Fish Stew


• 1 ½ tomato peeled and chopped
• 2/3 cup chopped Italian parsley
• 1/3 squeezed lemon
• 1 small chopped onion
• 1 chopped left over peeled mirliton squash
• 1 TBSP EVOO and 1 TBSP butter
• 2 pieces frozen cod
• 6 shrimp with tail shells still on
• chicken stock
• 1 cup chardonnay wine
• I didn’t add salt, pepper or garlic.

Sauté onions and squash in oil, add wine, add the fish and the chicken stock just to the top of the fish. Cook on low in a covered Dutch oven 30 minutes. Remove shrimp and peel shell off shrimp, return shrimp, add the remaining ingredients and cook covered another 15 minutes. Serve with garlic toast. The shells on the shrimp add more seafood flavor so no need for oyster sauce or some seafood stock.



Bergen Fish Soup (Bergensk fiskesuppe)

Ingredients: Serves 2

1 ½ cups fish stock (I used 1 ½ TBSPs of dried hon dashi for 2 cups of water)
2 skinny carrots, sliced to 1 inch and them quartered
¼ red bell pepper, chopped
2 celery stalks, roughly diced
1 leek, cut in half lengthwise and thinly sliced
1 cup Blue Moon wheat beer
1 cup heavy cream
1 frozen salmon fillet 4” x 4”
6 frozen shrimp, with shells
1 frozen cod fillet, 4” x 4”
8 ounces clams, with shells
3 TBSPs olive/butter

Cut leek ends and leave 1 inch green stalk. Slice it in half long ways then cross cut. Put in a bowl of water and gently rinse with your hand. Leeks come with a lot of dirt inside. Set aside in a bowl. Cut the celery and add it to the leeks. In another bowl skin and cut the potato into squares and cover in water so as not to brown the potato. During the soup process I will actually use an immersion blender to blend all these items into a fine thick puree.

In another pot add 1 ½ Tbsps. of hon dashi to 2 cups water. The recipe calls for fish stock but there is no better fish stock in my opinion than hon dashi which is Japanese dried bonito. It has a superior ocean flavor – kind of salty, kind of mellow, used in most Japanese soups.

I add the cut carrots and cut red bell pepper to the stock as well as the frozen shrimp with its shells to add more seafood flavor and cook the shrimp on medium to low heat until it turns a solid pink. Remove with a tongs and add the frozen cod to the hon dashi. Cook 5 minutes and remove. Add the salmon and cook 5 minutes and remove. Add the mussels and cook 5 minutes then remove. Then strain the stock. Set aside the carrots and red bell pepper. Peel the shells off the shrimp, cut the fish into squares.

In a large sauce pan add 3 TBSPs of butter and melt. Add the leeks and celery. Sauté on medium low heat for ~20 minutes until the leeks are very tender. Drain the potatoes and add to the pot. Add 1 ½ cups of strained fish stock. Add 1 cup of Belgium wheat beer. Add 1 cup of heavy cream. Blend with an immersion blender. Add salt to taste. Add the seafood. Cook on very low 30 minutes.


Creamy Shrimp Artichoke Soup

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I have a recipe on this blog for Oyster Artichoke Soup. Because of a lack of oysters this year owing to many things to include the lingering effects of the BP Oil spill, I switched to shrimp. Oyster harvesting in the Gulf of Mexico has dropped 75% from 10 years ago. As oyster season opens this month, the oysters are too expensive and I don’t really trust them. Changing this recipe from oysters to shrimp also called for a revamp of the entire recipe to include making a shrimp stock, less leeks and less vinegar. Truthfully, I prefer this recipe better.


One of the nice things about this blog is I can place my laptop on the counter and read the recipe as I cook.  A great convenience.


Ingredients (Pictured above, click on pic to enlarge)

1 – 8 Oz. jar quartered marinated artichoke hearts, drained and finely chopped in food processor
1 – 8 Oz. jar quartered marinated artichoke hearts, drained and chopped into half-inch pieces – reserve for later
1 white onion, finely chopped in food processor
1 leek, cleaned and finely chopped in food processor (white part only)
2 large garlic cloves, finely chopped in food processor
1 large potato, peeled and finely chopped in food processor
1 celery stalk peeled and finely chopped in food processor

1 TBSP olive oil
4 TBSP butter
White wine vinegar if needed

Meat, herbs, seasoning, liquids
2 cups shrimp stock
1 cup dry white wine
½ cup whipping cream
3 stalks of fresh oregano leaves
1 tsp. thyme
Sea Salt to taste
White pepper to taste
1 lb. whole shrimp – cleaned (reserve heads and tail shells)

Shrimp Stock
½ of the reserved shrimp heads and tail shells
1 small yellow onion – chopped
1 celery stalk – chopped
1 carrot – peeled
3 cups water
2 garlic cloves
1 TBSP whole peppercorns
1 tsp dried thyme
Salt and pepper


In a large sauce pan add all the stock ingredients, cover with water and bring to a boil. Cover, reduce heat to the lowest setting and cook 40 minutes. If the shrimp heads get too hot they will boil over and create a bitter taste. The idea here is instead of adding water or chicken stock to the dish; make a shrimp/seafood stock to backup the shrimp. Strain the stock and reserve 2 cups for cooking. This stock has a great aroma.


