milk
1 ½ tablespoons cornstarch

Directions:

Sauté onions and celery in butter until soft, but not brown. Add potatoes, corn, seasonings and water/broth, simmering until the potatoes are tender. Add the fish to the soup. Cook another 5 – 10 minutes. Do not stir (you’ll break up the fish). Add the milk and bring back up to temperature. Do not boil. If the consistency of the soup is too thin for your liking, you can add the cornstarch, to thicken it. First temper the starch in a small bowl with some of the hot liquid from the soup. Stir until the starch has dissolved and then add this to the main soup pot. This will thicken the broth. Serve this with some crusty buttered bread and it’s a meal in itself. Makes 8 to 12 servings.