Fish & Seafood Archives - Crafty Cooking Mama

Fisherman’s Sardine Stew

February 14, 2018 by Amanda 3 Comments

This post was sponsored by Season Brand Sardines. All thoughts & opinions are always my own.

Enjoy this Italian Fisherman’s Sardine Stew made with pantry staples. This simple & traditional Italian stew is loaded with bright & authentic flavor for a quick anytime meal.

It’s not a secret – I’m quite partial to Italian food. I can easily say it’s my favorite cuisine. Not only do I love the bright and complex flavors – I also appreciate the sheer simplicity of it all.

Like most cuisines, people worked with local ingredients they had on hand. Each region had a different abundance of ingredients at their disposal. Hence, Northern Italian dishes are quite different than Southern Italian dishes.

The Fisherman’s Stew is one of those simple, beautiful dishes. It was made with the catch of the day, or the random leftovers from the catch of the day. You can throw any combination of fish or shellfish in this stew and it will yield a hearty, flavorful bowl of deliciousness.

An Italian buddy told me that Fisherman’s Stew was known almost as a peasant fisherman’s dish that became a comfort food over the generations. He also swore it’s the best cure for a long, overindulgent night out.

Today I’m working with pantry staples. Tomatoes aren’t in season and I have no fresh fish on hand. I do though, have a pantry filled with crushed tomatoes and canned goods…

I’ve partnered with Season Sardines to share a few recipes to show you how delicious & diverse the mighty little sardine can be.

Sardines pack a major punch of flavor and nutrition. Sardines are a very tasty fish – but not overwhelmingly fishy. One little can is LOADED with Omega-3 Fatty Acids, plus high in calcium, protein and iron.

Sardines are also far lower in contaminants than many of the bigger fish we eat.

Season Brand Sardines are wild caught & certified sustainable. This is important – not only are some more popular fish we eat aggressively over-fished, often there are questions of origins and handling.

Ready to eat right out of the tin, sardines make a great addition to any of your recipes.

Like in this Fisherman’s Sardine Stew. Throw everything in a pot, simmer and dinner is ready in no time.

This stew becomes a hearty meal with a nice salad and LOADS of fresh, crusty bread for dipping. Bread is an absolute necessity with this stew.

Feel free to throw whatever other seafood you have on hand in the pot. I love adding mussels to this!

Here’s to a quick, healthy & absolutely delicious meal!

Thanks so much for stopping by!

Amanda ♥

Visit Season Brand Products for product information, inspiration & recipe ideas!

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5 from 2 votes

Fisherman's Sardine Stew

Enjoy this Italian Fisherman's Sardine Stew made with pantry staples. This simple & traditional Italian stew is loaded with bright & authentic flavor for a quick anytime meal.

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Fish &amp, Seafood

Cuisine: Italian

Servings: 6 -8 servings

Author: Amanda

Ingredients

4 tablespoon olive oil
1 large onion chopped
4 cloves garlic minced
1 cup wine red or white (I used red)
large can crushed tomatoes 28 oz
fish or seafood stock 15 oz can
can diced tomatoes 14.5 oz
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon parsley
1/4 teaspoon crushed red pepper more to taste if preferred
5-6 cans Season Sardines drained
mussels or other shellfish optional
Large loaf of fresh crusty bread

Instructions

Heat olive oil in a dutch oven or large saucepan.
Saute onions until translucent, about 10 minutes.
Add minced garlic, saute for a minute or two.
Add wine, scrape pan to deglaze.
Add crushed tomatoes, fish stock, diced tomatoes, salt, pepper, parsley & crushed red pepper.
Bring to a boil. Reduce heat and simmer, covered, for 15- 20 minutes, stirring occasionally.
Taste, add additional red pepper if more heat is preferred.
Add sardines. Stir in, breaking up some sardines.
Simmer for 10 - 15 minutes.
Salt & pepper to taste if necessary.
Serve with lots of crusty bread for dipping.
Enjoy 🙂

Alaska Salmon Poached in Soy Sauce, Garlic & Ginger

January 16, 2018 by Amanda 6 Comments

This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Alaska Salmon Poached in Soy Sauce, Garlic & Ginger. Have this moist & flavorful piece of seafood effortlessly on your table in less than 15 minutes!

It’s no secret – I LOVE all things fish & seafood! Not only is it delicious – it’s super nutritious! Oh, and it gets better – seafood doesn’t require many ingredients or much time or effort to turn into something spectacular.

I hear most often for people that they just don’t know how to prepare fish properly. It truly can be simple to prepare and today I’m going to share a foolproof method – poaching.

Alaska salmon, hands down, is my favorite fish. I’ll admit that my my favorite way to eat salmon is raw – sushi all day & everyday, please. I do enjoy it cooked – but it’s a must that it’s cooked properly. Overcooking salmon is the only no-no.

Poaching will ensure a moist piece of salmon and is a method loved by novice & professional alike. Poaching in a simple mix of soy sauce, water, honey with a bit of garlic & ginger makes for a moist and flavorful piece of salmon.

