Susie's Seafood Recipes
Reproduced with permission from Coastal Loran and GPS Coordinates by Captain Rod & Susie Stebbins
Special thanks to Captain Rod and Susie Stebbins
POTATO-OYSTER STEW
This dish is our perpetual chowder As the days go on, you can add more potatoes, onions, clam, crab meat, and leftover fish to the pot and in no time have a splendid dish. Do not salt the chowder each time you add ingredients, however, or it will soon taste like the Gulf of Mexico! Serves four.
INGREDIENTS
1 large handful of shucked raw oysters
3 cups of water
1 teaspoon of salt
1 large onion, diced
1 stalk of celery
1 bay leaf
2 dried tarragon leaves
2 potatoes, peeled and diced
2 cups of milk (or cream)
1 cup of whole small mushrooms
PREPARATION-
Place the potatoes, onion, water, and salt in a pot and simmer for 20 minutes or until the potatoes are tender. Stirring constantly, add everything else to the pot and simmer for three to five minutes, being careful not to burn the milk. cover and turn the fire off. Let stand for 20 to 30 minutes. Heat again to bring stew to serving temperature, stirring constantly. Add pepper as needed.
When "perpetuating the pot" remember that any kind of fish that has been previously prepared in any way may be dumped into this pot, even if it has been breaded. Never add salt to the pot. As the various veggies are consumed, just add more with milk or cream, but don't burn the milk. The milk or cream will tone down the flavor of the chowder's previous incarnation and allow the new mess to develop its own character. If you like the dish thicker, add more cream, and don't be afraid to experiment with spices. There will come a time (at about the fourth generation) when you will want to start over!
CLAMS A LA SUSIE
The preparation of this dish is as simple as throwing everything into a pot! This soup is very rich and is great served with French garlic bread. We especially enjoy it during the winter months when the evenings are a bit cool and on winter days while fishing - this and hot coffee. Mmmmmmmm. This soup is best made ahead of time at home and carried to the boat. Serves four.
INGREDIENTS:
2 large handfuls of fresh clams
2 quarts of water
1 teaspoon of salt
1 medium onion, diced
2 stalks of celery
1 bay leaf
4-6 whole peppercorns
2 tablespoons of minced parsley
4 tablespoons of butter or margarine
4 tablespoons of all-purpose flour
2-3 tablespoons of lemon juice
1 10-ounce package of frozen carrots
1 10-ounce package of frozen peas
2 potatoes, peeled and diced
1 half quart of milk
1/4 cup of whipping cream
PREPARATION:
Place the clams in the bathtub (or in a large sink or bowl) and cover with fresh water for two to three hours. It helps to stir them a couple of times. This encourages the clams to spit out sand instead of saving it for the soup.
Put two quarts of water in the bottom of a double-boiler pot and bring to a boil (don't use the water the clams have been sitting in). Place all of the fresh clams, still in their shells, in the top of the double-boiler and steam the clams until they open.
Remove the meat, being careful to save the juices. Put all of the meat and juice into the boiling water in the bottom of the double-boiler. (You may have to add water to bring the level back to two quarts.) Add all the raw veggies and spices and return to a rolling boil.
After five minutes, reduce the heat to a slow simmer and cover the pot. Simmer for one to one and half hours, then add the butter to the pot, Add the flour to one cup of cold water and blend completely. Slowly add the flour-water mixture to the pot, stirring constantly. Cook two or three minutes. Add lemon juice and the frozen carrots. Cover and simmer for about five to seven minutes.
Add the peas and simmer two to three minutes. Stir in the cream and then add the milk. Add salt and pepper to taste. Refrigerate the whole mess and take to the boat. Keep the soup on ice, then heat it up and serve it.
BAKED FISH WITH DILLY CHEESE SAUCE
Many varieties of fish are especially suitable for this dish. Try snapper, grouper, shark, halibut, cod, sea bass, barracuda, flounder, or just about anything that has gills and swims! We fold small fillets when we don't have fillets that aren't three quarters of an inch thick, as called for. If you are going to fold fillets, try stuffing them with a bit of pimento and anchovies. Another variation is to spread the inside of the fillet with a bit of Miracle Whip. Experimenting with this dish is fun. Serves four.
INGREDIENTS
1.5 pounds of fish fillets (three quarters of an
inch thick)
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
1 tablespoon of salt
1/2 teaspoon of dry must-d
1/4 teaspoon of dried dill weed
1 dash of cayenne
1.5 cups half and half cream
1.5 cups shredded cheddar cheese
1 four-ounce can of mussels, drained
1 four-ounce can of diced clams, drained
1/4 pound of small shrimp, cooked and peeled
PREPARATION:
Preheat oven to 400 degrees. Cut fish fillets into serving pieces and place them into a greased two quart baking dish. In a two quart sauce pan, melt the butter. Stir in the flour and cook until it bubbles. Add salt, dry mustard, dill, and cayenne. Remove from heat and gradually stir in half and half cream.
Return sauce to heat and cook, stirring constantly until thickened. Mix in one cup of cheese, until melted. Mix in the mussels, small shrimp and clams. Pour cheese sauce evenly over the fish. Sprinkle with the remaining cheese.
Bake at 400 degrees for about 20 minutes or until top browns and fish flakes evenly when tested with a fork in the thickest part. This dish is best served with white wine or Ice cold beer, green beans, and a baked potato.
