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Recipes in category: Dinner-Fish -

  1. Bacalhau a Gomes de Sa (Salt Cod, Onions and Potatoes)
  2. Bolinhos de bacalhau (Codfish Balls)
  3. Octopus in Red Wine (Htapothi krasato)
  4. Pad See Yew
  5. Paella
  6. Paella #2
  7. Portuguese Fisherman's Stew
  8. Salmon with Red-Wine Butter
  9. Sole and Spinach
  10. Squid Vicious
  11. Squid in Beer Sauce
  12. Stuffed Calamari: Calamari Ripieni
  13. Stuffed Cuttlefish: Seppie Ripiene

  • 1 1/2 lb [~= 680.4 g] to 1 1/2 lb [~= 680.4 g] salt cod
  • 1/2 cup [~= 112.5 ml] olive oil
  • 1 tsp olive oil
  • 2 cup [~= 450 ml] thinly sliced yellow onions
  • 1 tbl chopped garlic
  • Salt
  • Freshly ground black pepper
  • 2 lb [~= 907.2 g] waxy potatoes, sliced 1/4-inch thick and cooked until tender
  • 4 hard boiled eggs
  • 8 black olives
  • 1 tbl finely chopped fresh parsley leaves
Recipe Summary
Prep Time: 36 hours 25 minutes Cook Time: 40 minutes
Yield: 4 to 6 servings
Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 tsp of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

  • 1 lb [~= 453.6 g] salt cod
  • 2 cup [~= 450 ml] of mashed potatoes
  • 2 tbsp of finely chopped parsley
  • 2 large eggs
  • oil for frying
Brazilian Bolinhos de Bacalhau
Brazilians love their salgadinhos (appetizers), which are eaten as snacks all day long or as a prelude to a more substantial meal. Here's one of my all-time favorites. Now, whether you can find salt cod where you live is a different story. It should be available all over New England and I know it's available in Canada. Salt cod needs overnight soaking or longer, until it's soft. In Brazil, good quality salt cod is available at specialty markets and (one place I can direct you to...) the central market in São Paulo, the best I've ever seen (see photos below).
Codfish balls are Portuguese in origin (and over there they're shaped differently). But like pizza in the U.S., they were so heartily adopted that they became Brazilian food. They are included in every Brazilian cookbook I've ever read and are served at every party or reception in Brazil. Also, anywhere a very cold beer is served... With this note of cultural caution, here is the recipe, which is absolutely delicious.
Soak salt cod overnight and during the morning, changing water three times. Drain, remove skin and any bones and cut in small chunks. The next step is poaching the cod. In Boston, I learned a great trick from Julia Child, who used to call her fritters Aunt Priscilla's Codfish Balls (there's a Portuguese connection somewhere...) I always do it her way now. Simmer a small onion, thinly sliced, with a bay leaf and 4 peppercorns in 2 cups of water. After 5 minutes, add the cod and 2 cups of water. When it simmers, cover the pan and remove from heat, so the cod doesn't toughen. You can keep the cod in this liquid in the refrigerator until ready to use it.
To form the bolinhos: drain the fish and flake it well into a bowl. Add 2 cups of mashed potatoes; beat two eggs with a pinch of salt and add them to the fish and potatoes. Some cooks like to separate the eggs, adding first the yolks, then the beaten whites. Add the parsley (and if you want, 1 small chopped onion), salt and freshly grated pepper to taste. Wait about 1/2 hour to form the balls; they should be about 1 1/2 inches. Use good, fresh oil for frying (set deep-fryer temperature at 375°). Dry in paper towels. Serve with a good batida and some very cold beer!

  • 1 kg [~= 2.20462 lb] young octopus
  • 8 tbsp olive oil
  • 350 g [~= 11.9 oz] small onions or shallots
  • 150 ml [~= 5.279265 oz] red wine
  • 6 tbsp red wine vinegar
  • 225 g [~= 7.65 oz] canned tomatoes, roughly chopped
  • 2 tbsp tomato puree/paste
  • 4 bay leaves
  • 2 tsp dried oregano
  • black pepper
  • 2 tbsp chopped parsley
First clean the octopus. Pull off the tentacles, remove and discard
the intestines and the ink sac, the eyes and the beak. Skin the
octopus and wash and scrub it thoroughly to remove any traces of sand.
Cut it into 4-5cm (1.5-2inch) pieces and put it into a saucepan over
medium heat to release the liquid. Stir the octopus until this liquid
has evaporated.
Pour on the oil and stir the octopus to seal it on all sides. Add the
whole onions and cook them, stirring once or twice, until they colour
Add the wine, the vinegar, tomatoes, tomato puree, bay leaves, oregano
and several grindings of pepper. Stir well, cover the pan and simmer
very gently for 1-1.25 hrs, checking from time to time that the sauce
has not dried out. If it does - and this would only happen if the
heat were too high - add a little more wine or water. The octopus is
cooked when it can be easily pierced with a skewer.
The sauce should be thick, like a runny paste. If any of the liquid
separates, remove the lid from the pan, slightly increase the heat and
stir until some of the liquid evaporates and the sauce thickens.
Discard the bay leaves and stir in the parsley. Taste the sauce and
adjust the seasoning if necessary.
Serve, if you like, with rice and a salad. A Greek essential is
country bread to mop up the sauce.