The key to poaching is to remember that you’re not trying to boil fish. Add all ingredients, except for the salmon, and bring the liquid to barely a simmer over low heat. Barely a simmer means just a few odd bubbles.

You’ll have this salmon on your table in less than 15 minutes total – start to finish. Yup – NOT EVEN 15 minutes. So quick – you’ll have to get your sides started before hand. I love this poached salmon with white rice & a crisp green veggie. It’s also delicious over a bed of green leafy lettuce.

Let’s take a moment to talk about our seafood and where it comes from. I’ve talked about this numerous times before and I will talk about it again & again. Sustainable and domestic are so important when purchasing seafood.

Why does sustainability matter? It matters to ensure the health and balance of our ocean and marine life – for today and generations to come. Sustainability is vital in ending overfishing, maintaining populations and rebuilding depleted populations.

Why does domestic matter? There are serious concerns with methods of fishing, farming & handling of our seafood in certain countries. Not to mention the work conditions of the fisherman & processors in those countries. Buying domestic not only ensures that your seafood is the best you can eat – you’ll also know it’s been handled in the finest matter from catch to purchase. Buying domestic also supports jobs in our fishing industry here in the United States.

Let me introduce you to Alaska Seafood! It’s simple to remember, and you can trust the name. ALL Alaska seafood is wild & sustainably caught. Alaska, since 1959, is the only state with sustainability written into its constitution.

Alaska is proudly the nation’s largest source of domestic seafood. Almost 60 percent of all the wild seafood harvested in the Unites States comes from Alaska.

Alaska is dedicated to only harvesting as much fish as the environment can handle. This allows the marine ecosystem and seafood species to continue to replenish year after year. Learn more about the Alaska Seafood Industry’s dedication to sustainably!

So here’s to a delicious, nutritious, quick dinner you can feel good about eating in every way! Salmon is naturally loaded with protein, minerals, vitamins and heart-healthy omega-3 fatty acids. It’s recommended that Americans consume 8 ounces of seafood per week – here’s an easy way to start!

Thanks so much for stopping by!

Amanda ♥

Visit here to learn more information about Alaska Seafood, recipes, cooking techniques and more!

Ask for Alaska at the seafood counter, at your favorite restaurant, and look for Alaska on frozen and canned seafood packages.

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5 from 1 vote

Alaska Salmon Poached in Soy Sauce with Garlic & Ginger

Alaska Salmon Poached in Soy Sauce, Garlic & Ginger. Have this moist & flavorful piece of seafood effortlessly on your table in less than 15 minutes!

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Fish &amp, Seafood

Servings: 3 -6 servings

Author: Amanda

Ingredients

1-2 pounds Alaska salmon about 1" - 1 1/2" thickness
3/4 cup water
1/2 cup soy sauce regular or low-sodium
4 cloves garlic minced
1 " - 1 1/2" knob of fresh ginger grated (ginger is easiest grated if frozen before use)
3 tablespoon honey

Instructions

Prep salmon if necessary. I leave the skin on, but you may remove for poaching if you'd like. Remove any bones if necessary.
Combine water, soy sauce, garlic, ginger & honey in a medium saucepan. You want the salmon to be just about fully immersed in the liquid - so choose an appropriate size pan. The salmon can be poached in batches if necessary.
Over low heat, bring liquid to just below a simmer. You're aiming to see just a few bubbles here and there. Maintain temperature and let liquid cook for a few minutes for flavors to combine.
Add salmon. Cook for about 5 minutes, maintaining liquid temp. Salmon should be opaque thoughout. Gently remove.
Thicker pieces of salmon may need to cook for an additional minute or two.
Serve each piece of salmon with a generous amount of poaching liquid spooned on top.

Sardine Fra Diavolo

December 1, 2017 by Amanda 8 Comments

This post was sponsored by Season Brand Sardines. All thoughts & opinions are always my own.

A spicy Italian tomato sauce with just the right amount of heat made from sardines and basic pantry staples. Here’s to a quick, simple & delicious dinner!

Sardines. These teeny-tiny fish are extraordinarily underrated.

As Americans, we seem skirmish about the sardine. Everyone loves canned tuna & salmon, yet they turn their noses up at sardines. People have no idea what they’re missing out on!

I think people confuse the sardine with the anchovy. Both are small fish you’ll find canned whole. The anchovy is a much stronger smelling and tasting fish – still delicious though!

Sardines are also far lower in contaminants than many of the bigger fish we eat.

Ready to eat right out of the tin, sardines make a great addition to any of your recipes.

The Mediterranean blood in me can’t help combine sardines with tomato sauce. It’s always a natural go to for me.

I love Fra Diavolo – a spicy Italian sauce – with any kind of fish or shellfish. Often I make this with shrimp – but sardines are a fabulous way to give new life to this recipe.

