Category:  Fish & Shellfish

Home » Archive by category "Fish & Shellfish" (Page 3)

Tuna Empanadas (Empanadas de Atun)

In Appetizers / Starters, Fish & Shellfish, Fun Foods On September 3, 2014 0 Comments

For those of you who are following my posts on a regular basis, you must have figured out that I’m maintaining that “Spanish” state of mind. Last April and May, as we explored the culture of Spain on a daily basis, we’d walk far distances. Since this made us very hungry, our noses always followed the exquisite aromas of warm breads baking.

As we walked into a panaderia or bakery, we could immediately spot the freshly-made empanadas de atun or tuna empanadas. Each one cost only one Euro -that’s USD $1.40. Of course, I ate at least three at every sitting. (BTW, I ate anything I wanted in Spain and lost 4 pounds at the end of that trip!)

Here’s my delicious recipe for tuna empanadas. They can be made ahead of time, cooled and frozen in double freezer bags for up to two weeks. Serve these tuna empanadas as a starter for a dinner or a party – they’ll steal the show!

Prep time: 45 minutes to 1 hour
Bake time: 12 to 15 minutes (per baking sheet)
Makes: 24 to 30 (3-inch) empanadas

Ingredients for the Pastry:
1-1/2 cups all-purpose, unbleached flour
1/2 teaspoon salt
Dash ground black pepper
1 large egg, beaten with 1/3 cup plus 2 tablespoons cold water in a bowl
1 large egg
1 teaspoon cold water

Prepare the Pastry:
1. In an 4 to 6-quart mixing bowl, combine the flour, salt and black pepper.

2. Make a well in center of flour mixture; add the beaten egg-and-water mixture to the center of the well.

3. Using a fork, gradually (a little at a time) mix in the flour from sides of well until a soft dough forms.

4. With one hand holding the bowl, use the other hand to pick up the mound of dough.

5. Gently knead it inside the bowl, grabbing a little flour at a time.

6. When dough has amalgamated and it is smooth, set it aside on a smooth, floured surface.

7. NOTE: The flour surface should be either a clean granite counter or a wood board used exclusively for doughs (due to contamination, a previously-used chopping board is NOT advisable).

8. Cover the dough with an overturned bowl and set it aside while you prepare the tuna filling.

Ingredients for the Tuna Filling:
3 tablespoons extra virgin olive oil
1 medium brown onion, finely chopped
1/2 green bell pepper, finely chopped
1/2 cup chopped tomatoes (pulp and seeds discarded)
1/3 cup tomato puree
1/4 cup roasted red bell pepper, finely chopped (the jarred variety can be used)
One 7-ounce can tuna in oil, drained and oil discarded
3 tablespoons minced, fresh Italian flat-leaf parsley
Salt and ground black pepper, to taste

Prepare the Tuna Filling:
1. In a 12-inch skillet, heat the oil on medium-high heat.

2. When the oil is hot, stir in the chopped onion and bell pepper.

3. On medium-high heat, stir-fry the onion mixture until it is translucent, about 2 minutes.

4. When onion mixture is translucent, add the chopped tomatoes, tomato puree and roasted bell peppers.

5. Stir-fry the onion-tomato mixture for about 3 to 4 minutes, or until the mixture has thickened.

6. When the mixture has thickened, add the drained tuna and, with a wooden spoon, break it up.

7. Cook the tuna mixture for about 2 to 3 more minutes, or until it has heated through.

8. After 2 to 3 minutes, stir in the minced parsley, salt and pepper, to taste.

9. Transfer the tuna mixture to a glass or porcelain bowl; cover it and set aside to cool while you roll out the pastry.

The tuna mixture should look like this:


Roll Out the Pastry:
1. Lightly and evenly flour the granite counter or wood board.

2. Divide the pastry dough in half. Set one-half of the pastry dough aside, underneath an overturned bowl.

3. Using a rolling pin, gently roll out the pastry dough to 1/8-inch thickness. From time to time, as you roll out the dough, you will need to lift it and flour the underside as well as the top.

4. When dough has been rolled out to a 1/8-inch thickness, using a 3-inch cookie cutter, cut circles into dough.

5. After cutting circles into dough, preheat oven to 375°F.

6. Line two 12X18-inch baking sheets with parchment paper; set aside.

7. Fill a 1-cup bowl with cold water; set aside.

Assemble the Empanadas:
1. Carefully lift one dough circle off surface and hold it in the palm of your hand.

2. Place scant 1 teaspoon tuna filling in center of dough.

3. Dip index finger in cold water and run it along edges of dough. You may need to repeat this so that entire perimeter of dough is moistened.

4. Fold the dough in half, creating a half-moon. Slightly press the edges closed.

5. Place the raw empanada on a lightly-floured surface.

6. Beginning at one end of the empanada, curl up the dough edges to create a scalloped pattern all the way to the opposite end of the empanada.

