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Pickled Salmon
Marinated Fish
Salmon Wellington
Pike Quenelles
Spanish Fish
King Salmon
Albacore w/ Pesto
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Fish Veracruz
Halibut w/ Zinfandel
Tuna w/ Mango
Grilled Salmon
Salmon w/ Curry
Salmon Yakatori
Stuffed Turbans
Grilled Halibut
Hearty Fish Stew
Escade Con Crema
Texas One-Pot Fish
Tuna Crescents
Salmon Bisque
Salmon Dill Loaf
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Oriental Swordfish
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Garlic Shrimp
Mussels Marinara
Shrimp in Peppers
Oyster Bisque
Grilled Garlic Shrimp
Mesquite Shrimp
Spicy Shrimp
Crawfish Etoufee
Shrimp Newburg
Seafood Au Gratin
Seafood Creole
Lemon Ginger Shrimp
Shrimp & Snow Peas
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Linguine w/ Prawns
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Chinese Scallops
Lobster Recipes
Chanterelle & Oyster Bisque


      1 pound Chanterelle mushrooms chopped
      2 tablespoons minced shallots
      1 stalk sliced celery
      1 teaspoon each Oregano, Basil, Thyme
      2 Tablespoons Olive Oil
      2 Cups Chicken Stock
      2 Cups Half-n-half
      1 pint shucked oysters (liquid reserved)
      Salt and Pepper to taste


    Heat sauté pan over medium heat. Add oil and when wisps of smoke start add shallots  and celery, sauté for 2 minutes. Add mushrooms and herbs and season. Sauté for 10  minutes stirring contents often. Once mushrooms are tender add chicken stock and simmer  for several minutes. Pull from heat and puree in batches in a blender or food processor.  Add to saucepan. Simmer for several minutes, adjust seasonings. Add half-n-half and  reserved oyster liquid. Add oysters and poach for 3-4 minutes. Serve with hot buttered  rolls or crackers.

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