Compliments of Cunard Cruise Line, here is a recipe from the Queens Grill Selection for Seafood Boillabaisse. It’s a lot of work, but it’s excellent. You can certainly save time by using prepared fish stock, but we suggest making your own broth. 

Fish Stock:

2 tbsp olive oil
1 celery stock
1 onion
1 fennel bulb, cored & chopped
4 garlic cloves, cut in half
2 bay leaves
2 cloves
1 cup whie wine
3 lbs. fish bones
20 cups of water

Broth:

2 tbsp olive oil
2 1/2 lbs lobster  shells chopped
1 onion, chopped
1 celery stalk, chopped
1 leek, chopped
4 large fresh tomatoes, chopped
1/4 blub fennel
4 garlic cloves
2 tbsp tomato puree
1 cup white wine
8 cups fish stock
4 cups chicken stock
2 sprigs thyme
1 sprig lemongrass
2 bay leaves
2 cloves
20 fennel seeds
1 pinch saffron

Seafood:1 tbs. olive oil
1 shallot, finely chopped
1 lobster tail, cut into pieces
1/2 lb Chilean Sea Bass cut into pieces
1/2 lb mussels
8 medium shrimp
12 clams
4 tbsp Pernod

Rouille:

6 garlic cloves
2 pinches salt
1 pinch saffron
4 new potatoes, cooked thoroughly
1 tbsp Dijon mustard
1 tbls tarragon vinegar
1 tbsp water
2 tbsp extra virgin olive oil
1 pinch white pepper
1 pinch cayenne pepper

Preparation:

Fish Stock:  Heat the olive oil in a stock pot.  Seat all of the vegetables along with garlic, bay leaves and cloves slightly in the oil.  Add the white wine and fish bones and sauté until vegetables are cooked, yet firm.  Add water. Simmer for 20 minutes and strain through a sieve. Set aside.

Broth:  Heat the olive oil in a sauté pan.  Add the chopped lobster shells and roast them slightly.  Add all vegetables to the lobster shells and sweat until golden brown.  Add tomato puree and mix well. Deglaze with white wine. Add fish and chicken stock.  Add remaining ingredients and simmer the broth for 25 minutes, then strain.

Seafood:  Sauté all seafood in a pot with olive oil and finely chopped shallots and sweat for 2 minutes.  Deglaze with Period, add the broth and then simmer gently for one minute.  Remove from the heat and serve with the rouille.

Rouille:  Crush the garlic with the salt and saffron into a puree. In a blender, add the cooked new potatoes.  Dion mustard, vinegar and water.  Blend while adding the olive oil little by little.  Season with white and cayenne pepper.

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Many cruise lines sell recipe books, but often if you have a favorite dish while cruising, ask your waiter and many times they will provide you with the recipe. Here is Carnival’s delicious pumpkin soup recipe.

Ingredients:

Directions:

1. Roast onions, leeks and garlic cloves in olive oil in a preheated oven at 300 degrees Fahrenheit for 30 to 45 minutes. Remove and puree in blender.
2. While the onions, leeks and garlic are roasting, take advantage and roast the pumpkin as well. The pumpkin should be whole until ready to use. Cut pumpkin in half and scoop out the seeds and strings.  Place pumpkin face down in a large baking pan with a 1/4 inch of water. Bake uncovered at 350 degrees for 45 minutes to an hour. Since the oven temperature is on 300 to roast the other vegetables, go ahead and cook the pumpkin at 300 degrees and once you remove the other items, increase the temperature to 350 and cook for an extra 15 to 30 minutes*  Let cool. Puree pumpkin in blender or food processor.
3. Bring stock, pumpkin puree, pureed vegetables and chicken base to boil. Simmer for 45 minutes.
4. Add Half & Half and simmer.
5. Season with salt & pepper.
6. Finish with heavy cream.
7. Top with nutmeg.

This recipe serves 15 people. Adjust ingredients for smaller portions.

*Please note that the original recipe calls for roasted pumpkin, however it does not describe how to roast it, so just in case someone had not roasted a pumpkin before, I added the information on Step 2. Everything else follows the original recipe.

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The best thing about these eggrolls is that you can make them out of shrimp, crab, chicken or just veggies. They are crispy without the added calories of frying.

Ingredients for the Spring Rolls:

2 ounces of deli ham, finely sliced
2 teaspoons of vegetable oil
1 tablespoon of ginger
3 tablespoons of garlic
4 scallions
2 cups of shredded cabbage mix
   (green & red cabbage with carrots)
1/2 pound shrimp, peeled, deveined & diced
1/4 cup chopped cilantro
1 teaspoon of Thai Chili paste
1 teaspoon toasted sesame oil
1 tablespoon rice vinegar
pack of spring/egg roll wrappers
   (found in produce section of grocery store)

Ingredients for the Sauce:

1 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sweet rice wine
1 teaspoon ginger
1 scallion, finely chopped

Instructions:

1.  Preheat oven to 425 degrees. 
2.  Cook the ham & shrimp in 2 teaspoons vegetable oil over medium heat for 3 to 4  minutes.
3.  Add ginger, garlic & scallions, & cook for about 2 more minutes.
4.  Turn off heat. Add cabbage, Thai paste, cilantro, soy sauce & vinegar & toss.
5.  Wrap the spring rolls.
6.  Pierce each roll with a toothpick several times to prevent bursting.
7.  Mix 1 teaspoon vegetable oil & 1/2 teaspoon sesame oil to brush over egg rolls.
8.  Bake for 15 minutes.  Turn the rolls & bake an additional 8 to 10 miutes until golden brown.

