Homemade Organic Freezer Flaked White Fish Mix

Here’s What You’ll Need:

  • 3 organic pasture eggs
  • 2 cups Homemade Organic Soft Bread Crumbs (from white bread)
  • 1-1/3 cups sliced organic celery
  • 1-1/3 cups sliced organic onion
  • 1-1/3 cups sliced organic carrot
  • 1 tsp. Real Salt
  • 3 lbs. wild-caught turbot, cod, or other white fish, cooked, boned and flaked

Here’s How I do it:

  1. In a large mixing bowl, beat eggs slightly.
  2. Stir in bread crumbs, celery, onion, carrot/bell pepper and salt; Add fish and mix until well blended.
  3. Cook half of the mixture in a large skillet or the bottom of a wide stockpot until the mixture is cooked and set, approximately 10 minutes; Repeat with remaining half of mixture.
  4. Allow the mixture to cool; Measure into 2-cup portions (wide-mouth pint jars with tight-fitting lids) and freeze.
  5. Yields 7 pints of mix.
  6. Enjoy!

Homemade Organic Angler’s Pie

This is the seafood version of Shephard’s Pie that I have created myself.

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat oven to 350° Fahrenheit.
  2. Heat a medium saucepan over medium-high heat.
  3. Add the fish oil and heat until warm and bubbly.
  4. Cook the carrots over medium heat for 3-4 minutes.
  5. Add the onions and cook for an additional 3-4 minutes.
  6. Add the garlic and cook for 1 -2 minutes.
  7. Add the flour and cook for 1 minute while stirring to mix well.
  8. Pour the stock, green beans and peas into the saucepan and bring to a boil.
  9. Add Creole seasoning, pepper and salt; Reduce heat to a simmer.
  10. Simmer for 30 minutes, uncovered; Remove from heat.
  11. Add the fish and shrimp to the stew.
  12. Place the stew in the bottom of a casserole dish.
  13. Mix the milk with the mashed potatoes until well blended.
  14. Cover the stew mixture with mashed potatoes.
  15. Bake for 20 – 25 minutes at 350° Fahrenheit, or until the mixture is bubbly around the edges.
  16. Enjoy!

 

Homemade Wild Caught Fish Stock

There are a lot of recipes that call for seasonings in stocks.  I prefer to leave mine without seasonings because they are more versatile when cooking dishes of various types.

Here’s What You’ll Need:

  • wild caught fish heads and bones
  • unchlorinated and unfluoridated water, to cover

Here’s How I do it

  • Place the fish bones and heads into a large stock pot.
  • Fill with water 2″ above fish pieces, cover.
  • Bring the pot to a boil.
  • Reduce the heat, and simmer for 2 -3 days. (You can turn off the heat if you have to leave the house and turn it back on when you get home without ruining the stock.)
  • Strain as many times as necessary to remove the grit from the stock (clarify).
  • Enjoy!