My Sweet Marie

Posts Tagged ‘pescatarian

Basa is a fish that taste much like catfish. It also cooks much like catfish so if you’ve cooked catfish, this is easy for you! I find it to be reasonable in price, healthy and a quick dinner! Here’s one of my go to dinners that takes very little time but impresses the taste buds every time!


  • 1 lb basa filets
  • 3-4 tbsp. mayo
  • 2 tbsp. lemon juice
  • 1 tsp dry dill
  • 1/4 tsp black pepper
  • 1/2 tsp onion  powder


  1. Preheat the broiler.
  2. Mix the mayo with your spices.
  3.  Spread the thawed fish with the mayo mix.
  4. Broil on the top rack for about 4-5 minutes per side. Watch closely as every broiler is different, do not burn!
  5. Serve with a side of steamed broccoli and rice!
  6. Enjoy!

I promised weeks ago that I would post a recipe for fish stock and forgot! Oopsies! So here’s how you do it. Fair warning here, your kitchen will not smell gloriously while doing this, unless of course you love the smell of boiling fish! Use this fish stock or broth for your seafood Stoup, Bisques, chowders etc.


  • 4 lbs of fish (bones, meat, all of it) cut in large chunks.
  • 1 large onion chopped, skins on
  • 1-2 carrots, washed and cut in big chunks
  • 2-3 celery stalks cut in chunks
  • bay leaf
  • thyme
  • fresh parsley
  • few peppercorns
  • salt to taste
  • 10-12 cups of water


  1. To make my stock, I usually buy a whole fish at the supermarket in the freezer area. Look for a sale, really it doesn’t have to be fancy, just a whole fish, cut into chunks, maybe thirds or 1/4’s of the fish. Thaw it first!
  2. Put all the ingredients in a large pot and bring to a boil, let cook for quite a while, maybe an hour or two to really get the flavors all jumbled together! For more spice or flavor, you can add other herbs or spices or different veggies.
  3. I like to leave the skins on the onions, as long as they’ve been washed, they give the stock a bit of color. Same with the carrots. (beets give a lovely red color to broth!)
  4. Once you are satisfied with the taste, drain the broth into another pot that has a colander set in it to catch all the bones and veggies. Don’t do like I did one time and dumped the whole pot into the sink but saved all the bones in the colander! Disaster!
  5. You can pilfer through all the veggies an fish and save it, if you want to, but don’t feel like you’ve wasted as you’ve just made a beautiful broth that will make a gorgeous pot of soup! The cat might appreciate some of that fish tho! I sometimes save the veggies and puree them, adding them to the soup later to thicken it a bit!
  6. Now that your broth is done, go light a candle to get rid of that smell!


Yep, the title says Stoup! The first time I heard that phrase I was catching an episode of Rachel Ray and I heard her use it, so it stuck! Today I am hosting a dinner for my baby brother Phil and his wife Wanda and my sister. much, much older sister Colette and her hubby Greg. She’s really not that much older, I just want to see if she reads this!

When you have a family as big as ours you try not to be offended when someone has one of your siblings over and not you. So I am hoping if one of my siblings is reading this, they won’t be offended that they weren’t invited! I will try to get around and invite them all over individually too! So anyhow, it’s a cold fall day and I have loads of seafood in the freezer so stoup it is! Here’s how I am doing it:


  • 6 cups of fish stock ( I will post a recipe for that later!)
  • 1 med onion
  • 1 leek sliced thin
  • 2 cups of chopped kale or Swiss chard
  • 1 carrot diced
  • olive oil
  • 28 oz tin of tomatoes
  • 3 cups tomato juice
  • 1 lb of fish  cut in chunks(basa, haddock, cod, tilapia etc)
  • 1 lb of seafood mix
  • 1 lb scallops
  • 1 lb shrimp peeled and deveined
  • 1 lb clams in shells or mussels
  • 1 can clams drained
  • 1 bottle clam juice
  • thyme, salt and pepper
  • chile pepper ( I used 4, you do to taste)


  1. In a large soup pot, sauté your veggies in the olive oil just till wilted, no need for browning but no damage done if you do.
  2. Add in your broth, juices and tomatoes. Bring to a boil and simmer for 15 minutes.
  3. Add in your seafood, one at a time so not to cool the pot down too much.
  4. Once you have all of your seafood in and got a good boil going on, add your seasonings to taste.  Cook a little longer to cook and heat all the seafood through.
  5. Serve with cheesy biscuits or tear chunks of baguette to dip in it, whichever best fits your taste!
  6. Enjoy!

A friend of mine went fishing and caught some bass, a lot of bass and I said make some soup! He, of course replied, how about you make the soup and we share? Good deal to me as I love to make soup! So I’ve just made a very tasty pot of bass chowder but truly you could use any fish like cod, haddock, whiting, tilapia etc. Here’s what you do:


  • 1 med. onion chopped
  • 2 carrots, peeled and chopped
  • 1 stalk of celery, diced
  • 2 cloves of garlic
  • 1 1/2 lbs of bass or any fish you like chopped !
  • 2 cups of any vegetables you like (kale, mushrooms, peas, corn, broccoli, green beans etc)
  • 1-2 tbsp. olive oil
  • 2 small potatoes diced
  • 4 cups water
  • 4 cups chicken or vegetarian broth (gluten-free)
  • 2 cans of coconut milk or evap. milk


  1. In a large pot, sautee the onions, carrots and celery in the olive oil until the onions are almost golden.
  2. Add in the garlic at this time and sautee some more. Now the fish can be added and cooked till just white.
  3. Add in the water and broth and bring to a boil.
  4. Add your remaining veggies, I used all the mentioned ones but you use whatever your heart desires!
  5. Bring back to a boil. simmer for 10 minutes.
  6. Add your milk. simmer on low for 10-15 minutes.
  7. If you like a thicker soup, you can thicken it with a roux of either corn starch or flour, and bring to a boil again. To make roux, melt butter or marg and add flour or corn starch till it’s very thick. Slowly add it to your pot of soup and let cook a little bit longer.
  8. Once it’s at the desired thickness, shut off the pot and add your potatoes. cover and let sit for 15 minutes, potatoes will be cooked through!
  9. Enjoy with a sprinkling of cheese or as is!
  10. For vegan, do the vegetarian broth and top with chopped parsley or dill!

Grilling salmon, or any fish for that matter, can be very tricky! First, be sure your grill is very hot before putting fish on the grill. Next, clean the grill with a wire brush and then with a paper towel or basting brush, oil the grill. Now you’re ready for 1 of 2 of my favourite ways to cook salmon on the grill/BBQ.


  1. You can cook the salmon directly on the grill over the direct heat and you will have a nice crispy crust on the fish. Baste with the sauce below and wait till they have formed a crust before turning. Or;
  2. You can have one side of the BBQ on high and on the other side is off. On the side that has no direct heat, place orange or lemon slices down side by side, (enough to lay all of your fish on top), now over the fruit slices, spread some fresh herbs, either basil, mint or cilantro. Place the salmon fillets over top and close the lid and there is no need to flip them, just cook till opaque. That should be about 20-25 minutes. If you like, sauce them half way through!

Orange Sauce

  • 1/4 cup olive oil or melted butter
  • 1 tsp grated orange zest
  • 2-3 tsp of Orange juice
  • 1/4 tsp cayenne
  • 1-2 cloves crushed garlic
  • 2-3 tbsp. chopped cilantro
  • 1/2 tsp salt

Blend all together and baste fish with it.

**You may sub lemons and/or lime with this recipe too!