Have fish cut into fillets, reserving head, tail and backbone. Slice fillets into 2 inch pieces and refrigerate until ready to use.

Put remaining fish in a saucepan with cold water for 30 minutes. After 30 minutes, strain and reserve fish stock.

In a heavy bottom skillet, fry salt pork bits over low heat; after the liquid has accumulated, turn to medium high heat until crispy. Add and lightly brown the onions; stir in garlic and saute for 2 minutes over medium heat.

Add flour and pour in fish stock, stirring constantly to avoid lumps. Add potatoes, onions, celery and corn.

Cooks Note: Corn on the cob may be used to advantage; cut the corn directly off the cob and scrape the milky bits off with the back of the knife to make an extra creamy chowder. If corn on the cob is not available, frozen corn also works well. A few kernels can be processed in the blender for the same effect.

Cover and simmer over low heat for 45 minutes or until potatoes and corn become tender. Add fish and cook for an additional 15-20 minutes.

Stir in cream during final 5 minutes.

Serve with chowder crackers.

This chowder is even better the next day, so it can be made a day ahead and refrigerated overnight.

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 375°F.

Brush a glass baking dish with olive oil. Place the fish in the dish. Top with onion slices.

Stir together the tomato puree and the juice from the can of diced tomatoes with the seasonings except the lemon pepper; (you may do this in the blender, if desired). Pour the mixture over the top of the fish. Top with the diced tomatoes. Sprinkle with lemon pepper.

Bake for about 35 minutes or until the fish flakes with a fork and is white and opaque (cooking time depends on your oven and the thickness of the fish so don't go by cooking time; use the fork-flake test instead).

 

 

 

 

Put fish in shallow pan. Sprinkle with salt. Bake at 425 degrees for 10 minutes. Pour off excess juice from fish. In a skillet, melt butter and saute mushrooms. Remove from heat and add wine and sour cream. Pour over fish. Sprinkle with paprika. Return to oven and bake at 375 degrees for 10 minutes. Serves 4-6.

One small can salmon, four eggs beaten light, four tablespoons melted butter--not hot--one half cup fine bread crumbs. Season with salt, pepper, and parsley. Chop fish fine, then rub in butter till smooth. Beat crumbs into egg and season before putting with fish. Butter your mold and steam one hour.

One cup of milk, heated to a boil, thicken with one tablespoon of corn starch and one tablespoon of butter, beaten together. Put in the liquor from the salmon and one raw egg, beaten light; add a little pepper. Put the egg in last, and carefully pour over loaf.

Serve hot.

 

 

 

 

Preparation Time: Approximately 3 minutes

Cook Time: Approximately 12 minutes

Preheat oven to 450°F.

Put fish sticks on a sheet pan and bake until crisp, about 12 minutes. Two minutes before fish sticks are done, arrange taco shells on tray, place in the oven, and heat through.

To assemble tacos: Spoon 2 teaspoons cheddar cheese soup into the bottom of each taco shell. Put 2 fish fingers in each taco shell and top with 2 more teaspoons cheese soup, 1 tablespoon diced tomatoes, and a small portion of shredded lettuce.

Servings: 4

 

 

 

 

 

 

 

 

 

 

 

 

Split lobster tails in half lengthwise. Remove sharp edges. Sprinkle each with parsley and salt and pepper (if desired). Pour olive oil and lemon juice on each tail.

Pour water on bottom of a shallow 7 x 11 inch baking pan. Place lobster tails in pan. Bake in a preheated oven at 375 degrees for 25 minutes or until tender.

Serves 3.

 

 

 

In a large saucepan, cook carrots covered, in lightly salted boiling water 5 minutes. Add broccoli, cook 3-4 minutes. Drain.

Heat oil in a large skillet. Add shrimp and tomatoes. Cook, stirring often for 3-4 minutes, or until shrimp are opaque. Transfer to platter with vegetables. In skillet combine honey, chili sauce, and orange juice.

Heat through. Spoon over shrimp and vegetables. Great alone or served over pasta.