In a food processor add the 8 oz. artichoke, onions, celery, leek, and garlic and chop into a smooth thickness.


Heat the butter and olive oil in a large saucepan. On a medium heat, add the processed vegetables and a little of the white wine. As the vegetables begin to bubble, add wine a little at a time and keep stirring the bottom. If the heat is too hot the vegetables will stick to the bottom of the sauce pan and burn.


In the food processor add the potato and process. Add the potato to the pot and start adding the shrimp stock a half cup at a time while stirring. I use a hand mixer to smooth the vegetable a little more.


Turn the heat to the lowest setting, cover the pot and simmer 30 minutes.


After 30 minutes add the salt, pepper, oregano, thyme, cream, reserved artichoke hearts and shrimp. Test the mixture for taste. Depending on the marinated artichokes, the marinade will have some vinegar, which is an important dimension of the soup flavor. There should be a noticeable hint, but not like a vinaigrette. If after tasting there isn’t enough vinegar back to suit your taste, add a little white wine vinegar a TBSP at a time until the desired taste occurs. Go slow. If you add too much there is no correcting the flavor.

Cover the pot and cook another 30 minutes on low.


I served this meal with freshly baked artisan bread.

Chicken Noodle Soup


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I asked the Little Woman what she wanted for dinner and she said, “Chicken Noodle Soup.” On a cool night I like chicken soup buttery, oniony and savory.  I use a Brûlée Onion.


Ingredients:  (Pictured above)

½ onion – Cut one onion in half and leave the end on it while peeling off the skin. I use this onion for a brûlée.
1 ½ onions – Chop the remaining onions.
4 small carrots – peeled and chopped
2 celery stalks – peeled and chopped (One celery stalk keep the leaves and chop also)
3 scallions – chopped
1 garlic clove – cut into small coins
1 chicken breast – boned and skinned
2 chicken thighs w/skin and bone
1 TBSP peppercorns – placed in cheesecloth sack sealed with string
3 TBSP Chardonnay wine
3 fresh oregano stalks
1 tsp. thyme
½ stick butter
½ Knorr chicken flavor bouillon
4 cups water
¾ cups of dried egg noodles – then precooked before adding to the pot
Sea Salt (Kosher) and pepper

Brûlée Onion
In a non-stick fry pan get the pan hot and place the onion face side down and burn it in the pan for three minutes until the surface is black. Brûlée simply means to burn the onion. This is used a lot in Vietnamese Phở soup, consommé and other soup stocks. This adds flavor and contributes to the onion flavor.


In the soup pot place the chicken, the sack of peppercorns, the chicken bouillon and the brûlée onion, 3 cups of water and bring to boil. Reduce heat and boil on low for 15 minutes.



Then remove the chicken, the onion, and the peppercorns and cut the breast into squares, de-bone the thighs and remove the skin and cut into squares.


In a non-stick fry pan, melt the butter and add the onions, celery and the carrots. Sauté for 5 minutes then add the wine. Then add the vegetables to the chicken stock along with the garlic and scallions. Cook on low 15 minutes.


Return the chicken and add the oregano and the thyme, salt and pepper to taste and water as needed. Cook on low for another 15 minutes. Meanwhile boil water and cook the egg noodles exactly 12 minutes. Drain and add the noodles to the soup. Turn off the heat and let the soup rest. The idea is to add the herbs in the last 15 minutes of cooking to retain a strong flavor, and then let the soup sit with all the flavors to cool.


When ready to serve heat the soup and bowl it, serve with fresh warm artisan bread or French bread.  (Reheat bread:  Place bread in an aluminum foil pouch with several drops of water.  Place in 350 oven for about 10 minutes, serve).


The dogs love the smell.


Lentil Soup



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Actually, this is a refrigerator dump soup. The good thing about lentils is you can add just about any vegetable to it. Most lentil soup recipes are a vegetarian soup.  I added some meat b/c I had bacon that was nearing expiration and a thick ¼ inch slice of black forest ham needing use. I also had a half orange bell pepper and a baby bok choy needing cooking. So, it was a good time to offload all that into a slow cooker.


3 slices of bacon – cut into squares
1 onion – chopped
2 carrots – peeled and chopped into medium squares
2 celery stalks – peeled and chopped
½ orange bell pepper – chopped
1 garlic clove – cut into small coins
1 slice of black forest ham – have deli cut into a ¼ inch slice, chopped into squares
1 baby bok choy chopped – or you can use kale or some other leafy green or cabbage
1 lb. dried lentils – rinsed. I use Camellia brand
½ cup dry white wine
2 cups chicken stock
2 cups water
1 small cube chicken bouillon
Salt and pepper
1 tsp. Emeril’s Essence Seasoning – which is paprika with a dash of garlic powder and onion powder
1 tsp. dried thyme


I first brown the bacon then remove.


I then sauté the vegetables and remove.


I then brown the black forest ham and remove.


I now add everything to the slow cooker crock pot.  I cook on high for 3 hours then  low for 4 hours.  While cooking I add water as needed.


I also made a loaf of Artisan Bread for dipping.

This is so EARTHY!!!