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Recipes >> Page 2
Recipes From Stonewall Kitchen >> Here

Keep Warm With These 12 Hearty Seafood Recipes!
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Smoked Salmon Potatoes (Hash)
with Chives & Sour Cream

Great For Breakfast or Dinner!
  • 2 Tbs. extra-virgin olive oil
  • 3 large red potatoes (about 1-1/2 lb.), cut into 1/2-inch dice
  • 1 small yellow onion, roughly chopped
  • 1 small green bell pepper, stemmed, cored, seeded, and finely chopped
  • Kosher salt and freshly ground black pepper
  • 2/3 cup sour cream
  • 2 Tbs. thinly sliced fresh chives
  • 1-1/2 Tbs. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • One 4-oz. hot-smoked salmon fillet, skinned and broken into large flakes (about 1 cup)
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes, onion, bell pepper, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until golden-brown, about 10 minutes. Reduce the heat to medium and continue cooking until the potatoes are tender, about 15 minutes more; season to taste with salt and pepper.

Meanwhile, combine the sour cream, 1 Tbs. of the chives, 1/2 Tbs. of the lemon juice, the mustard, 1/2 tsp. salt, and 1/8 tsp. pepper in a medium bowl and stir well;
set aside.
When the potatoes are tender, gently fold in the salmon and the remaining 1 Tbs. lemon juice and continue cooking until heated through, about 2 minutes more. Transfer the hash (potatoes) to plates. Garnish with the remaining 1 Tbs. chives and serve with a dollop of the chive sour cream.

Serving Suggestions:

Serve with a fried or poached egg on top.
A fresh spinach salad also makes a good side.

Courtesy Liz Pearson


Baked Leeks, Smoked Salmon & Cheese 

8 leeks, cleaned and cut into 8cm pieces
300g of smoked salmon slices
50g of butter, plus extra for greasing
50g of plain flour
450ml of milk
2 egg yolks (free-range)

1 tsp of English Mustard or Prepared Mustard
2 tsp of chopped dill
salt to season
black pepper to season
175g cheddar cheese, grated (or preferred favorite of cheese)

1. Preheat oven to 200C / Gas 6
2. Bring a large pan of salted water to the boil, then add the leeks and cook for 5 minutes
3. When the leeks are cooked, drain and place into a buttered oven proof dish. Pile the salmon over the leeks
4. Melt the butter in a small pan and add the flour. Cook, stirring for one to two minutes until lightly golden
5. Remove from the heat and gradually whisk in the milk to form a smooth sauce. Return to Lower heat, stir and simmer for 2-3 minutes
6. Remove from the heat and beat in the egg yolks, mustard and season with salt
and pepper. Pour over the leeks and salmon. Top with the grated cheese
7. Place in the oven and cook for 10 minutes, or until golden brown.
Serve Immediately
Courtesy -Nathan Outlaw

Traditional English Fish & Chips Straight From England!
Courtesy Magpie Café, Whitby Yorkshire

(with optional mushy peas for side-dish)

  • 4 fillets of fresh COD or Haddock
  • (about 180g per fillet or 200g for haddock to allow for the skin)
  • 2kg potatoes cut 1 1/4 " strip cuts

Beef drippings or Choice Oil for Frying

*hint: soak potatoes in cold ice water before frying, reduces starch & makes crispier fries

Classic Batter

  • 500g plain flour
  • 200g self-raising flour
  • ½ tsp baking powder
  • Approx. 1 litre chilled water

(you may need more or less as flours absorb differently)

Make the batter by sieving the flour into a bowl, add the baking powder then gradually add the water whisking continuously to avoid any lumps. The batter should be the consistency of single cream (too thick and the batter will be crisp on the outside yet stodgy on the inside). Place in the fridge to chill.

Slowly heat the dripping to approx 150°C (300°F) in a large pan (the dripping should only come no more than half way up the pan, any more and you run the risk of overflowing).
Peel potatoes and cut into thick chips (the thicker the better as thicker chips absorb less fat) rinse and pat dry. Carefully add the chips to the fat and cook until soft but still slightly firm, remove and cool slightly.

Turn up the heat and heat to 175°C (370°F). Take the fillets of fish one at a time, dip them into the batter and gently lay them into the dripping. These should take about seven to eight minutes to cook and the batter should look light, golden and crispy. Remove and place onto kitchen paper to drain. Place the chips into the hot fat and cook until crisp and golden, again place onto kitchen paper to drain.
To serve, warm four plates put a piece of fish on each. Put a spoonful of mushy peas on each and a dish of tartar sauce and a wedge of lemon.

Side Dish!
England Mushy Peas (optional)

  • 400g dried marrowfat peas
  • 1 tsp bicarbonate of soda
  • 1 level tsp salt
  • 1 level tsp sugar
  • ½ tsp pea green colouring
  • Optional: 50g chopped, fresh mint.

Wash peas in water, drain and repeat twice. Cover the peas with water so it is three times the depth of the peas. Stir in the bicarbonate of soda and leave to soak overnight.   Rinse and drain the peas twice, then cover with water. Add the salt, sugar and pea green. Bring to the boil (skim if necessary)

Reduce the heat to a simmer for 45 minutes to 1 hour, until the peas lose their shape and are soft.  Add mint if required.

