Striped Bass With Oyster Stew Recipes

Steps:

• In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

Steps:

• Boil the diced potatoes until tender. Set aside. In a large saucepan over the medium heat, melt the butter. Saute the onion in the butter until tender. Add the collard greens and thyme. Cook over low heat 20 to 25 minutes. In a blender or food processor, blend the greens mixture and mashed potatoes. Transfer to a large pot and add the oyster liquid. Bring to a boil and reduce the heat. Add the oysters, diced potatoes, salt and pepper. Simmer about 2 minutes. Serve immediately.;

Steps:

• Mix everything except milk in a large pot and cook over medium heat, stirring every 30 seconds until the butter is completely melted and everything is simmered. Finally, add 1/3 gallon of milk and allow cooking over medium heat until the milk starts to rise in the pot. Do not let it overflow.

Steps:

• In a shallow dish, combine the flour and Essence. Dredge the fish in the flour, shaking to remove any excess. In a large saute pan, heat the oil over medium-high heat. Add the fish and cook until lightly browned on both sides. Remove and drain on paper towels. Drain any remaining fat from the pan and wipe clean.
• Melt the butter in the saucepan over medium-high heat. Add the onion, paprika, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes and stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 12 minutes. Add the cream and bring to a simmer. Simmer until the potatoes are very soft and the sauce reduces and thickens, about 3 minutes.
• Add the cheese and stir to incorporate. Adjust seasoning, to taste. Add the fish and the shrimp, and simmer until the shrimp are pink and the fish is warmed through, 3 to 4 minutes. Remove from the heat.
• Spoon the stew into large bowls. Arrange the egg slices around the rim of the bowl, and garnish with the green onions and parsley.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Preheat the oven to 350 degrees F.
• Remove outer membrane from the testicles and slice into 1-inch disks. Toss into flour, seasoned with salt and pepper, and shake of any excess. In a large oven proof skillet add canola oil and heat until it gets to the smoking point. Add garlic and onions and saute until cooked, tossing quickly so as not to burn the garlic. Remove from pan and set aside.
• In the same pan with the oil residue, add the butter and place the disks of the testicles, flat side down, into the hot skillet. Cook until golden brown on both sides. Add the wine, stir in tomato paste until well incorporated, then add back the sauteed onion and garlic mixture. As the dish cooks it will thicken because of the flour dusting on the testicles. Continue to cook on top of the range for about 15 minutes, then place the pan into the preheated oven for another 30 minutes or until testicles are tender. Remove from oven and adjust seasoning. Let rest for approximately 10 minutes so flavor enhances. Garnish with chopped herbs and crispy bread.

Steps:

• In a non-stick pan heat the oil until hot and pan sear the striped bass skin side down for approximately 1 to 2 minutes or until crisp. Turn and finish cooking on the other side. Remove the fish and pour off the excess oil and deglaze the pan with the white wine and add the remaining the ingredients. Spoon the mixture over the fish once the butter has melted.
• Whisk together the heavy cream, eggs, garlic, salsify and salt and pepper until well combined. Using 2-ounce or 3-ounce ramekin molds, sprayed with non-stick spray, pour the mixture into the the ramekins. Place the ramekins in a water bath and cover with buttered waxed paper. Bake in a 325 degree oven until ramekins are done. Approximately 20 minutes.
• Toss the potatoes with the olive oil, garlic, salt and pepper. Roast in a 450 degree oven for approximately 1/2 hour or until done. Toss with the chopped parsley and whole butter

Steps:

• Warm oil in a 4-quart saucepan or casserole over medium heat. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. Add tomatoes and salt, cover and cook on medium about 10 minutes.
• Stir in wine and 2 1/2 cups water, bring to a simmer, add potatoes and cook another 6 minutes or so, until potatoes are tender. Check seasonings, adding salt and pepper to taste. Add lemon juice.
• Season fish pieces with salt and pepper, place them in the stew and simmer on low, covered, until fish is just cooked through, about 5 minutes. Meanwhile, warm 6 generous soup plates.
• When fish is done, remove it to the warm soup plates. Remove pot from heat, stir in basil, just to wilt it, and divide soup among the 6 plates. Serve spiced mayonnaise alongside if desired.

Steps:

• Spray the inside of a large, stockpot with nonstick spray.
• Cut bacon into small pieces and place over the bottom of the pot. Place over medium heat and cook, stirring occasionally, until browned, about 10 minutes.
• Add a layer of onion, followed by a layer of potatoes, then of fish. Repeat the layers until you run out of one ingredient. Continue to layer the remaining two ingredients until used up. Add cold water to cover everything. Increase heat to medium-high and bring to a boil.
• Reduce heat to a simmer and cook until potatoes are tender, 20 to 25 minutes, occasionally shaking the pot gently back and forth to agitate the contents and keep them from sticking to the bottom of the pot. Don't stir or the fish will break into small pieces.
• Place tomato paste, one spoonful at a time, into the stew until it falls off the spoon. When the stew color changes to red, crack eggs, one at a time, into the stew, dropping them in different places. Let eggs cook until they are completely done, cutting into a yoke to make sure it is cooked, about 15 to 20 minutes.
• Season with cayenne, salt, and pepper and serve.