Fish and Seafood

Gefilte Fish

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Stock

· 4 stalks celery, cut into 3-inch pieces

· 3 medium onions, sliced (onion skin may also be added to the stock for flavor and color)

· 6 medium carrots, peeled and sliced on the bias

· 14 cups water

· Fish bones (and heads, if using)

· 2 Tablespoons kosher salt

· 1 teaspoon ground black pepper

· 2 Tablespoons sugar

· A sprinkling of paprika

Fish

· 7 pounds ground fish (5 pounds whitefish and 2 pounds pickerel, or similar)

· 2 medium onions, very finely chopped in the food processor

· 2 Tablespoons kosher salt

· 5-6 eggs, lightly beaten (Start with 5 and be ready to add another one later to achieve the right consistency.)

· 2 Tablespoons sugar

· ¾ – 1 cup Matzo meal (I measure out a cup and add gradually until correct consistency is reached.)

· ¾ cup water

· 1 teaspoon ground black pepper

· 2 medium carrots, finely grated

Put stock ingredients in a very large pot. Bring the stock to a boil while you prepare the fish. Reduce heat and let the stock simmer while you finish.

In a large bowl, preferably made of wood, add the fish and the remaining ingredients on the “Fish” list, stirring and chopping with a hand chopper as you go. Keep blending and chopping until the desired consistency is reached and there are no large chunks of fish, onion, or carrot. The mixture should hold together, but still be moist. Your arm will probably get sore.

With wet hands, form the fish into fat, oval-shaped patties. The end of a largish wooden spoon is useful for this, and keeps the size relatively uniform. Slide each patty carefully into the simmering stock.  NOTE:  Don’t crowd the fish balls; they will swell during cooking.

Cook slowly for about 2 hours. Allow fish to cool in pot for about 30 minutes, then transfer to a container. Strain the broth. Remove and save carrots for garnish. Discard other veggies and fish parts. Pour the strained broth over the fish. Store the fish and broth in a covered container in the refrigerator. It is best when made 2-3 days ahead.

Salmon with Sesame Vegetables

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  • 2 skinless 6 ounce salmon filets
  • 2 teaspoons sesame oil
  • salt and pepper to taste
  • 4 Tablespoons unsalted butter
  • 1 medium leek, (white and green parts only)  thinly sliced and washed well
  • 1 medium carrot, thinly sliced on the diagonal
  • 2 teaspoons peeled, grated, fresh ginger
  • 1 large clove garlic, minced
  • 3/4 cup dry white wine
  • 1/2 cup bottled clam juice
  • Toasted sesame seeds

Brush both sides of salmon filets with sesame oil.  Season with salt and pepper.

Sear salmon in a skillet over high heat until just cooked through, about 2 minutes per side.

Transfer salmon to a platter.

Reduce heat to medium.  Melt 1Tablespoon butter in the same skillet.  Add leek, carrot, ginger, and garlic and sauté until carrot is just tender, about 4 minutes.

Spoon vegetables over salmon, dividing evenly.

Tent salmon with aluminum foil to keep warm.

Add wine and clam juice to the skillet and boil until liquids are reduced to a glaze, about 10 minutes.

Whisk in remaining 2 Tablespoons butter.

Spoon sauce over salmon filets and vegetables.  Sprinkle with toasted sesame seeds.

Pasta with Spinach and Red Clam Sauce

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  • 1 (28 ounce) can crushed tomatoes
  • 1 medium onion
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced or crushed
  • 2 Tablespoons flour
  • 1 (8 ounce) bottle clam juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound thin spaghetti or linguine
  • 1 (10-ounce) package frozen chopped spinach or 1/4 pound fresh spinach (about 4 cups leaves
  • 1 can (6 1/2 ounces) canned chopped clams, drained
  • 2/3 cup Parmesan cheese
  • Dried red pepper flakes

Coarsely chop onion.

In a large skillet, warm the butter in the oil over medium-high heat until the butter is melted.  Add the onion and garlic` and sauté until the onion just begins to brown, 2 to 3 minutes.

Meanwhile, put a large pot of water on to boil.

When onion and garlic are done, stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds.

Stir in the tomatoes, clam juice, salt and pepper.  Bring the liquid to a boil.  Reduce heat to medium-low, cover and simmer for 10 minutes.

