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10-31-2014 11:35 AM
10-31-2014 12:22 PM
10-31-2014 12:41 PM
Just find a recipe U like and eliminate/substitute the shell fish. Cooking is not a science. It's an art. Baking IS a science.
10-31-2014 03:17 PM
I am hoping to try this recipe this weekend. I am sure you can make substitutions.
http://peggyunderpressure.com/2011/12/fishermans-seafood-chowder/
I just purchased an Elite Pressure Cooker and want to try it out.
11-01-2014 06:26 AM
By NurseJaney
11-01-2014 06:29 AM
just omit shrimp
Cioppino {Fish Stew} posted by katkitty
3 Cups tomato juice or V8
16 to 18 oz, can of chopped tomatoes(opt)
1 lg. onion, chopped
2 stalks celery, sliced thin
2 to 4 cloves garlic, chopped
1 tsp rosemary
1 tsp marjoram
1 tsp oregano
1 tbsp. sweet dried basil
½ to 1 pound fresh fish (flounder, haddock, perch), boned and cut into 1" pieces
3 to 5 yukon gold potatoes, cut into bite size pieces(opt) but we like them in
½ cup red wine
6 Clams in the shell, scrubbed clean(( usually pick up canned chopped clams)
1 pound shrimp, in the shell
2 Tbs. Parmigiano - Reggiano cheese, freshly grated
6 parsley sprigs, chopped
8 lemon wedges
Directions
Place tomato juice or V8, can of chopped tomatoes(opt) in a pot and bring to a simmer.
Add onion, celery, rosemary, marjoram, oregano, garlic, basil and fish(and potatoes if using, we like them) to the pot and simmer, covered, for an hour to thicken broth.
Add the wine, shrimp, and clams and heat to a boil. Reduce to a simmer and cook until the shrimp just turn pink.
Serve in heated bowls(opt), topped with cheese, a wedge of lemon, and parsley
11-01-2014 11:29 AM
11-05-2014 07:17 PM
On 11/1/2014 Poodlepet said: Rollover, thank you! I will try one of these recipes-I just wish I could use clam juice. I have no problems with shell fish, but DH keeps kosher and has gout. I will use chicken broth instead. Thanks, Poodlepet
These all sound good and I would simply increase the amount of white fish replace the shell fish (including clams as you well know!)
I love Cioppino actually like the fish better than the shrimp, etc. As already suggested I would use any recipe you like and just switch fish for the shell fish!
11-05-2014 07:37 PM
You can use any chowder recipe and add a firm fish instead of shellfish. I love to cut up halibut or cod into chowder.
11-05-2014 11:19 PM
BECKY’S HADDOCK CHOWDA
1 medium onion, chopped
¾ stick of margarine or butter
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon salt
3 pounds boiling potatoes, peeled and diced
2 ½ pounds of skinless haddock fillets
4 (12 ounce) cans evaporated milk
2 cups whole milk
6 bacon slices, cooked until crisp
DIRECTIONS:
Cook onion in margarine or butter in a 6-quart heavy pot over moderately low heat, stirring until softened. Add pepper, garlic powder, salt, potatoes (3 to 4 cups and boil until potatoes are tender, 8 to 10 minutes.
Lay fish fillets on top of potatoes (do not drain off or add more water) and simmer covered until fish just flakes apart, 5 to 8 minutes.
Add both types of milk and heat, but do not boil.
Add bacon and season the chowder well with salt and pepper. Servs 8-12 (4 qts)
Cook’s Note: never cover until cool because it was break (spoil). If haddock is not available, use Hake or Cod, or both
Becky’s Diner
390 Commercial Street
Portland, Maine
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