Partan Bree (Crab Soup)

3 cup milk
1 cup rice; uncooked
3 anchovy fillets
1/2 lb crabmeat, fresh; cooked can substitute fro
3 cup chicken stock salt freshly ground b; lack pepper
1 cup heavy cream
" A delicious, thick, creamy, crab soup from Scotland. Partan is the
Gaelic word for crab and bree from brigh, which means broth.
Bring the milk almost to the boiling point in a heavy-bottomed
saucepan. Add the rice and anchovy fillets. Simmer until the rice is
well done. Remove from heat and add the crabmeat.
Puree the soup in a blender or food processor. Return the pureed
soup to a large saucepan and gradually stir into hr stock. Season
with salt and pepper to taste. Add the cream just before serving.
N.B. This soup can be served either hot or cold. For some reasons, it
always seems to taste better hot. SERVES: 4-6

Pasta With Catfish And Artichokes

2 catfish fillets
3 tablespoon margarine; low-fat
1 cup artichoke hea rts; sliced
1 red pepper; cut in julienne
1 carrot; cut in julienne stri
1 zucchini; cut in julienne st
2/3 cup low fat milk
1/4 lb angel hair pasta; or vermice
1/2 cup grated pa rmesan cheese
1/4 teaspoon ground nutmeg
Cut catfish in half crosswise and slice into thin strips. Saute catfish in
melted margarine; add the vegetables and cook until tender. Stir in low
fatmilk; keep warm. Cook pasta according to package directions, drain.
Toss well with cheese and catfish mixture. Sprinkle with nutmeg and serve
immediately.
Serves 8.
Serve with fresh salad and French bread

Patout's Hot Crab Dip

1/2 cup butter (1/4 lb)
2 each medium yellow onions, choppe
1 each small bell pepper, chopped
2 each garlic cloves, minced
1 pint heavy cream,
1 cup green onions, chopped
1/2 cup parsley, chopped
1 teaspoon dried ba sil
1 teaspoon dried thyme
2 teaspoon salt
2 teaspoon ground black pepper
1 teaspoon ground white pepper
1 5-6 shots tabasco sauce
1 lb fresh white crab meat
Melt the butter in a medium saucepan over medium heat.
Add the onions, bell pepper, and garlic and saute for
10-15 minutes, until wilted. Stir in the cream and
bring to a simmer. Stir in the cream and bring to a
simmer. Stir in the green onions, parsley, herbs, and
seasonings and continue to simmer until the cream has
reduced by about a quarter and the sauce is thick.
Stir in the crab meat, return to a simmer, and let
cook 2-3 minutes more. Pour into a chafing dish and
serve as an hors d'oeuvre or as part of a buffet with
crackers or Melba toast. Alex Patout writes, "I
especially like it with garlic Melba toast." Makes
about 1 quart

Pecan Catfish & Sweet Potato Chips

1 1/2 lb catfish fillets
2 tablespoon brown mustard
2 teaspoon honey
2/3 cup pecans
1/3 cup seasoned bread crumbs
3/4 lb thinly sliced sweet potato
1 peanut oil
1 orange wedges
Here is a fish recipe that uses both the sauteeing technique and the
pecans, to a completely different effect.
Cut catfish into 1/2x2" fingers. Brush with brown mustard and honey.
Dredge in a mixture of pecans ground with seasoned bread crumbs and
set aside. Saute potato in peanut oil until crisp and brown and drain
on paper towels. Add oil to pan amd saute fish until it flakes to the
touch. 4-5 minutes per side. Serve fish with the chips and orange
wedges

Penne In Tomato Sauce With Crabmeat

1/4 cup olive oil
1 medium onion, minced
3 tablespoon minced italian parsley
1 can (28 ounce) plum tomatoes,
1 chopped coa rsely with
1 juices reserved
1/4 cup dry white wine
1/2 lb lump crabmeat, picked over
1 and flaked
1 salt and ground black
1 pepper
12 oz penne (or rotini, med.
1 shells)
Heat olive oil in a medium skillet. Add the onions and parsley; saute
until onions soften, about 3 minutes. Add reserved juices from the
canned tomatoes; simmer until thickened slightly, about 10 minutes.
Add tomatoes and wine; simmer to blend flavors, about 5 minutes. Add
the crabmeat; simmer until heated through, about 3 minutes. Season
with 1/2 teaspoon salt and 1/4 teaspoon ground pepper or to taste.
Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1
tablespoon salt and penne; cook until just tender, about 9 minutes.
Drain and return penne to soup kettle. Add sauce; toss to combine.
Serve immediately.

Penne With Smothered Scallops~ Tomato~ Basil

8 tomatoes - large, ripe or
2 can roma t omatoes
1 lb scallops
1 tablespoon ga rlic - chopped fine
1 teaspoon salr
1 lb dried penne
2 tablespoon italian parsley
1/3 cup olive oil
1/4 teaspoon crushed chilli pepper
1 teaspoon lemon zest - grated
1/2 cup fresh basil leaves
4 tablespoon pa rmesan cheese - grated
Drop tomatoes, briefly into boiling wa ter to loosen skins and peel.
Remove most seeds and chop coarsely. Slice scallops into thin rounds
about 1/4-inch thick and place in bowl with lemon rind. Saute garlic
in oil until pale golden and add the tomatoes, salt and hot pepper
flakes. Simmer for 5 minutes. Boil a large pot of water, add salt
and pasta. Cook for 7 to 9 minutes, until barely done. Drain and
immediately add to sauce. Add basil, chopped parsley and scallops.
Cover pot tightly and remove from heat. Let stand 4 minutes to cook
scallops. Remove lid, stir in Parmesan and serve.

