Soup With Stuff In It
- Because I
haven't the faintest idea of how I came upon this
recipe, I will tell you that I made it up
myself. I can tell you with a straight face
that if I had the choice of either steaming tureen
filled with this exquisite soup or a brief evening
with Ann Margaret, I would choose the taller of
the two. This serves 4.
mussels, cleaned and bearded (optional)
- 1 1/2 lbs
of filets (fish of your choice cut into small
- 1 c.
onions, chopped fine
- 1/2 c.
celery, rough cut
- 1 c. clam
- 1 c.
- 2 c. heavy
- 3 tbsp
- 2 pinches
- 2 pinches
- 2 pinches
- salt to
- 1 oz. olive
Place olive oil in a stockpot on medium
heat. Ad the celery and onions and
cook until translucent. Ad the thyme,
saffron, pepper and stir. Then ad the clam
juice and cream. Bring everything to a boil.
Meanwhile, whisk the cold chicken stock into the
flour, stirring until smoothe. Add this
mixture to the boiling clam juice and cream.
Bring the mixture back to boil, lower the heat and
simmer for 10 minutes.
Finally ad the filets and cover, cooking for 5
minutes. Then add the mussels and cover,
cooking for another 5 minutes or until mussells
Very substantial, and very nice.
Serve as an appetizer or main course.
Bob Piper, In-Fisherman "Taste
AND SKIN THE FISH
FISH INTO 1" PIECES. MAKE SALT SOLUTION OF
ONE LB SALT TO ONE GALLON OF WATER. USE
NON-IODIZED OR PICKLING SALT. BE SURE THE SALT
FISH IN CROCK OR SUITABLE CONTAINER AND COVER
WITH SALT BRINE. USE A PLATE TO KEEP DISH
SUSBMERGED. LET STAND AT ROOM TEMP FOR 24 HR.
SALT WATER AND DISCARD.(DO NOT RINSE FISH)
FISH IN CROCK AND COVER WITH WHITE DISTILLED
VINEGAR. REPLACE PLATE TO HOLD DOWN DISH AND LET
STAND AT ROOM TEMP. FOR 24 HOURS. THEN DRAIN AND
DISCARD VINEGAR ,(DO NOT RINSE FISH)
CUPS OF WHITE VINEGAR 1/2 BOX PICKLING SPICE
CUPS OF WATER 4 BAY LEAVES
CUPS OF SUGAR 1 TABLESPOON OF SALT
MIXTURE FOR 5 MIN. THEN LET STAND UNTIL COOL
1 LEMON 1/4 THICK
4 OR 5 BIG ONIONS 1/4 THICK
FISH, ONIONS AND LEMON SLICES INTO CROCK AND
COVER WITH COOL BRINE. WEIGH DOWN WITH PLATE AND
LET STAND AT ROOM TEMP. FOR 4 DAYS. AFTER DAY 4
PUT IT IN JARS AND KEEP REFRIGERATED
is really great email@example.com
...not my own, but from a fisherperson...
simple mousse can easily be prepared ahead of
time for entertaining at a moment’s notice. It
makes a wonderful appetizer. While any smoked
fish will do, whitefish has a particularly firm
texture and delicate flavor. Salmon, though,
with its pink color, is also appealing.
serve about seven…
oz. smoked fish- 1 c. cream cheese- 1 tbsp.
Lemon juice- 1 tsp. Grated onion- ½ tsp. Salt-
¼ tsp. White pepper -dash of Tabasco-whole milk
as needed- 1 tbsp. Snipped fresh chives.
all the bones from the fish. Put the ingredients
except the chives and milk into a food processor
with a steel blade. Process until smooth. Thin
the mixture with a little whole milk or half and
half, if necessary. Fold in the chives. (Turn
the mousse into a bowl and serve it with
crackers or croutons and fresh vegetables.
things are more comforting than arriving home
after a harrowing day and being greeted by the
heady aroma of a steaming bowl of fish chowder.
