Fresh Tuna (Marmita-Kua)

1/4 cup olive oil
1 onion; chopped
3 garlic clove; chopped
4 tuna steaks (6-8 oz)
1 lb potato; sliced
2 tomato; skinned & chopped
2 bell pepper, red; cleaned & sliced
1/2 teaspoon salt
1 teaspoon cayenne
1 tablespoon parsley; chopped
1 bay leaf
4 slice bread; toasted


Note: Halibut may be substituted. Heat olive oil in a heavy casserle
then saut the onion and garlic for 5 minutes. Add remaining ingredients
and enough water to cover the fish. Stir to mix. Cover and
simmer for 1 hour. Garnish with the toast and serve.

Fresh Salmon With Tricolored Peppercorn Sauce

1/2 fresh lemon
1 salmon steaks or fillets - (to serv; e 4)
1/3 stick butter*
1 teaspoon dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon tricolored peppercorns - finely cru; shed
1 tablespoon fresh dill; finely chopped
*No substitutions.

Squeeze juice from lemon half over salmon and barbecue or broil. Don't
overcook.
Melt butter; mix in mustard and lemon juice. When salmon is done,
sprinkle evenly with crushed peppercorns, add dill, and drizzle
melted butter sauce over all. Serve immediately.

Fresh Corn Seafood Chowder

2 cup fresh corn -- parboiled and
1 removed from cob
6 slice bacon
2 tablespoon butter
5 tablespoon all-purpose flour
2 1/2 cup chicken broth
1 can crab meat
1 1/2 cup fresh shrimp -- peeled and
1 deveined
1 1/2 cup crawfish tails
2 1/2 cup half & half
1 cup onion -- finely chopped
1 teaspoon seafood seasoning
1 salt and pepper to taste


Fry bacon. Crumble and set aside. Add flour to bacon fat, stirring
with a wire whisk. Add broth and milk, stirring rapidly with whisk.
Cook for about 10 minutes. In another pot, melt butter, add celery
and onions. Cook briefly until vegetables are transparent. Add
crawfish and smother for about 5 minutes. Add to milk mixture. Add
corn, crabmeat, shrimp and seasoning. Continue simmering for about 10
minutes. If too thick, add more half & half. Add crumbled bacon.

French Toasted Tuna Sandwiches

9 1/4 oz canned tuna
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/4 cup sweet pickle relish
1/4 cup salad dressing (mayonnaise)
12 slice bread, dry
2 eggs; beaten
1/3 cup milk
1/2 teaspoon vanilla
2 tablespoon oil or fat (approximately)

Drain and flake tuna. Mix with celery, onion, relish, and salad dressing. Spread tuna mixture on 6 slices of bread; top with remaining slices. Mix eggs, milk, and vanilla. Dip sandwiches into egg mixture to coat each side. Brown in fat on a hot griddle or in a frypan, about 3 to 4 minutes
on each side.

Calories per sandwich: About 360

Fish-Chowder

1/2 lb haddock
3/4 cup water
3 slice bacon
1 medium potato
1 1/4 onion, chopped
16 oz corn, creamed
1 cup milk

Peel potato, cut into chunks, put in saucepan with the water and cook, covered, over medium heat for 10 minutes. Cut fish in chunks, mix in with the potatoes, and continue to cook for 10
more minutes (covered). While these are cooking, fry the bacon until it is crisp. Drain on paper
towels. Fry the onion in the bacon grease. Add the creamed corn to the fish and potatoes.
Add the milk to the onions. Crumble the drained crisp bacon and add to themilk mixture.
Bring the milk mixture to serving temperature, add the fish mixture and serve.

Fish Aspic

2 lb white fish trimmings and bon s
1 cup dry white wine
2 tablespoon lemon juice
2 onions, sliced
4 tarragon
4 parsley
1 bay leaf
6 unflavored gelatin
3 large egg whites and shells

In a kettle, combine the fish trimmings and bones, wine, lemon juice, onions, and herbs. Bring mixture to a boil, stirring frequently to preventscorching, and boil it until liquid is reduced by half. Add 8 cups water and salt and pepper to taste. Bring to a boil, and skim it. Simmer
for 20 minutes, strain it into a large saucepan, and let it cool. Skim again. Sprinkle gelatin over the stock and add the egg whites, beaten to stiff peaks, and the shells, crushed. (Do not stir in.) Bring stock slowly to a boil over moderate heat, whisking constantly. Remove pan from
heat and let stand for 30 minutes. Strain the aspic through a fine sieve lined with a dampened kitchen towel. Let it cool. To apply to a dish, cool only until just thickened and paint or spoon onto the fish or other dish. To solidify,chill in refrigerator. Makes about 8 cups. Gourmet Mag.