FISHY HOME FRIED POTATOES
This dish is great in the morning when there are leftover fried or oven-baked fish. Try this dish along with eggs or your favorite breakfast dish. It can be prepared in minutes and is very tasty. We guarantee the crew will love it. This is an outstanding recipe for shark, dolphin, large grouper, yellowfin tuna, king mackerel, and large jacks (all deboned). Serves four.
INGREDIENTS:
1 pound fresh fish fillets, cut into "fingers"
3 cups of potatoes, peeled and diced
3 tablespoons of butter or margarine
2-4 green onions, chopped
1 cup sliced mushrooms, if available
1/2 teaspoon of salt
1 teaspoon of dill weed
1 dash of black pepper
1 dash of cayenne
PREPARATION:
Remove all skin and bones from the fish after baking for 20 minutes and then break fish meat into small pieces. Set aside. In a large frying pan, sauté the potatoes in two tablespoons of the butter or margarine for about 15 minutes or until lightly browned and tender. Remove potatoes and keep warm.
In the same pan, melt the remaining butter or margarine and add the onions. Sauté for 10 minutes or until the onions are just clear, then stir in black pepper. salt, dill and cayenne. Roll in the potatoes and the fish without stirring too much. Heat through on very low flame or in the microwave. Transfer to the serving dish. and sprinkle with the fresh parsley.
For variety, try placing a couple of butter-basted eggs on the plate, lightly sprinkled with paprika, salt, and pepper.
SUSIE'S KOREAN SHARK STEAKS
We are very fond of shark and look for every opportunity to put small ones (less than four feet long) on our table. Once we have caught one, we clean our catch as soon as possible (immediately is best). We tie the shark's tail to a line attached to the aft cleat and let him 'bleed for a bit while he's in the water before we start carving out thick fillets. We remove the blood line from the fillets, and keep a supply of freezer-type plastic bags on board to store them (our ice-maker doubles as a small freezer). This recipe serves four.
1.5 pounds of fresh shark steaks (one inch thick)
2 tablespoons of soy sauce
2 tablespoons of rice wine vinegar
2 tablespoons of lemon juice
2 tablespoons of vegetable oil
1/2 tablespoon of chopped parsley
1 clove garlic, minced or pressed
1/2 teaspoon of finely ground pepper
1/2 teaspoon of minced green onion
PREPARATION:
Place the steaks in a bowl. Combine the soy sauce, vinegar, lemon juice, oil, parsley, garlic, and black pepper to create a marinade. Pour the marinade over the steaks and allow them to soak for about 30 minutes to an hour. Turn often to expose all surfaces of the steaks to the marinade.
Remove the steaks from the marinade and barbecue them on the boat's grill (over charcoal). Cover the barbecue and grill for about four to five minutes per side. Brush on a little marinade after turning
When the steaks are done, serve them on a dish and sprinkle the steaks lightly with the minced green onions and parsley. We like to serve them with baked sweet potatoes, garlic bread, and a large salad. Top the meal off with your favorite red or white wine (full bodied port is our favorite), chilled to a pucker.
For variety, Susie likes to ladle nacho-type melted cheese over the fish, topped with sliced jalapenos. When Susie does this we play Mexican music and dance a lot. It seems the more jalapenos we eat, the better we dance.
SUSIE'S HOT-DAMN SHRIMP CASSEROLE
This dish is for the romantics who have a flavor for the unusual and for those who like the wonderful combination of spices from the Orient coupled with a dash of Americana. This dish teems with flavor, and it will have you to saying, 'Hot damn got any more?' If you are not too fond of spices, you may exclaim, 'Hot damn pass the ice cream.'
This is one of Susie's best creations, and it's made from the fresh bait shrimp that are still alive and left over after fishing. Fresh scallops can be used instead of the shrimp, or you can try a fifty-fifty combination. Serves four.
INGREDIENTS:
2 cups (one and a quarter pounds) fresh
peeled shrimp
3 tablespoons of butter or margarine
3/4 cup chopped celery
1/2 cup coarsely chopped green peppers
4 onions, chopped
1/2 cup diced mushrooms
3 tablespoons of all-purpose flour
1 tablespoon of salt
1/4 teaspoon of curry powder
1/4 teaspoon of red pepper
2 teaspoons of Worcestershire sauce
1 tablespoon of soy sauce
1 13-ounce corn of evaporated milk, warmed
1/4 cup of grated Parmesan cheese
1/4 teaspoon of paprika
4 Prayers
PREPARATION:
Preheat oven to 425 degrees. In a large skillet, melt the butter or margarine over medium heat. Add celery, green pepper, mushrooms, and onions. Sauté for about 10 minutes or until the onions are clear, stirring constantly (stirring here is essential). Add flour, salt and all of the spices. Add the Worcestershire and soy sauces, stirring until well blended. Sauté for about three minutes or until everything is well cooked and heated.
Stir in the warmed condensed milk. Cook, stirring continuously. until sauce is smooth and thickened. Add shrimp and cook for three to six minutes. Taste and correct seasoning to suit. Pour this mess into a buttered six-inch by ten-inch casserole dish. Sprinkle top with Parmesan cheese and paprika and cover. Bake at 425 degrees for 20 minutes and serve hot.
Use the prayers freely to keep everyone's fingers out of the mess before baking the casserole. For dessert, try French vanilla ice cream! Talk about GOOD!
