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Results 21 - 30 of 32 for scallop halibut
21. CIOPPINO
Also if any seafood item preferred, such as crabs, lobster tails, etc. Saute onion in oil until glazed. Add garlic and parsley, saute a few ...
22. FISH RAGOUT
Cook onion, garlic, green pepper, celery and carrots in oil until slightly crunchy. Dissolve bouillon cubes in cup of hot water. Add along ...
23. SEVICHE
Arrange fish in deep glass dish and cover with lime juice. Refrigerate for 6 hours turning once. At end of process drain and reserve juice. ...
24. CIOPPINOBAISE
Saute onion, parsley, garlic and bell pepper in olive oil. Combine all ingredients except the seafood in a large stock - pot. Over medium ...
Bake patty shells according to ... shrimp, flounder and scallops; saute, stirring constantly until ... and add the festive touch that is desired.
26. FISH CHOWDER
Cook bacon crisp, cut in pieces, drain on paper towels. Place seafood (except clams) in large saucepan, cover with water and clam juice. ...
In saucepan bring scallop mixture to boil and simmer 5 minutes. Drain - reserve 1 cup liquid.
Simmer halibut and scallops in top of double boiler. ... serve on hot rice. Can be reheated next day, if desired, and used creamed in patty shells.
Chop fish very fine. Soak bread crumbs in cream until it becomes a smooth paste. Add to fish with salt and mix well. Add egg whites and mix ...
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