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RECIPES: Fish Dishes from Noah and Al

In The News

Even though we can’t hold an in-person Annual Meeting and Potluck this year, we are working hard to match the fun of a live meeting in a virtual setting. We can’t share food in person, but we can still share a meal together by cooking ahead and enjoying our meal while hearing about the latest news from Slow Food East End.
We thought you might like to try some new recipe, so over the next week we will share recipes from local chefs and our board members.
Al Goldberg’s Red Seafood Chowder
Al is a SFEE board member and treasurer. He is also an avid fisherman and maker of custom fishing rods.
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
chef cooking with big fire

Noah Schwartz of Noah’s in Greenport

Chef Noah Schwartz has served visitors to Long Island farm to fork fare for more than 10 years at his restaurant in Greenport. He was awarded one of the very first Snail of Approval designations for his passionate commitment to the Slow Food values of good, clean and fair food.

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.