The Morning Show on Global Recipes for the Feast of Seven Fishes

Seafood Stuffed Shells

I love stuffed pasta and with seafood it becomes an exquisite dish that can be brought to Nonna’s house for Christmas Eve dinner or serve it up for a celebratory New Year’s Eve party! These shells are a luxurious way to enjoy crab and shrimp. Try it also with lobster or chopped scallops if desired.

 

24 to 30 jumbo pasta shells                                  

1 lb (454 g) small cooked shrimp, finely chopped

1 lb (454 g) cooked crabmeat                   

3 cups (750 mL) chopped broccoli, cooked         

1/2 cup (125 mL) fresh grated Parmesan cheese         

 

Creamy Herb Sauce:

1/4 cup (60 mL) butter                                            

1/3 cup (75 mL) all purpose flour             

4 cups (1 L) milk                                          

1 pkg (8 oz/227 g) cream cheese 

1/4 cup (60 mL) chopped fresh basil                   

2 tbsp (30 mL) each chopped fresh Italian parsley and chives

2 tsp (10 mL) grated lemon rind               

1/2 tsp (2 mL) each salt and pepper                    

 

Creamy Herb Sauce: Sauce: In a saucepan, melt butter over medium heat; whisk in flour and cook for 1 minute. Gradually whisk in milk and bring to a boil. Reduce heat to medium low and cook for 10 minutes or until thickened to coat back of spoon. Remove from heat and stir in cream cheese, basil, parsley, chives, lemon rind, salt and pepper until smooth. Set aside.

 

In a large pot of boiling salted water cook shells for about 7 minutes or until al dente. Drain and rinse under cold water. Place in a single layer on damp tea towel.

 

Preheat oven to 400 F (200 C).

 

Set aside 2 cups (500 mL) of the herb sauce and add broccoli and seafood to remaining sauce.

Fill shells with broccoli and seafood mixture. Place in greased 13 x 9 inch (3 L) casserole dish. Drizzle reserved sauce over top shells and sprinkle with Parmesan. Cover and bake for about 20 minutes. Uncover and bake for 15 minutes longer or until golden and bubbly.

 

Makes 8 to 10 servings.

Creamy Rose Herb Sauce: Stir in 1/2 cup (125 mL) pasta sauce into the sauce before using.

Tip: 1 pkg (227 g) of cream cheese is equivalent to 1 cup (250 mL).

Seafood Salad

My husband and I love going out for dinner. Italian eateries are always a favourite and we try to order things we haven’t tried. For a long time we would hit “Grazie Trattoria” in Toronto and he would order the seafood salad. I loved it and thought this would be a great one to recreate at home and use for holiday fare. This is a cold salad that is perfect for antipasto or to serve on a larger scale for people to help themselves. This needs to be made ahead to enjoy the full flavour of the seafood and citrus flavours.

 

3 calamari, cleaned

6 large sea scallops

4 oz (125 g) medium raw shrimp, peeled and deveined

1/4 cup (50 mL) extra virgin olive oil

4 cloves garlic, minced

1/4 tsp (1 mL) hot pepper flakes

1 jar (750 mL) pickled mixed vegetables, drained and chopped coarsely

1/4 cup (50 mL) slivered green olives

1/4 cup (50 mL) chopped Italian parsley

1 tbsp (15 mL) capers

2 tbsp (25 mL) white vinegar

2 tbsp (25 mL) lemon juice

Pinch each salt and pepper

Leaf lettuce leaves

 

Slice calamari body into rings and separate tentacles. Cut scallops into quarters and shrimp in half.

 

In a saucepan of simmering water, cook calamari for 1 minute. Remove with slotted spoon. Repeat with shrimp and scallops; set aside.

 

In a non-stick skillet, heat oil over medium heat and cook garlic for 30 seconds. Add calamari, shrimp, scallops and hot pepper flakes. Toss and cook for 2 minutes. Scrape into large bowl. Add pickled vegetables, olives, parsley, and capers and toss to combine. Add vinegar, lemon juice, salt and pepper and toss well. Cover and refrigerate for at least 1hour or for up to 12 hours. Serve on lettuce.

 

Makes 6 to 8 servings.

Cod with Tomatoes and Potatoes

 

This is a staple during the holidays or on Fridays when traditionally a lot of fish is eaten. I remember my grandfather loving cod and my grandmother would make some sort of fish dish every Friday.

 

2 Yukon Gold potatoes, thinly sliced

2 tbsp (30 mL) extra virgin olive oil

1 leek, white and light green part only, thinly sliced

2 green onions, chopped

2 cloves garlic, minced

1 can (28 oz/796 mL) plum tomatoes

1 bay leaf

1/2 tsp (2 mL) each salt and pepper

1lb (500 g) fresh cod fillets

 

In a small saucepan cover potatoes with water and bring to a boil. Cook for 10 minutes, drain well and set aside.

 

Meanwhile, in a large saucepan, heat oil over medium heat and cook leek, onions and garlic for about 8 minutes or until softened. Add tomatoes, bay leaf, salt and pepper and bring to boil. Add potatoes and cover and simmer for 15 minutes or until thickened.

 

Add cod into tomato mixture and stir gently. Cook uncovered for about 8 minutes or until cod flakes when tested with fork.

 

Serves 4.