Bouillabaisse

Friday, December 28th, 2012 | posted by mike

Serves 8
2 quarts of Monahan’s Bouillabaisse-base (located in the freezer, made fresh every week)
2 lobster tails (cut into chunks, leaving the shell on)
1 1/2 lbs. mussels
2 lbs. manila clams (or little necks)
1 lb. monkfish or wolffish (skinned and cut up into chunks)
1 lb. pollack, cod, hake or halibut (skinned and cut into chunks)
1 lb. grouper, striped bass or Pacific rockfish fillet (skinned and cut into chunks)

optional additions: shrimp, scallops

Steam mussels and clams open in a pot and reserve.

Bring bouillabaisse base to a gentle simmer and add chunks of lobster. After 3-4 minutes, add the chunks of fish and cook for about 5 minutes. Then add the steamed shellfish, cover and cook for an additional 3 minutes. The fish is cooked once the chunks are just opaque in the center.

Ladle the soup and seafood into warm bowls and garnish with freshly chopped flat-leaf parsley—make sure to include some of each fish in each serving. Serve with toasted baguette slices and a dollop of aioli (for the garlic lovers, available at Monahan’s).

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Thai fish cakes (Tawd Mun Pla )

Friday, May 6th, 2011 | posted by mike

I use cod, pollack or hake and get great results. Typically served as an appetizer with cucumber relish in Thai restaurants, I serve them as a main course with a sweet roasted red chili sauce, jasmine rice and cucumber salad.

For the fish cakes

  • 1 lb. cod, pollack or hake fillet skinned and cut in cubes
  • 2 T sweet chili sauce
  • 2 sriracha sauce.
  • 2 T fish sauce
  • 1 T lime juice
  • 4 scallions sliced very thin
  • 6 T cilantro chopped ( save 2 T for garnish)
  • 2 T red curry paste
  • 1 t brown sugar
  • 3 kafirr lime leaves fine slice ( chiffonade)
  • 4 T snake or green beans sliced thin
  • Egg whites from 1 large of two small eggs
  • Flour for dredging
  • Peanut or vegetable oil
  • Lime wedges

Roasted red sweet chili sauce

  • 1/4 cup sweet chili sauce
  • 2 T roasted red chili paste
  • 1 T fish sauce
  • 1 T rice vinegar
  • 1 T lime juice

Pulse-chop all ingredients except beans, scallions and lime leaves in food processor. Transfer to mixing bowl and stir in the beans, scallions and leaves. Refrigerate for 1/2 hour.

Heat oil for deep frying in wok or skillet over medium heat. Smack and stir batter with wooden spoon (to fluff it up and aerate). Wet your hands and form small cakes (uniform thickness but uneven shapes are O.K.) and dredge in flour. Fry cakes for about 2 minutes per side until golden brown and cooked through. Drain on paper towel, then serve topped with sauce (or on side). Sprinkle with remaining cilantro. Garnish with lime wedges

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Pan-seared Pollack with Caramelized Onions

Friday, April 22nd, 2011 | posted by wendy

This recipe serves 4. You may substitute any firm-fleshed ocean fish such as cod, haddock, hake or halibut. Inspired by New Scandinavian Cooking with Andreas Viestad.

  • 4 6-8 oz. pollack fillets
  • 2 cups Caramelized Onions (see below)
  • 2 to 4 whole cloves
  • Sea salt
  • 2 to 3 T flour
  • 2 to 3 T unsalted butter or bacon fat
  • Freshly ground black pepper
  • Balsamic vinegar (optional)

For the Caramelized Onions:

  • 2 pounds yellow onions
  • 1 to 2 t salt
  • 2 to 3 t sugar
  • 2 to 4 T unsalted butter or olive oil

Caramelizing the onions:

Peel, halve and thinly slice the onion. Place the onion slices in a bowl, sprinkle with salt and sugar, and toss. Set aside for at least 10 minutes.

Melt the butter over medium heat in a wide iron pot or skillet (teflon will not work for caramelizing). Add the onion (save any liquid left in the bowl). Cook over medium heat under close observation, stirring or tossing often with a spatula, until the onions begin to brown. Reduce the heat and add the liquid from the bowl. For the best results, the longer they cook, the better–reduce the heat to lowest setting, cover and cook for an hour or more, stirring every 10 minutes or so. For a shorter process, reduce the heat to medium-low and cook under close observation for about 20 minutes.

Cooking the fish:

Place the fish in ice water for 15 to 20 minutes. Place the caramelized onions in a medium saucepan and add the cloves. Reheat over medium-low heat, stirring occasionally.

Pat the fish dry and rub the fillet pieces with salt to taste and sprinkle them (on the top and bottom only) with flour or Drake’s batter mix. Heat the butter or bacon fat in a large nonstick skillet over medium-high and add the fish, skin side up. Cook for 1 minute, then turn the pieces over and cook for 5 to 7 minutes, until the fish is opaque in the center. The exact time depends on the thickness of the fish. (We like to finish by putting the whole skillet in the oven after flipping skin-side down.)

