Fish Recipes

DELICIOUS FISH NEW ENGLAND CLAM CHOWDER SHELLFISH CIOPPINO (en Espanol)

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DELICIOUS FISH

Whole salmon, salmon steaks, cod, halibut or other strong flavored ocean fish
Spade L Ranch Fish & Seafood Seasoning

If using whole fish, remove skin. Use 1 ½ loose tablespoons of seasoning
per lb. of fish. Place seasoning in bowl. Wet fish with water and roll fish
in bowl until covered with seasoning. With a whole fish, rub seasoning on
fish with hands.

Bar-B-Que or grill as usual.

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NEW ENGLAND CLAM CHOWDER

- ¼ cup (1/2 stick) butter or margarine
- 1 large onion, sliced
- 3 large potatoes, pared and sliced
> - 8 oz. bottle clam juice
- 1 cup water
- 1 tall can evaporated milk
- 2 cans (8 oz. each) chopped clams
- parsley, chopped
- 2 loose Tablespoons Spade L Ranch Fish & Seafood Seasoning

Melt butter or margarine in a large saucepan; sauté onion slices until soft.
Add potato slices and sauté 3 minutes. Stir in clam juice, water, and
seasoning. Bring to boil, lower heat, cover and simmer 15 min. or until
potatoes are tender. Add evaporated milk and clams with liquid. Heat
slowly, just until hot, but do not boil. Sprinkle with chopped parsley.
More seasoning may be added according to taste.

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SHELLFISH CIOPPINO

- 1 large onion, sliced
- 1 bunch green onions, including part off the tops, sliced
- 1 green pepper, seeded and diced
- 2 whole large cloves of garlic
- 1/3 cup olive oil or salad oil
- 1 cup chopped parsley leaves
- 1 can (1 lb.) tomato puree
- 1 can (16 oz.) Ready cut tomatoes
- ½ Tomato puree can of water
- ½ Tomato puree can of red wine
- Whole bay leaf
- 2 loose Tablespoons Spade L Ranch Fish & Seafood Seasoning
- 1 medium sized Dungeness crab
- 1 lb. cod or snapper, cut into large chhunks
- 1 lb. fresh prawns or large shrimp in sshells

In a Dutch oven or a frying pan that has a cover, sauté the onion, green
onion, green pepper, and garlic in olive oil about 5 min. Add the tomato
puree, Ready cut tomatoes, wine, and water and the Spade L Ranch Fish &
Seafood Seasoning. Cover and simmer about an hour. Remove the garlic. (You
can do this much ahead if you wish.)

Clean and crack the crab; arrange crab pieces in the bottom of a large pot
(at least 8-quart size). Add fish. Pour on the hot prepared sauce; cover
and simmer 20 min. Add shrimp and simmer an additional 10 min.

Serve in large soup bowls or soup plates, with some of each shellfish and
fish in each bowl. Makes about 6 servings. Sourdough French bread and a
green salad are good accompaniments. Wear a bib as you eat with you fingers
and are quite messy.

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