This one’s wonderfully evil in disguise, a
muskie in carp’s clothing. Sure isn’t
Craclin’Oat Bran, but hey, did you want to
shovel snow forever?
c. onion, chopped fine- ½ c. clam juice- ½ c.
white wine- 2 c. heavy cream- 2 pats butter- 4
tbsp. Olive oil- 8 oz. Assorted fish, cubed- 2
tbsp. flour- ¼ c. scallion, chopped fine- ½ c.
cubed potatoes (steamed)- salt and freshly
ground black pepper, to taste.
a saucepan for several minutes. Add the olive
oil and heat for 30 seconds. Add the onion and
cook for two minutes, stirring frequently. Add
flour, mixing until the flour has absorbed the
oil. Add claim juice and wine and vigorously
beat the mixture for about a minute. Don’t
stop or lumps will form. Cook for two minutes.
Then add the cream and bring the soup to a boil.
Add the fish and simmer until done, about six
minutes. Season with salt and pepper. Add a pat
of butter and a sprinkle of scallion to each
bowl. (Fish soup should be accompanied by hearty
(goo-jon-as), or “little gudgeons,” are
deep-fried strips of the fish of your choice.
No, I don’t know what a gudgeon is, but I hear
it’s a distance relative to the mythical
frozen Kraaken sucker. But I digress. Or do I?
In any case, these little beauties incorporate
the irresistible combination of being toothsome
and quick to prepare. Serve them with a sauce
béarnaise, lemon butter, tartar sauce, or a
heaping mess o’ Heinz ketchup.
½ lbs. Of fish fillets of your choice- 4 oz.
Milk- flour for dredging- cayenne pepper, to
taste-salt, to taste vegetable oil (enough to
completely cover the fish and then some.)
the fillets and slide them into strips ½ inch
wide and several inches long, Soak the strips in
milk for a moment, then season with salt and
cayenne pepper. Dredge the strips in flour,
shaking off the excess. Deep-fry the strips in
small batches (don’t crowd) for about six
minutes- until golden brown. Be sure to keep the
vegetable oil between 350 F and 400 F. Drain on
paper towels or napkins. Serve with the sauce of
your choice. Kids often prefer ketchup. (The
simplest recipe of all to prepare. But be sure
to use fresh fish.)
Fried Walleye With Homemade Tartar Sauce And
it be a coincidence that one of the most
esteemed fish in the culinary world is caught in
some of the most beautiful places? And can it be
that of all the rituals that accompany fishing-
readying the boat, cleaning tackle boxes,
planning new strategies- none evokes so much
anticipation and so many warm memories as a
shore lunch featuring fish freshly caught from
icy waters? A day of fishing is evermore
complete with a pause to reflect and bask in
your surroundings, savoring the aroma of a
campfire and the flavor of fire-touched fish.
part flour mixed with two parts cornmeal,
seasoned breadcrumbs, or crushed crackers, plus
salt and pepper, to taste. For a classical spicy
lunch, add onion powder, garlic powder, and
cayenne, to taste, plus paprika for color.
c. mayonnaise- 2 tbsp. Sweet pickles, chopped-1
tbsp. Dijon mustard- 1 tsp. Parsley, chopped- 1
tsp. Fresh tarragon, chopped (or ½ tsp. Dry)- 1
tsp. Lemon juice- salt and pepper, to taste.
bay leaf- ¾ c. red wine vinegar- 3 tbsp. Brown
sugar- 1 clove garlic, crushed- dash Tabasco-
salt and pepper, to taste.
the ingredients in a saucepan and bring to a
boil. Remove from heat and allow the liquid to
in…2 tbsp. Caraway seed, toasted- 1 tbsp.
Honey- 1 tbsp. Dijon mustard- ½ c. Vegetable
oil- salt and pepper, to taste.
½ head of thinly sliced red cabbage and I
thinly sliced red onion with the dressing.
Marinate overnite. Prepare the tartar sauce;
coleslaw, and dust mix the day before your trip.
Fried Trout with Smoky Bacon, Hazelnuts, and
Lemon Sage Butter
combination of smoky bacon and fresh trout is a
North Woods classic. Serious campfire cooks
favor bacon over butter for its flavor and
because it keeps better. Lucky is the angler who
finds a few wild hazelnuts to toss into the pan.
Of course, they’re easier to find in a
serve four…1 c. Hazelnuts- 6 slides smoked
country style bacon-4 trout (about 8 oz. Each)
with the head left on salt and freshly ground
pepper- 8 scallions, washed and trimmed to the
length of the fish- flour, seasoned with salt
and freshly ground pepper- 1 stick (8 tbsp.)
butter juice of 1 lemon- 12 large fresh sage
the hazelnuts on a baking sheet and toast them
in a preheated 350 F oven about 15 minutes or
until the skins split. Place them in a dish and
cover with plastic wrap until they cool, then
rub them with a towel to remove as much as
possible. Chop the nuts. Cook the bacon in a
large skilled. Drain the bacon on paper towels.
