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.

Mussel and Chorizo Filo Bundle

Kono Mussels

Kono Mussels
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Mussel and Chorizo Filo Bundle

Course Main Dish
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Mussel Meat
  • 8 oz. Chorizo sausage
  • 1/4 cup Cilantro chopped
  • 1/4 cup Onion diced
  • 1/4 cup Red Bell Pepper diced
  • 1 package frozen filo dough

Instructions

  • Take the chorizo out of the casing and crumble it up.
  • Saute it with the onions, bell peppers and cilantro; drain off fat. Cool the mixture.
  • Put a mussel on one corner of a 6" x 6" square of filo; place a mound of Chorizo mixture on top and roll forward, tucking in the "wings" of the dough as you go.
  • Repeat with remaining mussels, mixture, and filo.
  • Place on a cookie sheet and drizzle with melted butter.
  • Bake at 400° for 15 minutes or until brown.

Seafood Saffron Rice Bake

Kono Mussels
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Seafood Saffron Rice Bake

Course Main Dish
Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 6 pcs Coleson's Catch Mussel Meat
  • 6 pcs Coleson's Catch Head off Shell on Shrimp
  • 2/3 c Coleson's Catch Sea Bass diced
  • 1 c rice
  • 1/2 c Onion diced
  • 1/2 c Celery diced
  • 1/2 c Tomato diced 
  • 2 Tbsp garlic diced 
  • 1/2 tsp Saffron
  • 2 c Chicken Broth
  • 1/4 c Parsley chopped 

Instructions

  • Sauté the onion, celery and garlic in a casserole.
  • Add the tomato, saffron and chicken broth. Bring to a boil.
  • Add the rice and the seafood; stir, cover and bake at 400° for 30 minutes.
  • When done, fluff the rice and toss in the chopped parsley.

Bouillabaisse

Coleson's Catch - Cropped
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Bouillabaisse

Course Main Dish
Servings 4 People

Ingredients

  • 3 lbs Coleson's Catch assorted fish and shellfish*
  • 1 c White Wine
  • 3 c Chicken Broth
  • 1 c Orange Juice
  • 2 Tbsp chopped garlic
  • 1 tsp Saffron
  • 1 tsp Fennel Seed
  • 2/3 c diced onion
  • 1 c diced tomatoes
  • 1 Tbsp Orange Zest
  • 3 bay leaves
  • 1 c diced carrots
  • 1 c diced celery
  • 1 c diced potato
  • 1/2 tsp Black Pepper

Instructions

  • In a large pot, simmer the wine, broth, orange juice, garlic, saffron, fennel, onions, tomatoes, zest, black pepper and bay leaves for 15 minutes.
  • Add the carrots, celery and potatoes and simmer for 10 minutes.
  • Add the raw fish and shellfish and simmer for 3 minutes, add the cooked shellfish and simmer for 2 minutes.
  • Serve with fresh bread, garlic bread or croutons.

Notes

The traditional stew is mostly the meat of the fish and shellfish with a little broth. I like a lot of broth and I add vegetables for a "one pot" meal.

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.

Chicken, Andouille and Mussel Penne

Kono Mussels

Kono Mussels
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Chicken, Andouille and Mussel Penne

Course Main Dish
Servings 4 People

Ingredients

  • 32 oz pkg Coleson's Catch Pacific Delight Green Mussel on the Half Shell
  • 1/2 c sliced Andouille sausage
  • 1 c julienne chicken meat 
  • 4 c cooked penne pasta
  • 2 Tbsp olive oil
  • 1/2 c Red Onion diced
  • 2 Tbsp chopped garlic
  • 3 c Chicken Broth
  • 1/2 c Kalamata Olives
  • 1/4 c chopped parsley

Instructions

  • Saute the onion and garlic in olive oil; add all other ingredients and bring to a boil. Serve with Parmesan cheese.

Notes

Whenever I roast a chicken and have some left over I usually use it in pasta. Cooked or raw chicken can be used.

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