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.

Spicy Scallop Bisque

Large Scallops

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Spicy Scallop Bisque

Course Soup
Cook Time 20 minutes
Total Time 20 minutes

Ingredients

  • 12 oz. cooked scallops
  • 1 small yellow onion diced
  • 1 Tbs. of Garlic chopped
  • 1/4 c Butter
  • 1 Tbsp. fresh basil chopped
  • 1/4 c brandy
  • 1/4 c Sherry
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Black Pepper
  • 2 bay leaves
  • 1/2 tsp Thyme
  • 1 qt clam juice
  • 1 c canned tomatoes diced
  • 1 c Heavy Cream
  • salt to taste
  • Roux for thicker soup (flour and melted butter)

Instructions

  • Sauté the onion and garlic in butter, but don't brown.
  • Add sherry and brandy and cook until volume is reduced by half.
  • Add all ingredients except cream, salt, and roux.
  • Simmer 20 minutes.
  • Add cream, bring to a boil and add one to two tablespoons of Roux with a whisk.
  • Add scallops and top with chopped parsley.

Baked Scallops and White Beans

Large Scallops

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Baked Scallops and White Beans

Course Main Dish
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 12 oz Package of Coleson's Catch Scallops
  • 1 cup dried white beans
  • 4 cups Chicken Stock
  • 3 bay leaves
  • 1/2 tsp. Thyme
  • 1/2 cup Celery diced
  • 1/2 cup Onions diced
  • 2 Tbsp. garlic minced
  • 2 Tbsp. Oil
  • 1/2 cup crispy bacon chopped
  • 2/3 cup seasoned bread crumbs

Instructions

  • Sauté the onions, celery and garlic in the oil.
  • Simmer the beans, chicken stock, herbs and onion mixture until the beans are tender, usually around 3-4 hours.
  • If the pot gets dry during cooking, add water.
  • There should be a bit of liquid left when done cooking.
  • Add the scallops and bacon and put into a glass baking dish.
  • Sprinkle with the bread crumbs and bake uncovered at 400° for 20-30 minutes.
  • If there is a lot of bubbly liquid, press the bread crumbs beneath the surface a couple of times during the cooking.
  • Sprinkle with chopped parsley and serve with a salad.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Crab Cioppino

King Crab Legs

Crab Meat Legs-Style
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Crab Cioppino

Course Main Dish, Soup
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 3 lbs. Coleson's Catch King Crab Legs or assorted firm fish and shellfish (crab prawns, mussels, clams, squid, chilean sea bass)
  • 1 Yellow Onion diced
  • 1/4 c. combination of fresh basil thyme and oregano
  • 3 bay leaves
  • 1 c. red wine
  • 1/2 c. tomato paste
  • 1 Carrot diced
  • 4 qt. canned tomatoes diced
  • 1 c. clam juice or chicken stock
  • Salt and Pepper

Instructions

  • Combine all ingredients except fish in a heavy pan. Simmer for at least one hour.
  • If you wish to reduce the acidity caused by the tomato paste, add two tablespoons of granulated sugar before adding fish.
  • Use a combination of fish that suits your taste.
  • If you don't want to struggle with the shells of the prawns and crab, peel them before cooking. The items suggested above hold up well.
  • Cut fish into pieces similar in size to prawns to allow all to cook in approximately the same amount of time.
  • Fish should cook in 10-15 minutes.
  • Do not overcook.

Notes

Serve in either individual bowls or in a tureen. Serve garlic bread or garlic cheese bread as an accompaniment.

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.

Salmon, Sweet Potato And Corn Stew

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon, Sweet Potato And Corn Stew

Servings 2 People

Ingredients

  • 1 pkg. Coleson’s Catch Salmon Fillets diced
  • 1/2 c. Onion diced
  • 1/2 c. Celery diced
  • 1 Tbsp. Oil
  • 1 c. Sweet Potato peeled and diced
  • 1/2 c. kernel corn
  • 4 c. Chicken Stock
  • 3 bay leaves
  • 1 tsp. Thyme
  • 1/2 c. Red Bell Pepper diced
  • 2 Tbsp. Cornstarch

Instructions

  • Sauté the onion and celery in the oil, add chicken stock, sweet potato, red bell pepper, bay leaves and thyme.
  • Bring to a boil and simmer until the potatoes are tender.
  • Add the salmon and simmer until cooked through.
  • Add a bit of water to the cornstarch and thicken.
  • Adjust salt and pepper to taste.

Notes

For a richer stew use, 2 cups of chicken stock to simmer the vegetables and use half and half or heavy cream as the remainder of the liquid, adding it after the potatoes are cooked.

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