Zuppa di Pesce

Inspired by my trip to Italy...When I was in Venice, I had the most amazing fish soup! Unfortunately I didn't have any whole prawns (as it's typical in zuppa di pesce) to make this dish... regular headless tail on shrimps were just as good. 

Mmm, lump crab, tomatoes, and mussles. It's so good...and the secret is boxed and canned for those of you needing to save money! 

*I didn't put measurements of the spices because I believe people have their own preferences. Some people may be allergic, others prefer one spice to the other, etc.

Ingredients:


1/2 lb large shrimp - peeled, deveined, tail on
1 lb frozen pre-cooked mussels (if fresh; purge and de-beard)
2 tilapia filets semi-thawed, cubed
1 6-oz can lump crab meat (Chicken of the Sea) drained/rinsed
1 6-oz can pink crab meat (Chicken of the Sea) drained/rinsed
1 14-oz cans of diced tomatoes with green peppers and onions (alternatively something with garlic and onions)
1 6-oz can tomato puree
1 8-oz bottle clam juice
1 large clove garlic minced
1 tbsp good olive oil
**1 can lobster stock (~15oz) (Bar Harbor brand)


**If you cannot find this, please use fresh seafood stock if available, but you may sub boxed seafood stock.


+black pepper, salt, dried parsley (fresh is better), Italian seasoning blend (oregano, basil, thyme etc..) season to taste

• In a large pot, turn heat to medium-low. Add olive oil then garlic, stirring until it becomes fragrant, about 1 minute.

• Add lobster stock (or fish stock) and bring to a low simmer for about 2 minutes.

• Add the whole, UNdrained can of tomatoes and tomato puree into the pot and bring up the heat to medium-high. Stir in the clam juice, cover and bring to a medium boil for about 5 minutes.

• Add shrimp, tilapia, mussels, and seasonings. Cover again cooking until the shrimps have turned opaque and the mussels have opened completely (if fresh). Discard unopened ones because they are dead.

• Last, add the pink and lump crab meat; stir. Turn heat to low. Cover and let sit 15 minutes to let the flavors develop.

• Serve in shallow bowls garnished with freshly chopped (or dried) parsley and serve with toasted sourdough bread.

Makes about 4-6 servings.


This is so simple to make, so inexpensive to make, and you can really whip it up in no time at all! Alternatively you can swap out the ingredients with fresh shrimp (head-on), live mussels, fresh packed lump crab, peeled diced roma tomatoes, fresh yellow onion diced, green bell pepper minced and fresh herbs. Will taste twice as good! :) Enjoy.

Mussels with Garlic Butter and Spaghetti

Mussels are so delicious...If I'm in a hurry or if it's late at night and the seafood counter is already closed, I grab a bag of frozen precooked mussels. (I like the ones sold at Walmart or HEB) Tastes just the same. ;) You can substitute for clams, shrimp, or crab.

Ingredients:

1/2 of large white onion diced

3-4 cloves of garlic

4 tbsp salted butter

3 tbsp chopped fresh parsley

Juice and zest 1 large lemon
1 pinch crushed red pepper

1/2 cup of chicken stock (or white wine)

1 1/2 tbsp of cornstarch or flour (mix with 2 tbsp water)
1 lb of cleaned mussels

1/4 cup extra virgin olive oil

1/4 cup shredded Parmesan cheese
Fresh ground pepper to taste
1/2 lb spaghetti pasta

• Set a medium pot of salted water on high heat for the pasta. Cook pasta until al dente.
• Take a medium size sauce pan and turn the heat medium-high heat.
• Add butter to the pan; melt. Add olive oil. Add the garlic and onions. Stir until incorporated. Lower heat. Let simmer 1 minute, stirring occasionally.
• Add chicken stock. Bring pan up to medium boil. Toss in the mussels. Shake pan to coat mussels.
• COVER. Leave 5-8 minutes. Make sure all of the mussels have opened up, discard the closed ones because they are dead.
• Uncover pan and stir mussels. Turn heat to low. Add lemon juice and zest. Add lots of cracked black pepper and throw in pinch of red pepper and cornstarch+water mixture. Stir until all the ingredients incorporated. Let thicken to get rid of cornstarch taste. About 2 minutes.
• Mix in parsley.
• When done, divide pasta in 2 plates, top with mussels and sauce. Garnish with a sprig of parsley and fresh ground black pepper.

Serves 2. Could also be an appetizer if you omit the spaghetti and serve with bread sticks. Enjoy!

Mozzarella Melts

Nothing like a quick bite. Faux bistro food at it's best. With a glass of vino and you've got yourself a tasty app, my friend.

