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 F/V Evening Star

Recipes         Crab      Halibut      Salmon
This is our favorite batter:                  

6    tbsp      flour

3    tbsp      cornstarch                

1/2   tsp      salt

6    tbsp      water

1   tsp         baking powder

1/4    tsp     soda

Whisk together until smooth.  You may want to experiment with the amount of water to determine the thickness of the batter.

Dip fish chunks or strips, shrimp etc. and fry a few at a time in hot oil.


Chowder Base

5-6 slices of bacon

1 cup finely chopped onion

4 medium size potatoes, peeled and cut into 1 inch cubes

2 celery stalks thinly sliced

1 small carrot thinly sliced

1 can evaporated milk, OR  2 cups Half & Half

Cook the bacon until crispy, remove and drain. In the bacon drippings sauté the onion and celery until tender. 

Add the potatoes and carrots, cover with water and simmer until tender.

Slowly stir in the canned milk or Half & Half. Heat through.

At this point you may add any of the following in any combination:

2  6 oz cans minced clams  (if you had chosen to make a clam chowder, add the juice from the  canned clams   when you add the water)

You may substitute fresh ground clams if you wish (my preference)

2 cups  Pink shrimp 

             Cubed white fish - cod, halibut etc


Crumble bacon and add to individual bowls. Also may add a spoonful of sour cream or cheese.


Catch of the Day Soup

1  tbsp olive oil

1 bunch scallions - coarsely chopped

3  cloves garlic  minced

3 Jalapeno chilies seeded and chopped

1 pound red potatoes    cut into 3/4 inch chunks, leave skins on

3   8oz bottles  clam juice

3/4 tsp salt

1/8 tsp white pepper

1/8 tsp thyme leaves

1 lime

1 pound halibut, salmon, snapper etc cut into 1 inch pieces

1 pound medium sized shrimp, shelled, deveined, leave on tail

1/4 cup chopped fresh cilantro

    In a 4 qt. saucepan, heat oil over medium heat until hot. Add onions and cook for 1 minute, stirring often. Add garlic and jalapenos and cook for 1 minute. Add potatoes, clam juice, salt, pepper, thyme and 2 cups of water.  Bring to a boil and reduce heat to simmer for about 10 minutes.

    Cut lime in half and then cut one of the halves into wedges and set aside. Add other half of the lime and the fish to to soup, cover and cook for 5 mins. Add shrimp and cook 5 mins. more.

    Remove lime half, squeezing juice into soup.  Sprinkle soup with cilantro and serve with lime wedges.



Beer Batter

2  cups flour

1/2 tsp salt

12 oz beer

3 egg whites beaten till soft peaks

Combine flour, salt and beer. mix well. (may be firm) Stir in egg whites slowly. Fold lightly but thoroughly.



© F/V Evening Star LLC 2007