How to cook: Fisherman’s stew|Fishing & Cooking| Paul Breheny
Fisherman’s stew|Fishing & Cooking|
Paul shows you how to make his Fisherman’s soup with fish that don’t get used too often.
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Paul Breheny from The Hook and The Cook cooks up a fantastic treat for all the guys and girls on board the sigma. He cooks his famous seafood stew some call it seafood soup or fisherman’s soup. He uses all the sustainable species of fish that other people class as rubbish fish.
Hope you enjoy this video and learn a few tips & tricks along the way. Please share it with your friend and subscribe to The Hook and The Cook You tube channel for the latest videos on Fishing & Cooking. Thanks Regards Scotty & Paul.
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Fishermans Pie | Creamy Prawn & Fish Potato Pie | British Recipes
800 GRAMS FROZEN PRAWNS
650 GRAMS FISH FILLET
250ML CREAM
1 CUP ONION
3TBSP PARMESAN
2TBSP PARSLEY
1TSP THYME
1TBSP GARLIC
POTATOES
MILK
BUTTER
SALT PEPPER
CHEESE TO TOP
IN A HOT OVEN AT 220C 428F 20 mins
Thanks for stopping by, in this video will be making Fishermans Pie | Creamy Prawn & Fish Potato Pie | British Recipes
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How to Cook Fish Pie | Rick Stein Recipe
This week, Rick shows us how to make a classic fish pie, one of his favourite dishes. Using hake, prawns, smoked haddock, and monkfish, with a special addition of boiled eggs for a tasty surprise.
Find more recipes and cookery tips at rickstein.com
FISHERMAN'S PLATTER: CATFISH SHRIMP MINI CRABCAKES HUSH PUPPIES LOADED MASHED POTATOES
Ingredients:
Mini Crab Cakes:
1 lb Jumbo Lump crabmeat
1/3 cup mayo
1 egg
2 tbs finely chopped parsley
1 tbs yellow mustard (or Dijon - I prefer the flavor of yellow)
2 tsp Worcestershire sauce
1.5 tsp Old Bay seasoning
16-18 butter crackers crushed
Catfish:
1.5 - 2lbs catfish fillets (lightly salt each fillet)
1 cup fine cornmeal
1/4 cup plain flour
1 tbs baking powder
1 tbs salt
1/2 tbs paprika
1/2 tbs garlic powder
1/2 tbs cayenne pepper
1 tsp black pepper
3-4 eggs
Shrimp:
1 lb Shrimp (size 13/15)
1/4 cup plain flour
1/2 - 1 tsp Old Bay seasoning
1/2 tsp garlic powder
2 eggs
2 pkts (sleeves) butter crackers crushed finely
Hush puppies (shut-up puppies lol):
1 cup Self-Rising Flour
1 cup fine cornmeal
1 cup buttermilk
1/3 cup sugar
1/3 chopped yellow onion
1/3 cup chopped green onion
1 tsp garlic power
1/2 tsp cayenne pepper (optional)
1 egg
Loaded Mashed Potatoes:
3 russet potatoes
milk
3 tbs butter
1 tsp salt
4 - 5 slices chopped bacon
green onion
favorite cheese(s)
Homemade Tarter Sauce:
1 cup mayo
1/2 cup sweet relish
1/4 cup small yellow onion chopped
2 tsp fresh lemon juice
Other:
Corn on the cob
parsley to garnish
Peanut oil for frying
**If you'd just like loaded potatoes INSTEAD of mashed, omit the milk and stir in the other ingredients. Dont mash. (Or simply have french fries which is typical with this meal)
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Sheldon Simeon’s Sardine Pupu Will Change Your Mind About Canned Fish | Chefs At Home
Sheldon Simeon—two-time Top Chef finalist and author of “Cook Real Hawai’i”—will change the way you think about canned fish with his Sardine Pupu recipe! Sardines may get a bad rap, but they’re packed with protein and omega-3 fatty acids. Enhanced with the flavors of garlic, shoyu and vinegar, splashed with lemon olive oil and homemade chili water, and topped with sweet, raw onions, these sardines are a snack that’s packed with flavor. Hungry for more? Just add two scoops of rice and you’ve got a quick, cheap, and delicious meal! (Recipe below!)
