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LOCAL RECIPES
Zuppa Di Cozze Alla Procopio (mussel Soup)
Clean the mussels with a small flat knife or stiff brush. Remove all barnacles, sand and their beards. In a saut'e pan, lightly brown one onion and three cloves of finely chopped garlic in olive oil. Add a teaspoon of red crushed pepper, six leaves of fresh bay leaf and the juice from one lemon. Drop in two pounds of fresh diced tomatoes. Add one cup of dry white wine and one cup of chicken broth and simmer for 15 minutes. Now add the 4 quarts of mussels, stirring lightly. Cook until shells are open. Pour over your favorite pasta.
Donato Fortebraccio(My godfathers Italian fish tales)
Aragosta con Limone E Sambuca (Lobsters with Lemon and Sambuca
Lobsters, Select boiled, 1/2 cup bread crumbs (breaded)
4 cups crushed Ritz Crackers/ Fennel (seeds) 10 chopped leaves/ 1/4 cup olive oil
2 TBSP Chopped Parsley
1/4 cup Sambuca / Salt and Pepper
After lobsters are boiled, split them lengthwise down the middle, being caredul not to fracture the shells. Remove the meat and place with the breadcrumbs, crackers, fennel, oil, and pardley in a large bowl. Salt and pepper to taste, Loosely stuff the lobsters shells and arrange in a large baking pan. Drizzle Sambuca, lemon juice and butter over the top and bake for ten minutes in a preheated oven 375 degrees.
MAPLE-SOY-GLAZED MACKEREL FILLETS WITH AVOCADO
2/3 cup rice vinegar (not seasoned)
1/2 cup soy sauce
1/2 cup dry Sherry
1/2 cup dark amber or Grade B maple syrup
1 large firm-ripe California avocado
2 teaspoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (7- to 8-oz) Spanish mackerel fillets with skin (about 1/2 inch thick)
Accompaniments: rice; lemon wedges
Briskly simmer vinegar, soy sauce, Sherry, and maple syrup in a 9- to 10-inch heavy skillet over moderately low heat until reduced to about 1/3 cup, 20 to 25 minutes. Keep warm.
Prepare avocado while sauce reduces:
Quarter avocado lengthwise, then pit and peel. Cut lengthwise into 1/2-inch-thick slices, then gently toss together with lemon juice, oil, salt, and pepper in a small bowl.
Glaze and bake fish:
Preheat broiler. Line a large (15- by 10-inch) shallow baking pan with foil. 3Reserve about one fourth of glaze in a small bowl.
Arrange fillets, skin sides down, in 1 layer in baking pan. Spoon about one third of remaining glaze over fillet, then spread with back of spoon to coat evenly.
Broil fish 5 to 6 inches from heat, without turning, 2 minutes. Remove pan from broiler and coat with another layer of glaze, then broil 2 minutes more. Remove fillets from broiler and apply a third coat of glaze, then broil 1 minute more (for a total of 5 minutes). Remove from broiler and, with a clean spoon, apply reserved glaze. (Reserved glaze will not have touched uncooked fish.)
Divide avocado salad among 4 plates, then serve fish alongside it.
New England Fish Chowder
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock, Traditional Fish Stock, Chicken Stock, or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)
For garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives
1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
3. Add the potatoes and stock. If the stock doesn’#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
5. When ready to serve, reheat the chowder over low heat; don’,et it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.
6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
CookŽotes
Cod and haddock are very similar, but large haddock is just a little firmer and doesn’"reak up quite as much as cod, making it easier to produce a chowder with large chunks of fish. But even more important than the type of fish is the way you prepare it. Both cod and haddock, and their cousins pollack and hake, all flake apart naturally. Therefore, it isn’.ecessary to cut them into pieces. Simply add the whole fillets to the chowder, cook it a few minutes longer, and remove it from the heat, without stirring it again. When you reheat the chowder, the fillets will break into lovely big chunks of tender white fish. Most fish can be used for New England Fish Chowder, but if the fish you choose is not native to New England, then your chowder should be called "New England style." Depending on their tendency to break up naturally, some fish need to be cut into pieces.
Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by far the best choice for this recipe. I urge you to make it, but if you can’4here are alternatives listed in the recipe.
For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.
Makes about 14 cups; serves 8 as a main course.
SHRIMP SKEWERS WITH CHARRED-TOMATO VINAIGRETTE
36 large uncooked shrimp (about 2 pounds), peeled with tails left intact, deveined
1 1/2 teaspoons coarse kosher salt
6 metal skewers
2 medium green onions, trimmed
2 large plum tomatoes
1 teaspoon plus 3/4 cup olive oil
2 tablespoons Sherry wine vinegar
Pinch of cayenne pepper
Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl. Thread 6 shrimp on each metal skewer. Let stand at room temperature 30 minutes.
Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops; thinly slice tops. Lightly coat 3-inch-long green onion pieces and tomatoes with 1 teaspoon oil. Grill green onion pieces and tomatoes until blistered and slightly charred, turning frequently, about 2 minutes for green onions and 6 minutes for tomatoes. Transfer to blender. Add remaining 3/4 cup oil, Sherry wine vinegar, and cayenne. Blend until smooth. Season to taste with salt.
Transfer 1 cup dressing to small bowl; stir in 1 tablespoon thinly sliced green onion tops and set aside. Brush remaining dressing over shrimp. Grill shrimp until cooked through, about 2 minutes per side.
Spoon 2 1/2 tablespoons reserved dressing onto each of 6 plates, using back of spoon to spread over plate. Top with 1 shrimp skewer. Sprinkle shrimp with remaining thinly sliced green onion tops and serve.
Makes 6 servings.
MANHATTAN CLAM CHOWDER
Treat yourself to fresh clams for this recipe — they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.
Active time: 30 min Start to finish: 45 min
2 bacon slices, cut into 1/2-inch squares
1/3 cup chopped onion
3 tablespoons diced (1/3 inch) green bell pepper
3 tablespoons diced (1/3 inch) celery
2/3 cup diced (1/3 inch) peeled boiling potato (1 small)
1 (8-oz) bottle clam juice
1 cup canned diced tomatoes (8 oz), including juice
1 1/2 dozen small hard-shelled clams (1 1/2 to 2 inches in diameter; 2 lb total), scrubbed well
2 tablespoons chopped fresh flat-leaf parsley
Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.) Remove pan from heat.
Remove most of clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.
Cooks' note:
Chowder, without clams or parsley, can be made 1 day ahead. Bring to a simmer before adding clams and proceeding.
Makes 1 serving.
Gourmet
NEW ENGLAND CLAM CHOWDER
3 8-ounce bottles clam juice
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
2 tablespoons (1/4 stick) butter
3 slices bacon, finely chopped
2 cups chopped onions
1 1/4 cups chopped celery with leaves (about 2 large stalks)
2 garlic cloves, chopped
1 bay leaf
1/4 cup all purpose flour
6 6 1/2-ounce cans chopped clams, drained, juices reserved
1 1/4 cups half and half
1 teaspoon hot pepper sauce
Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)
Makes 8 (first-course) or 4 (main-course) servings.
ROASTED Striped Bass or any other firm white fish
1 pound new potatoes, peeled, washed, and cut into wedges
An oven-to-table baking dish that can accommodate both the fish and the potatoes in one layer
4 tablespoons extra virgin olive oil
4 or 5 fresh rosemary sprigs
4 whole garlic cloves, peeled
Fine sea salt
Black pepper ground fresh from the mill
A 2-pound fillet from a firm-fleshed fish, such as grouper, striped bass, red snapper, or mahi mahi
2 tablespoons fine, dry, unflavored bread crumbs
1. Turn on the oven to 400°F.
2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.
For 4 persons.
GRILLED TUNA AND MANGO SALAD
A colorful, delicious dish from Lantana's restaurant, Grand Cayman, West Indies.
1 large mango, pitted peeled, cut into 1/4-inch-wide strips
3/4 cup chopped red onion
1/2 red bell pepper, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons olive oil
4 6-ounce tuna steaks (about 1 inch thick)
Vegetable oil
Mix first 6 ingredients in medium bowl. Season with salt and pepper.