Using sardines also makes this a much quicker recipe. No fussing with shrimp or shellfish, just open up the can of sardines and toss them with the sauce!

Here’s to a quick, delicious, flavorful recipe made with pantry staples!

Thanks for stopping by!

Amanda ♥

Visit Season Brand for products, recipes & more information!

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Sardine Fra Diavolo

A spicy Italian tomato sauce with just the right amount of heat made from pantry staples. Here's to a quick, simple & delicious dinner!

Cook Time45 mins

Total Time45 mins

Course: Pasta

Servings: 6 servings

Author: Amanda

Ingredients

4 tablespoon olive oil
small onion chopped
4 cloves garlic minced
3/4 cup white wine I used a pinot grigiot - went great with finished meal
28 oz. can crushed tomatoes
1 teaspoon red pepper dried (note - if you like it spicier, you may want to taste and adjust)
1 teaspoon basil dried
3/4 teaspoon salt
1/2 teaspoon oregano dried
1/2 teaspoon parsley dried
3 tins Season Brand Sardines drained (4.375 oz cans - I used boneless in Extra Virgin Olive Oil - use your favorite)
salt & black pepper to taste
1 pound linguine or spaghetti

Instructions

Heat olive oil in a dutch oven or large skillet.
Saute onions until translucent, about 10 minutes.
Add minced garlic, saute for a minute or two.
Add white wine, scrape pan to deglaze.
Add crushed tomatoes, red pepper, basil, salt, oregano & parsley.
Simmer, covered, for 15- 20 minutes, stirring occasionally.
Taste, add additional red pepper if more heat is preferred.
Add sardines. Simmer over low heat for 10 minutes.
Salt & pepper to taste if necessary.
Serve over cooked spaghetti or linguine. Enjoy!

Cheesy Chunky Cheddar Tuna Salad

July 31, 2017 by Amanda 3 Comments

This post was sponsored by Heluva Good! Cheese as part of an Influence Central campaign and all opinions expressed in my post are my own.

Try a simple twist on a classic recipe with this Cheesy Tuna Salad.

Say Cheeeeeese!

Oh, cheese, how I love you.

Let me count just a few of the ways….

Heluva Good!® Cheese, with all it’s delicious flavors, keeps my cheese snacking and serving exciting.

Let’s start it off simple.

You can NEVER go wrong with a cheese board. Served simply, in perfect bite-sized cubes. With company, accompanied by snacks and drinks – cheese stands out as the one.

Paired with fresh summer veggies, pickled goodies, cheese is still the one. Chunks of cheese with your favorite veggies on toothpicks or skewers always make an eye pleasing & delicious bite.

Then there’s one of my all time favorite cheese combos.

Tuna salad with cheddar chunks. Tuna, cheddar, mayo & perhaps a bit of relish or hard boiled egg if the mood strikes. Mix it up, serve it on a roll and you just made simple sandwich perfection.

Or serve it as a dip with chips & crackers. Try heating it up – melted cheesy goodness. Or skip the carbs and eat it in on top of sliced tomatoes, in a lettuce wrap or on top of a green salad. Any way you eat it – it’s delicious.

I love ALL the Heluva Good!® Cheese flavors! I always keep a few packs of Heluva Good! Block Cheese in my fridge for a solid snack with BIG flavor.

Not only is Heluva Good loaded with flavor – it’s also a pretty “good for you” snack. Made with milk and always gluten free – Heluva Good is loaded with calcium, lots of protein and no trans fat. It’s great to feel good about your favorite foods!

The cheese combinations you can create are endless! Grilled cheese galore, an omelette oasis or try your favorite fruits paired with cheese. Oh, and don’t get me started with cheese quesadilla ideas – I make breakfast, lunch, dinner & dessert variations!

Thanks so much for stopping by 🙂

-Amanda-

Visit Heluva Good! for more info, inspiration & all things cheese!

Are you using Ibotta yet? Grab this Heluva Good! Cheese at Walmart Ibotta Offer!

Limited quantities are available

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5 from 1 vote

Cheesy Chunky Cheddar Tuna Salad

Try a simple twist on a classic recipe with this Cheddar Cheesy Tuna Salad.

Cook Time5 mins

Total Time5 mins

Course: Fish &amp, Seafood

Servings: 2 -4 servings

Author: Amanda

Ingredients

2 cans tuna 5 oz, drained
5-6 tablespoon mayonnaise
4 oz Heluva Good! cheddar cheese cube
salt & pepper to taste
optional diced celery, onions, hard boiled eggs, pickles, relish

Instructions

Mix together all ingredients and stir to combine.
Salt & pepper to taste.
Add diced celery, onions, hard boiled eggs, pickles or relish if preferred.
Serve on a roll or as a dip with chips & crackers. Try heating it up - melted cheesy goodness. Or skip the carbs and eat it in on top of sliced tomatoes, in a lettuce wrap or on top of a green salad.
Enjoy!

I found an awesome selection of Heluva Good! Cheese at my local Walmart store! Grab that Ibotta offer and head to your store today!

