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Community Supported Fish Share recipe ideas

cassoulady Aug 17, 2010 05:59 AM

Many of us in the greater Boston area are part of of a Community Supported Fish Share (www.capeannfreshcatch.org). The new season has just begun and I this can be a place where we talk about what we get and what we make each week.

  1. s
    smtucker Aug 17, 2010 06:51 AM

    A link to the first thread which covered 14 months of cooking whole fish and includes quite a few good ideas,:

    http://chowhound.chow.com/topics/6284...

    3 Replies
    1. re: smtucker
      cassoulady Aug 17, 2010 08:04 AM

      Well I just called the # and it looks like the delivery is cancelled for this week ( again). Any idea whats going on? I assume its not weather related.

      1. re: cassoulady
        GretchenS Aug 18, 2010 10:25 AM

        No idea, but the Wedensday Lexington delivery got cancelled too. No explanation, just an apology.

        1. re: GretchenS
          cassoulady Aug 18, 2010 12:31 PM

          The good news is they are extending the season rather than a huge pick up one week. I am really craving fish now

    2. cassoulady Aug 23, 2010 10:12 AM

      Mondays pick up is on, so looking forward to hearing what the monday folks get and what you do with it. I am a tuesday pick up.

      1. cassoulady Aug 24, 2010 09:52 AM

        I am heading out to pick up my haddock right now. Not sure what I will be doing with it, any ideas?

        1 Reply
        1. re: cassoulady
          GretchenS Aug 24, 2010 10:27 AM

          I am thinking about this prep of wrapping in chard leaves for my next fish. http://www.epicurious.com/recipes/foo...

        2. cassoulady Aug 25, 2010 11:11 AM

          I have haddock filets. I think I will just bake them with some lemon, parsley and butter and salt and pepper. Not very exotic but sure to be good. I have four friends coming over tonight to join me.

          1. cassoulady Aug 25, 2010 12:13 PM

            does anyone have a good fish chowder recipe?

            2 Replies
            1. re: cassoulady
              GretchenS Aug 26, 2010 09:25 AM

              Sorry I didn't respond to this sooner. I base mine in Mark Bittman's No-Holds-Barred Chowder in How to Cook Everything. Bsically, saute bacon, remove, then saute chopped onion and cubed potato in the bacon grease, add fish stock (and sometimes some a sprig of thyme) and simmer till potatoes are done, add a hit of heavy cream and your fish chunks, float a pat of butter on top and when the butter is melted, the fish is done. Stir in crumbled or chopped bacon and serve sprinkled with chopped chives. Yum, making stock today, chowder tomorrow!

              1. re: GretchenS
                cassoulady Aug 26, 2010 10:29 AM

                thats my plan for sat. yay

            2. cassoulady Aug 26, 2010 06:25 AM

              I ended up using a little egg wash on the fish and coating it panko and parsley, sauteeing it in a mixture of oil and butter then just finishing it off in the oven. I made a homemade tartar sauce, and served the fish with yellow beans from my csa and mashed potatoes from the csa, it was a big hit

              2 Replies
              1. re: cassoulady
                GretchenS Aug 26, 2010 08:14 AM

                Sounds yummy! I got pollack and used this recipe, which has you smear it with thyme-chive-lemon compund butter and wrap it in chard leaves and bake in a packet. http://www.epicurious.com/recipes/foo... It was delicious. I had smallish chard leaves from the farmer's market so used several and put a dab of the butter between each layer. Loads of yummy juices which I ended up eating with a spoon because the rest of the dinner (roasted farmer's market sweet potatoes, fingerlings and onions) weren't good for mopping them up although very very good.

                1. re: GretchenS
                  cassoulady Aug 26, 2010 08:25 AM

                  that sounds really good!

              2. cassoulady Sep 1, 2010 07:29 AM

                I got a whole hake this week, but it was just too hot to cook last night, so the fish is on ice on the fridge. I was thinking about grilling it, does anyone have suggestions?

