Hake and Pumpkin Curry

This recipe is from Chrissy Carroll as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem

Time: 40 minutes
Serves: 4

Ingredients
· 1 tablespoon oil
· 2 cups raw pumpkin, peeled and chopped
· 1 small onion, chopped
· 1 poblano pepper, chopped
· 1 teaspoon minced ginger
· 2 teaspoons minced garlic
· 3 tablespoons Thai red curry paste
· few shakes of cayenne
· 1 can coconut milk
· 1 lb hake, cut into chunks
· 2 small bok choy, chopped
· cilantro and lime to top

Directions
In a large pot, heat the olive oil. Add the pumpkin and cook for 5 min over med heat. Add the onion, pepper, ginger, and garlic. Cook for 5 min. Add the Thai red curry paste and cayenne and stir well. Let cook for 1 min until fragrant.  Pour in the coconut milk. Add the fish, stir, cover, and cook for 5 min.

Add the bok choy. Cover and cook for another 5 min, or until the bok choy is wilted and the fish is cooked through.

Top with cilantro and a squeeze of lime (and serve alongside rice, noodles, or naan!).

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

CHICKEN FRIED SKATE

Recipe courtesy of David Dadekian of Eat Drink RI.

Our friend David Dadekian from Eat Drink RI shared with us how to prepare chicken fried skate wing at home. This mouthwatering dish can be adapted to your own flavor preferences and can also be used on a variety of other fish such as butterfish, pollock, haddock, acadian redfish, or whiting.

“LIMAN STYLE” WHITING

Recipe courtesy of Noah Cain for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.

During the class chef Noah showed us a very cool way to butterfly and remove the bones from the whiting. This method is the same method that is more commonly used on sardines. Click this link to learn how to do it. If you can’t find whiting you could also use any mild flavored flaky white fish.

CRACKER CRUSTED BAKED COD

Recipe courtesy of jennyshearawn.com. Click the link below to access the recipe.

Photo: Jenny Shea Rawn

This recipe would be delicious with any mild flavored flakey white fish.

AUTHENTIC CAMBODIAN FISH AMOK RECIPE

Recipe courtesy of Compass and Fork. Click the button below to access the recipe.

This recipe would be delicious with any mild flavored local fish such as acadian redfish, sea robin, haddock, pollock, cod, John dory, hake, whiting, or monkfish.

FISH IN COCONUT CURRY (MTUZI WA SAMAKI)

Recipe courtesy of myrecipes.com. Click the button below to access the recipe.

CANTONESE STEAMED FISH: A 20 MINUTE RECIPE

Recipe courtesy of the Woks of Life. Click the button below to access the recipe.

HADDOCK AND CLAMS WITH WHITE WINE, POTATOES AND ESCAROLE

Recipe courtesy of Edible Rhody magazine. Click on the link below to access the recipe.

This recipe calls for a thick skin less boneless filet of haddock. You could also use pollock, hake, cod, or king whiting (the larger whiting) for this dish.

Steamed Whole Fish with Black Bean Sauce

Recipe courtesy of Edible Rhody magazine. Please click the button below to access the recipe.

This recipe would be great with scup, black sea bass, acadian redfish, or any other whole fish.

SMOKED WHITING CHOWDER

Courtesy of Eating with the Ecosystem from Simmering the Sea

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

RECIPE

Serves 4

BRINED AND SMOKED FISH

2 whole whiting, gutted, scaled, and head removed

2 quarts water

½ cup kosher salt

½ cup light brown sugar

4 sprigs thyme

4 sprigs dill

1 pound charcoal briquettes

5 to 6 fruit tree wood chunks

Rinse fish and pat dry. Mix water, salt, sugar, and herbs. Place fish in brine and refrigerate overnight. Rinse and dry again. Place charcoal in grill to one side, and light. Once charcoal is glowing, place wood chunks over charcoal. Place fish on cooking rack on the far side of grill, so that fish are not directly above charcoal and wood chunks. Close grill lid and lightly smoke fish for 2 to 3 hours at 140°F, then increase heat to 190°F for the last hour of smoking. Remove and let fish cool.

CHOWDER

3 cups milk

2 smoked whiting

1 tablespoon butter

1 medium onion, finely chopped

2 garlic cloves, minced

1 large Idaho potato, peeled and chopped

1 cup heavy cream

1 tablespoon parsley, finely chopped

1 tablespoon finely sliced chives

Salt and pepper to taste

Place milk and smoked whiting in small saucepan over low heat and gently poach for 20 minutes. Remove from heat and let steep for 20 minutes. Remove fish and reserve milk. Once cool, remove bones and skin from fish and flake into large pieces. In a clean soup pot, melt butter over medium-low heat. Add onions and garlic and sweat until translucent. Add potatoes, poaching milk, and cream. Simmer until potatoes are soft, about 15 minutes. Season to taste. Blend in food processor until smooth. Ladle into bowls and garnish with flaked fish, parsley, and chives.