7. Place the empanada on parchment-lined baking sheet; set aside.

8. Repeat assembling the empanadas, lining them up on the baking sheet as you go along (each baking sheet will hold 12 to 15 empanadas).

9. When the first dough has finished, roll out the remaining dough as instructed above.

10. After you have assembled ALL the empanadas and placed them on baking sheet, they will look like this:


Make the Egg-Wash & Bake the Empanadas:

1. Separate the egg yolk from egg white. Discard the egg white.

2. In a 1-cup bowl, combine the egg yolk with 1 teaspoon cold water.

3. Beat together with a fork until mixture has amalgamated – this is the egg wash.

4. Using a basting brush, baste each empanada with egg wash.

5. Place baking sheet with empanadas on a rack positioned in center of preheated oven.

6. Bake the empanadas for 12 to 15 minutes.

7. After 12 minutes, using a spatula, lift the underside of one empanada.

8. If the underside is light golden brown, the empanadas are done. If it is still white, bake the empanadas for an additional 2 to 3 minutes.

9. When empanadas are done, set them aside on a counter to cool slightly (in baking sheet).

10. Serve the empanadas hot.

NOTE: Tuna Empanadas can be made up to 2 weeks ahead and frozen in double freezer bags. To freeze the empanadas, make sure they have cooled completely after baking. When empanadas have cooled completely, carefully place them in double freezer bags, seal and freeze.

TO THAW AND REHEAT: Three hours prior to serving, remove the empanadas from freezer bags and place them on a platter set on a counter to thaw. At serving time, preheat oven to 350°F. Place empanadas on a parchment-lined baking sheet, set on a rack positioned in center of oven. Heat the empanadas for 10 to 12 minutes. After 10 to 12 minutes, cut an empanada in half and taste it to make sure it is heated through.

Text & Photographs ©2014 Nancy DeLucia Real

Spinach-Stuffed Calamari

In Fish & Shellfish On July 26, 2013 0 Comments

For seafood lovers, here is a classic Mediterranean calamari dish. And no, they’re not fried. Inspired from recipes of Ancient Greece, the calamari are stuffed with spinach and cooked in wine. I’d say, it can’t get any better than this!

Prep time: 50 to 60 minutes
Serves: 4 to 6

1 pound clean squid (calamari), about 8 whole bodies and 6 tentacles
2 cups cooked, drained and finely minced spinach (2 fresh bunches or 1 pound, frozen)
1/3 cup finely chopped walnuts
1 tablespoon breadcrumbs
¼ cup raisins
1 large egg, slightly beaten with a fork
Salt and ground black pepper, to taste
1/3 cup olive oil
1 clove garlic
¾ cup white wine
½ cup chicken broth
Chopped, flat-leaf parsley, for garnish
Lemon wedges, for garnish

1.Finely chop the squid tentacles, but leave the bodies whole.

2. In a large mixing bowl, combine the chopped tentacles, spinach, walnuts, breadcrumbs, raisins, the egg, ½ teaspoon salt and a dash of pepper.

3. Using a teaspoon, fill the squid bodies about three-quarters full with the spinach mixture. Close the ends with a toothpick. DO NOT OVERSTUFF, AS THE SQUID MAY BREAK OPEN DURING COOKING.

4. In a 6 to 8-quart saucepot, heat the oil. Add the squid and garlic.

5. Season the squid with salt and pepper. Turn the squid with thongs and cook until they are light golden, about 3 minutes.

6. Pour the wine over the squid and cook about 2 minutes.

7. Stir in the broth, cover skillet and simmer on low heat for about 25 to 30 minutes. Turn the squid once or twice during cooking.

8. If broth dries out too much, add ½ cup more – there should always be one-inch high liquid in saucepot.

9. After about 30 minutes, transfer the squid to a platter. Remove toothpicks and serve immediately.

10. If desired, cut each squid in half.

Serve with a side dish of rice and/or garden salad.

Text and Photograph ©2013 Nancy DeLucia Real

Salmon Torta (Torta di salmone)

In Fish & Shellfish On March 21, 2013 0 Comments

Many Roman Catholics are presently observing Lent (a period of fasting that takes place 40 days prior to Easter). This means they’re staying away from meat, dairy products and/or sugar. For my fellow Italians as well as people of other cultures, fish replaces meat.

Here’s a fantastic recipe that I’ve taught in my recent culinary courses – Salmon Torta. Btw, “salmon en croute” is an Italian invention called “torta di salmone”.

Enjoy this Torta di salmone not just on Good Friday, but anytime you wish to make a great impression on someone. The flavors of dried cherries, nutmeg, cinnamon and mint in the salmon stuffing will astound them all!