                3 Replies
                1. re: cassoulady
                  s
                  smtucker Sep 1, 2010 07:37 AM

                  I have to say that hake is the only fish we received that I really disliked. However, grilling should be an option. Sometimes we had to cut off the tail to fit on the grill. I washed the fish, dried with a kitchen towel and laid the sucker out in a sheet pan. Slit the fish once or twice on the diagonal on each side, season the fish inside and out, and then rub a bit of oil all over. We have a fish grilling basket so would use this for cooking.

                  The flavor is really wonderful and doesn't heat up the kitchen. Plus, you don't have to make fumet and won't feel guilty throwing out the bones.

                  1. re: smtucker
                    GretchenS Sep 1, 2010 10:28 AM

                    With you on the hake. Was it galleygirl who said it was like cod without the flavor? I think its best use is in fishcakes which I then serve with Moonen's spicy remoulade. But I think on the grill is another good idea. I wonder if filleting it and making kebabs out of it in some tasty marinade might also work on the grill or if it's too flaky and would just fall apart as it cooked.

                    1. re: GretchenS
                      s
                      smtucker Sep 1, 2010 10:56 AM

                      I found the flavor 'dirty' for lack of a better word. I bet it is good with a spicy remoulade sauce, especially that one, since it would hide the flavor of the fish! I don't think that hake is a good candidate for kebabs for exactly the reasons that you sited.

                2. cassoulady Sep 7, 2010 08:10 AM

                  I am getting pollack filets today and am comtemplating fish and chips!

                  1. GretchenS Sep 8, 2010 10:30 AM

                    Blackback (aka winter) flounder today and it says that some are quite small. They recommend cooking it whole. I'm going to make this roasted whole flounder with tomatoes and capers tonight and serve with farmers market green beans. Maybe grill another night. Other ideas? http://nymag.com/listings/recipe/whol...

                    4 Replies
                    1. re: GretchenS
                      cassoulady Sep 8, 2010 11:35 AM

                      When I got flounder, I grilled it on a grill basket with lemon garlic, parsley and olive oil. Your recipe sounds great though.
                      The flounder, served whole was easy to eat at the table and easy to work around the bones I thought.

                      1. re: cassoulady
                        GretchenS Sep 8, 2010 01:41 PM

                        Yes, no reason I can see to fiddle around filleting it. My neighbor who I alternate weeks with was saying how much she hated filleting the flounder so I gave her a couple of recipes to cook it whole and she's a convert too. Your grilled recipe sounds delicious!

                      2. re: GretchenS
                        GretchenS Sep 9, 2010 09:49 AM

                        OK that linked recipe with tomatoes and capers was a keeper. Bake whole flounder rubbed with olive oil in the oven (but you could definitely do it on the grill instead) and meanwhile, saute finely minced onion and garlic in lots of olive oil (I actually used only half what was called for and that was plenty), add tomaotes, capers, lemon juice, parsley, S&P and allow to steep a few minutes. Pour over fish. Yum!

                        Cassoulady, your fish fry sounds wonderful. Did you deep fry it?

                        1. re: GretchenS
                          cassoulady Sep 9, 2010 02:07 PM

                          I did deep fry it. I dont do a ton of deep frying but was in the mood. I put the oil in a LC dutch oven. I didnt make much fish so filled the dutch oven a little less than half way with oil and fried in batches. Decadent but well worth it. The spicy mayo was great. Just followed Julia Childs basic mayo technique in the food processor, added siracha and chopped parsley. I put it in a squeeze bottle I got at a restaurant supply shop.

                      3. cassoulady Sep 9, 2010 06:29 AM

                        I made a fish fry with some of the pollack last night. It was heavenly. I soaked the fish in buttermilk then tossed in flour that was mixed with cayenne pepper, salt and pepper. I fried the fish for a few minutes then served with a homemade spicy mayo made with siracha. It was so great, the crust was crisp and the fish still milky and tender. Served with very cold beer and salad, it was a very decadent wednesday.

                        1. cassoulady Sep 13, 2010 08:01 AM

                          I would love some soup suggestions using fumet as a base. I have been making lots of chowder. Does anyone have other soup ideas?

