Don’t Move a Mussel

Don’t Move a Mussel It's Seafood Week!

As we begin to dream of spring days, we’re starting to hunt for lighter dishes that are still filling and flavorful. Seafood fits the bill—full of protein yet on the leaner side. We fly in whole fish and fresh seafood from around the world daily, so you know you’re getting the freshest seafood this far inland.
 
We gathered a few of our favorite late winter recipes, including a comforting seafood stew, cod with buttery olives and roasted tomatoes, and a simple salmon dish topped with fresh orange salsa. Here’s to the warmer weather ahead!
 
Winter Seafood Stew
Serves 4–6
 
2 tablespoons olive oil
1 yellow onion, finely chopped
1 bulb fennel, finely chopped (save fronds for another use)
3 cloves garlic, minced
2 teaspoons dried oregano
½ teaspoon red pepper flakes
3 roma tomatoes, de-seeded and chopped
1 cup dry white wine
4 cups fish stock
10 mussels
1 lb cod, cut into 1-inch pieces
1 lb shrimp, peeled and deveined
½ lb calamari rings
3 green onions , chopped
 
Heat olive oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes, or until soft. Add garlic, oregano, and red pepper flakes, stir, and cook for 30 seconds more.
 
Add tomatoes, wine, and fish stock, and bring mixture to a simmer. Carefully lower mussels and cod into the pot, cover, and simmer for 5 minutes, or until mussels are open.
 
Discard any mussels that did not open. Add shrimp and calamari, stir, then cover and simmer for 2 minutes more. Remove from heat and stir in green onions. Ladle into wide mouthed bowls and serve with crusty bread for soaking up the sauce.
 

Skrei Fillets with Tomato & Olive Relish
Serves 4
 
4 (6 oz) skrei (Norwegian cod) fillets
2 tablespoons olive oil, divided
1 tablespoon chopped fresh dill
Salt and pepper to taste
1 pint cherry tomatoes
⅓ cup pitted green olives, chopped
1 tablespoon capers, chopped
 
Preheat oven to 375°F. Place skrei fillets in a baking dish, drizzle with one tablespoon olive oil and sprinkle with fresh dill, salt, and pepper.
 
Slice cherry tomatoes into ¼ inch slices and toss with the remaining tablespoon olive oil, salt, and pepper. Spread out on a large sheet pan.
 
Put both fish and tomatoes in the oven and cook for 18–22 minutes, or until fish flakes easily with a fork and the tomatoes start caramelize. Remove from the oven.
 
Place roasted tomatoes in a large bowl and toss gently with olives and capers. Transfer fish fillets to a serving platter and spoon tomato mixture on top. Serve immediately.


Baked Salmon with Citrus Salsa

Serves 4
 
4 (6–7 oz) salmon fillets
2 navel oranges
¼ red onion, diced
1 jalapeño, seeded and diced
1 Tbsp chopped cilantro
¼ tsp salt, plus additional salt & pepper for the salmon
 
Preheat oven to 400°F. Place 4 (6 oz) salmon fillets skin side down on a baking sheet and sprinkle with salt and pepper to taste. Bake for 14–16 minutes or until just opaque throughout. In a medium bowl, combine the rest of the ingredients to create the citrus salsa. Mix gently to combine and serve over baked salmon.

 

Posted on 3/1/17.