The Hold

Seafood

This category contains 11 posts

Wine-Stewed Carp

Stewing in wine is another old tradition that has been relegated to the Haute-ist of Cuisine. Before the twentieth century, wine was served at every meal, and was likely often used in peasant recipes as well. This recipe is a fourteenth century European dish.   Serves: 1-3   Ingredients: 1-3 Carp fillets (or other whitefish, … Continue reading

Seafood au Nage

The name is a bit of a pun, ‘nage’ is the French word for ‘swimming’, and when used in cooking, it means a fish ‘swimming’ in the sauce you used to cook it in. This is a great recipe for the galley cook, using only one pot, and adaptable to whatever was caught that day. … Continue reading

Salt Cod and Akees

The Akee is a tree found all over Jamaica. Brought from Africa by Captain Bligh (of Mutiny on the Bounty fame) in 1778, it has become not only the national tree of Jamaica, but the virtual national dish. You can find Akees in cans at many ethnic markets.   Serves: 4   Ingredients: 3 slices … Continue reading

Codfish Cakes Stamp and Go

“Stamp and Go” of course refers to the method. Stamp them out and they are ready to go. I like it because it also hints at the style of work shanty. Of course, you can combine the two, and sing while making them!   Makes: 6-8 cakes.   Ingredients: 1 1/2 tsp baking powder 1 … Continue reading

Shellfish Bisque

The French colonies in the new world have that culture’s stamp left on their cooking. The bisque is one of their simplest and most versatile soup, that has been adapted to local cuisines the world over. You can find very similar bisques in the Gulf Coast. Serves: 4 Ingredients: 6 whole crayfish (about 6 cups … Continue reading

Seafood Soup

Another recipe like Bone Soup that uses “throwaway ingredients”, and therefore, quite likely to have been a common meal aboard sea vessels not able to pop out to get fresh food. This is a Caribbean recipe. Serves: 4-6 Ingredients: Stock: 1 1/2 – 2 lbs fish heads, bones, tails. Shellfish legs, claws, shells. 4 Tbsp … Continue reading

Salmagundi

Bartholomew Roberts is said to have been eating this dish when the British Navy attacked his ship in 1722. This is quite possible, as it was a popular dish in Britain and the colonies at the time. Like most pirate dishes, the actual recipe depended more on what was in the galley rather then what … Continue reading

Callaloo Soup

Almost every family in the Caribbean has their own recipe for Callaloo. The main ingredient is always Dasheen (Taro leaves). A spicy green soup will surprise at first, and delight later. Serves: 4-6 Ingredients: 12 Dasheen leaves (Use Swiss chard if you can’t find. Spinach if nothing else) 15 small okras, chopped. 2 Tbsp vegetable … Continue reading

Bone Broth

When a ship set to sea, it was quite common to keep a few pigs, cows, and/or chickens on board. When feed ran out for the animals, then the crew would eat the animal. Once the meat was gone, you just didn’t throw out the bones, you kept them and used them for soup base … Continue reading

Salt Cod Accras

Accras (also known as Achras, Akkras, and Achrats) are a very common appetizer today throughout the Caribbean. A simple ‘peasant food’, it is very likely that similar dishes were made on pirate and navy ships, as well as in any port. Makes:15-18 Accras Dough: 1 egg 1 cup all-purpose flower ½ cup water or milk … Continue reading