Prep time: 25 minutes (pastry); 25 minutes (salmon)
Bake time: 25 to 30 minutes
Serves: 6


1-1/2 cups all-purpose, unbleached flour
1/2 teaspoon salt
Dash ground black pepper
1 large egg, beaten with 1/3 cup cold water in a small bowl

1. In a 2-quart mixing bowl, combine the flour, salt and pepper.

2. Make a well in center of flour mixture. Add the beaten egg mixture to the well.

3. Using a fork, gradually (a little at a time) mix in the flour from sides of well until a soft dough forms.

4. With one hand holding the bowl, use the other hand to pick up the mound of dough and gently knead it inside the bowl, grabbing a little flour at a time.

5. When the dough is smooth and soft, set it aside on a floured surface, covered with an overturned bowl.

6. Pass the remaining flour in bowl through a sieve and set it aside (it will be used later to roll out the dough). MeanwhilE-


3 tablespoons olive oil
1 pound fresh salmon filets, cut into four pieces (each measuring about 4X3 inches)
1 clove garlic, minced
3 tablespoons minced yellow or white onion
1/3 cup minced fresh, Italian flat-leaf parsley
1/3 cup minced fresh mint leaves
1/3 cup dried, tart, pitted cherries, minced with shears
1 teaspoon salt
Dash each ground black pepper, nutmeg and cinnamon
2 tablespoons dried breadcrumbs

1. Line a 12X18-inch baking sheet with parchment paper; set aside.

2. In a 12-inch nonstick skillet, heat the oil. When the oil is hot but not smoking, add the salmon filets and sear them on medium-high heat. DO NOT TOUCH THE FILETS FOR 60 TO 90 SECONDS.

3. After 60 to 90 seconds, using a spatula, GENTLY TURN OVER THE FILETS. DO NOT TOUCH THE FILETS FOR 60 TO 90 SECONDS.

4. After 60 to 90 seconds, transfer the skillet with salmon filets to a cold burner or surface; set aside.

5. In a 1-pint mixing bowl, combine the garlic, onion, parsley, mint leaves and cherries; set aside.


1. Preheat oven to 400°F. Holding the pastry dough between both hands, flatten it to a 6-inch roundish rectangle. Lay it on a flat, lightly floured surface.

2. Lightly flouring the top of the flattened pastry dough, begin rolling it out. After every 2 to 3 rolls, CAREFULLY FLIP PASTRY CIRCLE OVER AND ONTO THE LIGHTLY FLOURED SURFACE.

3. Continue rolling out the pastry circle UNTIL IT BECOMES A RECTANGLE, measuring 16X10 inches.

4. Carefully transfer the rolled-out pastry rectangle onto the parchment-lined baking sheet; set aside.

5. Prepare a bed for the fish filets by placing half of the onion-herb mixture in the center of the pastry rectangle, forming a horizontal row (across).

6. Place the seared salmon filets over the row of onion-herb mixture.

7. Sprinkle the salt, pepper, cinnamon and nutmeg evenly over the salmon filets.

8. Distribute the breadcrumbs evenly over the spices covering the filets.

9. Spread the remaining onion-herb mixture over the row of filets.

10. Close one long side of the pastry over the stuffed filets. Fold over the other pastry flap.

11. Turn the short sides of the pastry underneath the salmon torta; set aside. If desired, using a sharp, pointed knife, cut out leaf shapes from scraps of dough and place them on top of salmon torta.


1 large egg
1 teaspoon cold water

1. Crack the egg over a small bowl, discarding egg white. Using a fork, mix the egg yolk with 1 teaspoon cold water and set it aside.

2. With a sharp knife, cut 4 to 5 slits on pastry top of the salmon torta. Brush top of salmon torta with the egg wash.

3. Place baking sheet with the salmon torta on a rack positioned in center of preheated oven.

4. Bake the salmon torta for 25 to 30 minutes. After 25 minutes, check to see if pastry has turned light golden brown. If it is still pale, bake the salmon torta for an additional 5 to 8 minutes.

5. Immediately transfer the salmon torta in baking sheet to a counter; let it cool for 6 to 8 minutes before cutting.

6. Cut six 3-inch slices, placing each one on a dinner plate, accompanied by A Side of Carrots and Green Beans (previously published on this blog). Alternatively, serve with other types of vegetables.

White wine pairing suggestion: chilled Pinot Grigio.

Text and Photograph ©2013 Nancy DeLucia Real

Shrimp Miramar (Havana, Cuba)

In Fish & Shellfish On August 5, 2011 0 Comments

About a month ago, I was introduced to this exquisite shrimp dish in Miramar, a lush suburb of Havana, Cuba. The recipe is known by a few names – Shrimp Creole, Shrimp Enchilados and Shrimp a la Cubana. It consists of fresh, wild-caught shrimp, tomatoes, bell pepper, white wine and some other wonderful ingredients. While most recipes utilize canned tomatoes and ketchup, I prefer fresh, organic tomatoes and a little sugar.