Beer-Boiled Shrimp & Corn

April 26, 2017 by Amanda 10 Comments

This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Nothing says sunny day eats than a Southern Style Shrimp & Corn Boil. This one pot meal comes together quickly & effortlessly – get a bowl before it’s gone ♥

Spring is here! As the days get warmer and longer we eagerly start coming out of hibernation. It’s time to get outside, enjoy the weather and live again!

Sunny days have us wanting sunny day foods. I crave fresh veggies & fruit! Residing in The Northeast, the veggie pickings are few & far this time of the year. Root vegetables – that’s about it.

I live in a farming county. Corn is one of our biggest crops and we practically live on the stuff while it’s in season. Nothing beats sweet corn, eaten right off the cob, all buttered and salted up. I eagerly look forward to our local season – but we have months to go.

I just recently learned that delicious corn is available at this time of the year. Lucky for us all, Florida’s peak season for corn is April & May – right now! It’s in season & in your stores produce section today!

Florida Sunshine Sweet Corn tastes just like the the best sweet corn I get at my local farm stands! All the corn lovers in my family couldn’t believe how sweet, delicious and tender this corn is!

I found a gold mine of recipes while browsing the Sunshine Sweet Corn website – so many that I’d love to make. One stuck out – one of those recipes that you know you need to have immediately.

Beer-boiled Shrimp & Corn. Nothing says good & simple summer time eating than a Shrimp & Corn boil. Simplicity is key here. Throw everything in a stockpot and boil it to perfection – how easy is that!? This recipe is super versatile as well. Don’t do beer – then don’t add it. Can’t stand cabbage – then skip it. Love corn and shrimp – then add more – I did 🙂

I love Old Bay seafood seasoning – but seriously – don’t get heavy handed with it. Too much of it will ruin a good thing. Serve with your favorite seafood seasoning – if people want more of a kick then they can add a little more to taste.

I couldn’t make this stuff last! It disappeared quick – everyone wanted seconds…and thirds!

Here’s to sunny day eats! Thanks so much for stopping by! Happy Eating ♥

-Amanda-

Sunshine Sweet Corn is grown only in Florida. This Supersweet category corn is 100% natural and is NOT genetically modified.

To learn more visit the Sunshine Sweet Corn Website! You’ll find tons of recipes & inspiration and learn everything you need to know about this delicious Florida corn!

Recipe from Sunshine Sweet Corn

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5 from 1 vote

Beer-Boiled Shrimp & Corn

Nothing says sunny day eats than Southern Style Beer-Boiled Shrimp & Corn. This one pot meal comes together quickly & effortlessly - get a bowl before it's gone ♥

Cook Time30 mins

Total Time30 mins

Course: Fish &amp, Seafood

Servings: 4 -6 servings

Author: Amanda

Ingredients

6 cups water
1 bottle 12 ounces ale or beer - I used a lemon shandy (water may be substituted)
1 onion cut in 8 wedges
2 tablespoons Old Bay or preferred ground seafood seasoning blend
4 small thin-skinned not baking potatoes, quartered (about 1-1/4 pounds) - I used reds
4 ears Sunshine Sweet corn husked and cut in 2-inch pieces
1/2 small cabbage cut in 4 wedges
1 - 2 pound unpeeled large shrimp

Instructions

In a large stockpot, combine water, beer, onion and seafood seasoning. Stir, separating onion pieces and bring to a boil.
Add potatoes; cover and boil until barely tender, about 10 minutes.
Stir in corn and cabbage cook about 5 minutes.
Add shrimp and cook until shrimp turns pink, about 5 minutes.
Serve, with a spoonful of stock & enjoy!

Spanish Seafood Salad

January 3, 2017 by Amanda 9 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #CollectiveBias

This Spanish Seafood Salad will keep your Big Game menu exciting! Loaded with shrimp, crab, octopus, fresh veggies & olives – it has fresh, bold flavor & just the right amount of heat.

It’s getting to that time of the year again! Time for friends and family to unite for football, food and fun. Time to start planning our menus for the Big Game. Snacks, finger foods, appetizers, salads, fried foods, smoked meats, desserts – it all goes!

I love entertaining and enjoy out doing myself just a little every year. There are a few foods that are favorites and must be served every year. I also have fun switching it up, keeping my guests guessing & excited about what we’re going to eat.

I already have my Big Game menu planned! I won’t share my whole menu – but – I’ll share one of my party favorites. Spanish Seafood Salad. Oh. My. Yum. I don’t make it often enough and it’s ALWAYS requested!

This Seafood Salad is simple enough to make and involves minimal cooking. Actually, you can avoid all cooking by buying precooked shrimp. This salad does involve a little dicing and chopping prep time – but it’s all worth it.

