Beer and Smoked Gouda Seafood Bisque

Beer and Smoke Gouda Seafood Bisque

1 pound cod
1 pound crab meat
½ pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
1 celery rib, finely chopped
1 carrot peeled and finely chopped
1 small onion, finely chopped
1 large jalapeño, seeded and chopped
2 large garlic cloves, minced
1 tablespoon chopped thyme
12-ounce bottle lager such as Warsteiner Premium Dunkel
2 1/4 cups seafood stock
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
4 ounces sharp yellow cheddar cheese, coarsely shredded
4 ounces smoked cheddar cheese, coarsely shredded
Salt and freshly ground pepper
Garlic-rubbed baguette toasts, for serving
If fish and crab is frozen in a large pot with water bring to a boil place a steam basket in pot and steam crab and cod for 8 minutes remove crab legs keep steaming the cod an additional 7 minutes remove meat from crab legs and coarsely chop fish and crab. Set aside.
In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, carrot, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of seafood stock and bring to a simmer.
In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes season with salt and pepper add seafood stir. Top soup with bacon. Serve the soup with garlic toasts.

Spicy Fish Soup

Baby it’s cold outside! It’s our winter season and we experience many cold days in a row and it feels like you just cannot get warm well rest to sure I have the perfect remedy for you My awesome spicy fish soup not only will it warm you right up but your entire family will love it and is another fabulous way to add fish to your diet. You are going to love this one it’s super easy go ahead try it out use any white fish available to you in your area!

Serve: 4
2 tablespoons extra virgin olive oil
1 celery branch chopped fine
1/2cup yellow pepper chopped small
2 garlic cloves chopped fine
¼ cup chopped Spanish onion
1 cup cherry tomatoes cut in half
¼ cup cilantro chopped fine
2 tablespoons fresh basil chopped fine
1 jalapeño deseeded and chopped fine
1 teaspoon garlic pepper sauce (Tabasco)
4 cups fish stock
1 cup clam juice
½ lemons juiced
1 tablespoon tomato paste
½ cup Ditalini pasta
½ pound firm white fish cubed in 1 ½ inch cubes
Pinch sea salt & cracked black pepper
½ cup shredded parmesan
In a large pot on medium high heat add first 10 ingredients and sauté for 4 minutes. Add remaining ingredients mix well bring to a boil and cook until pasta and fish is cook about 15 to 17 minutes. Serve hot topped with shredded parmesan.

Lighter Fish Cakes

Well my friends I’m starting the New Year with a lighter version of my original fish cakes you will love these! I’m wishing you all a Happy New Year and good health and happiness in 2014!


1 pound cooked white fish shredded any will do (I used grouper)
¾ cup panko style bread crumbs
¼ yellow onions finely chopped
¼ cup yellow bell pepper finely chopped
2 tablespoons cilantro finely chopped
1 teaspoon old bay seasoning
¼ teaspoon crack black pepper
3 tablespoons light mayonnaise
2 tablespoons light virgin olive oil
1 tablespoon butter
In a large bowl, combine the cooked fish, bread crumbs, onions, bell pepper, cilantro old bay seasoning, crack black pepper and mayonnaise. Mix until will incorporated. Form into 8 small cakes. Cover cakes with plastic wrap and refrigerate at least 1 hour.
Place the flour on a sheet of wax paper and lightly coat the cakes with flour.
In a large non-stick skillet, melt butter with olive oil. Cook fish cakes until golden brown and crispy 4 to 5 minutes on each side.

Off the Hook recipe competition I was in at the World Food Championships Las Vegas, NV

Ya’ll even though I didn’t win it was so much fun and what an experience I will never forget it! My dishes were turned in on time I was solo with not help and had to turn in two dishes within 2 hours 15 minutes! I reunited with old foodie friends and met some fabulous new foodie friends it was the best time of my life ever!!!!!!!!!!!!!


Another Off the Hook on the Plate recipe! Smoked Fish Spread

This is one you can serve as an appetizer for your holiday parties and impress your guess you can smoke your fresh catch of the day a few days ahead of time and this fish spread will last in the refrigerator for 1 week or take it with you to a party you have been invited to either way you are going to impress them all I guarantee it! You can use also Spanish mackerel, trout, mullet or king fish for this spread.
HOW TO SMOKE YOUR FISH –

Josee’s Smoked Fish Spread
• Servings: 10
• 1 1/2 cup(s) of Smoke fish
• 8 ounce(s) of Philadelphia cream cheese
• 2 tbsp. of sweet relish
• 1/4 cup(s) of sweet onion chopped small
• 1 Celery stalk chopped fine
• 1 tbsp. of worcestershire sauce
• 1/4 tsp. of cayenne pepper
• 1 pinch of salt and pepper
• 2 tbsp. of fresh parsley
• 1 tsp. of fresh lemon juice
Steps
1. Mix all together well. Serve with crackers you may garnish with parsley and a slice lemon

Fishing Adventures that are sure to end with an Off the Hook recipe!


Open Face Stuffed Bake Flounder
2 (12 inch long) Flounder whole and cut butterfly
½ teaspoon sea salt
1 teaspoon paprika
1 cup garlic & cheese croutons crushed
6 dried apricots chopped fine
1 4oz can tiny shrimp drained and rinsed
1/3 cup lemon juice
5 tablespoon of butter melted
2 tablespoon water
2 tablespoons fresh parsley chopped fine
Preheat oven at 350.
Butterfly your flounder or have the person behind the seafood counter do it for you. Brush flounders with butter and season with sea salt and paprika.
In a mixing bowl add garlic croutons, dried apricots, tiny shrimp, lemon juice, water, parsley and 2 tablespoons of butter. Mix well and equally stuffed the flounders. Brush top of stuffing with remaining 1 tablespoons of butter. Bake for 25 minutes.

Fishing adventures that are sure to end with an off the hook recipe!


Smoked King Fish
1 ½ lb king fish
2 tablespoons sea salt
1 1/2 tablespoons garlic powder
½ cup brown sugar
½ cup dark rum
Water
Place fish in a shallow dish top with the next four ingredients and add water until the fish is fully covered. Cover and refrigerate 24 hours. Drain all of the liquid and pat dry the fish. Add to your smoker and follow cooking instructions your smoker come with. Serve warm with lemon wedges or make into a smoked fish spread.

Offshore fishing adventures that are sure to end with an Off the Hook recipe!

Good morning everyone! Lets’ have some fun!

Pan seared Grouper with mango salsa
4 grouper filets
2 tablespoon old bay seasoning
2 teaspoon sea salt
1 cup milk
1 cup flour
2 tablespoon olive oil
1 tablespoon butter
Season the fish with 1 tablespoons old bay and 1 teaspoon sea salt pour milk over and let it soak for 15 minutes.
In a separate bowl add remaining old bay and sea salt to the flour. Coat the fish with the season flour well and shake excess flour.
In frying pan on medium high heat add olive oil and butter make sure the oil and butter is hot enough before adding your grouper filets. Cook for 4 to 5 minutes and flip the fish and cook an additional 4 minutes until golden in color.
Top with mango salsa for a light and refreshing way to eat your grouper! Bon Appétit!!