Salt and pepper the cavity of the trout. Dredge
the trout in seasoned flour. Then place two
trimmed scallions in the cavity of each fish.
Heat bacon dripping in the skillet and, using
medium heat, fry he trout, about 6 minutes per
side. In a small saucepan, heat tighter the
butte, lemon juice, and sage leaves. Spoon the
lemon sage butter over the trout and sprinkle
with the hazelnuts and crumbled bacon.
soon passing, Time to remove extra packages of
fish from the freezer before fall when you’ll
once again take fresh fish from clear cold
water. While frozen fish can never be quite so
fine as fresh fish, frozen fish works well in
chowders, soups- and hey, try this salad that
also makes a fine sandwich. Refreshing.
for working with frozen fish…
the frozen fish to thaw in a refrigerator
overnight. Soak fish that
smell slightly fishy in milk for 15 to 30 minutes
before preparing don’t rinse. Seasoning
accents the best qualities of frozen fish- add dry
herbs to your flour or cornmeal coatings; use
bacon fat to sauté; try poaching frozen fish in a
good wine; and consider using strong sauces.
Frozen fish is never so firm as
fresh fish- serves frozen fish on a bed of crunchy
sautéed vegetables. Walleye
Salad Sandwich To serve two…2
eight-ounce walleye fillets cooked and flaked- 1
rib celery, diced- 1 small onion, diced- 1/2 c.
mayonnaise- 2 sweet pickles, chopped- dash of
lemon juice- salt and pepper to taste. Mix
the ingredients and layer on toasted bread, along
with tomato, lettuce, and onion.
Favorite Fish Cakes
day of fishing requires a pause to reflect as you
bask in the quality of your surroundings and revel
in the chase. At day’s end, satisfaction-
pleasant exhaustion, memories, and a fish or two
harvested selectively. Time then for a fine meal,
simple as all outdoors, a final and fitting
tribute to the fish and the quality of the day.
perfect mashed potatoes by peeling russets and
cutting them into equal chunks. Place them in
could water with a little salt, then bring to a
boil and cook until just tender. Drain and mash.
For about 1 pound of potatoes, add 2 tablespoons
of butter, ¼ cup cream, and salt and white pepper
the bones from the fish. Pure about three pounds
of boneless fish chunks in small batches in a food
processor or blender. Add just enough heavy cream
to keep the fish puree moving. The mixture will
“ball up” in the middle. Spread it with a
fish Cakes Into a bowl, add
one part mashed potatoes to about three parts
ground fish about half of your total mashed
potatoes along with half of the purred fish at a
time. Add a tablespoon of lemon juice, a touch of
cayenne, a pinch of salt and pepper, a tablespoon
of Worcestershire sauce, and 3 tablespoons minced
scallion. Mix. If the mixture seems too thick, add
a little cream. One batch serves four.Sauté a
small amount and taste it. Adjust the seasoning if
necessary. Shape into round cakes about ½ inch
thick. Dust them lightly with flour and sauté
them in butter over medium heat. Serve with tartar
sauce, lemon wedges, or red pepper puree.
c. mayonnaise- 2 tbsp. Sweet pickles, chopped- 1
tbsp, capers, chopped- 1 tbsp. Dijon mustard- 1
tsp. Parsley, chopped- 1 tsp. fresh tarragon,
chopped (or ½ tsp. Dry)- 1 tsp. Lemon juice- salt
& pepper (cayenne is a nice variation), to
Nothing satisfies like
simplicity-laughter of children, summer rain, and
the bathroom to your self for 20 minutes. Unless
you are in love, cooking an intricate recipe after
getting a finger in the disposal. Try this quick
fix. You can do Salmon or Trout Grenobloise (gren-o-bloy-a
region of France) in 7 minutes flat.
will need… Salmon fillets
(about ¾ “ thick, one per serving), cayenne
pepper, black pepper, freshly cracked, salt, fresh
lemon, butter, olives oil, capers, flour and
parsley (finely chopped).