Remove the cloves from the onions and distribute among individual plates and place the fish on top. Season with pepper and a drizzle of Balsamic vinegar to taste. Serve hot.

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The Rodney Dangerfield of the Cod family: Pollack

Friday, April 22nd, 2011 | posted by mike

Last week we reported on the plentiful, delicious and under appreciated hake. There is another fish in the cod family that really deserves more credit then it gets and that fish is pollack.

Pollack has a little darker flesh then cod or haddock and a bit more fat and flavor, but it’s a fine fish that can be used in any cod recipe and it doesn’t deserve to be the Rodney Dangerfield of the cod family—it just gets no respect.

At our market we should sell a lot more pollack then we do! Is it in it’s name? Are people afraid to ask for something that they think sounds like a derogatory name for a Polish person? Is it the darker color? I don’t think so ’cause we sell tons of blue fish and mackerel. Maybe people are confused with the Alaskan pollack that show up in many forms including most frozen fish fillets used in fast food restaurants, frozen fish sticks, surimi products that include artificial crab meat.

Alaskan pollack is the largest fishery in the world, but its light bland meat doesn’t compare with north Atlantic pollack  (which is what we sell at the market). Maybe people associate the widely distributed and lightly processed Alaskan pollack with our beautiful fresh filleted Atlantic pollack. This is a fish that has been marketed in the U.S. As Boston bluefish and is now commonly called Boston blue cod. We could probably sell more fish if we simply gave it a sexier moniker but we’ve always been very strict with our labeling.

There are thousands of fish in the world all with their own interesting or unusual names.A pollack is a pollack just as a croaker is a croaker or a grunt is a grunt. Call ‘em what they are and enjoy them. You may have already tried pollack if you’ve sampled our fish ‘n chips, fish sandwiches or our fish tacos. The lowly pollack is ready for its due! The time is right! The stocks are plentiful, the price is right (in a time of rising wild fish prices). So give it a go. You’ll be pleasantly surprised.

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Hake: Unsung Hero

Friday, April 15th, 2011 | posted by mike

A great fish that most people outside of New England have never heard of is Hake. It’s not that there aren’t enough of them—the North Atlantic stocks are plentiful and sustainable. They fit the profile of a white, delicate, sweet fish that Americans traditionally love. They are also usually sold at a great price compared to it’s more famous cousins like cod, haddock and even pollack.

There are many different species of hake. The one we sell is called white hake, which is similar in texture and flavor to the European hake. Now here is another of the many examples of  “one mans trash is another mans treasure.” Although hake is familiar to folks in New England, I’ve never seen it on a menu (outside of our own) in the midwest, except for a few big city spanish restaurants. Spain’s national fish is Hake (Merluza). One third of the total of fish consumed in Spain is Hake, and there’s a lot of diffrerent fish in Spain. It’s incredible that something that is such a huge part of entire cultures is little known and underutilized in most of the U.S.

Out of all the fish in the cod family, Americans have always preferred cod and haddock over hake and pollock. Part of it is because of texture. Cod for example has large, firm flakes. Hake is tighter textured, fairly soft and delicate. It’s flavor is mild and subtly sweet, but if you were to simply bake it, some might find it to be soft and bland. However, if you were to visit San Sebastian, Spain and experience Basque style ‘Merluza a la Koxkera’ (hake with clams), the sweet flavor of the hake with a rich clammy green sauce might be the best thing you’ve ever eaten. It’s all in the right preparation for the right fish.

Hake is always good cooked with a little texture to it. Hot-pan searing and serving over a pepper tomato sauce; or coating it with seasoned breadcrumbs, such as panko parmesan herb crust and baking it at high heat, the results will be a super light, delicate and sweet fish with a bit of a crust instead of a soft boring texture.

Another problem with Hake in America is that it doesn’t travel well. Since it’s softer and more delicate than other fish, it’s more perishable which means that the chances of buying less than fresh fish outside of the east coast is greatly increased. We bring in whole hake and fillet them fresh so that’s not a problem at Monahan’s.

Here’s our version of hake with clams, in Spain this dish would be cooked in a clay cazuela and be spun over a stove for 20 minutes til the sauce gels and thickens. Our version of this recipe is a lot easier and pretty darn good.

We’re also including an old new England style slack-salted Corned Hake recipe that Bill Gerencer shared with us. Bill is the buyer for our oldest (30 years) supplier, M. F. Foley, in Boston and New Bedford. He was a commercial fisherman in his younger days and this is a dish he used to cook onboard his vessel (notice the canned cream corn from the galley’s pantry). Thanks Bill!

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Hake with Clams

Thursday, April 14th, 2011 | posted by wendy

The North Atlantic stocks of Hake are plentiful and sustainable. They fit the profile of a white, delicate, sweet fish that Americans traditionally love.

l lb. hake fillet
Drake’s batter mix or seasoned flour
16 manila clams or 10 small littlenecks
3 T olive oil
5 threads of saffron
2 cloves garlic, chopped
1/4 c dry white wine or fish stock
1/4 c parsley, chopped

Heat olive oil in the bottom or a medium frying pan. Coat the fish in Drake’s batter mix (available at Monahan’s) and fry in the pan for about 3 minutes a side. Space saffron threads lengthwise along the fish, then add garlic and stir until it starts to brown. Add wine, clams and parsley, reduce heat to low and cover until clams are open and fish is opaque in the center.