  • 3 tbl Asian fish sauce
  • 1 tbl miso paste or fermented yellow beans
  • 1 tbl oyster sauce
  • 4 tsp sugar
  • 1/4 cup [~= 56.25 ml] low-sodium soy sauce
  • 1 lb [~= 453.6 g] bok choy, cut into 2-inch pieces
  • 2/3 lb [~= 302.4 g] dried rice stick noodles
  • 1/4 cup [~= 56.25 ml] plus 3 tbl vegetable oil
  • 3/4 lb [~= 340.2 g] shelled and deveined medium shrimp
  • Salt
  • 4 large garlic cloves, minced
  • 3 large eggs, beaten
  • 3 Thai bird chiles or serrano chiles, thinly sliced
  • 2 tbl chopped roasted salted peanuts (optional)
  • Lime wedges, for serving
1. In a bowl, mix the fish sauce, miso, oyster sauce, sugar and soy.
2. In a large pot of boiling lightly salted water, cook the bok choy until crisp-tender, 2 minutes; transfer to a plate. Add the noodles to the boiling water and cook until firm but pliable, 5 minutes. Drain and rinse under cold water; shake out any excess water. Transfer the noodles to a bowl; toss with 1 tbl of the oil.
3. Heat 1 tbl of the oil in a large nonstick skillet. Add the shrimp, season with salt and cook over high heat until pink throughout, 2 minutes. Add the shrimp to the bok choy. Add the remaining 1/4 cup plus 1 tbl of oil to the skillet and heat until shimmering. Add the garlic and cook, stirring, for 30 seconds. Add the eggs and cook over high heat for about 30 seconds, just until lightly scrambled. Add the noodles and toss lightly. Add the fish sauce mixture and toss. Cook, without stirring, just until the liquid is nearly evaporated, about 5 minutes. Stir the noodles once, then cook until browned on the bottom, 2 to 3 minutes longer. Add the shrimp and bok choy; cook just until heated through. Transfer the noodles to a large platter, sprinkle with the chiles and peanuts and serve with lime wedges.

  • 2 tbl olive oil
  • 1 tbl paprika
  • 2 tsp dried oregano
  • salt and black pepper to taste
  • 2 lb [~= 907.2 g] skinless, boneless chicken breasts, cut into 2 inch pieces
  • 2 tbl olive oil, divided
  • 3 cloves garlic, crushed
  • 1 tsp crushed red pepper flakes
  • 2 cup [~= 450 ml] uncooked short-grain white rice
  • 1 pinch saffron threads
  • 1 bay leaf
  • 1/2 bunch Italian flat leaf parsley, chopped
  • 1 quart [~= 900 ml] chicken stock
  • 2 lemons, zested
  • 2 tbl olive oil
  • 1 Spanish onion, chopped
  • 1 red bell pepper, coarsely chopped
  • 1 lb [~= 453.6 g] chorizo sausage, casings removed and crumbled
  • 1 lb [~= 453.6 g] shrimp, peeled and deveined
In a medium bowl, mix together 2 tbl olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tbl olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tbl olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

  • 1 cup [~= 225 ml] onions
  • 1 cup [~= 225 ml] celery
  • 1 cup [~= 225 ml] green pepper
  • 1 cup [~= 225 ml] mushrooms
  • 2 minced garlic
  • olive oil
  • 1 1/2 cup [~= 337.5 ml] rice
  • 2 1/2 cup [~= 562.5 ml] hot chicken broth
  • 1 tsp oregano
  • 1/2 tsp basil
  • salt
  • turmeric
  • 1/2 cup [~= 112.5 ml] snow peas
  • 1 can shrimp
Fry 1 cup onions, celery, chopped green pepper and mushrooms in 3 tbsp olive oil,
Stir in 2 minced garlic cloves, 1.5 cups rice, 2 1/2 cups hot chicken broth, 1 tsp oregano, 1/2 tsp basil and salt & turmeric
Return to boil and simmer for 25 minutes
Date added:

  • 2 red potatoes, cut into eighths
  • 1 medium carrot, peeled and chopped
  • 1/2 onion, chopped
  • 2 oz [~= 56.7 g] linguica, chorizo OR reduced-fat kielbasa, sliced
  • 2 garlic cloves, minced
  • 1/2 lb [~= 226.8 g] tomatoes, chopped
  • 8 oz [~= 226.8 g] bottle clam juice
  • 1/2 cup [~= 112.5 ml] dry white wine
  • 1/2 tsp saffron threads, crushed
  • 1/4 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 8 littleneck clams, scrubbed
  • 8 mussels, scrubbed and debearded
  • 1/4 lb [~= 113.4 g] medium shrimp, peeled and deveined
  • 1/4 lb [~= 113.4 g] cod fillet
  • 1/4 lb [~= 113.4 g] sea scallops
  • 1 tbl chopped fresh cilantro
Spray an 8-quart saucepan with nonstick cooking spray and set over medium heat. Add potatoes, carrots, onion, linguica and garlic; saute until onion begins to soften, about 6 minutes. Stir in tomatoes, clam juice, wine, saffron, oregano and cayenne; bring to a boil. Cover, reduce heat and simmer 15 minutes. Add clams and simmer, covered, 3 minutes.
Stir in mussels, cover and simmer 3 minutes more. Discard any clams or mussels that don't open. Add shrimp, cod and scallops; cook until shrimp are pink and no longer opaque, about 5 minutes. Stir in cilantro and serve.
Makes 4 servings, 6 points (Weight Watchers) per serving; 227 calories per serving.
Weight Watchers: Simply the Best All American.

  • 1 cup [~= 225 ml] full-bodied dry red wine such as Côtes du Rhône
  • 1/3 cup [~= 75 ml] finely chopped shallots (3 to 4)
  • 1/2 cup [~= 112.5 ml] fresh orange juice
  • 1/4 cup [~= 56.25 ml] balsamic vinegar
  • 1 tsp tomato paste
  • 1 Turkish or 1/2 California bay leaf
  • 1 tsp finely grated fresh orange zest
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 4 (1-inch-thick) salmon steaks (each about 1/2 lb)
  • 2 tbl olive oil
Unlike salmon fillets, salmon steaks have bones in the center.
Any leftover red-wine butter is delicious on beef, lamb chops, chicken, or mushrooms.
Active time: 35 min Start to finish: 35 min
Servings: Makes 4 servings.
Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 tsp salt, and 1/8 tsp pepper with a rubber spatula until incorporated.
Preheat broiler. Line rack of a broiler pan with foil.
Pat fish dry, then brush both sides with oil (2 tbl total) and sprinkle with remaining 3/4 tsp salt and 1/8 tsp pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.
Top each steak with 1 to 2 tbl red-wine butter.
Cooks' note:
Leftover red-wine butter can be chilled, covered, up to 3 days or frozen up to 2 weeks

  • 1 pkg frozen chopped spinach--well drained
  • 1/2 cup [~= 112.5 ml] miracle whip light dressing
  • 1/2 cup [~= 112.5 ml] Light Swiss cheese shredded
  • 1/2 cup [~= 112.5 ml] Parmesan cheese
  • 1/4 cup [~= 56.25 ml] fresh breadcrumbs
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1 chopped green onion
  • 1 minced garlic clove
  • 1 lb [~= 453.6 g] thawed sole fillets
Heat oven to 350.
Combine 9 ingredients.
Spread spinach mixture evenly over lose fillets & roll them up--starting at the narrow end.
Place seam side down in a greased baking dish. Sprinkle with paprika and bake 15-30 min.
Date added:

  • 1/2 lb [~= 226.8 g] squid tentacles and tubes
  • 1 tbl soy sauce
  • 2 tsp cornstarch
  • 1/2 cup [~= 112.5 ml] miso broth (1/2 cup [~= 112.5 ml] water mixed with 1 tbl miso paste)
  • 1 tsp balsamic vinegar
  • 2 tsp sesame oil
  • 1/2 tsp thinly sliced garlic
  • 1/4 tsp minced ginger
  • 2 dried arbol chiles
  • 1/3 cup [~= 75 ml] medium dice sweet onion
  • 1/4 cup [~= 56.25 ml] torn-into-strips oyster mushrooms
  • 1/3 cup [~= 75 ml] medium dice red bell pepper
  • Freshly ground white pepper
On a clean cutting board, remove the tentacles from the bodies of the squid and reserve. Make sure the tubes are cleaned out and split them open lengthwise so they look like a flat triangle. Using a matte knife, lightly score the squid in a crosshatch pattern. Cut each tube into four pieces of roughly equal size.
In a bowl, combine 1 tbl of soy sauce with 1 tsp of cornstarch and toss the squid in it to coat. Marinate while preparing for the rest of the dish. Combine the miso broth and balsamic vinegar with the remaining cornstarch.
In a hot pan or wok, add the sesame oil and swirl to coat the pan. Add the squid and cook for 30 to 40 seconds. It will curl up naturally and brown. Working quickly, add the garlic, ginger, and chiles. Allow them to fry for 10 to 15 seconds stirring constantly (they can burn fast). Add the onion, mushrooms, and bell pepper and saute for another minute. Pour in the stock mixture and simmer until the sauce begins to thicken. Season with white pepper and additional soy sauce, if necessary. Serve over rice.
Yield: 2 entree servings
Prep Time: 25 minutes
Cook Time: 5 minutes
Difficulty: Medium
Alton Brown