Throw together shrimp, crab meat, octopus (yes, octopus – trust me – it’s wonderful) tomatoes, green peppers, onions, olives…then there’s my extra, but not so secret ingredient…

El Yucateco® Green Chile Habanero Hot Sauce. Made with fresh, hand picked green habanero peppers, garlic and select spices & seasonings. El Yucateco® contains far less vinegar then the average hot sauce giving you the true flavor of the pepper. El Yucateco® is the #1 authentic habanero hot sauce & Green Chile Habanero Hot Sauce is their #1 seller nationally!

El Yucateco® really livens this Seafood Salad up! It adds so much crisp and bold flavor, so much depth with just the perfect amount of heat.

I never go overboard when adding heat to may food. Some people do prefer things hotter, so I keep a bottle or two of hot sauce on my table for those with more adventurous palates.

Now, we’ll go back and talk about octopus for a minute. Yes, there’s octopus in this salad. I love the taste & texture the octopus gives this salad. Although most people would never guess it’s in there – I’ve tried making this salad without octopus and definitely missed it. I use canned octopus for this salad, but go ahead and use fresh if you prefer. Squid works too. The canned variety is cooked and ready to go with a little chopping. I usually find it in the ethnic or Spanish section in my grocery store.

I serve this salad with an assortment of accompaniments. It’s great eaten all alone, with a squirt of lime, with a few slices of avocado, in fresh flour tortillas, with tortilla chips, with pasta, over rice, over a simple lettuce salad – it’s all wonderful!

Hope everyone enjoys their time together this football season. Food, family, friends & football = great times ♥

Thanks so much for stopping by!

-Amanda-

Head over to El Yucateco® for all the recipes, ideas and inspiration you need to plan your Big Game menu!

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Spanish Seafood Salad

This Spanish Seafood Salad will keep your Big Game menu exciting! Loaded with shrimp, crab, octopus, fresh veggies & olives - it has fresh, bold flavor & just the right amount of heat.

Prep Time25 mins

Total Time25 mins

Course: Fish &amp, Salad, Seafood

Servings: 12 + servings

Author: Amanda

Ingredients

2 pound shrimp cooked & peeled
1 1/2 pound artificial crab & lobster meat use the real stuff if you have it
4 - 4 oz. cans octopus, drained (again, if you have fresh stuff, use it)
1 1/4 cup green stuffed pimento olives halved (approx 5 1/2 oz jar)
1 large crisp green pepper diced
2 medium ripe tomatoes diced
1 medium sweet onion finely diced
2 cloves garlic minced
4 tablespoon olive oil
2 tablespoon El Yucateco® Green Chile Habanero Hot Sauce or to taste
1/4 teaspoon salt to taste

Instructions

Add cooked & peeled shrimp to large mixing bowl.
Chop half of "crab" meat, by hand and flake the other half. Add to mixing bowl.
Chop larger chunks of octopus. Add to bowl, mix all seafood together.
Add halved olives, diced green peppers, tomatoes, onion, garlic, olive oil, El Yucateco® Green Chile Habanero Hot Sauce and salt. Mix well.
Cover bowl & let salad sit for a few hours in fridge to blend flavors.
Serve cold. This salad is wonderful by itself or with lime, avocado, salad, pasta, rice, tortilla chips, fresh flour tortillas, crackers (etc)
Enjoy!

Fish Soup With A Little Heat

November 28, 2016 by Amanda 2 Comments

A delicious & easy to prepare fish soup LOADED with flavor. Paprika & Aleppo pepper take this soup over the top. Delicious ♥

How often do you feel uninspired when it’s time to cook? Perhaps uninspired isn’t the right word – maybe unprepared. Often I’m tired, busy and have made no plans for dinner until it’s time to cook. It becomes a game of creation. What’s in the pantry, what’s in the fridge, what’s in the freezer and when does it need to be ready by.

These dinners can go two ways – brilliantly or blah.

This one was brilliant. It starts how most soups should – butter, celery, onions & garlic. With a little know how, you can go a million directions with this foundation. I chose fish.

We’ll talk about one ingredient that many people might not be familiar with – Aleppo pepper. Grown in Syria & Turkey, hence the name Aleppo.

I’m in absolute love with it. The smell of it is intoxicating. The aroma reminds me of the best Hungarian paprika I’ve ever smelled with an alluring whiff of heat. The flavor – it’s a pepper all of it’s own. A mild, but zesty, almost fruity but smoky heat. It fondly takes me back to the best peppery syrah I’ve ever tasted.

I would love to dump it all over everything I eat as I would a crushed red pepper, but at times Aleppo pepper might not be the easiest spice to get ahold of. Ongoing conflict in the region it’s grown has made it difficult to grow and export. Most of what we get our hands on is coming from Turkey, which is said to be the same plant, but Turkey supply does not always meet demand. Prices have become higher and now there is an abundance of counterfeit Aleppo pepper sold. Counterfeit spices – it’s almost humorous – but not. So buy your spices from a trusted supplier 🙂

So my beloved Aleppo pepper won’t be getting dumped by the handfuls over my pizza, but this soup was worthy of a generous pinch of it. My, oh my, the difference an amazing ingredient will make.

