Mystic Seafood Great Recipes, History, And Seafaring Lore From Mystic Seaport

by Kerr, Jean; Smith, Spencer,

• ISBN13: 9780762741373
• ISBN10: 0762741376
• Edition: 1st
• Format: Paperback
• Copyright: 2006-12-01
• Publisher: Globe Pequot

Summary

Mystic Seaport in southeastern Connecticut is the home of all things about New England and the sea--including great seafood cooking. Every year tens of thousands of people visit Mystic to see the fishing boats and ships, tour the 18th-century coastal village, and sample great seafood. Now here is Mystic Seafood, with more than one hundred great seafood recipes, both historical and contemporary, simple and elaborate, for oysters, clams, lobster, shrimp, cod, flounder, tuna, swordfish, and many other types of fish. Some of the recipes come from famous chefs and restaurants in the Mystic area; others were developed by the author, who is editor of Taste of the Seacoast magazine.

Author Biography

Jean Kerr is a food writer and editor who has been writing articles and columns about food since the 1980s. She has been food editor for Portsmouth Magazine and a regular contributor to Accent magazine. She is currently the editor of Taste of the Seacoast, a food and wine magazine covering northern New England.

Spencer Smith is a publishing executive based in Maine. He has been editor of Fodor's Seaside America and The Yachtsman's Winterbook and a board member of The National Maritime Historical Society and has worked on book publishing projects for South Street Seaport Museum and Mystic Seaport.

Table of Contents

Acknowledgments	ix
Preface	xi
PART ONE ON THE HALF SHELL: BIVALVES
Oysters	3	(16)
Clams	19	(18)
Mussels	37	(8)
Scallops	45	(12)
PART TWO MEET THE CRUSTACEANS
Lobster	57	(18)
Crab	75	(12)
Shrimp	87	(14)
PART THREE FIN FISH
Fish of the North Atlantic	101	(98)
Bass	107	(6)
Bluefish	113	(5)
Cod	118	(13)
Flounder	131	(6)
Haddock	137	(6)
Halibut	143	(7)
Mackerel	150	(4)
Salmon	154	(10)
Shad and Shad Roe	164	(8)
Smelts	172	(3)
Squid	175	(5)
Swordfish	180	(6)
Tuna	186	(5)
Treasures from the Deep	191	(8)
Photo Credits	199	(2)
Resources	201	(2)
Metric Conversion Tables	203	(1)
Index	204	(6)
About the Authors	210

Excerpts

Seaman's Inne Creamy Lobster Bisque

 

The Seaman's Inne is a year-round restaurant that is part of the Mystic Seaport Museum and has an 1800s ambiance. A meal in their elegant dining room or cozy tavern makes a great end to any visit to the Seaport. Although there are many versions of lobster bisque, this is one of my favorites.

1 medium onion, finely diced
½ cup celery, finely diced
½ cup butter
1 teaspoon minced garlic
½ cup sherry
½ cup tomato juice
1 tablespoon lobster base or 3 cups lobster stock

¼ cup flour
3 cups water (if lobster base is used)
1 cup heavy cream
Pinch of thyme
¼ teaspoon paprika
1 bay leaf
Hot sauce

Sea salt and pepper

1. Saute the vegetables in the butter over medium heat until soft.
2. Add the spices; cook 1-2 minutes.
3. Add the flour a little at a time until you have a paste. Cook 4-5 minutes, stirring.
4. Add the wine and cook 1 minute.
5. Add the lobster base and water or stock. Cook until mixture begins to thicken.
6. Season with sea salt and pepper; add hot sauce, if desired. Simmer for 5 minutes.
8. Finish with heavy cream and 2 tablespoons of sherry. Reduce heat to less than a simmer and cook until piping hot.

Serves six

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Excerpted from Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport by Jean Kerr
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.