Chile (Part 2)

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Caldillo de Congrio con Vino Blanco

Chilean seafood stew.   

Total time: 60 minutes
Servings: 6-8

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1/4 red bell pepper, diced
  • 1 carrot, grated
  • 1 clove garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 4 cups vegetable stock* (see notes below)
  • 4-6 tablespoons fish sauce to taste* (see notes below)
  • 3 medium tomatoes, peeled, seeded, diced
  • 1 bay leaf
  • 3 cups parsley, chopped
  • 1 1/2 cups dry white wine
  • 4 cod fillets* (see notes below)
  • 250g scallops
  • 250g shrimp
  • 250g mussels
  • 1 cup 18% cream
  • 1 egg yolk

Directions

  1. Heat oil over medium heat in a large saucepan. Add onion and saute until softened but not browned (4 minutes). Add bell pepper, carrot, garlic, cayenne pepper, chili powder and cook, stirring (2 minutes).
  2. Transfer the onion mixture to a large pot. Add broth, fish sauce, tomatoes, bay leaf, and parsley. Season with salt and pepper to taste. Bring to a boil, then reduce to simmer over low heat (10 minutes). Remove bay leaf.
  3. Add cod, shrimp, scallops, and mussels. Simmer over low heat until fish and scallops are opaque, shrimp are pink, and mussels open (10 – 15 minutes).
  4. In a small bowl, whisk heavy cream with egg yolk. Ladle a small amount of hot soup into the egg mixture before adding to soup (to prevent egg and cream from curdling). Simmer (2 minute).
  5. Garnish with additional parsley and serve.

Family Ratings

  • Mama: 5/5
  • Papa: 4.5/5, could use a little less parsley but otherwise an excellent stew!
  • Girlie: 5/5
  • TW: 5/5,
  • McM: 4.5/5

Notes

  • Congrio is not available in North America, but any firm-fleshed white fish can be substituted. We used cod, but other options include halibut, sea bass, red snapper, grouper, or monkfish.
  • The original recipe included fish stock but we were unable to find this in our local grocery stores. We substituted by using vegetable broth and adding fish sauce.

Original recipe:  http://thelatinkitchen.com/r/recipe/caldillo-de-congrio-con-vino-blanco

Iceland (Part 3)

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Baked Fish

Traditional Icelandic dish with cod or halibut. Pictured above (left) with brauoterta (bottom) and spiced cabbage with blueberries (right).

Total time: 45 minutes
Servings: 6

Ingredients

  • 1 tablespoon butter
  • 6 fish fillets (cod or halibut)
  • 1 lemon
  • 250g emmenthaler cheese, grated
  • 1 tablespoon mustard
  • 1 cup half-and-half cream
  • 1/2 cup breadcrumbs
  • salt and pepper to taste

Directions

  1. Preheat oven at 180° C (350° F).
  2. Place fish fillets in a buttered baking dish. Season fillets with salt, peppers, and freshly squeezed lemon juice. Cover the fish with grated cheese.
  3. Mix mustard with cream and pour mixture over fish. Cover with breadcrumbs.
  4. Bake fish for 35 minutes until topping is golden brown. Serve warm.

Family Ratings

  • McM: 5/5, amazing fish with a delicious creamy sauce!

Original recipe: http://www.food.com/recipe/baked-fish-from-iceland-103714

Spain (Part 2)

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Paella

Paella is a traditional spicy Spanish dish with a variety of meats and seafood served over rice.

Total time: 1 hour
Servings: 6-8

Ingredients

  • 2 cups uncooked white rice* (see notes below)
  • 1/2 cup olive oil
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano
  • 1kg chicken breast, cut into 1 inch cubes* (see notes below)
  • 3 cloves garlic, crushed and minced
  • 3/4 teaspoon red pepper flakes
  • 1/2 bunch parsley, chopped
  • 1 cup chicken broth
  • 2 lemons, tested
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, coarsely chopped
  • 500g medium shrimp, peeled and deveined
  • 250g mussels
  • salt and pepper to taste