I hear you though. You’re saying “I want some fish stew and I don’t have any of your magic pepper”. First, buy some and have it for next time. Then go ahead and mix up equal parts of crushed red chili flakes and a good Hungarian paprika. It’ll get you through 🙂

I used flounder for this soup, simply because it’s what I had. Use whatever fish you have on hand & prefer. I just tossed the fillets in the pot, broke them up a little and let it simmer away. I added a generous pinch of Aleppo pepper – if you like things hotter than go ahead an heat it up with as much pepper as you need 🙂

I’m not even in the know to determine if this should be considered a soup or a stew. I lean towards a soup, but I’ll call it both to keep everyone happy.

Cold weather is calling and this Fish Soup is answering. Warm, comforting, loaded with flavor – it’ll make these cold Fall nights all the more cozier. Happy Cooking!

-Amanda-

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Not Your Average Fish Soup

A delicious & easy to prepare fish soup LOADED with flavor. Paprika & Aleppo pepper take this soup over the top. Delicious!

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Soups &amp, Stews

Servings: 4 - 6 servings

Author: Amanda

Ingredients

3 tablespoon butter
3 stalks celery diced
1 medium onion diced
4 cloves garlic minced
1/2 cup white wine
1 15 oz. can seafood stock/broth about 2 cups
2 cups chicken broth
1/2 cup clam juice about 4 ounces/half a bottle
1/2 teaspoon parsley
1/4 teaspoon smoked paprika
1/4 teaspoon paprika
1/8 teaspoon aleppo pepper
12 oz -16 oz flounder or fish fillets
1 15 oz can corn undrained
1/2 cup heavy cream
salt & pepper to taste

Instructions

In a stockpot, over medium to medium high heat, saute celery & onions in butter until onions are translucent and celery is tender.
Add garlic, saute for a minute.
Add wine, stirring, scraping bottom of pot.
Add seafood stock, chicken broth, clam juice, parsley, smoked paprika, paprika & aleppo pepper. Bring to a light boil.
Add fish fillets. Stir. Reduce heat, cover and simmer, stirring occasionally (while gently breaking up fish fillets) for about 30 minutes.
Reduce heat to low. Stir in heavy cream.
Salt & pepper to taste.
Serve & enjoy.

Cucumber Hors d’Oeuvres

November 21, 2016 by Amanda 8 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BoursinCheese #CollectiveBias

Cucumber hors d’oeuvres with Garlic & Fine Herbs Cheese, smoked salmon & capers. Simple to make yet fancy & delicious!

The holiday season is among us. Yay – it really is the most wonderful time of the year!

As friends and family drop by, at times unexpected, it’s important to have an assortment of quick to assemble hors d’oeuvres & bites to eat. No one comes to my house without being fed – that’s surely the Italian in me ♥

There are always the basics you put out. Fresh veggies & dip, chips, pretzels, crackers, cubed cheese, olives. I always need something a little more…shall I say, a bit more gourmet. Something that is to be enjoyed and remembered.

I have a few tricks up my sleeve – and in my fridge. I’ve fallen in love with Boursin® Cheese and always keep a box or two in my fridge. It’s perfect for last minute entertaining or anytime snacking.

I can’t get over the Boursin® Garlic & Fine Herbs Cheese. So creamy, yet crumbly, with sooooo much flavor. It takes any cheese plate from basic to beautiful.

Of course I serve it on a cheese block with some good crackers. Crackers are to be expected, simple and to the point.

Then I go and take it up a notch. I throw together something a little more special, something with some wow factor, with just a few minutes of kitchen time.

All it takes is cucumber slices layered with a generous spread of Boursin® Garlic & Fine Herbs Cheese, a sliver of smoked salmon and a caper or two. A few simple ingredients combined create extraordinary flavors!

So be ready for your holiday company – expected or not : )

Thanks so much for stopping by!

-Amanda-

What are your favorite snacks to serve when entertaining?

Visit Boursin® Cheese for recipes, tips, products & more information.

Print Recipe

5 from 2 votes

Cucumber Hors d'Oeuvres

Cucumber hors d'oeuvres with Garlic & Fine Herbs Cheese, smoked salmon & capers. Simple to make yet fancy & delicious!

Prep Time10 mins

Total Time10 mins

Course: Appetizer

Servings: 4 -8

Author: Amanda

Ingredients

1 cucumber peeled & sliced
Boursin® Garlic & Fine Herbs Cheese
thinly sliced smoked salmon cut into slivers
capers

Instructions

Peel & slice cucumber.
Spread a generous amount of Boursin® Garlic & Fine Herbs Cheese on top of each cucumber slice.
Place a thin sliver of smoked salmon on top of cheese. If you'd like to serve it as pictured, wrap it around the bottom of a toothpick and carefully slide off.
Place a caper or two on top.
Serve & enjoy 🙂

I grab Boursin® Cheese at my local Walmart store. I found it in the gourmet cheese section nearby the deli. There are so many delicious flavors – you’ll want to try them all 🙂

Boursin® Red Chili Pepper
Boursin® Cranberry & Spice
Boursin® Basic & Chive
Boursin® Cracked Black Pepper
Boursin® Cranberry & Apple

Baked Haddock with Brown Butter

October 13, 2016 by Amanda 34 Comments

This is a sponsored post written by me on behalf of Seafood Nutrition Partnership for IZEA. All opinions are 100% mine.