Fast & Fit Clam Chowder

1 tablespoon butter or margarine
1 cup chopped leeks or onions
1 cup diced bell peppers - (red and/or gr; een)
2 can chopped clams in clam juice - (6 1/; 2 ounces each)
2 lb (6 medium) potatoes - cut into 1/2-; inch cubes
14 1/2 oz reduced-sodium chicken broth
2 teaspoon dried thyme
1 cup lowfat milk
10 oz frozen whole kernel corn - thawed a; nd drained
1/8 teaspoon cayenne pepper
1 salt and pepper, to taste


Place butter in 2 1/2- to 3-quart microwave-safe bowl. Microwave on HIGH 1 minute. Add leeks and bell peppers; microwave on HIGH 3 minutes. Drain juice from clams into microwaved vegetables, reserving clams. Stir in potatoes, broth and thyme. Cover with plastic wrap, venting one corner. Microwave on HIGH 20 minutes. With slotted spoon remove 4 cups cooked potatoes; set aside. Pour contents of bowl into container of electric blender; add milk, and holding lid down tightly, blend until smooth. Return mixture to bowl. Stir in reserved clams and potatoes, the corn and cayenne; season with salt and pepper. Microwave on HIGH 3 minutes until heated through. If desired, pass bowls of shredded Cheddar cheese, chopped parsley and/or crumbled cooked bacon to stir into soup.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Sesame Breadsticks; Butter Lettuce, Mushroom and Sprout Salad;
Frozen Yogurt

Nutritional Information Per Serving (without optional toppings): 370 calories; 7 g fat; 75 mg cholesterol; 420 mg sodium; 65 g carbohydrate; 5 g fiber; 19 g protein.

Famous Crab Dip

6 oz pkg. frozen king crab
2 tablespoon mayonnaise
1/4 cup yellow onion - chopped
1 clove garlic - minced
4 oz cream cheese
4 tablespoon heavy cream
1 salt and pepper to taste

Directions:
Combine all ingredients and place in a casserole dish and bake at 350 degrees for about 30 minutes or hot throughout.

Eula Mae's Cajun Seafood Gumbo

3/4 cup vegetable oil; divided
2 lb fresh okra or 2 16-ounce packages f; rozen okra, tha
1 thinly sliced (about 8 cups)
1 tablespoon white vinegar
4 quart water
2 lb cubed cooked ham
3 large onions; diced
2 stalks celery; diced
1 head garlic; cloves peeled but left wh
1 green pepper; cored, seeded and diced
1 16-ounce can whole tomatoes; drained and chopped
4 lb medium shrimp; shelled and deveined
2 lb lump crab meat
2 teaspoon tabasco pepper sauce
6 cup cooked rice


Heat 1/2 cup oil in large skillet (not cast iron) over medium heat and add okra. Cook, stirring frequently, until no longer ropy, about 30 minutes. Add vinegar and cook, stirring, another 10 minutes, until okra takes on brownish color and is reduced to about a quarter of its
original volume. Put okra in medium bowl and set aside.

In large stockpot, over high heat, bring water to a boil. Meanwhile, add remaining 1/4 cup oil and ham to skillet. Saut, ham over medium-high heat about 10 minutes or until lightly browned. With slotted spoon, remove ham to stockpot. In same skillet, combine
onions, celery, garlic and green pepper and cook, stirring constantly, 10 minutes, until vegetables are tender. Add vegetables, okra and tomatoes to stockpot; cover and simmer over medium heat 1 hour.

Reduce heat to very low, add shrimp and simmer very slowly 10 minutes. Add crab meat and TABASCO sauce; simmer an additional 5 to 10 minutes. Serve gumbo in soup bowls with mound of rice.