SEAFOOD BOIL RECIPE | EATINGWELL
This dish is a twist on the classic Louisiana seafood boil.
Provided by Diabetic Living Magazine
Categories Diabetic Salmon Recipes
Total Time 40 minutes
Number Of Ingredients 18
Steps:
- Thaw shrimp and salmon, if frozen. Devein shrimp, but do not peel. Rinse shrimp and salmon; pat dry. Cut salmon into six pieces.
- In a 5-qt. Dutch oven heat oil over medium. Add sausage; cook and stir 3 minutes or until browned. Add celery and onion; cook 5 minutes or just until tender, stirring occasionally.
- Stir in the next eight ingredients (through cayenne pepper). Bring to boiling. Add clams and corn. Return to boiling; reduce heat. Simmer, covered, 4 minutes. Stir in shrimp and salmon. Simmer, covered, 4 to 5 minutes more or until clam shells open, shrimp are opaque and salmon flakes easily. Discard any clams that do not open.
- Top servings with parsley and serve with toasted bread.
Nutrition Facts : Calories 333.1 calories, CarbohydrateContent 28.2 g, CholesterolContent 101.2 mg, FatContent 10 g, FiberContent 2.4 g, ProteinContent 26.7 g, SaturatedFatContent 1.7 g, SodiumContent 561.3 mg, SugarContent 5.8 g
AT-HOME FISH BOIL RECIPE - SUSAN HERRMANN LOOMIS | FOOD & WINE
This authentic, scaled-down version of Door Country's fish boil comes from Susan Herrmann Loomis's "Clambakes and Fish Fries" (Workman) and features the usual red potatoes and local whitefish, plus onions. "I've tried the same recipe with striped bass and to good effect," says fish-boil enthusiast Peter Kaminsky. "Lake trout, salmon, even bluefish are also good candidates for the boiling pot."Plus: More Seafood Recipes and Tips
Provided by Susan Herrmann Loomis
Yield 4
Number Of Ingredients 8
Steps:
- Scrub 1 1/2 pounds medium red potatoes and peel 8 small onions, leaving the stem ends intact. In a large stockpot, combine the potatoes and onions and add about 2 quarts of water, enough to cover the vegetables by 2 inches. Stir in 2 tablespoons kosher salt and bring to a boil over high heat. Partially cover the pot and cook until the potatoes are almost tender when pierced with a fork, about 15 minutes.
- Arrange four 1/2-pound whitefish steaks in a single layer on top of the vegetables; don't worry if they aren't covered with water. Partially cover the pot again, lower the heat to moderate and cook until the whitefish flakes easily when tested with a fork, about 10 minutes longer.
- Using a slotted spoon, transfer the whitefish to a large, warm platter. Spoon the potatoes and onions around the fish. Sprinkle with 2 tablespoons finely chopped fresh flat-leaf parsley and a generous amount of freshly ground pepper. Serve the fish and vegetables with melted unsalted butter and lemon wedges alongside.
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