Peppered Hawaiian Fish With Asian Slaw

1 1/2 lb hawaiian fish*
2 tablespoon peanut or salad oil
1 coarsely ground pepper
8 won t on skins**
2 medium firm-ripe tomatoes
----ASIAN SLAW AND VINAIGRETTE----
1 cup edible-pod pea slivers
1 cup carrots,shredded
2 cup finely cut shreds cabbage
1/2 cup fine slivers fresh ginger
1 1/2 tablespoon oriental sesame oil
1/4 cup reduced-sodium soy sauce
1 1/2 tablespoon rice vinegar
1 1/2 tablespoon mirin (sweet sake)
1 1/2 tablespoon sugar
1 1/2 tablespoon lime juice
1 small garlic clove,minced
* - cut into 12 equal portions (see cooking basics)#
** - cut into 1/4" strips#
====================================================
===
============== ===#
1. Rub fish with 1 tablespoon peanut oil instead of salad oil;
sprinkle with pepper. Pour remaining oil into a 6-8" frying pan over
medium-high heat. Add won ton strips; stir until golden and crisp,
4-5 minutes. Drain on towels.#
2. Mix slaw with half the vinaigrette. Arrange equal portions of slaw
and tomatoes on 4 plates.#
3. Saute fish (see cooking basics); set on plates. Spoon remaining
vinaigrette over fish and tomatoes. Top slaw with won ton strips.#
#
*** ASIAN SLAW AND VINAIGRETTE ***#
1. In a bowl, mix peas, carrots and cabbage.#
2. In a 6-8" frying pan on medium-high heat, mix ginger and sesame
oil; stir until golden, 2-3 minutes. Remove from heat and stir in soy
sauce, rice vinegar, mirin, sugar, lime juice, and garlic

Pescado Frio Con Guacamole

6 to 8 slices fresh fish fillets
1 salt and pepper to taste
1 tablespoon tarragon leaves, crumbled
1/4 cup lime juice
1 butter (enough for baking dish)
2 fresh tomatoes, peeled and chopped
3 very ripe avocados, ma shed
2 tablespoon onions, minced
4 teaspoon chili powder (more or less)
2 1/2 tablespoon parsley, minced
1 clove of garlic, crushed
1 tablespoon olive oil
13 black olives, pitted
1 can sweet red peppers, cut into strips
Had an outstanding weekend at sales this time, including some neat
cookbooks++a Danish one, a Mexican one, an Appalachian one, along
with a small Mongolian Firepot and about two grand worth of software
that I got for thirty bucks. Things like Ventura publisher and a
complete LAN setup including the hardware. The guy having the sale
said "Thank God someone came along who knows what this stuff is!" I
was just thankful I got there first!. No ridged skillet yet and I
still haven't found a good wok for Alison, but the sales are really
picking up again now that spring is here
Stumbled across this recipe in one of the books and thought it might
be of at least passing to ya... ;-} Maybe make it with some nice
fresh salmon?
Season fish with salt, pepper, and tarragon leaves and soak in lime
juice for a few minutes. Set the oven at 375F and bake fish in
buttered ba king dish until it flakes easily when pierced with a fork,
about 25 minutes.
While fish is baking, combine tomatoes, parsley, avocado, garlic,
minced onion, oil chili powder, salt and pepper to taste. (We suggest
tasting the guacamole as the chili powder is added, so that you can
get just the degree of heat you desire.)
Spread the above mixture over the cool fish. Garnish with black olive
rings and strips of sweet red pepper.
Makes 6 to 8 servings

Pesce Spada In Salmoriglio

1 1/2 lb swordfish steaks
1 extra virgin olive oil
1 lemon
2 centiliter garlic, large, fine chop
1 parsley, fresh, fine chop
1 pinch oregano
1 salt
1 fresh ground black pepper
2 celery sticks, fine chop
Begin by preparing the salmoriglio sauce. In a bowl, whisk 3TB oil,
the lemon juice, garlic, celery, oregano, parsley, salt, pepper and
1TB boiling water. Beat thoroughly and set aside at room temperature.
Prepa re the fish steaks. Pour plenty of oil into a bowl and season
lightly with salt and pepper. Immerse each steak in the mixture for 1
minute, then grill for a few minutes on each side. Be sure not to
overcook the fish (timing depends upon the size of the steaks). Place
the cooked swordfish on a serving platter, add the salmoriglio sauce
and serve immediately

Pesto Salmon With Pan-Roasted Potatoes

2/3 lb (2 medium) potatoes - cut into 1-in; ch chunks
2 salmon steaks - (6 to 8 ounces each; )
2 tablespoon prepared pesto - (thawed if frozen)
1 tablespoon olive oil
2 garlic cloves; minced
1 salt and pepper; to taste
Heat oven to 400 degrees. Place potatoes in shallow 1-quart
microwave-safe dish. Cover with plastic wrap, venting one corner.
Microwave on HIGH 6 minutes until just tender. Meanwhile, spread top
of each salmon steak with pesto, dividing equally. Place on rimmed
baking sheet. Ba ke until salmon is opaque throughout, 15 to 20
minutes. While salmon bakes, in medium nonstick skillet over high
heat combine oil and garlic. Add potatoes. Pan roast, tossing, 5 to 8
minutes, until golden brown. Season with salt and pepper. Serve
salmon with potatoes.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Italian Bread, Artichoke Hearts Vinaigrette, Poached Pears
Nutritional Information Per Serving (based on 6-ounce salmon stea ks):
360 calories; 14 g fat; 35 mg cholesterol; 1150 mg sodium; 29 g
carbohydrate; 2 g fiber; 29 g protein.