Coleson Foods, Inc.

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Coho Salmon Fillets with Mustard Greens

Coho Salmon Fillets - Flash Frozen

Filed Under: Finfish, Moderate Flavor, Salmon, Spring Recipes

Scallops with Autumn Squash and Curry

Large Scallops

Filed Under: Autumn, Scallops, Shellfish

Strawberries Romanov

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Strawberries Romanov

Course Dessert
Cook Time 30 minutes minutes
Total Time 30 minutes minutes

Ingredients

  • 3 c Strawberries small (if unavailable use large ones but cut in quarters)
  • 2 Tbsp Curacao or other orange-flavored liqueur 
  • 4 Tbsp Orange Juice freshly squeezed 
  • 1 Tbsp Lemon Juice freshly squeezed 
  • 1 Tbsp Orange Zest grated 
  • Whipped cream with powdered sugar and vanilla
  • Mint to garnish

Instructions

  • Toss the strawberries with the liqueur, lemon juice, orange juice and zest.
  • When ready to serve, place strawberries in individual bowls or stemware and garnish with mint.
  • Serve with whipped cream.

Notes

Refrigerate strawberry mixture no longer than 30 minutes or the strawberries will become soggy.

Filed Under: Uncategorized Tagged With: Simple

Prawns with Orange and Fennel Seed

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Prawns with Orange and Fennel Seed

Course Appetizer

Ingredients

  • 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled 
  • 1/4 c Onion finely diced
  • 1 Tbsp garlic minced
  • 1 Tbsp olive oil
  • 1/4 tsp Fennel Seed
  • 1/2 c Tomato diced ripe
  • 1/4 c White Wine
  • 1/4 c Orange Juice
  • 1/2 tsp Orange Zest
  • Salt and Pepper

Instructions

  • In a sauté pan cook the onion in the oil until tender.
  • Add the garlic and cook lightly, do not brown.
  • Add the fennel seed, tomatoes, wine, orange juice and zest.
  • Simmer until the liquid is almost gone.
  • Add the prawns and cook until the prawns are done, about 3 minutes.
  • Season with salt & pepper to taste.

Notes

Serve with a salad.
 

Filed Under: Shrimp Tagged With: Simple, Spring

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.

Filed Under: Shellfish Tagged With: Simple, Winter

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