Prepare barbecue (medium-high heat) or preheat broiler. Brush tuna with oil. Grill or broil until just opaque in center, about 4 minutes per side.
Divide mango salad among 4 plates. Top with tuna and serve.
ITALIAN-STYLE BAKED HADDOCK
1/4 cup (1/2 stick) butter
1 small onion, chopped
1 green bell pepper, chopped
1/4 teaspoon dried basil, crumbled
1 14 1/2-ounce can tomatoes, drained, chopped
Salt and pepper
1 1/2 pounds haddock or fillets
2 cups grated mozzarella
Preheat oven to 350°F. Grease 9-inch glass baking dish. Melt butter in heavy large saucepan over medium-high heat. Add onion, bell pepper and basil and sauté until vegetables are tender, about 10 minutes. Stir in tomatoes. Season with salt and pepper and cook until saucelike, stirring constantly, about 5 minutes. Arrange fish in prepared dish. Pour sauce over. Sprinkle mozzarella. Bake until fish is cooked through and top is golden, about 25 minutes.
Serves 4.
BROILED BLUEFISH FILLETS WITH FENNEL MAYONNAISE
Can be prepared in 45 minutes or less.
two 8-ounce skinless bluefish or mackerel fillets
For fennel mayonnaise
1 teaspoon fennel seeds
1 large garlic clove
1/2 teaspoon salt
2 tablespoons mayonnaise
1/2 tablespoon fresh lemon juice
Preheat broiler and oil a shallow baking pan large enough to hold fillets in one layer.
Make fennel mayonnaise:
In a dry small skillet toast fennel seeds over moderate heat, stirring, until fragrant. Mince fennel seeds and garlic with salt and in a small bowl stir together with mayonnaise, lemon juice, and pepper to taste.
Arrange fillets in pan and spread fennel mayonnaise evenly over tops. Broil fillets 3 inches from heat until just cooked through, about 7 minutes.
Serves 2.
BROILED SEA TROUT WITH BASIL SAUCE
Tomato gratin or potato, red pepper, and fennel salad would make a terrific accompaniment to the fish.
Active time: 15 min Start to finish: 25 min
1 cup fresh basil
1/4 cup fresh flat-leaf parsley
1 large garlic clove
4 tablespoons extra-virgin olive oil
1 tablespoon water
1 tablespoon fresh lemon juice
4 (6- to 8-oz) sea trout, bluefish, or mackerel fillets, with skin
Accompaniment: lemon wedges
Preheat broiler.
Finely chop basil, parsley, and garlic together in a blender. Add 3 tablespoons oil and purée, then blend in water, lemon juice, and salt and pepper to taste. If desired, thin with more water.
Arrange fillets, skin sides down, in an oiled shallow (1-inch-deep) baking pan. Brush fish with remaining tablespoon oil and season with salt and pepper.
Broil 5 to 6 inches from heat until just cooked through, about 7 minutes.
Serve fish with sauce.
Makes 2 servings.
ZUPPA DI COZZE ALLA PROCOPIO (PROCOPIO'S MUSSEL SOUP)
CLEAN THE MUSSELS WITH A SMALL FLAT KNIFE OR STIFF BRUSH. WASH THOROUGHLY. IN A SAUTE' PAN, LIGHTLY BROWN ONE ONION AND THREE CLOVES OF FINELY CHOPPED GARLIC IN OLIVE OIL. ADD A TEASPOON OF RED CRUSHED PEPPER, SIX LEAVES OF FRESH BAY LEAF AND THE JUICE OF ONE LEMON. DROP 2 POUNDS OF FRESH DICED TOMATOES. ADD ONE CUP OF DRY WHITE WINE AND ONE CUP OF CHICKEN BROTH AND SIMMER FOR 15 MINUTES. NOW ADD THE 4 QUARTS OF MUSSELS, STIRRING LIGHTLY. COOK UNTIL SHELLS ARE OPEN.
POUR OVER YOUR FAVORITE PASTA.
ENJOY,
FROM MY GODFATHER'S ITALIAN FISH TALES (DONATA FORTEBRACCIO)
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