Ingredients:

8 roma tomato slices

Rosmary and olive oil round bread

4 slices about 3/4 inch thick

2 tbsp shredded parmesean cheese

8 oz mozzerella sliced from log or presliced package

good olive oil from drizzling

cracked black pepper

garlic powder to taste

2 tbsp fresh chopped basil (or 1 tbsp dried basil)

• Lay the bread slices down like an assembly line, one next to the other.

• Lay the 2 ounces of mozzerella, 2 slices of tomato, 1/2 tbsp shredded parmesean sprinkled over the top, cracked black pepper, and a pinch of garlic powder on each one, in that order.

• Put in a preheated 300* oven for 10 minutes until toasted and bubbly and crusty on top.

• Remove from oven, drizzle with olive oil and sprinkle with basil.

• Serve and garnish with fresh basil leaf if desired. Serves 2 people. 2 slices per person.

Enjoy with a glass of white wine and good conversation. :) A perfect lite-bite.

Lime Marinated Shrimp and Mango Salsa

Spur of the moment recipe when I wanted sweet, spicy, and the sea all in my mouth at the same time! :d

Ingredients:

2 wooden skewers, soaked in water at least 10 minutes
(alternatively, metal skewers)


12, 16/20 size shrimp, peeled deveined thawed
For marinade:
2 cloves garlic, minced
2 small shallots, minced
1/2 tsp salt
1/2 tsp pepper
pinch garlic powder
juice of 1 large lime
For brushing:
1/2 tsp old bay seasoning
1/4 tsp cayenne powder
1/4 tsp pepper
1/4 tsp cumin
2 tbps butter, melted


Mango Salsa
1 tbsp cilantro
1 medium jalapeno, seeded and minced
pinch cumin
juice of 1 lime
1 mango, chopped
pinch of salt

• Place shrimp in 1 layer on a shallow plate. Top ingredients for marinade. Cover with plastic wrap and place in the fridge to marinate.
• Meanwhile, combine ingredients for mango salsa and set aside.
• Start heating up your indoor or outdoor grill.
• When hot, take the shrimps out of the fridge and start sticking them on the skewers. There are 6 shrimps on each skewer.
• Brush the butter mixture on the shrimp just before hitting the grill.
• The shrimps should cook 4 - 5 minutes on each side until they are firm and slightly charred.
• Plate then top with mango salsa. Garnish with cilantro sprig.

Serves 2, but can easily be multiplied! Great idea for a cocktail party, just make short skewers with 2 shrimps on each one. :) Enjoy

Ahi Tuna Ceviche

Tuna is velvety smooth and so sweet. It's so versatile and changes flavor just through cooking! I love tuna just as much as anyone else. It's sexy, affordable, and a great way to meet someone who's as adventurous as you. ;) Be careful when picking your tuna steak. Sushi grade if possible.

photo borrowed from Judy's Blog.

Ingredients:


fresh ahi tuna steak, cubed
1 large lime juiced
1 small clove garlic minced
1 jalapeno, seeded and minced
2 tbsp fresh cilantro
3 tbsp minced red onion or white onion
tiny pinch of salt
pinch of pepper
1/4 cup diced tomato (optional)
1/4 cup diced avocado (optional)


2 cups of shredded iceburg lettuce (Use when ready to serve.)
4 martini glasses
Triangle tortilla chips

• Combine all ingredients in a nonmetallic bowl, except lettuce.
• Cover and let chill/marinate in the fridge for about 1-3 hrs.
• When ready to serve, use 4 martini glasses. Load 1/2 cup of lettuce into the bottom of each glass.
• Top off with 1/4 of the ceviche mixture.
• Place a square paper napkin on a small dish and set glass on top.
• Garnish with lime wedge on edge of glass and surround with tortilla chips.

Serves 4. Enjoy with a cool margarita with a nicely salted rim. Mmm! Hope you like my simple ceviche! =) Good luck.

Fiesta Wonton

These little bites are so simple to make, easy on the wallet, and make great party food. Enjoy with some frozen margaritas! Ole!!

Ingredients:

4 oz. cream cheese softened
1 jalapeno, seeded and minced
1/2 red bell pepper, minced
1/4 cup sweet corn
1/4 tsp onion powder
1/4 tsp salt
1/2 tsp pepper
1/2 tsp cumin powder
dash of cayenne (optional)
juice of 1/2 small lemon
12 round wonton wrappers
oil for frying
(egg yolk optional for brushing wonton wrappers to pinch closed)

• In a medium saucepan, bring about 2 cups of oil to 375* degrees, or until a cube of bread browns in 30 seconds.
• Meanwhile, combine first 10 ingredients in bowl. Set aside.
• Unstick the wonton skins and fill with about 1 1/4 teaspoon of mixture. Fold in half and pinch closed to create a half circle.
• Make sure there are no holes in the wontons otherwise oil will enter your treat and ruin the taste.
• Fry until golden and garnish with cilantro sprig and fresh slices of red bell pepper.

Enjoy! ;)