Meanwhile prepare the spinach.  If using frozen, thaw in the microwave and squeeze between paper towels to remove as much liquid as possible.  If using fresh, stem and roughly chop.

Add past to boiling water and cook according to package directions.

After it has simmered for 10 minutes, bring the tomato sauce back to a boil over medium-high heat.  Stir in the spinach and clams and cook until just heated through (about 2 minutes).

Drain pasta and toss with the sauce and 1/3 cup of the Parmesan.

Serve with remaining Parmesan and pepper flakes on the side.

Serves at least 4.

Tuna Quiche

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The original version of this was in the very first Rehfwitz Cookbook.  It’s changed a bit over twenty years, but we still make it a couple of times a month.  The kids call it “Tuna Pie”

  • 1 9-inch pastry shell, baked for ten minutes and slightly cooled (We use the frozen “deep dish” kind)
  • 2 cans (6 1/2 ounces each) water-packed tuna, drained and flaked
  • 1 cup shredded cheese
  • 1/3 cup finely shredded zucchini
  • 2 eggs, beaten
  • 1 cup mayonnaise, Miracle Whip, or a combination.  We have also used half mayo and half bleu cheese or Ranch dressing
  • 1/2 cup milk

Heat oven to 375 degrees.

In a large bowl, combine tuna, cheese, and zucchini

In a separate bowl, combine remaining ingredients and then add the mixture to the tuna mixture and stir just to combine.

Pour into pie shell.

Bake for 50 minutes or until a knife inserted in the center comes out clean.

Can be served hot, warm or cold.

Sarah Chisholm’s “Famous” Poached Salmon with Mustard Dill Sauce

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From (who else??) Sarah Chisholm


Poached Salmon:

Place 1 large (2-3#) Salmon fillet in a pot wide enough and large enough and cover it with cold water.

You can use a fish poacher but it’s not necessary. I bought a cheap roasting pan at Meijers and I use it for this.

Add 1 Tablespoon salt, several slices of lemon, and 1-2 cups white wine.

Bring to a boil and simmer for 3-5 min. Remove from heat and let stand in the hot water for 10 more min.

Remove fish, drain and refrigerate.

Take out of fridge about 20 minutes or so before serving to take the chill off. I garnish it with very thin lemon slices and fresh dill.  Serve with Mustard Dill Sauce on the side.

Mustard Dill Sauce:

Whisk together (I don’t usually use a recipe so my measurements are approximate):

  • 6 Tablespoons Dijon mustard
  • 3 Tablespoons minced FRESH dill
  • 2 Tablespoons sugar
  • 4+ Tablespoons fresh lemon juice (or more to taste)
  • 1 teaspoon cider vinegar
  • salt and pepper to taste

Gradually add while whisking: 1/3 cup (or to taste~ I tend to like less oil more acid but it’s up to you) vegetable oil

Cover and let stand 2-3 hours or make the day ahead and store in the fridge.

Pasta with spicy shrimp & sun-dried tomatoes

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Submitted by Deborah Gibbs, adapted from Cooking Light

  • 3 tablespoons olive oil
  • 1 pound uncooked large shrimp – peeled & deveined
  • 4 shallots, sliced
  • ¾ cup sliced, drained, sun-dried tomatoes packed in oil
  • ½ cup sliced, pitted, Kalamata olives
  • 1 pkg frozen artichoke hearts ( You can substitute or add asparagus.)
  • 6 cloves garlic, chopped
  • 1 teaspoon grated lemon peel
  • ½ tsp. dried crushed red pepper
  • 1 (28 oz.) can diced tomatoes in juice drained ( I sometimes add fresh diced as well.)
  • ½ cup chopped fresh basil
  • 1 (12 oz.) package linguine
  • 1 cup crumbled feta cheese

Heat 2 tablespoons oil in a large pot over medium-high heat. Add shrimp & cook about 2 minutes. Transfer shrimp to a bowl. Add remaining oil to pot- add shallots, sun-dried tomatoes, olives, garlic, lemon peel, crushed red pepper, artichokes (and other vegetables as desired). Sauté about 4 minutes. Add canned tomatoes ( and fresh if desired) Simmer about 3 minutes until thickened. Mix in basil- add shrimp back.

Cook pasta. Drain. Add pasta to sauce. Transfer to bowl & top with cheese.