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INGREDIENTS
8 ounces skinless cusk (ocean catfish) or cod fillets, cut into 3/4-inch pieces
8 fresh or frozen clams in shells
6 quarts water
9 tablespoons salt
2 medium potatoes, coarsely chopped (about 2 cups)
1 12 ounce can whole kernel corn with sweet peppers, drained
1 14 1/2 ounce can stewed tomatoes
1/2 cup chicken or vegetable broth
1 1/2 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon snipped fresh parsley or thyme
DIRECTIONS
1. Thaw fish and clams, if frozen. Rinse fish. Cut fish into 1-inch pieces. Set fish aside.
2. In a large bowl combine 2 quarts of the water and 3 tablespoons of the salt; add clams. Let clams soak for 15 minutes; drain and rinse. Discard the soaking water. Repeat soaking, draining, and rinsing clams two more times with the remaining water and salt.
3. For stew, in a large saucepan or Dutch oven combine potatoes, corn, undrained tomatoes, chicken or vegetable broth, thyme, garlic powder, and pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes.
4. Add fish and clams. Cover and cook for 4 to 5 minutes or until fish flakes easily with a fork and clams open. Spoon into bowls. Sprinkle with fresh parsley or thyme. Makes 4 servings.
INGREDIENTS
1 pound skinless fresh fish fillets, 1-inch thick (salmon, halibut, sea bass, and/or red snapper)
1/2 pound fresh or frozen medium shrimp in shells
2 medium fennel bulbs
1/4 cup olive oil
3 tablespoons lemon juice
4 cloves garlic, minced
3 tablespoons snipped fresh oregano
1/4 teaspoon salt
DIRECTIONS
1. Rinse fish fillets and pat dry with paper towels. Cut fish into 1-inch cubes. Set aside. Thaw shrimp, if frozen. Peel and devein shrimp, leaving the tails intact. Rinse shrimp; pat dry. Set aside.
2. Cut off and discard upper stalks of fennel bulbs, reserving some of the leafy fronds. Snip 2 tablespoons of the fronds for use in the marinade. Remove any wilted outer layers from bulbs; cut off a thin slice from base of each bulb. Wash and cut each bulb lengthwise into six wedges. Cook wedges, covered, in a small amount of boiling water about 5 minutes or until nearly tender; drain.
3. Place fish cubes, shrimp, and fennel wedges in a self-sealing plastic bag set in a deep bowl. For marinade, stir together snipped fennel fronds, olive oil, lemon juice, garlic, oregano, and salt. Pour over seafood and fennel wedges. Close bag. Marinate in the refrigerator for 2 hours, turning occasionally.
4. Drain fish cubes, shrimp, and fennel wedges, discarding marinade. Thread fish cubes, shrimp, and fennel wedges on skewers, alternating varieties. (If desired, transport in a covered shallow container in an insulated cooler with ice packs. Grill within 1 hour.)
5. Place on a greased rack of a grill directly over medium-hot coals; grill, uncovered, for 8 to 12 minutes, turning often, until fish flakes when tested with a fork and shrimp turn opaque. Makes 6 servings.
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