RECIPES: Fish Dishes from Noah and Al

Oct 6, 2020 | In The News

Al Goldberg’s Red Seafood Chowder

1 lb. large shrimp shelled and deveined. Save shells and tails

1 lb. firm local white fish filet: fluke, sea bass, blackfish or monkfish

1 cup diced Spanish onion

1 cup diced celery

1 cup diced red bell pepper

1 cup diced fennel

2 cup diced potatoes

1 qt. Fish Stock

1 28 oz. Can San Marzano tomatoes crushed

2 bay leaves

2 T. Kosher salt

½ t. Crushed chile flakes

1 t. freshly ground black pepper

3 T. Olive oil

1 t. dried Thyme

Dice up the shrimp and fish filet into ½ inch pieces and reserve. In a

large stockpot over medium heat add olive oil, diced onion, potatoes,

celery, bell pepper, fennel, salt, pepper and thyme. Saute vegetables

until slightly softened and translucent. Add crushed tomatoes, chile

flakes and fish stock stock, bring to a boil, reduce heat and simmer

until potatoes are fork tender.

When ready to serve add fish and simmer for ten minutes then add

shrimp. Gently stir pot, cover and turn off heat. Let rest for five

minutes. Check seasoning and add salt and pepper to taste.

Noah’s Local Seafood Bouillabaisse

Noah Schwartz of Noah’s in Greenport

Serves 4

 Ingredients:

1 large yellow onion, julienned

2 bulbs fennel, julienned

3 cloves garlic, sliced thinly

16 oz. fish stock or clam juice

1 cup white wine

1 pinch saffron

1 tablespoon Harissa or chili paste

4 large sea scallops

8 medium sized shrimp (peeled and deveined)

8 ounces salmon cut into 2 ounce pieces

8 ounces striped bass or halibut, cut into 2 ounce pieces

2 pounds mussels, cleaned and de-bearded

2 pounds clams

2 tablespoons butter* (omit for Phase 1)

4 plum tomatoes (halved, roasted, peeled)

3 tablespoons olive oil

salt and pepper, to taste

 

Instructions:

For the broth:

1. In a large pot, sauté the onions and fennel over low heat until almost tender stirring occasionally.
2. Add the garlic, saffron, and white wine, allow wine to burn off, about 1 minute. Stir to incorporate.
3. Add the stock and bring to a simmer for 5 minutes.
4. Add chili paste (*you may want to add additional saffron based on desired color and flavor).

 For Bouillabaisse:

1. In a large pot, heat up olive oil.
2. Sear the fish, scallops, and shrimp over medium-high heat, on one side only.
3. When the fish has a nice golden color, add the broth and mussels, bring back to a simmer.
4. When the mussels open, season to taste with salt and pepper, and stir in cold butter (optional) to finish.

Note: Noah recommends serving this hot with grilled baguette slices, or over your favorite pasta.