Heat the pan and pour in enough
olive oil to just cover the bottom. The oil should
be hot, but not smoking. Meanwhile, season salmon
fillets with cayenne pepper, black pepper, and
salt to taste. Dredge them in flour and pat off
the excess. Sauté the fillets 3 ½ minutes per
side. Hold them in a warm oven. Make
the sauce… Drain the oil
from the pan and add a chunk of butter the size of
a walnut for each fillet. When the butter turns
brown-not black- add the juice of half a lemon
each fillet. Then add capers and parsley. Warm,
and pour over the salmon.
is one of the simplest and most satisfying ways
to prepare fish- enough to warm the heart after
a difficult day. No more need be said, except to
lb. Bacon, diced- 1 c. each onion, celery, green
pepper, and red pepper, diced-1 tbsp. Garlic,
chopped-1/2 tsp. Each white pepper, thyme, and
oregano- 1/8 tsp. Cayenne (or to taste)-8c.
Chicken broth- 1 lb. Smoked sausage, sliced on a
bias ¾ inch thick- 1 lb. Fish, cut in one-inch
the bacon and reserve. Heat the bacon fat until
it just begins to smoke, then add an equal
amount of flour, whisking until the mixture
(roux) turns the color of a brown paper bag. Add
the onion, celery, green pepper, red pepper,
garlic, cayenne, white pepper, thyme, oregano,
reserved bacon, and chicken broth. Cook gently
for 15 minutes. Add the smoked sausage and fish.
Simmer gently for about seven minutes. Season
with salt and pepper and serve garnished with
cooked white rice.
with Salmon Sauce
with fish is a great way to stretch the food
dollar while supplying your family with all the
nutrition they’ll ever need to embarrass you
in front of strangers. Serve this colorful dish
to your loved ones and be rewarded with an
unforgettable look of astonishment: “We are
of your choice- 1lb. Salmon cut into half-inch
square chunks, about 4 ounces per person- 2
cloves garlic, chopped- 1tbsp. Shallots,
chopped- 1 tbsp. Parsley, chopped- 1 whole
tomato, peeled, seeded, and chopped- 2 tbsp.
Butter- salt- white pepper- flour and cold water
beaten to a syrupy consistency (slurry)
the pasta (a good commercial brand) and keep it
warm. Steam or poach the salmon chunks. In a
pan, sauté the shallots in oil until
translucent. And the garlic and sauté 30 more
seconds. Then add the cream and claim juice and
bring to boil. Gradually add the slurry to the
boiling mixture until it thick enough to coat a
spoon. Stir in the butter and season with salt
and white pepper. Finally, add the tomato and
salmon, heat the sauce thoroughly- about four
minutes- pour it over the pasta, and garnish
with chopped parsley.
mussel, leek, and fish chowder is a toothsome
little number-risky, though, if you use the
mussels. (Tell you why later.) Takes time too.
And no one will give you any credit for your
labor, and you’ll probably die alone and
broke. I love this soup. I love Christmas. I
love everyone and everything. (Well, almost.)
dz. Mussels (optional)-3 lbs. Fish fillets (no
bones), cut in to 1 inch cubes- 3 lg. Leeks-4
celery ribs- 2 lg. Onions- 2 potatoes, boiled
and cubed- 2 pts. Heavy cream- 2 c. dry white
wine- ½ tbsp. Thyme- 4 bay leaves- 1 qt.
Chicken stock- 1 qt. Clam juice- 2 c. flour- 2
c. water- 3 tbsp. Butter- salt to taste- white
pepper to taste.
the leeks and celery across the grain. Chop the
onions in a medium dice. Then combine all but 3
tablespoons of flour with the water and whisk
until smooth. Let this slurry stand. I a large
pot, simmer the leeks, onions, celery, thyme,
and bay leaves in butter until the vegetables
are translucent. Add the remaining flour to soak
up the butter. Whisk. Add 1 cup of hot water and
whisk until smooth. Add the chicken stock, clam
juice, and wine. Bring to a boil and whisk in
the previously prepared slurry until smooth. If
the liquid is too thin, add more flour and
water. Too thick? Thin with chicken stock or
water. Now add the cream. Add the potatoes.
Checks the seasoning- adds salt and pepper to
taste. Add the fish and simmer 10 minutes. Time
for the mussels. Cook until they open.