Directions

  1. Cook rice according to package instructions (we prefer to use a rice cooker).
  2. Cook mussels according to package instructions. Set aside to cool.
  3. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, salt, and pepper. Stir in chicken pieces to coat. Set aside  in refrigerator to marinate.
  4. Heat 2 tablespoons olive oil in a small skillet over medium heat. Stir in garlic, red pepper flakes, and cooked rice. Add parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to low. Simmer while proceeding with the next steps.
  5. Heat 2 tablespoons olive oil in a separate large skillet over medium heat. Stir in marinated chicken and onion and cook for 5 minutes. Stir in bell pepper and cook for another 5 minutes. Stir in shrimp and cook until shrimp is pink (5 minutes).
  6. Serve rice in bowls topped with meat and seafood mixture.

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Notes

  • The original recipe involves cooking the rice in the skillet. However, we found that it was easier and faster to cook the rice ahead of time using a rice cooker.
  • The original recipe describes the chicken cut into 2 inch pieces but we found that these pieces were too large to eat easily from the bowls. We recommend using thinner strips or 1 inch cubes of chicken.

Family Ratings

  • Mama: 4/5, quite spicy
  • Papa: 4.5/5
  • McM: 4/5
  • TW: 4/5
  • Girlie: 4/5, a little too spicy for my preference

Original recipe: http://allrecipes.com/recipe/84137/easy-paella/print/?recipeType=Recipe&servings=8

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Spain (Part 1)

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Avocado and Tuna Tapas

Tapas are a traditional Spanish side dish. Avocado and tuna make a creamy tapas combination.

Total time: 15 minutes
Servings: 6

Ingredients

  • 3 ripe avocados, halved and pitted and peeled
  • 2 170g cans white tuna packed in water, drained
  • 1 1/2 tablespoons mayonnaise
  • 1/2 red bell pepper, chopped
  • 1 tablespoon balsamic vinegar
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • chives (for garnish)

Directions

  1. Stir together tuna, mayonnaise, red pepper, and balsamic vinegar in a bowl. Season with salt, pepper, and garlic powder to taste.
  2. Pack the avocado halves with tuna mixture.
  3. Garnish with chives and serve.

Family Ratings

  • Papa: 4/5
  • McM: 5/5

Original recipe: http://allrecipes.com/recipe/139620/avocado-and-tuna-tapas/print/?recipeType=Recipe&servings=4

Japan

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Sushi

Homemade sushi is fun for the whole family with lots of opportunity to customize rolls based on individual preferences for fillings. Leftover rolls are delicious the next day!

Total time: 1 hour
1 cucumber, peeled, thinly sliced

Ingredients

  • 3 cups sushi rice
  • 10 nori (seaweed) sheets
  • 1 small cucumber, peeled, thinly sliced
  • 1 avocado, halved, stoned, peeled, thinly sliced
  • 170g smoked salmon
  • 2 can tuna
  • 100g crab meat (artificial or canned)
  • 4 tablespoons spicy mayonnaise
  • 1 lettuce leaf, thinly cut
  • soy sauce (to serve)
  • pickled ginger (to serve)
  • wasabi (to serve)

Equipment

  • bamboo rolling mat
  • chopsticks

Directions

  1. Cook the sushi rice according to package instructions. We used a rice cooker which worked well. More tips for cooking sushi rice are available below with the original recipe link.
  2. Shred the crabmeat and stir in mayonnaise to create a thick paste (pepper, wasabi, or sriracha sauce can be added to make a spicier version).
  3. Mix the canned tuna with mayonnaise to create a thick paste (pepper, wasabi, or sriracha can be added as above).
  4. Assemble the sushi rolls. Place a nori seaweed sheet on top of the bamboo mat. Wet your hands and scoop a small amount of cooked sushi rice (approximately 1/4 cup). Gently spread the rice evenly across the nori, leaving a small 1 inch gap without rice on the end you are rolling towards. Add the fillings (below). Folding the bamboo mat on the side closest to you, roll slowly and gently with even pressure to wrap as tightly as possible. Place the rolls in the refrigerator after rolling until they become firm (10 minutes). Use a wet sharp knife to cut rolls into 1 inch pieces.
  5. Some of our favourite flavour combinations included: creamy crab with avocado, smoked salmon with lettuce and avocado, creamy tuna with cucumber, spicy tuna with avocado. Feel free to create whichever combinations you like!
  6. Serve cold with soy sauce, wasabi, and pickled ginger.

