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.

Poached Pears and Berries in Port, Plus More!

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Poached Pears and Berries in Port, Plus More!

Course Dessert
Servings 2 People

Ingredients

  • 2 firm pears peeled, cored and cut into quarters
  • 1 c Strawberries thickly sliced
  • 1 c blackberries
  • 1 c port
  • 1/2 c Sugar
  • 1/4 tsp Allspice
  • 1/4 tsp Cinnamon
  • 1/4 tsp Black Pepper

Instructions

  • In a saucepan, simmer the port, sugar and spices for 2 minutes.
  • Add the pears and simmer until al-dente.
  • Remove the pears and chill.
  • Add the berries to the simmering liquid and simmer for 2 minutes.
  • Remove and chill.
  • Simmer the liquid until it begins to thicken and chill.
  • When chilled, combine the berries and syrup.

Notes

Serving Suggestions:
Assembly ideas:
Pears in a bowl, scoops of vanilla bean ice cream topped with berry syrup (hot or cold). Toasted pound cake on plate, pears, ice cream, berries, whipped cream. Parfait glasses layered with pound cake, pears, berry syrup topped with whipped cream.

Seafood and Sweet Anise (Fennel Root) Fettuccine

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Seafood and Sweet Anise (Fennel Root) Fettuccine

Course Main Dish

Ingredients

  • 1 1/2 lbs. Coleson's Catch Seafood cut into similar size pieces
  • 2 bulbs thinly sliced sweet anise
  • 2 Tbsp Shallots minced
  • 1/3 c dry sherry
  • 2 Tbsp Butter
  • 1/2 c Chicken Stock
  • 1/2 tsp Allspice
  • 2 c Heavy Cream
  • 1/2 c roasted pecans
  • 3/4 tsp Black Pepper
  • 4 c cooked fettuccine

Instructions

  • Sauté the shallots in the butter, add the sherry.
  • Once the sherry is almost evaporated add the chicken stock, allspice, black pepper and anise root.
  • Once the chicken stock is evaporated, add the heavy cream and continue cooking until the cream begins to thicken.
  • Add seafood and cook through; add pecans, toss with fettuccine.
  • Top with the feathery leaves from the anise as garnish.

Notes

Choose a combination of seafood. Example: scallops, salmon and perch.

Scallops with Pumpkin

Large Scallops

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Scallops with Pumpkin

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Scallops
  • 2 Tbsp Butter
  • 1/4 c Flour
  • 2/3 c Fresh Pumpkin cooked
  • 1/2 c Yellow Onion diced
  • 2 Tbsp Butter
  • 1/2 tsp Allspice
  • 1/4 tsp Dried Whole Leaf Thyme
  • Salt and Pepper
  • 1 tsp lemon
  • Parsley chopped for garnish

Instructions

  • To cook the pumpkin: Cut in half, scoop out seeds and place cavity side down, on a sheet pan with water.
  • Cook until tender.
  • Scoop out flesh and puree in food processor or blender.

Scallops with Rhubarb

Large Scallops

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Scallops with Rhubarb

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops thawed
  • 1 c Rhubarb diced
  • 1/2 c red wine
  • 1 Tbsp Shallots diced
  • 1 Tbsp Ginger grated
  • 1/4 c Honey
  • 1/4 c White Raisins
  • 1/2 tsp Allspice
  • Salt and Pepper taste

Instructions

  • In a sauce pan, combine all ingredients except scallops; simmer until the rhubarb is tender.
  • Add the scallops and simmer for another 3-4 minutes.

Mussels With Hard Cider

Kono Mussels

Kono Mussels
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Mussels With Hard Cider

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Kono Mussels on Half Shell
  • 1 c Onion finely diced
  • 1/2 c Chicken Stock
  • 2 c hard cider
  • 1/2 tsp Allspice
  • 1/4 tsp Nutmeg
  • 1/4 tsp Black Pepper
  • 1 shot dry amber rum
  • 4 Tbsp Butter

Instructions

  • In a medium saucepan, sauté the onion in 1 tbsp of butter until golden brown.
  • Add chicken stock and reduce it as far as you can without letting it going dry.
  • Add the cider, spices, and rum and bring to a boil.
  • Simmer at least 2 minutes--if you want to make the sauce richer, reduce it a bit.
  • Add the remaining 3 tbsp butter and remove the sauce from the heat when the butter has melted.
  • Boil enough water to cover the mussels. Plunge the mussels into the water for one minute and drain.
  • Place the mussels in a serving dish and pour the cider mixture over them.

Notes

Serving Suggestions: Enjoy with a loaf of good bread and a salad.

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