Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Seafood Stew Nicoise

Coleson's Catch - Cropped
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Seafood Stew Nicoise

Course Main Dish, Soup
Cook Time 23 minutes
Total Time 23 minutes
Servings 6 People

Ingredients

  • 32oz pkg Coleson's Catch Pacific Delight Greenshell Mussel on the Half Shell
  • 12oz pkg Coleson's Catch Calamari clean and cut into thin circles
  • 12oz pkg Coleson's Catch Mahi-Mahi no skin and cut into strip
  • 2 Tbsp olive oil
  • 1 c sliced leeks
  • 1/2 c diced fennel root
  • 1/2 c diced carrot
  • 2 Tbsp chopped garlic
  • 1/4 c chopped fennel herb from the top of the fennel root
  • 1 Tbsp Italian seasoning
  • 3 c diced tomatoes canned tend to have a better color than fresh
  • 2 c Chicken Broth
  • 2 dozen Nicoise olives

Instructions

  • Using a large saucepan, saute the leeks, fennel, carrot and garlic.
  • Add everything else except the fish and shellfish items.
  • Simmer for 20 minutes and check seasoning.
  • Add fish and shellfish and simmer for 3-5 minutes, until fish is cooked.

Calamari Salad

Calarami Squid

Calamari Steaks
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Calamari Salad

Course Salad
Servings 2 People

Ingredients

  • 1 pkg. Coleson's Catch Calamari
  • 3/4 c fresh basil leaves
  • 6 cloves garlic
  • 4 sun-dried tomato halves reconstituted
  • 1/2 c Extra Virgin Olive Oil
  • 1/3 c toasted pine nuts
  • 1/2 c grated Parmesan cheese

Instructions

  • Prepare pesto in a blender or food processor by mixing the basil, garlic, softened sun-dried tomatoes, olive oil, pine nuts, and salt and pepper to taste.
  • Blanch the squid in salted boiling water for one minute and drain.
  • While hot, toss in the pesto and cool for 24 hours.
  • Add Parmesan before serving.

Notes

If you like tentacles, use whole squid (cleaned, trimmed, and the tubes cut into rings); if not, use calamari steaks that have been cut into thin strips or diced. The preparation is the same.

Tuscan-Style Calamari Linguini

Calarami Squid

Calamari Steaks
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Tuscan-Style Calamari Linguini

Course Main Dish
Servings 2 People

Ingredients

  • For every pound of Coleson's Catch Calamari:
  • 2 Tbsp. chopped garlic
  • 2/3 Tbsp. olive oil
  • 1 tsp. Thyme
  • 1/4 c capers 
  • 1-1/2 c diced tomatoes
  • 1/2 c dry white wine
  • 1/2 c Chicken Stock

Instructions

  • Clean squid by pulling out the viscera including cartilage.
  • Rinse in cold water and cut into half inch rings. Blot dry with paper towel.
  • Saute onions in olive oil until soft and translucent.
  • Add the thyme, garlic, capers and tomatoes and saute until the tomatoes are soft.
  • Add the liquids and bring to a boil, then simmer for 5 minutes.
  • Add the cleaned and sliced squid (cut into rings and leave the tentacles whole) and simmer for 2-3 minutes.
  • Don't overcook. The squid is done when it turns opaque white.

Notes

Pour over warm Linguini.

Sauteed Calamari Nicoise

Calarami Squid

Calamari Steaks
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Sauteed Calamari Nicoise

Course Main Dish
Servings 2 People

Ingredients

  • For every pound of Coleson's Catch Calamari:
  • 1 Tbsp. chopped garlic
  • 1/2 c diced onion
  • 2 Tbsp. olive oil
  • 1 c diced tomato
  • 1 Tbsp. Italian seasoning
  • 1/4 c sliced black olives
  • Salt and Pepper to taste

Instructions

  • Clean squid by pulling out the viscera including cartilage.
  • Rinse in cold water and cut into half inch rings. Blot dry with paper towel.
  • Saute the onion and garlic for approximately 5 minutes.
  • Add basil, tomato and seasonings and cook 10-15 minutes.
  • Add the squid and cook for 2 minutes (don't overcook).

Notes

Serve over Creamy Polenta.

Ceviche Calamari

Calarami Squid

Calamari Steaks
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Ceviche Calamari

Course Appetizer
Servings 2 People

Ingredients

  • For every pound of Coleson's Catch Calamari:
  • 1 c water
  • 1 c lemon or lime juice
  • 1 c white vinegar
  • 1 c Red Onion diced
  • 1 c Green Bell Pepper diced
  • 1 crushed chilies or Tabasco sauce Tbsp.

Instructions

  • Clean squid by pulling out the viscera including cartilage.
  • Rinse in cold water and cut into half inch rings.
  • Combine all ingredients and marinate for 24 hours.

Notes

Serve cold as a salad or appetizer.

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