Heat oil in heavy large skillet over medium heat. Add garlic and saute 1 minute. Add crushed tomatoes, fish stock, and oregano; bring to boil. Add clams, cover and cook until clams open, about 7 minutes. Discard any clams that do not open. Divide clams and sauce among bowls. Sprinkle with parsley and serve immediately. […]

Put pineapple with syrup, pickles, pickle syrup and salt in saucepan. Dissolve cornstarch in a little water and add to saucepan. Bring mixture to a boil, stirring until clear and thickened. Add the cooked shrimp and heat through. Serve on rice.

Cut catfish in half crosswise and slice into thin strips. Saute catfish in melted margarine; add the vegetables and cook until tender. Stir in low fat milk; keep warm. Cook pasta according to package directions, drain. Toss well with cheese and catfish mixture. Sprinkle with nutmeg and serve immediately. Serves 8. Serve with fresh salad […]

In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worchestershire (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in […]

RICE CRUST 2 c Cooked rice 1 tb Chopped onion 1 tb Chopped parsley 1 tb Pimento 2 tb Melted butter 1 Egg; slightly beaten Combine shrimp, crabmeat, lemon juice, pimentos, and soups in a large mixing bowl. Saut‚ onion, green peppers, celery, and mushrooms in butter until tender. Add flour and blend in milk; […]

1. Combine first 8 ingredients in large pot. Add water. Bring to boil, skimming surface occasionally. Reduce heat and simmer 20 minutes, skimming surface occasionally. Add fish fillets and cook until opaque, about 5 minutes. Remove fish fillets using slotted spoon and flake slightly, then set aside. Strain stock through fine sieve; do not press […]

Combine thyme, salt & pepper with flour. Beat eggs until bubbly; add water. Roll scallops in seasoned flour, dip in egg mixture, then coat well with bread crumbs. Heat oil to a depth of 3″ in deep skillet, until a 1″ bread cube browns in 60 seconds. Fry scallops until golden brown on all sides, […]

In a large saucepot place the court bouillon. Bring it to a boil over high heat. Add the shrimp and poach them for 2 minutes. Remove the shrimp and place them in the refrigerator so that they chill. Peel and devein the shrimp. Leave the tails on. In a medium bowl place the lime juice, […]

Wipe scallops dry and lightly salt. Saute vegetables. Place in a greased casserole. Cover with soup, top with buttered bread crumbs. Bake at 350F for 30-35 minutes.

Combine orange peel & juice, oil, onion, rosemary, thyme & salt in shallow dish. Add fish & scallops, marinate 1 hour, stirring occasionally. Or marinate in tightly sealed bag, turning occasionally. Arrange orange wedges, fish & scallops alternately on 4 skewers. Place on broiler pan; broil 4″ from heat 12-14 minutes, turning & brushing occasionally […]