Today I’m sharing my (not so) secret trick to make each & every piece of white fish you make taste marvelous. It’s simple, it’s easy, it’s….butter! Brown butter to be exact 😉

I LOVE all things fish & seafood. It’s delicate, it’s delicious & it’s nutritious. To top it all off – seafood is quick to make and doesn’t require many ingredients to turn into something spectacular.

October is National Seafood Month! What better time to celebrate how we can all feel good about enjoying delicious seafood. I’ve paired up with Seafood Nutrition Partnership to share the benefits of eating more seafood – every month of the year.

Start by taking The Healthy Heart Pledge! That means you recognize seafood is a healthy choice for you and your family and you’ll pledge to eat at least two servings of seafood each week and supplement with omega-3s. It’s a fun & simple way to let friends and family know that you’re making a positive commitment to your health. You can also like Seafood Nutrition Partnership on Facebook and post to your social media with #HealthyHeartPledge to join the movement!

The USDA recommends Americans eat at least two servings of seafood per week to take in adequate amounts of lean protein, omega-3s, vitamins, and minerals. Eating seafood twice a week leads to healthier hearts, healthier brains and better nutrition!

Two servings of seafood is a pleasure to add to any weekly menu. It’s simple to do, too.

The first recipe I shared was this yummy, buttery, garlicky Shrimp Scampi. I’m back with another fabulous recipe to get everyone excited about how easy and delicious it is to eat more seafood. Yay!

What’s great about this recipe is it can be made with any white fish you prefer. I use haddock but flounder, cod, halibut, pollock, grouper, hake – really any mild white fish you’d like will be wonderful. You spritz it with a bit of olive oil, lightly season it and bake for about 15- 20 minutes. Drizzle it with brown butter and voilá – dinner is served!

I swear, brown butter takes a simple piece of fish from good to gourmet. Serve with your favorite green veggie or salad and dinner is complete! This fabulous dinner can be all yours without much time, attention or clean up.

It’s wonderful to know simple changes & additions to our daily diet can have such a positive impact on our health. Cheers to seafood and better health 🙂

Oh, and here’s a little fun for you all! Show off your culinary skills and share a picture & recipe of your favorite “five ingredient or less” seafood dish for a chance to win! I’m totally drooling looking at all these delicious seafood dishes all over Twitter & Instagram ♥

Enter the Seafood Nutrition Partnership 2016 Recipe Sweepstakes. A total of ten winners will be randomly selected in accordance with the Sweepstakes Schedule to win a $250 gift card. You can submit one entry per day. Winners will be announced at SNPSweepstakes.com and on Instagram and Twitter. NO PURCHASE NECESSARY. Ends on 10/21/16. Open to legal residents of the 50 U.S. and D.C., 18 and older. For Official Rules, including odds, and prize descriptions, visit [SNPsweepstakes.com]. Void where prohibited.

Thanks so much for stopping by!

-Amanda-

Print Recipe

4.95 from 19 votes

Baked Haddock with Brown Butter

Simple and delicious baked haddock fillets drizzled with brown butter. Brown butter takes any piece of white fish from good to gourmet!

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Fish &amp, Seafood

Servings: 3 -4 servings

Author: Amanda

Ingredients

12-16 oz of haddock fillets or white fish of choice
olive oil
salt pepper, paprika & dried parsley
2 tablespoon butter

Instructions

For Fish:
Preheat oven to 350°F
Line a cookie sheet with aluminum foil and lightly grease by spritzing or drizzling olive oil over it.
Place fish, skin side down, on cookie sheet.
Lightly spritz or drizzle olive oil on top of fish fillets.
Lightly season with a sprinkle of salt, pepper, paprika & parsley.
Bake for 15 - 20 minutes (depending on thickness) until fish flakes easily with fork.
Drizzle with brown butter and serve immediately. Enjoy 🙂
For Brown Butter:
Add 2 tablespoons butter to a saucepan. Don't walk away, stay by saucepan during whole process - it only takes a few minutes start to finish and can burn easily.
Over medium to medium high heat, melt butter and continually whisk or swirl butter.
Butter will start to foam up, keeping whisking or swirling. You'll notice little brown specks at the bottom of the pan. Remove from heat and continue to whisk or swirl for a few seconds.
This stuff is HOT so don't go sticking pastry brushes in it right away (I speak from experience lol). Let rest for a minute and use a metal spoon to drizzle over fish.

