lunaticsinge.com - Greek Seafood

Shrimp Baked in Tomato Sauce with Feta - (Makes 4 servings)

Ingredients:

1/4 cup olive oil

1/2 cup onion, finely chopped

1/2 to 1 teaspoon Aleppo pepper or 1/4 to 1/2 teaspoon of red pepper flakes

3 garlic cloves, minced

1 1/2 lbs. Medium shrimp, peeled & deveined, tails left on

1 cup tomato, finely diced & drained in a colander for 5 minutes

Salt

2/3 cup coarsely grated hard feta cheese\1/4 cup flat-leaf parsley, chopped

1. Preheat the oven to 400 degrees F.

In a large skillet, heat the oil and sauté the onion over medium heat for 5 minutes, or until soft. Add the pepper or pepper flakes and the garlic and sauté for 30 seconds. Add the shrimp and sauté for 2 minutes, or until they start to become firm. Add the tomato and salt to taste and cook for 2 minutes more, or until the sauce begins to thicken. Transfer to a baking dish or 4 individual gratin dishes.

2. Bake for 10 minutes, or until the sauce is bubbly. Sprinkle with the cheese and bake for 2 to 3 minutes more. Sprinkle with the parsley and serve.

NOTE: If you leave feta cheese uncovered in the refrigerator overnight, it will dry a bit and can then be easily grated.

Cod with Artichokes - (Makes 4 servings)

Ingredients:

1 1/2 quarts cold water

2 lemons, quartered

12 baby artichokes with stems

1/2 cup fruity extra-virgin olive oil

1 fennel bulb, trimmed (fronds & tender stalks reserved), halved & very thinly sliced

1/2 cup onion, chopped

4 scallions (white & most of the light green parts), thinly sliced

1 cup dry white wine

1/2 cup lemon juice, or more to taste

1 cup fish stock, bottle clam juice, or water

Salt and ground black pepper

4 cod fillets or thick steaks, halibut, haddock, or sea trout fillets (1 1/2 to 2 lbs.)

1/2 cup fresh fennel fronds, plus tender stocks, or dill, chopped

1 teaspoon cornstarch, dissolved in 2 tablespoons cold water (optional)

1. Fill a large bowl with water and squeeze the juice of the 2 lemons into it (reserve the lemon quarters). Trim the stem of each artichoke to about 1 inch, the snap off the bottom three rows of leaves rubbing the cut surfaces of the artichokes frequently with the squeezed lemon quarters as you work. Cut off the tips of the artichokes. Halve the artichokes and rub generously with the lemons. Using a knife or grapefruit spoon, remove the choke from the center of each artichoke. Place the prepared artichokes in the lemon water.

2. In a large, deep skillet with a lid, heat 1/4 cup of the oil and sauté the fennel bulb and onion over medium heat until just tender, about 5 minute. Add the scallions and sauté for 2 minutes more. Add the artichokes and the remaining 1/4 cup oil and toss to coat. Add the wine, increase the heat to high and cook for 1 minute. Add the lemon juice, enough stock, clam juice or water to cover and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer for 10 minutes, or until the artichokes are tender. With a slotted spoon, transfer the artichokes to a plate, cover and set aside.

3. You should have about 1 1/2 cups liquid in the skillet; if not, add a little more stock or water. Bring to a boil, add the fish and cook for 10 minutes, or until just cooked through. Taste and adjust the seasonings, add more salt, pepper and /or lemon juice if needed. Add the artichokes to the skillet. Reserve 2 tablespoons of the fennel fronds or dill for garnish and sprinkle the artichokes and fish with the remainder. Cook for about 1 minute more, until the artichokes are heated through.

4. Add the cornstarch mixture, if using, to the skillet, stir, bring to a boil and cook for about 30 seconds to thicken the sauce. Sprinkle with the reserved fennel fronds or dill and serve.

Squid with Green Beans - (Makes 4 servings)

Ingredients:

1 1/2 lbs. small squid, cleaned, rinsed, & patted dry

Juice of 1 lemon, 5 tablespoons olive oil

1/2 cup onion, chopped

2 garlic cloves, thinly sliced

Pinch of Aleppo pepper or red pepper flakes

1 cup grated ripe tomatoes, or canned diced tomatoes with their juice

1/2 cup dry white wine

1 to 2 tablespoons squid ink (optional)

1/2 cup fish stock or bottled clam juice

1 lb. green beans, trimmed

Salt

2/3 cup flat-leaf parsley, plus a few twigs for garnish

1. In a large bowl, toss the squid with the lemon juice. Cover and refrigerate for 30 minutes.

2. In a large skillet, heat the oil and sauté the onion over medium heat until soft, 3 to 4 minutes. Add half of the garlic and sauté for 1 minute; do not let it color. Add the squid and pepper or pepper flakes and cook over high heat for 10 minutes, or until most of the liquid has evaporated. Add the remaining garlic and cook for 1 minute more. Add the tomatoes, wine and squid ink, if using. Reduce the heat to low, cover and simmer for 10 minutes, or until the squid is almost cooked.

3. Add the stock or clam juice and bring to a boil. Add the green beans and salt to taste and toss gently. Cover and cook for 10 minutes, or until the green beans are tender. Add the chopped parsley and cook for 2 minutes more. If the sauce is watery, boil briefly over high heat to reduce.

4. Remove from the heat and let cool to give the flavors time to develop. Reheat very gently and serve warm, garnish with the parsley sprigs.

NOTE: To clean squid, cut the tentacles off the head and remove the cartilage in the center. Wash and peel off the purplish outer skin. Squeeze out the insides and wash and remove the center bone.

Calamari or Octopus Stew with Macaroni - (Makes 4 servings)

Ingredients:

1/2 cup olive oil

2 onions, halved lengthwise and thinly sliced into half-moons

3 garlic cloves, sliced

1 1/2 lbs squid or fresh or frozen octopus (2), cleaned and cut into bite-sized pieces.

1 cup dry rose' or red wine

2 cups grated ripe tomatoes, or canned diced tomatoes with their juice

Pinch of Aleppo pepper or red pepper flakes

1 1/2 quarts fish stock or bottled clam juice, heated

1 lb. elbow macaroni

Salt

! teaspoon dried oregano, crumbled

Ground black pepper

3 tablespoons fresh oregano, chopped, plus sprigs for optional garnish.

1. In a large, deep skillet with a lid or a Dutch oven, heat the oil and sauté the onions over high heat until translucent, about 5 minutes. Add the garlic and sauté for 1 minute more. Add the squid or octopus and bring to a boil, then reduce the heat to medium and cook for 15 minutes, or until most of the liquid has evaporated. Add the wine and simmer for 1 minute. Add the tomatoes and Aleppo pepper or pepper flakes and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, or until the squid or octopus is soft when tested with a fork.

2. Add the stock or clam juice and bring to a boil. Add the macaroni and cook for 10 to 15 minutes, stirring often, until al dente. Add the salt, oregano and black pepper to taste. Taste and adjust the seasonings. Transfer the stew to a serving bowl, sprinkle with the chopped oregano, garnish with the oregano sprigs, if desired, and serve at once.

NOTE: Cutting up slippery uncooked octopus is somewhat tedious, but many chefs agree that it tastes better if it is cut before stewing. However, you can cook the octopus whole for the first 15 minutes, or until firm, turning the often with tongs or a large fork, then remove from the pan and cut them before continuing.