Fish and Chips

For the chips:

Cut a few russett potatoes into “blocks” then cut the blocks in fries

Put into a microwave safe bowl with 2 tbsps of canola oil

Microwave on high for 6-8 minutes or until just tender -stir halfway through cooking time

Rinse in cold water and pat dry

Heal oil to 375 – fry the fries for the first time about 6 minutes then remove

When fish is just done, return the fries to the fat and cook about 4-5 minutes or until golden and done – remove and season with salt

For the Fish:

the batter:

1-1/2 cups all purpose flour

1/2 cup cornstarch

1/2 tsp paprika

1/2 tsp cayenne – or more if you like it spicy

Mix well – remove 3/4 cup of this dry  mixture and put onto a large dish or a cookie sheet

To the rest of the dry mixture, add

3/4 can or bottle or beer and mix well – the rest of the beer is the for cook!

Have about 2 lbs of cod or haddock, cut into serving size pieces, ready to go.

When the oil is ready at 375 degrees, dip each piece of fish in flour, then in the batter, and then in the flour again.  Put into oil and cook approximately 8-12 minutes.

Remove and season with salt.

Anytime Bouillabaisse

In a large stock pot, put:

1/4 cup extra virgin olive oil

1 large leek chopped

1 large onion chopped

Put on medium heat and cook till translucent, about 5 minutes.

In the meantime, make a bouquet garni:

get a square of cheesecloth (or a coffee filter) and into it place:

2 bay leaves

2-3 celery tops

a few sprigs each of fresh thyme and parsley

tie up into a bag

To the pot, add

1 tsp saffron – no substitutes!

2 large tomatoes, peeled and chopped – seeds and juice included

3 cloves of chopped garlic

1 piece of orange peel

1 large roasted red pepper chopped (about 3/4 cup)

1 Yukon gold potato cubed – peeled or not as you wish

salt and pepper

and the bouquet garni

Place approximately 2 lbs of frozen fish filet on top of this mixture along with 1 lb shrimp with the shells still on

Add 4 cups of clam juice

Cover and simmer for approx 15 minutes.

While the fish is simmering make the sauce

Sauce Rouille:

In a blender or food processor put –

2 slices crusty day old bread

1/4 cup parsley and blend well

Add 2 cloves of garlic

Pinch cayenne (or more if you like it spicy)

salt and pepper

1 tbsp lemon juice

1/4 cup roasted red peppers

Process until all finely blended – then with the motor running, add

1/3 cup EVOO

The sauce should be thick

About 5 minutes before the fish is done, add 2 lbs of mussels and continue cooking for 5 minutes.

Serve the bouillabaisse with a dollop of the Sauce Rouille on top and enjoy!

Purple Cole Slaw

1 small head of purple cabbage, cleaned, quartered and core removed – slice into thin strips or use food processor to chop into strips – not too fine

4 carrots, peeled and shredded

Mix the cabbage and the carrots together – divide in half and freeze half.

Dressing:

1 tbsp balsamic vinegar

2 tbsp seasoned rice wine vinegar

1/4 tsp salt

1 tbsp water

1 tsp maple syrup

whisk together till smooth and then while still whisking, add 2 tbsp canola oil – dress the salad

Then you can add (really, as much as you wish)

3-4 tbsp sliced almonds

3-4 tbsp slivered almonds

1/3 cup golden raisins

Cover and refrigerate to let it meld together.