Tips:

Also serve with jar duck sauce sold at grocery stores.
I made them once & forgot to brush with the oil prior to baking - the egg rolls did not cook through complete and were a bit chewy. Not good!
Substitute crab or chicken for the shrimp

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This is one our favorite appetizers to take to a party. Its light and refreshing no matter what time of year.

Ingredients

• 2 lb jumbo shrimp (precooked)
• 1/4 Cup fresh lime juice
• 1/4 Cup olive oil
• 1 Large red onion thinly sliced
• 1 Small Jared Pimento
• 1 lime (very thinly sliced)
• 1/4 Cup fresh cilantro
• 2 tbls old bay seasoning
• fresh ground pepper
• 1 Cup Italian dressing

Instructions

Separate the Shrimp into their own bowl and let them defrost. Mix all ingredients together to make marinade. Then add the shrimp and mix it all together.  Let shrimp marinate for at least 2 hours before serving.  Drain all or most of the liquid out but try to save as much of the cilantro, onion and pimentos as possible.

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Ingredients:

1 – 10 ounce package frozen, chopped spinach
2 – 13 1/2 ounce cans of Artichoke Hearts packaged in water
1/2 cup Mayonnaise
1/2 cup sour cream
1 cup grated parmesan cheese
1 cup jack cheese
5 cloves minced garlic

1. Preheat oven to 350 degrees. Grease casserole dish with nonsitck cooking spray.
2. Heat the spinach in a microwave oven on high for 5 minutes and squeeze out liquid
3. Drain the artichokes & coarsely chop in a food processor.
4. Combine spinach, artichoke, mayo, sour cream, garlic & parmesan cheese. Stir well.
5. Pour into casserole dish and sprinkle the Jack cheese on top.
6. Bake 30 minutes.

Serve with chips.

Tip:

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Delicious appetizer. Rather than making my own crust, to save time I buy a frozen pie shell, and cut to size.  The recipe below makes 6 individual tartlets.

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 tablespoon chives, chopped
2 eggs
2 cloves garlic minced
2 ounces of goat cheese
1/4 cup finely chopped red onion
1/4 cup finely chopped white onion
1 cup heavy cream
2 scallions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

1.    Preheat over to 375 degrees
2.    Spray muffin pan with non-stick spray
3.    Take frozen crust and cut pieces large enough to cover the bottom of each muffin cup
4.    In a skillet add butter, oil,onions & sugar. Cook onions on medium low heat until caramelized (15 to 20 minutes)
5.    Add scallions and chives. Cook 2 to 3 minutes.
6.    In a bowl whisk together the eggs, cream, garlic & salt.
7.    Add cooked onion to egg mixtures.
8.    Pour into muffin pan.
9.    Break up goat cheese & sprinkle onto each.
10.  Bake 20 to 25 minutes until golden on top.

Tips:

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Salsa has become a popular appetizer. Here’s our favorite version of a Mango, Papaya & Pineapple salsa.  It’s colorful, sweet and spicy.It makes a great topping for fish, chicken, pork or salad.

We’d love to hear your favorites!

Ingredients:

1 rip mango peeled, seeded & diced
3/4 cup diced papaya
3/4 cup diced pineapple
1/4 cup minced red onion
3 tblsp orange juice
1 tblsp lime juice
1 tsp. minced garlic
3 tblsp. chopped cilantro
1/4 minced red pepper
1 tsp jalapeno pepper chopped

1. Mix all ingredients & refrigerate at least 30 minutes.
2. Serve with corn or tortilla chips.

Tips:

1. Goes great with grilled chicken, pork or seafood.
2. Substitute scallions for the red onion
3. Add diced cucumbers or tomato for a different twist
4. Use canned diced pineapple to save time
5. Should be eaten within 48 hours

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This is a great twist on traditional salsa. A local organic restaurant we go to serves this and it was so flavorful that we created on own version of it!

Ingredients:

1 can black bean (15 ounce- rinsed & drained)
1 can corn kernels (15 ounce – sweet or Mexican corn – drained)
2 plum tomatoes (seeded and chopped)
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 chopped red onion
1 lime juiced
3 tablespoons olive oil
1 cup chopped cilantro
2 cloves garlic minced
1 tablespoon oregano
1 tablespoon ground black pepper

1. Combine all ingredients & refrigerate at least 1 hour.

2. Stir and serve with corn or tortilla chips.

Tips:

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Ingredients

1 pound of Chopped frozen spinach
1/4 cup chopped red onion
4 cloves garlic minced

Spinach cream:
    3 tablespons melted butter
    3 tablespoons flour
    3 cups of half and half
    3.5 oz parm cheese
    .5 tsp kosher salt
    2 tbsp of Tabasco

1.     In a heavy duty pot combine the butter and flour, stir frequently until light brown in color
2.    Add in the cream, salt and Tabasco.
3.    Bring to a boil, then slowly whisk in parmesan cheese.
4.    Place in a plastic container, cover and refrigerate overnight.
5.    Defrost spinach overnight in the fridge and drain off the liquid before using.
6.    Mix spinach cream, drained and defrosted spinach, red onions & garlic. Mix well.
7.    Stir in 1/2 cup mozarella & 1/2 cup cheddar cheese into the mixture
8.    Put in casserole dish and cook at 350 degrees for 15 to 20 minutes
Serve with tortilla chips

Tips:

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