  • 1/4 cup [~= 56.25 ml] all-purpose flour
  • 1 tsp Essence, recipe follows
  • 1 lb [~= 453.6 g] very small squid (bodies 4-inches long), cleaned, tentacles attached
  • 4 tbl extra virgin olive oil
  • 1/2 cup [~= 112.5 ml] minced onion
  • 2 tsp minced garlic
  • 2 cup [~= 450 ml] chopped, seeded tomato
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 1/2 tsp sugar
  • 12 oz [~= 340.2 g] bottle Abita amber
In a small mixing bowl, season the flour with the Essence. Dust the squid in the seasoned flour and set aside on a plate. Heat the olive oil in a sauti pan set over a medium-high heat. Add the squid in batches and cook until just golden, about 1 minute per side. Drain on paper towels.
To the fat in the pan, add the onions and sauti for 3 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes, bay leaf, salt, pepper and sugar, and cook, stirring occasionally, for 10 minutes. Add the beer. Return the squid to the pan and lower the heat to medium-low. Simmer until thickened and the squid are tender, about 20 minutes.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Emeril Lagasse

  • 2 1/2 lb [~= 1.134 kg] fresh squid, cleaned, tentacles removed and chopped
  • 1 lemon, zested and juiced, plus 1 lemon, quartered
  • 2 tbl chopped fresh rosemary leaves
  • 1/2 bunch Italian parsley, finely chopped to yield 1/4 cup
  • 4 salt-packed anchovies, rinsed, patted dry and finely chopped
  • 2 cloves garlic, crushed
  • 1/4 cup [~= 56.25 ml] fresh bread crumbs, from a loaf of pane di casa
  • 1 egg
  • Salt and pepper to taste
  • Extra-virgin olive oil, for grilling
Drizzle the squid bodies with the lemon juice and set aside.
Preheat the grill or broiler.
In a large mixing bowl, combine the tentacles, lemon zest, herbs, anchovies, garlic, bread crumbs, egg, a judicious amount of salt and black pepper to taste and mix well to combine thoroughly. Using a small spoon or pastry bag, stuff the reserved squid bodies with the filling. Using a toothpick, fasten the bodies closed.
Brush the squid with plenty of olive oil and season with salt and pepper. Grill or broil 20 minutes, turning at least once. Serve immediately, garnished with lemon wedges.
Yield: 4 servings
Prep Time: 35 minutes
Cook Time: 20 minutes
Mario Batali

  • 3 lb [~= 1.3608 kg] whole cuttlefish or squid of even size
  • the 8 largest pieces set aside and the
  • remainder cleaned and coarsely chopped
  • 2 cup [~= 450 ml] freshly grated bread crumbs
  • 2 eggs lightly beaten
  • 2 cloves garlic, plus 1 clove
  • 1 small onion, finely chopped
  • 1/3 cup [~= 75 ml] finely chopped flat-leaf parsley, plus 3 tbl
  • 2 to 3 tbl milk
  • 6 tbl extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 cup [~= 112.5 ml] freshly grated caciocavallo, pecorino or Parmigiano-Reggiano
  • 8 large green olives, pitted and coarsely chopped
  • 2 or 3 drained canned plum tomatoes, chopped
  • 1/2 cup [~= 112.5 ml] dry white wine, or a little more if necessary
  • Lemon wedges
In a medium bowl, combine the chopped cuttlefish with bread crumbs and eggs. Chop two of the garlic cloves with the onion and add 1/3 cup parsley and add to bread crumbs. Stir in the milk and 3 tbl oil and mix together briefly. Add salt and pepper, cheese, olives, and tomatoes. Using your hands, mix well, and stuff each of the whole cuttlefish loosely with the mixture.
Finely chop the remaining clove of garlic and mix with the remaining 3 tbl parsley. In a pan large enough to hold the cuttlefish in one layer, heat remaining 3 tbl olive oil over medium heat and add finely chopped garlic and parsley. When aromatics begin to sizzle, arrange stuffed cuttlefish in the frying pan, open side down. Brown for about 3 to 4 minutes, then carefully turn, and brown on the other side. When brown on both sides, add white wine to the pan, reduce the heat to a gentle simmer and cook, uncovered, for about 30 minutes, or until cuttlefish are tender. If the pan starts to look dry, add more wine.
Serve immediately with lemon wedges, if desired, and the small amount of sauce left in the pan spooned over the liquid.
Yield: 4 to 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Medium
Mario Batali