Alaska Fish Recipes
From pristine brooks to wild open seas, nothing compares to freshly caught and prepared seafood.
Spanish Seafood Cake
Ingredients
3/4 – 1 lb white fish
1/3 lb (150 gr) raw, peeled shrimp
4 oz (100 gr) squid rings
1 clove garlic
3 large eggs
5-6 Tbsp tomato sauce
3 oz (100 ml) milk
3 slices white bread
1 tsp mixed seasoning*
salt and pepper to taste
2 Tbsp chopped parsley and/or
-- 2 Tbsp grated parmesan
-- cheese for garnish
-- cheese for garnish
| Nutrition Facts | |||||||
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Serving Size 239 g
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Amount Per Serving
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Calories 216
Calories from Fat 47
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% Daily Value*
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Total Fat 5.2g
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8% | ||||||
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Saturated Fat 1.7g
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8% | ||||||
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Trans Fat 0.0g
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Cholesterol 281mg
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94% | ||||||
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Sodium 306mg
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13% | ||||||
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Total Carbohydrates 7.5g
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3% | ||||||
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Dietary Fiber 0.6g
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2% | ||||||
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Sugars 2.7g
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Protein 32.4g
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Nutrition Grade D
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* Based on a 2000 calorie diet
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Numbers shown in chart may not be 100% accurate, please refer to Calorie Count for your own analysis.
Methods/steps
* Use any seasoning mix of your choice, such as a garlic or Italian seasoning mix. Purchase already mixed in the spice section of the grocery store or mix your own.
Place the fish into a medium saucepan and pour in water to cover. Place pan on stove and heat to a boil. As soon as the water boils, remove from heat, cover and set aside for about 5 minutes.
Cut squid into rings, then cut into small pieces. Rinse and dry shrimp. Cut each shrimp into thirds. Peel and finely chop garlic.
Remove the fish from the pan with a slotted spoon or spatula and allow it to drain. Remove bones, flake into pieces and place into a medium mixing bowl.
Pour 2-3 Tbsp olive oil into a small frying pan and heat. When hot, add squid, shrimp and garlic. Sauté until shrimp turns pink and is cooked, about 3-4 minutes. Place into the mixing bowl with the flaked fish.
Cut crusts off white bread and tear into small pieces. Add to the fish and shrimp mixture in the bowl and mix.
In a small mixing bowl, beat eggs. Add beaten egg, tomato sauce, milk and spice mixture to the bowl and mix thoroughly. Salt and pepper to taste.
Heat oven to 420 F degrees (220C). Grease 4 small tartlet dishes (about 4-5” in diameter) and spoon fish mixture into the dishes. Place the 4 dishes into a large pan, such as a 9” x 13” cake pan. When oven is hot enough, place the large pan on the middle rack and pour enough hot water into the pan, so that water level reaches 3/4 of the way up the sides of the tartlet dishes. Bake in the water bath for 30 minutes.
Remove from oven and allow to cool for 15 minutes. When ready to serve, un-mold by running a knife around the inside edge of the dish. Place a small dessert plate on the top. With one hand under the ramekin and the other on top of the plate, turn over. Tap the tartlet dish and the cake should drop onto the plate. If it does not, carefully “prod” it out with a small paring knife. It should slide out of the dish onto the plate.
Garnish with parsley and/or cheese and optionally tomato sauce.
Place the fish into a medium saucepan and pour in water to cover. Place pan on stove and heat to a boil. As soon as the water boils, remove from heat, cover and set aside for about 5 minutes.
Cut squid into rings, then cut into small pieces. Rinse and dry shrimp. Cut each shrimp into thirds. Peel and finely chop garlic.
Remove the fish from the pan with a slotted spoon or spatula and allow it to drain. Remove bones, flake into pieces and place into a medium mixing bowl.
Pour 2-3 Tbsp olive oil into a small frying pan and heat. When hot, add squid, shrimp and garlic. Sauté until shrimp turns pink and is cooked, about 3-4 minutes. Place into the mixing bowl with the flaked fish.
Cut crusts off white bread and tear into small pieces. Add to the fish and shrimp mixture in the bowl and mix.
In a small mixing bowl, beat eggs. Add beaten egg, tomato sauce, milk and spice mixture to the bowl and mix thoroughly. Salt and pepper to taste.
Heat oven to 420 F degrees (220C). Grease 4 small tartlet dishes (about 4-5” in diameter) and spoon fish mixture into the dishes. Place the 4 dishes into a large pan, such as a 9” x 13” cake pan. When oven is hot enough, place the large pan on the middle rack and pour enough hot water into the pan, so that water level reaches 3/4 of the way up the sides of the tartlet dishes. Bake in the water bath for 30 minutes.
Remove from oven and allow to cool for 15 minutes. When ready to serve, un-mold by running a knife around the inside edge of the dish. Place a small dessert plate on the top. With one hand under the ramekin and the other on top of the plate, turn over. Tap the tartlet dish and the cake should drop onto the plate. If it does not, carefully “prod” it out with a small paring knife. It should slide out of the dish onto the plate.
Garnish with parsley and/or cheese and optionally tomato sauce.
Serves 4
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