Fish Fish Fish
Ok, I’m going to post a recipe that I have not had a chance to try, but it’s been around since at least 1959 if not longer, so it is a tried and proven recipe, I just can’t cook seafood due to both my husband and my son having some severe food allergies when it comes to sea food.
Just going to get into some historical context here: Where this recipe is from, and WHEN it was conceived, lobster was considered a “Poor Man’s food” It is from an island in the middle of the Bay of Fundy, where the tides are the most extreme in the world, so back in the 1950’s when the tide went out, people could seriously go down to the beach and pick up lobster and bring them home.
So here’s the recipe;
1 Tbsp butter or margarine
2 cups lobster meat
1 cup light cream
1/8tsp of cayenne
1tbsp lemon juice
Melt butter in double boiler (or a glass/metal bowl over a pot of boiling water) add lobster and toss until the butter is absorbed. Add cream and when heated, stir in beaten eggs and cook until thick-like custard (<b>do not boil</b>. Add seasonings and last of all the sherry. Serve on toast, or rice (I suggest a nice jasmine or basmati…Texmati would be even better)
about 1 fillet of Cod/Haddock roughly cut up
1/4lb scallops Chopped
about 2 cups lobster meat chopped
3 potatoes, washed, peeled and cubed
1 med onion, diced
milk or cream
Salt/pepper to taste
Ok, first of all boil the onions and potatoes, until the potatoes are fork tender. Drain (If you’re using cream keep half the water..)
Mix with Potatoes/onions in the pot, the fish, lobster, scallops, milk/cream and margerine. Heat on Medium/low heat for about 30min or so.
Serve with home made rolls (Bread recipe is referenced in the Fusili post)