Transfer fish to platter, stir the sauce and clams, then surround the plated fish. Serve with crusty bread for dipping. Bon appetit.

Cooking time will vary with the thickness of fish. Manila clams will cook in 2-3 minutes, littlenecks take 4-5. Total cooking time will be about 10 minutes per inch of thickness of fish. Serves 2.

Substitutions: cod, pollack, haddock, halibut

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Parmesan herb crusted halibut over marinara sauce

Friday, March 25th, 2011 | posted by wendy

This recipe is great, with or without the marinara sauce. Serves 4.

For the sauce

  • 1 28 oz. can Italian plum tomatoes, San Marzano is a good brand.
  • 2 T imported Italian plum tomato paste
  • 1/4 cup olive oil
  • 4 cloves garlic finely chopped
  • 2 T chopped fresh basil
  • 1/2 t dried oregano
  • Splash of white wine
  • salt and pepper

Heat medium sauce pan over medium high heat. Add olive oil, when oil is hot add garlic and stir ’till it just starts to brown. Add tomatoes, tomato paste, oregano, basil, salt and pepper. Stirring occasionally, bring to boil, add a splash of wine, then reduce heat and simmer for 20 to 30 minutes.

For the Fish & coating

  • 4   6-8 oz. Halibut fillets
  • 1 T light mayonnaise
  • Olive oil to drizzle

In a mixing bowl combine

  • 1 cup panko crumbs
  • 1T dried basil
  • 1 t dried oregano
  • 1 T Reggiano Parmesan
  • 1/2 -1 t red pepper flakes
  • 2 t thin sliced and chopped nori sheet  (just for looks)

Pre neat oven to 400 degrees. Lightly coat fillets with mayo, then coat all around with panko herb mixture. Place on lightly oiled baking dish or broiling pan. Drizzle (or spray) a little olive oil over fillets then season with salt and pepper. Bake for 10-14 minutes or until fish is barely opaque in the center. Serve over marinara sauce.

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Mike's Easy Thai-Style Seafood Rice Noodle Soup

Friday, October 1st, 2010 | posted by wendy

4 oz. dried Thai rice sticks (noodles)…about half a bag, follow soaking instruction on bag
4 c chicken stock
2 c fish stock (available at Monahan’s)
1 bunch scallions (sliced thin, including some of the green part)
1 T grated fresh ginger
4 T chopped fresh mint
4 T chopped fresh basil
4 T chopped fresh cilantro
3 t finely chopped jalapeños
2 bunches of choy sum chopped in 2-3 inch slices (or baby bok choy)
28 Manila clams
24 large shrimp peeled & deveined
1 lb. pollack (or other firm textured, white fish)
2 t Sriracha sauce
1T fish sauce
juice of 2 limes
3 T olive oil

Sauté scallions, garlic and ginger in a large pot with the olive oil until just translucent. Add the chicken and fish stocks (the fish stock will provide a bit more flavor and health)…add the choy sum and simmer for 5 minutes. Add the shrimp, fish, basil, mint, fish sauce and Siracha and simmer about another 5 minutes. Then add the clams and continue to simmer until the fish is opaque in the center and the clams are open. Squeeze the limes over each serving and garnish with the fresh cilantro.

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Monahan’s Baja-Style Fish Tacos

Thursday, April 29th, 2010 | posted by wendy

We serve this dish in the market EVERY Monday! It’s definitely a favorite among our regulars.

1 1⁄2 cups shredded cabbage
2 limes (1 cut into wedges)
1⁄4 red onion, thinly sliced
2T Sour cream
2T Plain yogurt
1 1⁄2 tbsp. kosher salt + pepper to taste
2 tsp. chili powder
1 package Drake’s batter mix (available at the market)
1 12-oz. bottle beer
1 lb. boneless, skinless red snapper, pollack, cod or mahi-mahi cut into 2″ strips
Canola oil, for frying
8 flour tortillas
Cilantro, chopped
Mexican hot sauce (we like Cholula)

1. In a bowl, combine cabbage, red onion, juice of 1 lime, sour cream, yogurt, and cilantro; season with salt and pepper to taste (chill). In another bowl, mix together 1 1⁄2 tbsp. salt, chili powder, Drake’s (reserve a bit of the Drake’s for dredging) and beer to make a batter.

2. Pour oil into a 5-qt. Dutch oven to a depth of 2″; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Dredge fish in a bit of dry Drake’s; shake off excess. Working in batches, dip fish in batter and fry until crisp, about 3 minutes or until golden brown. Transfer to a rack or brown paper bag set inside a sheet pan; keep warm in oven.

3. Heat a skillet over medium-high heat. Working in batches, add tortillas; cook, flipping, until warmed. To serve, fill with some of the fish and cabbage, squeeze with lime, and garnish with more cilantro and hot sauce. Repeat.

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