Shrimp Scampi

September 25, 2016 by Amanda 9 Comments

This is a sponsored post written by me on behalf of Seafood Nutrition Partnership. All opinions are 100% mine.

Today I’m sharing one of my favorite seafood recipes – Shrimp Scampi. It’s one of the simplest Italian seafood dishes to prepare – yet one of the most ordered when dining out. All you need is a handful of ingredients and about a half an hour…

Hey….wait! Why do I always get to have all the fun? I know a lot of you have perfected your favorite seafood dish – so here’s your chance to show & tell!

Enter the Seafood Nutrition Partnership 2016 Recipe Sweepstakes. Share a photo of your seafood dish prepared using 5 ingredients or less on Twitter or Instagram using the hashtags #HealthyHeartPledge and #SNPSweepstakes. A total of ten winners will be randomly selected in accordance with the Sweepstakes Schedule to win a $250 gift card. You can submit one entry per day. Winners will be announced at SNPSSweepstakes.com and on Instagram and Twitter. NO PURCHASE NECESSARY. Ends on 10/21/16. Open to legal residents of the 50 U.S. and D.C., 18 and older. For Official Rules, including odds, and prize descriptions, visit SNPsweepstakes.com. Void where prohibited.

Seafood. I love it. I could live on it. Delicious, delicate & impressive – yet it doesn’t need to be reserved for special occasions. Seafood makes dinner – any night of the week – special. It’s not difficult to make and cooks quickly – giving you more time to enjoy your dinner and all the other things you love doing. I find I enjoy seafood most when prepared simply. Accompanying ingredients should accentuate the delicate flavors, not overpower. Think a drizzle of olive oil or a pat of butter, white wine, garlic or paprika, salt & pepper & a wedge of lemon. These simple ingredients compliment most seafood perfectly.

You can enjoy your dinner even more knowing you’re potentially eating your way to better health. Seafood is high in omega-3s, which are essential for heart health and brain health. Eating seafood just twice a week can help save lives by supporting your heart and brain health, helping to avoid heart disease and stroke. I’ll toast to that!

A few words on shrimp. Large, Extra Large, Jumbo – size is preference. What matters is that you buy raw shrimp. It may be tempting to buy cooked shrimp. You figure you can save a few minutes by skipping the shrimp peeling and toss those already cooked crustaceans right into the sauce. Resist the temptation. I’m all for cutting corners whenever possible but in this scenario you won’t do your meal any favors. So much flavor comes from the shrimp (and the little bit of tail shell I keep on) while cooking. You can choose to leave the shells completely on while cooking – lots & lots of flavor here – but then you’ll have to deal with removing shells covered in scampi sauce. I remove the shells when shrimp is going into a sauce – any other way those shells stay on.

This Shrimp Scampi comes together in just minutes. The most time & prep work you’ll do here is peeling shrimp. I usually serve Shrimp Scampi over pasta or with a fresh loaf or two of crusty bread for dipping. Whatever makes you happy 🙂

I hope you enjoy this delicious and simple Shrimp Scampi. I can’t wait to see & hear about your seafood creations – I’m already checking out all the scrumptious dishes on Instagram & Twitter at #SNPSweepstakes. Thanks so much for stopping by! Happy Cooking 🙂

-Amanda-

Take the Healthy Heart Pledge! The Healthy Heart Pledge is a promise to yourself and your family to eat at least two servings of seafood each week while supplementing your diet with omega-3s, as recommended by the USDA HHS Dietary Guidelines for Americans. Making this change to your diet improves your overall health and reduces your risks of heart disease.

Visit The Seafood Nutrition Partnership for more information!

Print Recipe

Shrimp Scampi

Shrimp Scampi - A delicious buttery garlic seafood dish that needs only a handful of ingredients & a half hour to make.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Fish &amp, Seafood

Servings: 4 - 6 servings

Author: Amanda

Ingredients

2 lbs shrimp deveined & peeled - leave tail shells on
1/3 cup olive oil
4 cloves garlic minced
1 tablespoon parsley flakes or 2-3 tablespoons fresh parsley
1 cup white wine
1 tablespoon flour
2 tablespoon butter
salt & pepper to taste
optional 1 lb cooked linguine, rice or crusty bread to serve

Instructions

Heat olive oil in a large saute pan over medium to medium/high heat.
Add garlic and saute until fragrant - about a minute.
Add shrimp & parsley. Saute until the shrimp just start to turn pink, 3-4 minutes.
Pour in wine and cook a few minutes longer. While cooking add the tablespoon of flour in a small mixing bowl. Add about half a cup of sauce from saute pan and whisk until thoroughly combined.
Pour slurry (flour mixture) into saute pan and stir/whisk until thoroughly combined. Sauce will be lighter and a bit thickened.
Remove from heat, stir in butter until melted & combined. Salt & pepper (generously) to taste. Serve immediately. I enjoy this over pasta or with lots of crusty bread for dipping. Enjoy 🙂