Recipes reproduced with the kind permission of the Magpie Café

Whitby, Yorkshire  Resource Link


Homemade Tartar Sauce
Recipe Makes 1 1/4 cups (6 servings)
  • 1 cup mayonnaise
  • 1/3 cup sweet pickle relish
  • 1 tablespoon minced capers
  • 1 hard-cooked egg, chopped (optional)
  • salt & pepper (white if you have it) to taste
  • 1 dash Worcestershire sauce
  • 1 dash hot pepper sauce


In a small bowl, mix together mayonnaise, sweet pickle relish, capers, and egg. Season to taste with salt and white pepper. Add a dash of Worcestershire sauce and
a dash hot pepper sauce. Stir. Chill

Thanks to Diane at AllRecipes.com   Resource Link


Fish Ceviche
  • 2 white fish fillets (haddock, sole, etc)
  • Fresh lemon/lime juice (enough to cover fish)
  • About 1 cup ginger ale
  • ½ red onion, chopped
  • ½ red pepper, chopped
  • Handful fresh cilantro, chopped
  • Pinch of salt and pepper
  • Dash of Tabasco
Cut the fish in small cubes and place in a bowl. Pour the lemon juice to cover the fish and place in the fridge for about 1 hour or until the fish is tender. Stir a couple of times. To stop the fish from “cooking” add the ginger ale to the fish. Add the rest of the ingredients and serve using a slotted spoon to avoid too much liquid.

Recipe courtesy of our good friend >Keith McHugh Sfl Quispamsis
(Check out his Facebook page for more delicious healthy recipes!)

Salmon with Phyllo pastry
*Recipe By Owner, Brigitte Campbell

  Stuffing for 4 Salmon Fillets
  • Stuffing:
  • 1 bag of spinach
  • 3 Tbsp butter
  • 1/2C onion, finely chopped
  • 2 1/2C mushrooms, finely chopped
  • 1 Tbsp tarragon, finely chopped
  • 1 tsp fresh dill
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp lemon juice
Cook the spinach for 3 to 5 minutes. Drain and finely chop. Melt the butter in a pan and cook the onions. Add the mushrooms. Turn up the heat until the mixture has lost most of it's water. Add the spinach and allow to cool. For best results, allow to cool in fridge overnight.

Fish and Pastry
Allow the pastry to thaw. Remove 4 sheets together and cut in half. Remove skin, if necessary, from Salmon with a sharp knife. The skin will pull away. Place the Salmon in the centre of the pastry and top with the stuffing, about 3 Tbsp. Wrap with the 4 sheets of pastry. Place on the cooking sheet. If you don't cook this immediately, you must cover the Salmon with plastic wrap. The pastry must not dry out. Before placing in the oven, pierce several holes in the pastry to allow the steam to escape. Bake at 350F for about 30 minutes.
  • 2 Tbsp Butter softened
  • 1 Cup of 35% cream
  • 2 Tbsp of fresh dill
  • 3 egg yolks
  • Salt & Pepper to taste
  • 3 Tbsp Horseradish
  • 4 Tbsp Capers
Melt the butter in a double boiler (Bian Marie). Add the cream. Stirring,
add the egg yolks. Stir until the sauce thickens. Add the salt, pepper, horseradish, dill and capers.  ENJOY!


Marinated Grilled Shrimp

"A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it.  You will not be disappointed!


Makes 6 servings
  • 1/3 cup olive oil

  • 1/4 cup tomato sauce

  • 2 tablespoons red wine vinegar

  • 2 tablespoons chopped fresh basil

  • 1/2 teaspoon salt

  • 1/4 teaspoon cayenne pepper

  • 2 pounds fresh shrimp, peeled and cleaned

  • skewers


  1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
  2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp on pre-heated grill for 2 to 3 minutes per side, or until opaque.


Cioppino (Seafood Stew)

"A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!"


Makes 12 to 14 servings

  • 3/4 cup butter
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 bunch fresh parsley, chopped
  • 2 (14.5 ounce) cans stewed tomatoes
  • 2 (14.5 ounce) cans chicken broth
  • 2 bay leaves
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cup water
  • 1 1/2 cups white wine
  • 1 1/2 pounds large shrimp - peeled and deveined
  • 1 1/2 pounds bay scallops
  • 18 small clams
  • 18 mussels, cleaned and debearded
  • 1 1/2 cups crab meat
  • 1 1/2 pounds cod fillets, cubed


  1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  3. Stir in the shrimp, scallops, clams, mussels and crab meat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!


From: Jasbir Gill
Nov 30, 2012

Suggestion for scallops
Easy and quick:

Fresh Garlic clove,
Fresh Green Spring Onion
Fresh Thai chill (small red)
Light soya sauce ( or light apple vinegar or white wine vinegar)
Finely grate the garlic
Chop the onion into small fine rings
Chop the chilli into small fine rings and, optionally discard the seeds to reduce heat
Soak all three in light soya sauce ( or light apple vinegar or white wine vinegar) for about 15 mins.
Lightly grill or fry the scallops so that they are cooked but still soft and juicy.
Place in a small plate and spoon over the marinated vegetables and some soya sauce.
One teaspoon will be sufficient per scallop. and some soya sauce. Accompany with a light dry white wine

 Recipes  >> Page 2

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