Family Ratings

  • McM: 5/5, a delicious meal that was a lot of fun to prepare!

Original recipe: http://www.ticklemytastebuds.com/perfect-sushi/
Sushi rice tips: http://makemysushi.com/sushi-preparations/how-to-make-perfect-sushi-rice.html

Norway (Part 2)

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Smoked Salmon Rolls

A delicious Scandinavian side dish with smoked salmon and cream cheese.

Total time: 30 minutes
Servings: 8

Ingredients

  • 8 soft tortillas (8 inch diameter)
  • 1 cup (250g) light cream cheese
  • 340g smoked salmon
  • 6 tablespoons chopped fresh dill
  • 1/4 medium red onion, thinly sliced
  • chives, chopped (optional)
  • capers (optional)
  • lemon juice (optional)

Directions

  1. Spread tortillas with a thin layer of cream cheese.
  2. Top with salmon, dill, and onion. Chives can be used as a mild alternative to red onions. Capers and lemon juice are nice additions.
  3. Roll tightly. An extra dollop of cream cheese can be used to help seal the roll.
  4. Cut into 1 inch pieces and serve.

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Family Ratings

  • Mama: 3.5/5
  • Papa: 3.5/5
  • Nanya: 5/5
  • TW: 4/5
  • McM: 4/5

Original recipe: http://www.sweetpaulmag.com/food/smoked-salmon-rolls

Norway (Part 1)

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Fiskekaker

Traditional Norwegian fish cakes.

Total time: 45min
Servings: 6-8

Ingredients

  • 1.2kg cod* (see notes below)
  • 3 teaspoons salt* (see notes below)
  • 1 teaspoon ground black pepper
  • 4 tablespoons cornstarch
  • 2/3 cup milk* (see notes below)
  • 4 tablespoons melted butter
  • 2 eggs
  • 1/3 cup minced chives
  • 1/4 teaspoon nutmeg
  • vegetable oil as needed
  • bread crumbs as needed* (see notes below)

Directions

  1. Slice the fish into small chunks and pound with a meat tenderizer until fish is soft and flaky.* (see notes below)
  2. Combine salt, pepper, 2/3 cup milk, butter, eggs, chives, and nutmeg in a large boil.
  3. Add fish to the mixture and knead together until the desired consistency is reached. (The mixture should be thick enough to allow firm patties to be formed. If the mixture is too watery, breadcrumbs can be added while stirring until the mixture thickens. If the mixture is too thick initially, another 1/3 cup of milk can be added).
  4. Make patties approximately 2-3 inches in diameter and approximately 1 inch thick.
  5. In a large pan, heat a few tablespoons of vegetable oil on medium-high heat. Sauté fish patties until golden brown (3-5 minutes each side).
  6. Serve as patties with a side dish (see smoked salmon rolls on this blog) or in a bun as fish burgers.

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Notes

  • Depending on availability, haddock or pollock can be substituted for cod.
  • Some of our family members found this recipe quite salty, so less salt (1-2 teaspoons) may be preferable.
  • The original recipe suggests using a much larger quantity of milk. However, we found that this made it very difficult to form patties. We added bread crumbs to thicken the mixture and recommend using 2/3 to 1 cup of milk as needed to reach the desired consistency. Our fish patty mixture is pictured below.
  • The original recipe suggests using a food processor to prepare the fish. However, we found that slicing and manually tenderizing the fish gave the patties an appealing chunky texture and emphasized the flavor of the cod.

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Family Ratings

  • Mama: 4.5/5, delicious recipe although quite salty!
  • Papa: 4.5/5
  • Nanya: 5/5
  • TW: 5/5
  • Girlie: 5/5
  • McM: 3/5

Original recipe: https://arcticgrub.wordpress.com/2013/01/20/homemade-fiskekaker-our-monday-dinner-suggestion/