Back in Havana, accompanied by my husband and friends at a “paladar particular” or privately-owned restaurant in Miramar, the entire experience was as delicious as the shrimp.

Prep time: 50 to 55 minutes
Serves: 4 to 6

6 to 8 medium vine-ripened tomatoes (organic, if possible)
1 red bell pepper, halved (seeds and stem discarded)
1 medium white or brown onion
2 cloves garlic, peeled and whole
1/3 cup extra virgin olive oil
1/3 cup dry white wine or dry Sherry
1 tablespoon brown sugar
2 bay leaves
Dash ground cumin (less than 1/8 teaspoon)
1 teaspoon salt
Dash ground black pepper
*1 to 1-1/2 pounds large shrimp, deveined and shells discarded
[*Use 1 pound for 4 people; 1-1/2 pounds for 6 people]

1. Place tomatoes and bell pepper pieces in a 6-quart saucepot and cover with cold water.

2. Cover, bring to a boil and cook for 5 minutes.

3. Drain the tomatoes and bell pepper pieces; cover them with cold water and set aside 5 minutes (they will cool quickly for easy handling).

4. After 5 minutes, peel the tomatoes, discarding skins and green stems.

5. Place tomatoes and bell pepper pieces in a blender.

6. Purée and strain the tomato mixture into a large glass or porcelain bowl; set aside.

7. Meanwhile, in a food processor, finely chop together the onion and garlic; set aside.

8. In a 12-inch skillet, heat the oil. Stir the onion and garlic mixture into the oil and sauté on medium heat about 2 to 3 minutes or until onion is translucent.

9. Stir the puréed tomatoes, wine or Sherry, sugar, bay leaves, cumin, salt and black pepper into the sautéed onion mixture. Simmer on low heat, stirring occasionally, about 6 to 8 minutes.

10. In the meantime, rinse the shrimp under cold water and drain.

11. Add the shrimp to the simmering sauce and cook on medium-low about 6 to 7 minutes or until shrimp is white and opaque.

12. After 6 minutes of cooking, taste a shrimp – it should be crunchy but not tough or overcooked.

Serve immediately, accompanied by steamed white rice or Cuban Black Beans & Rice, previously published on this blog.

Wine pairing suggestion: Chilled Pinot Grigio or Chardonnay.

Text & Photograph © 2011 Nancy DeLucia Real

Salmon Nicoise Salad

In Fish & Shellfish, Salad Dressings, Salsas & Savory Sauces, Salads On May 29, 2010 3 Comments

Salade Nicoise is a salad that originated in the city of Nice, located on France’s southern Mediterranean coast. Traditional ingredients for this salad are composed of raw vegetables, anchovies and tuna. In American restaurants the Nicoise Salad includes various types of lettuce, potatoes, green beans and hardboiled eggs. Because I favor salmon over tuna and love all types of fresh vegetables, I created a special version of this great French salad which is perfect for summer. Bon Appetit!


8 small potatoes (red or white), cooked and cooled
6 ounces French green beans, cooked and cooled and sliced
4 hardboiled eggs, cooled and peeled
3 cups loosely packed fresh arugula leaves
3 cups loosely packed baby Romaine lettuce or mixed salad greens
1/3 cup thinly sliced red onion
1/2 cup Kalamata olives
1/2 cup Spanish Manzanilla olives
8 marinated artichoke hearts
1 pound fresh salmon, divided into fourths and poached or grilled

1. Cut potatoes in half; set aside (potatoes can be cooked a day ahead & refrigerated, uncut).

2. Cut green beans in half crosswise;  set aside (green beans can be cooked a day ahead & refrigerated, uncut).

3. Slice eggs into thirds; set aside (eggs can be cooked a day ahead & refrigerated, uncut).

4. Divide the arugula and lettuce or salad greens evenly among four dinner plates.

5. Divide potatoes, green beans and egg slices, onion slices, olives, artichoke hearts and salmon pieces evenly into four portions; arrange decoratively over lettuce mixture in four plates.


1 garlic clove, crushed or 1/2 tablespoon finely chopped shallot
Juice of 1 lemon
3 tablespoons white Balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1/4 cup vegetable oil
1/4 teaspoon salt
Dash freshly ground black pepper

1. In a small bowl, mix together the garlic or shallot, lemon, vinegar and mustard.

2. Slowly whisk in the oils until dressing begins to emulsify.

3. Stir in the salt and pepper. Taste and adjust seasonings.

4. Drizzle vinaigrette over salads.

Note: Dressing can be made up to a day ahead and refrigerated.

Serve immediately with wine.

White wine suggestions: Bordeaux, Pinot Grigio or Viognier.

Text and Photographs ©2010 Nancy DeLucia Real