MARITIME 



MORSELS 



Winter Warm-Ups 



W 



' hen we think of cold 

 weather comfort, steamy foods come to 

 mind. Something about gray days and 

 early dusk makes us hungry for hot, tasty 

 food to warm us up. Seafood fits the bill. 



Seafood soups, stews, chowders and 

 gumbos are soothing and satisfying and 

 can be a meal by themselves. And some 

 hearty dishes can be made in a short time. 



To create your own tasty seafood 

 soup, start by sauteing some onions, celery 

 and garlic in a large pot. Add a can of qual- 

 ity chicken broth and a can of chopped 

 tomatoes. Season to taste with your favor- 

 ite herbs and spices. When these have 

 heated and blended at least 20 minutes, add 

 your seafood and simmer just until the fish 

 or shellfish is done. Remember, seafood 

 cooks quickly. Cook only until slightly 

 opaque — it will continue to cook as it 

 stands in the hot broth. Overcooking 

 makes seafood dry and tough. 



Lean, firm white fish are best for 

 soups. Delicate, fatter fish will fall apart. 

 Grouper and catfish are ideal. Medium- 

 firm fish such as black sea bass, snapper, 

 large flounder and spotted sea trout are 

 equally good. Shrimp, clams, oysters and 

 scallops all are great in soups. 



Other hearty seafood meals are also 

 easy and fun. 



Try a shellfish boil. In a large pot, 

 bring water and seasonings to a boil. You 



By Joyce Taylor 



can find many prepared seasoning or "crab 

 boil" packets in grocery stores or seafood 

 markets. Or make your own, using your 

 favorite spices and herbs. 



When the mixture is boiling rapidly, 

 add small potatoes and boil until almost 

 done, about 20 minutes. Add frozen corn- 

 on-the-cob. Continue boiling, then add 

 shrimp (in the shell) and cook until done. 

 Drain, turn out on big platters, and dinner is 

 ready. Serve with melted butter. You can 

 also use clams, oysters or scallops; just be 

 sure not to let them boil and become tough. 



If pasta is the dish of the day, saute 

 some shrimp or other shellfish and add to 

 the pasta, along with sauce or freshly 

 grated cheese. 



Or make your own delicious meal 

 with fish. Brush fillets with melted butter 

 and sprinkle with salt, freshly ground black 

 pepper and paprika (or your choice of sea- 

 sonings). Broil until done, skin side down, 

 about 4 inches from heat source. A simple 

 — yet special — entree. 



In coastal North Carolina, winter has 

 long been associated with oyster roasts. 

 The winter months bring plump, juicy oys- 

 ters, and staying out in the cold while they 

 cook over a big fire is a treat in itself. 



You can also bring shellfish feasts 

 inside. Bake, steam, broil or fry oysters, 

 or use them in soup, stew or chowder. 



If you're feeling adventurous, try an 



indoor clambake, where everyone gets a 

 full meal of clams, chicken, potatoes, car- 

 rots and onions. Or steam clams in the 

 shell. And winter is always a good time for 

 a satisfying clam chowder. 



From elegant dinners to simple fish 

 and shellfish cooked with just a few ingre- 

 dients, seafood is the perfect winter food. 



Fisher's Stew 



Tliis is a warm tangy soup filled with fish 

 and vegetables. A crusty bread completes 

 the meal. Little chunks of com-on-the-cob 

 rmke it especially pretty. 

 • 2 pounds firm, skinless fillets, 

 cut in 1-inch cubes 

 2 tablespoons margarine 



1 cup chopped onion 

 1/2 teaspoon pressed garlic 



2 cans tomatoes, undrained and chopped 



3 cups water 



1 teaspoon dried basil leaves 

 1 teaspoon dried thyme leaves 

 1/4 teaspoon crushed red pepper 



1 teaspoon salt 



4 cups winter squash, cut in l-inch cubes 



2 ears com, cut crosswise in 1-inch 

 pieces 



Melt margarine in large saucepan 

 over medium heat. Add onion and garlic 

 and cook until tender. Add tomatoes, wa- 

 ter, basil, thyme, red pepper, salt, squash 

 and com. Cover and bring to a boil. Re- 



32 HOLIDAY 1998 



