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1 lb skinless halibut fillet, cut into 1 1/2-inch cubes; 1 1 / 2 tsp smoked sweet paprika; 1 10-ounce package frozen corn kernels, thawed; 1 fennel bulb, finely chopped; 1 celery rib, finely chopped; 1 small red onion, finely chopped; 1 lb Yukon Gold potatoes, peeled and cut into 1/2 inch pieces; 1 / 4 cup canola oil; 12 cherrystone clams ...
1. In a saucepan, cover the potatoes with the water and bring to a boil. Cover and cook over moderate heat until the potatoes are tender, about 6 minutes. Remove from the heat and let stand, covered. 2. Meanwhile, in a large saucepan, heat 1 tablespoon of the oil. Add half of the onion and garlic and cook over moderate heat until softened, 5 ...
Remove baking dish from oven. Place halibut on vegetables; drizzle with liqueur and remain¬ing 1 teaspoon oil. Sprinkle with fennel seeds, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place lemon slices on halibut; return dish to oven and roast 10 to 12 minutes or just until halibut turns opaque in center.
2. Vegetarian Potato Chowder. This meat-free chowder is a great way to use up leftover vegetables in a satisfying and flavorful way. To recreate it at home, start by sauteing onions and garlic ...
Add broth and potatoes; bring to boil. Cover; simmer 10 to 12 min. or until potatoes are tender. Add cream cheese spread; cook, uncovered, 2 to 3 min. or until melted, stirring frequently.
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New England clam chowder: chowder: Traditionally made with milk or cream, butter, potatoes, salt pork, onion, and clams. Manhattan clam chowder: chowder Made with a tomato base Maryland crab soup chowder A soup made of vegetables, blue crab, and Old Bay Seasoning in a tomato base, associated with the state of Maryland in the U.S.A. She-crab ...
salt and freshly ground black pepper; oyster crackers or crusty bread, for serving; 1 lb shelled and deveined medium shrimp; 1 lb skinless halibut fillet, cut into 1 1/2-inch cubes; 1 1 / 2 tsp ...
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