#Fish #Recipe #ChefsatHome #FoodandWine
00:00 Introduction
00:58 Lemon Olive Oil
01:40 Chili pepper Water
02:47 Sardine Pupu
06:24 Final Result
Sardine Pupu
For the lemon oil:
4 lemons, scrubbed in hot water
2 cups extra-virgin olive oil
For the chile pepper water:
1/4 cup white vinegar
4 garlic cloves, smashed and peeled
8 Hawaiian or 4 bird’s eye chilies, thinly sliced
2 teaspoons coarse Hawaiian sea salt or Diamond Crystal kosher salt
For the sardines:
4 (3.75-to 4.2-ounce) tins sardines in extra-virgin olive oil
1/4 medium sweet white onion, halved and thinly sliced (1/2 cup)
2 garlic cloves, thinly sliced
Gochugaru (Korean chile flakes), to taste
1 tablespoon shoyu (soy sauce)
1 tablespoon apple-cider vinegar
Freshly ground black pepper
1. Make the lemon oil: Peel the lemon zest in long strips with a vegetable peeler, making sure to avoid the bitter white pith. (Reserve the lemon flesh and juice for another use.) Combine the zest strips and olive oil in a saucepan and simmer over very low heat for a few minutes, stirring occasionally. If any bubbles appear, even on the side of the pan, reduce the heat or briefly remove the pan from the heat. Let the oil cool to room temperature while the zest strips are left in to steep, about an hour. Discard the zest and transfer the lemon oil to a clean jar or sealable container. Store in a cool, dark place. The oil will keep for about 1 month on the shelf, or for several months in the fridge (just be sure to bring it up to room temperature before using).
2. Make the chile pepper water: In a clean heat-proof jar or sealable container, combine the vinegar, garlic, and chiles. In a small saucepan, bring the salt and 2 cups of water to a boil over high heat. Pour over the ingredients and let the jar cool to room temperature. Taste and adjust the salt if needed. Chill in the fridge for at least a day before serving. The chile pepper water keeps in the fridge indefinitely.
3. Make the sardines: Place the onion in a bowl and cover with cold water. Let soak until slightly translucent, 3 to 5 minutes. Drain the onion and place on paper towels to drain.
4. Carefully remove the sardines from the can, reserving the oil. Heat a medium skillet over medium high. Pour in the oil from 2 cans of sardines (or use a bit of neutral oil), add the garlic and gochugaru to taste, and sauté until lightly browned and fragrant, 30 to 60 seconds. Add the sardines in a single layer, keeping them as intact as possible. Deglaze with the shoyu and vinegar.
5. Once the sardines are heated through, 1 to 2 minutes, transfer the sardines to a serving platter and top with the onion and 1/4 cup of the chile pepper water.
Season to taste with black pepper and drizzle with 2 teaspoons of the lemon oil. Serve immediately
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Sheldon Simeon’s Sardine Pupu Will Change Your Mind About Canned Fish | Chefs At Home
The Best Clam Chowder Recipe | How to Make Clam Chowder
How to Make the Best Clam Chowder. Full recipe
INGREDIENTS
3 cans clams (6.5 oz) minced
1 pc onion (medium size) minced
2 stalks celery diced
2 pcs potatoes (large size) cubed
2 cups water
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-in-half cream
1 tsp salt
1 tsp ground black pepper
1 tsp parsley flakes
INSTRUCTIONS
1. In a large skillet over medium heat, put onion, celery, and potatoes. Drain juice from clams and then add water. Cook for 15 minutes then remove and set aside.
2. In another saucepan, melt the butter. Add all-purpose flour then whisk until smooth. Slowly pour cream and stir constantly. Cook for 5 minutes.
3. Add vegetables and clam juice mixture. Simmer for 5 another minutes.
4. Ready to serve!
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