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PIQUILLO PEPPERS STUFFED WITH CRAB

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PIQUILLO PEPPERS STUFFED WITH CRAB

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Prep Time 12 minutes
Cook Time 20 minutes
Servings 20 Servings

Ingredients

  • 1 pt. 10oz. Piquillo peppers (drained)

CRAB STEW

  • ¼ cup olive oil
  • ½ cup green bell peppers
  • ½ cup bell pepper (minced)
  • ½ cup onion (minced)
  • ¼ cup stuffed olives (minced)
  • 1 cup tomato sauce
  • 1 lb. crab meat
  • ¼ cup white wine
  • Salt to taste

PEPPER SAUCE

  • 1 cup bell pepper (minced)
  • 1 cup fish broth
  • 1 tbsp. wheat flour
  • ½ cup onion (minced)

WHITE SAUCE

  • 1 tbsp. butter
  • 1 tbsp. wheat flour
  • 1 cup milk
  • 1 egg yolk
  • Salt to taste
  • Pinch nutmeg

Instructions 

  • Prepare the crabs. In a medium saucepan add the oil, heat, add all the vegetables and cook for 2 to 3 minutes. Add the rest of the ingredients and cook for 5 to 8 minutes. Set aside.
  • Make the pepper sauce. In the food processor mix all the ingredients until combined. Pour into a saucepan and cook for 3 to 5 minutes. Set aside.
  • Make the white sauce. In a small saucepan add the butter, heat, add the wheat flour and cook until it forms a paste. Mix the egg yolk with the milk and pour into the saucepan little by little until it forms the sauce, season to taste and add a pinch of nutmeg.
  • Fill the peppers with the stewed crabs. In a baking mold add the pepper sauce and the white sauce. Place the stuffed peppers and bake for 20 to 25 minutes.
Course: Fish & Seafood
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FISH & SEAFOOD

PICKLED FISH

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PICKLED FISH

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Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 Servings

Ingredients

  • 2 lb. saw fish on wheels marinated with: 2 tsp. salt (2 tbsp. Garlic, ½ cup wheat flour)

PICKLED SAUCE

  • 1 cup pure olive oil
  • ½ cup vinegar
  • 1 white onion cut into wheels
  • 4 whole or sliced ​​garlic cloves
  • 2 sliced ​​carrots (optional)
  • 2 garlic leeks (chopped (optional))
  • 1 bay leaf
  • 6 black peppercorns
  • salt to taste

Instructions 

  • Marinate the fish and go through wheat flour. Set aside.
  • Prepare the Pickled Sauce: In a medium saucepan add all the pickled ingredients and cook at medium heat for 10 to 12 minutes. Set aside.
  • In a medium skillet add 2 cups of corn oil, heat, add the fish and fry until golden brown on both sides. Repeat the procedure until finished and place on absorbent paper.
  • In a rectangular glass mold add half of the sauce, then place the fried fish and then add the rest of the sauce. Let marinate in the refrigerator for at least 1 hour.
Course: Fish & Seafood
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FISH & SEAFOOD

MUSSELS GRATIN

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MUSSELS GRATIN

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Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 Servings

Ingredients

  • 1 lb. mussels
  • ⅓ cup melted butter
  • 4 cloves garlic crushed
  • ¼ cup minced fresh parsley
  • 1 lemon juice
  • ⅓ cup parmesan cheese
  • ⅓ Panko
  • salt to taste

Instructions 

  • Defrost the mussels. Place the mussels on a greased baking sheet.
  • Heat the oven to 350 degrees. In a container add the butter, crushed garlic, parsley, lemon juice and salt to taste. Spoon ½ tablespoon of the mixture over each mussel. Then drizzle the Parmesan cheese over the mussels and then the panko. Bake for 20 minutes.
  • Serve hot.
Course: Fish & Seafood
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FISH & SEAFOOD

SHRIMP IN GINGER SAUCE

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SHRIMP IN GINGER SAUCE

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Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 Servings

Ingredients

  • 1 lb. clean medium shrimp and marinated with: 2 tbsp. corn oil (1 tsp. salt, 2 tsp. garlic, 1 tsp. ginger, 2 tbsp. cornstarch)
  • 1 cup carrots (minced)
  • ½ cup peas
  • ½ cup onion cut into strips

SAUCE:

  • ½ cup corn syrup
  • ¼ cup soy sauce
  • 1 tsp. tomato paste
  • 1 piece of fresh ginger chopped

Instructions 

  • Clean the shrimp, marinate and set aside.
  • Prepare the sauce: In a medium saucepan add all the sauce ingredients and cook at medium heat for 5 minutes and then remove the ginger. Set aside.
  • In a large skillet or "wok" add a drizzle of corn oil, heat and add the shrimp and sauté at medium heat for 3 minutes. Set aside. Add another splash of corn oil, heat, add the onion, peas, carrots and sauté for 2 to 3 minutes. Add the shrimp and sauce.
Course: Fish & Seafood
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FISH & SEAFOOD

COD CAKES

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COD CAKES

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Prep Time 10 minutes
Cook Time 15 minutes
Servings 10 Servings

Ingredients

  • 1 ½ lb. desalted cod (boiled and crumbled)
  • 2 cups panko or breadcrumbs
  • 2 eggs
  • ½ cup fresh coriander (minced)
  • ½ cup fresh milk
  • 1 tsp. crushed garlic
  • 1 cup panko

BREADING

  • 2 beaten egg
  • 1 cup wheat flour
  • 2 cup panko

QUICK BASIL MAYONNAISE

  • 1 cup mayonnaise
  • 1/2 cup fresh basil
  • 1 tsp. crushed garlic

Instructions 

  • In a container mix the cod, panko, egg, milk, coriander, garlic and form a dough. Divide into eight servings. Shape the cakes into a flat round shape like a sponge cake. Pass each cake through wheat flour, then through the beaten egg and then through the panko. Repeat the procedure until the 8 cakes are made.
  • In a frying pan add ½ cup olive oil, heat and place the cakes. Cook until golden brown on both sides. Be careful when turning them so that they do not break. Set aside.
  • In the food processor, mix the mayonnaise with the basil and garlic until creamy.
  • Serve the cakes accompanied with the Quick Basil Mayonnaise.
Course: Fish & Seafood
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