NEW CASTLE —
I could eat fish every day.
At least during Lent, I know I can count on a fish dinner on Fridays.
Church members have practically become pros at making the best broiled and fried fish with delectable go-alongs like macaroni and cheese, coleslaw and pierogis. I relish them to the maximum because at my house, seafood is only welcomed by one member of the family — me.
I married my husband for his many wonderful qualities including wit, intelligence and adoration of animals. But loving fish was not one of those attributes — unless you count tuna fish. He does humor me during Lent and we partake of wonderful meals at a church near our home. Otherwise, I have to wait until I’m at a restaurant to enjoy seafood.
Lately, though, Doug has surprised me by bringing home a piece of cod or haddock, which I thoroughly enjoy. Obviously, he eats something else.
We would love to hear about the types of recipes you serve your family during Lent.
Are there old stand-bys you rely on? Or are you trying something different this year? Please submit your favorite Lenten recipes — as well as any other favorites including main dishes, casseroles, salads and desserts along with your cooking stories — to Culinary Conversation. It’s the column that wants to include you as a guest contributor.
Today, selections include combining fish and seafood — a winning combo — an entreé that is akin to a baked clam chowder and falafel burgers. I happen to be a big fan of chickpeas, which is a main component to making falafel, and the bonus to this recipe is the protein factor.
Pasta and Salmon
- 4 tbsps. oil, preferably part olive oil
- 1/2 cup chopped scallions, including tender greens
- 2/3 cup thinly sliced Italian green peppers
- 1/4 cup dry white wine or vermouth
- 4 tbsps. chopped fresh tarragon or 2 tsps. dried
- 1 cup fish stock (salmon poaching liquid, if available)
- 2 cups cooked salmon, separated into flakes
- 1 cup heavy cream
- Freshly ground pepper
- A few dashes of Tabasco sauce (optional)
- 2 cups peas, cooked just until tender
- 3 tbsps. chopped parsley
- 10 oz. pasta such as fusilli or small shells