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 Seafood November 03, 2004 8:26 AM

I decided to have another category for seafood recipes.  Post your favorites here!  [ send green star]
 
Aegean Sea Chowder (Psarosoupa Kakavia) November 03, 2004 8:28 AM

Aegean Sea Chowder (Psarosoupa Kakavia)

8 Servings

Ingredients
1 lb white fish - cut into 2-inch pieces
1/2 lb clams (if desired)
1/2 lb crab  (if desired)
1/2 lb lobster  (if desired)
1/2 lb scallops  (if desired)
1/2 lb mussels  (if desired)
1/2 lb shrimp  (if desired)
1/2 lb baby octopus  (optional)
1/4 c  olive oil
3 onions; chopped
2 garlic cloves; pressed
2 lb canned peeled tomatoes, including; liquid
1 c chopped mushrooms
4  celery stalks; chopped
2 ts salt
1/8 ts cayenne pepper
1 bay leaf
1/2 c  wine, red preferably water

Instructions
Prepare fish and shellfish by cleaning and cutting into bite-size pieces. Heat oil in a large pot. Fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients, except seafood and bring to a boil. Reduce heat and cover. Cook one hour.

Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad.

Source: The Complete Greek Cookbook by Theresa Karas Yianilos

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Bakaliaro Tiganito, or Fried Salt-Cod November 03, 2004 8:38 AM

Bakaliaro Tiganito (Fried Salt-Cod)


6 Servings

Ingredients

1 1/2 lb dried salt cod
1 1/4 c  all-purpose flour
2/3 c  cold water
1 pn salt
1/4 ts baking powder
1 vegetable oil for frying

Instructions

Cut the cod into 4-inch sections. Place in a glass or earthenware bowl, cover with cold water, and soak overnight. The next day, drain and discard the water. Put the cod in a pot and cover with cold water. Bring to a boil, then remove from the heat and lift out the cod with a slotted spoon. Remove the bones and the black skin.

In a medium bowl, combine the flour, water, salt, and baking powder to make a thin batter. Dip the cod in batter and fry in hot oil (about 1/2 inch deep) on both sides, then lower heat and cook until tender, turning once again. Serve hot, with skordalia, which is cold or room temperature.

Note: If the cod is excessively salty, change water 2 or 3 times during the soaking period.

From: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York.

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Oktapodi Krasato (Octopus in Red Wine) November 03, 2004 8:43 AM

Oktapodi Krasato (Octopus in Red Wine) Ingredients: 2 1/4 lb Young octopus 8 tb Olive oil 12 oz Shallots 1/2 c Red wine 6 tb Red wine vinegar 8 oz Canned tomatoes, roughly chopped 2 tb Tomato puree 4 Bay leaves 2 ts Dried oregano Black pepper 2 tb Parsley, chopped First clean the octopus. Pull off the tentacles, remove and discard the intestines and the ink sac, the eyes and the beak. Skin the octopus and wash and scrub it thoroughly to remove any traces of sand. Cut it into 1 1/2 to 2 inch pieces and put it into a saucepan over medium heat to release the liquid. Stir the octopus until this liquid has evaporated. Pour on the oil and stir the octopus to seal it on all sides. Add the whole onions and cook them, stirring once or twice, until they colour slightly. Add the wine, the vinegar, tomatoes, tomato puree, bay leaves, oregano and several grindings of pepper. Stir well, cover the pan and simmer very gently for 60 to 75 minutes, checking from time to time that the sauce has not dried out. If it does - and this would only happen if the heat were too high - add a little more wine or water. The octopus is cooked when it can be easily pierced with a skewer. The sauce should be thick, like a runny paste. If any of the liquid separates, remove the lid from the pan, slightly increase the heat and stir until some of the liquid evaporates and the sauce thickens. Discard the bay leaves and stir in the parsley. Taste the sauce and adjust the seasoning if necessary. Serve, if you like, with rice and a salad. A Greek essential is country bread to mop up the sauce. Serves 4 From: A Taste Of The Greek Islands by Pamela Westland  [ send green star]
 
Prepared Octopus for the Oktapodi Krasato October 06, 2005 6:02 AM

Living in MS, it's hard to come by some types of seafood. Is it possible to use prepared octopus or even squid in this recipe from the frozen food section as opposed to the fresh octopus?

 [ send green star]  [ accepted]
 
Salmon Thessaloniki October 06, 2005 8:27 AM

http://www.recipezaar.com/41422

Here's a really great salmon recipe.

Rachel

 [ send green star]  [ accepted]
 
Greek-Style Shrimp Salad June 25, 2006 2:26 PM

Greek-Style Shrimp Salad

INGREDIENTS:

• 3/4 cup chopped Kalamata olives
• 1/2 cup basil leaves
• 3 tablespoons finely chopped red onion
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons olive oil
• 1 pound small shrimp, cooked and peeled
• 1 bag of mixed salad greens
• 2 diced plum tomatoes
• 1/4 cup dried or fresh parsley
• Freshly ground black pepper, to taste
• Your favorite rustic bread loaf, sliced

DIRECTIONS:
Put the first 5 ingredients in a blender or food processor, and pulse several times to create a rough paste. Put 1/2 cup of the paste mixture in a large bowl.

Add shrimp, then toss to coat. Add remaining paste mixture to the salad greens then toss to coat.

Place the greens equally onto 4 plates, and top with shrimp mixture, then sprinkle with the tomato. Garnish with parsley and pepper. Serve with bread.

By: Chef Shirle' Hale-Koslowski
From: http://rdu.news14.com/content/headlines/?ArID=86475&SecID=2

Above website also has a video of Chef Shirle' preparing the salad!

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Greek-Style Grilled Scallops August 11, 2007 9:47 PM

These delicious scallops go really well with a fresh green salad or with rice. However, you can serve them by themselves as a appetizer for any party or cookout.
INGREDIENTS:
  • 12-16 large scallops
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 teapsoons fresh oregano, finely chopped
  • 2 teaspoons lemon juice
  • 2 cloves garlic, mined
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • skewers, pre-soak for one hour is using wood
PREPARATION:
Wash and pat dry the scallops and place into a shallow dish or resealable plastic bag. Combine marinade ingredients and pour over scallops. Cover pan or seal bag and pace into refrigerator for 1-3 hours.
Preheat grill for medium high. Thread scallops onto skewers and let cook 4 minutes per side or until scallops are opaque.
 [ send green star]  [ accepted]
 
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