Fishermens Wharf Salad Recipes

Steps:

• In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
• Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
• Cover and simmer for 30 minutes.
• Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
• Serve in heated bowls with crusty French bread and green salad. Top with fresh shredded parmesan cheese, chopped parsley or cilantro and lemon, if desired.

Steps:

• In a 4-quart crock pot, add the oil, onion, and garlic; stir to mix well.
• Add in the carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine, and clam juice; stir to mix.
• Cover and cook on LOW for 8-9 hours.
• 20 minutes before ready to serve, add the cod, shrimp, sugar, basil, salt, pepper, and hot sauce; stir to mix.
• Cook on HIGH for 15-20 minutes or until fish flakes.
• Take out bay leaf and add parsley; stir and serve.

Steps:

• In large bowl toss together bacon, broccoli, raisins, onion and sunflower seeds. In a small bowl stir together mayonnaise, sugar and vinegar. Add mayonnaise mixture to broccoli mixture, stirring to coat. Cover and chill for 1 to 24 hours.

Steps:

• Combine the crabmeat, shrimp, onion, celery, mayonaise, sour cream and lemon juice. Refrigerate for an hour or so, then serve on split sourdough buns.

Steps:

• Soak the beans overnight.
• The next day, put the beans in boiling salted water with the onion (cut in two) and the savory.
• When they are all cooked but still firm, drain them and remove the onion and savory.
• Cook the potatoes in boiling salted water, peel and dice them.
• Dice the beets.
• Cut the kipper fillets into 1-inch strips and mix them in a salad bowl with the potatoes, beans and beets.
• Chop the shallot, parsley and gherkins and mix them into the mayonnaise and mustard.
• Spoon the sauce over the salad and mix carefully.

Steps:

• In medium size bowl combine all ingredients except the lettuce. Chill for about 1 hour. Serve over lettuce and enjoy!