                          4 Replies
                          1. re: cassoulady
                            Caitlin McGrath Sep 13, 2010 05:03 PM

                            A Mediterranean fish soup or stew works well with white fish such as you are getting. Sauté onion and garlic, add your fumet and chopped tomatoes (fresh or canned), a pinch of saffron, some white wine if you like. Also, sliced fennel is classic, if you like it. Simmer, then add chunks of fish and cook a few minutes, until done. That's pretty basic, but you can play with it by adding other vegetables, such as sliced carrots and/or celery, and herbs.

                            1. re: cassoulady
                              s
                              smtucker Sep 13, 2010 06:37 PM

                              I make a fish stew that I think is terrific. THough it is called a stew, it is really a soup since I love broth and increase the fish stock.

                              6 slices of bacon [usually I omit and use 1 tbl olive oil]
                              1 tbl butter
                              1 large onion, diced
                              1-2 cloves garlic, minced
                              2 tbl fresh, flat leaf parsely, chopped
                              1 tsp fresh thyme, minced or 1/2 tsp dried thyme
                              1-2 cups white potato, medium dice
                              2/3 cups vermouth or dry white wine
                              3 cups fish fumet
                              2 cups tomatoes, skinned and seeded, crushed by hand
                              1 lb [or however much you want] white fish, cut into bite sized pieces

                              If using bacon, render and remove the strips of bacon, reserve and add butter. If using oil, heat soup pot and add both the oil and butter. Sauteé onion until almost brown. Add garlic, parsley and thyme and cook for 2 minutes. Add potatoes, and stir vigorously for a few minutes to coat the potatoes evenly with the oil mixture. Add the fumet, wine and tomatoes and stir. Slowly bring to a boil. Once at a boil, lower the heat and simmer until the potatoes are cooked. Add fish and simmer for approximately 3 minutes, or until just cooked.

                              I add salt at two points. Once with the onions, and then again after adding the potatoes.

                              Serve with crusty bread. I love this soup enough that I will often eat it even without adding fish. I also suspect that it would be very tasty with a combination of white fish and shellfish but since I don't eat shellfish, I have never tried it.

                              1. re: smtucker
                                cassoulady Sep 14, 2010 06:26 AM

                                this sounds great, thanks!

                              2. re: cassoulady
                                GretchenS Sep 14, 2010 08:09 AM

                                There's also yumyum's Fish Soup with Ginger from the original CSF thread. http://chowhound.chow.com/topics/6284...

                              3. cassoulady Sep 14, 2010 08:26 AM

                                I am getting dabs today. I wont be cooking them until tomorrow, any suggestions?

                                2 Replies
                                1. re: cassoulady
                                  GretchenS Nov 29, 2010 11:37 AM

                                  If I get monkfish on Wednesday, I'm going to make either the Roasted Monkfish with Fennel Compote or the Roasted Monkfish with Saffron-Tomato Sauce (using frozen fish stock instead of clam juice) from Epicurious: http://www.epicurious.com/tools/searc... And based on a comment in the fennel recipe, maybe roasted with sauteed kale the second night, since I'm still getting gorgeous kale.

                                  ETA: sorry, responding to your monkfish post in the other thread.

                                  1. re: GretchenS
                                    GretchenS Jan 7, 2011 04:39 AM

                                    Well, I finally got monkfish -- had never cooked it before because I mistakenly thought I didn't like it. Of course, I'd never had it so fresh before and I liked it a lot. The first night I was running late and just cut medallions off the thick end and cooked them the way I do skate wing -- poach in butter, take out just shy of done, brown the butter, add lemon juice and capers, add fish back to warm briefly and serve. Last night I used the Epicurious Roasted Monkfish with Saffron-Tomato Sauce linked above and it was YUMMY! I used homemade fish stock instead of clam juice, took a reviewer's suggestion of reducing the stock-wine-saffron combo quite a bit before adding the tomatoes, and took another reviewer's suggestion of using aioli to lightly coat the fish -- it was really outstanding and would work fine with cod too. Also must confess to doubling up on the sauce and glad I did.

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