Wookiee Hut Cuisine presents:
Borleias Seafood Medleys
A Week of Fish and Seafood!
by Susu

At the end of Aaron Allston's Wraith Squadron, the maverick squadron was allowed a short holiday on Borleais. Admiral Akbar came to see them personally, and to thank Kell Tainer, in particular, for trying to save his niece. The admiral understood that adversity and near-failure had forged strong bonds between the squad members, and he congratulated Commander Wedge Antilles for his insight.

Wedge asked for use of a pleasure craft as a group reward. Akbar arranged for a "party boat" -- a motorized charter yacht designed for fishing or speed. The whole squadron enjoyed a couple of days of water-skiing, fishing, and just putting out to sea.

They came back with lots of seafood; being Wraiths, they desired to waste nothing, but many had no idea how to use it all. Sure, they could fry or bake it, but there was a limit to how much of that you could eat. They also lacked proper refrigeration facilities to keep the rapid-decaying viands fresh.

With Squeaky and mechanic Cubber Daine's input, they came up with a series of dishes that made use of all the ingredients. Using a few simple rules -- reasoning that cooked flesh would keep better than fresh, that the liquid from boiling could be saved to make soup, and casseroles are tasty ways of using up odds and ends -- a hierarchy of meals was planned. The dishes were generally unadorned at first, and got progressively more complicated as leftovers were used from previous meals. They were a little tired of seafood in the end, but it was all tasty, and they saved a lot of money on food expenses.

With the left-over credits saved, they voted to send holos and flowers to the families and/or guardians of Jesmin Akbar, Falynn Sandskimmer, and Grinder Tri'ag, who had lost their lives in live-fire actions. Wedge had explained that it was important for those left behind to know that their loved ones had not died alone and friendless. Myn Donos, who had once lost a whole squadron to an ambush, concurred, trying not to look like he was crying. They all took turns voicing their short messages for each of the downed squadmates.

They also came away with some nifty recipes, and a new appreciation for meal planning! All in all, and excellent vacation!

Menu: Panfried Sea Beasts | Foil-baked Marinated Marine Critters | Tomato Seafood Soup | Instead of Frying Fish Fillets | Crumbed Lobster | Bubbly Fish Fillets | Seafood Au Gratin | Tater-topped Fish Pie

Note: The fish and seafood ingredients can generally be switched around, depending on your preference and what you have on hand. You can even used cooked chicken or turkey in place of some of the fish!



Panfried Sea Beasts
Great for fresh fish and seafood. Use leftovers in other recipes or as sandwiches. Refrigerate leftovers tightly covered.
    For each serving:
  • 2 smallish fish fillets or 1 large one
  • 1-2 tablespoons flour
  • 1 teaspoon, total, dried herbs and seasonings
  • 1 tablespoon butter
  • 1 tablespoon oil
In a flat dish, mix together the flour, herbs and seasoning. Dredge the fish fillets in this to cover. Over medium heat, melt butter and oil in a skillet or frying pan. When the butter stops foaming add the flour-coated fillets and cook till lightly browned, about 5 minutes. Turn over and cook the other side, about 3 minutes. Time will vary depending on the thickness of the fish. Place on a plate and serve with tartar sauce, soy sauce, lemon for seasoning.

Note: This recipe can also be used for shellfish like scallops, shrimp (peel first!), oysters, etc. Beware that crowding the pan will cause the water that escapes from the seafood to pool in the pan. You'll end up with gluey steamed fish! So be sensible and don't overcrowd the pan.

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Foil-baked Marinated Marine Critters
This is a great way to give flavor to fish and seafood. Cleanup is easy -- just toss out the foil. Serve in the individual foil packets.

    For every person / serving:
  • 1 fish fillet, or fish steak, or about ½ lb. seafood of any type (shucked, cleaned weight)
  • 1 ½ tablespoons butter or olive oil
  • ½ tablespoons fresh herbs, or ½ teaspoons dried herbs, chopped
  • 1 tablespoon lemon juice or white wine
  • freshly ground pepper
  • 1 teaspoon soy sauce
You can cook a bunch of servings in a tightly-covered casserole, or do individual foil packets.

Have pieces of foil nearly three times larger than your fish. Butter or oil the foil at the center, big enough for your fish piece to sit on. Place the fish on the foil and "cup" the foil so liquids don't run out, and arrange the herbs, lemon juice or wine, pepper, and soy sauce over the fish. Dot with the remaining butter or oil. Fold up the foil, crimping very well so nothing escapes from the inside, but do not do it tightly, or the foil might tear.

If you are using an oven, place on a baking sheet and put into a very hot previously heated oven (425°F, about 200°C) and cook for about 15 minutes. (Or you can place the packets on a grill outdoors. If the coals are hot, it should take the same amount of time.) Bring the foil packets to the table and let your guests open the packet and enjoy the steam and aromas (remember, steam burns worse than boiling water, so be careful!). Serve with lemon wedges.

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Tomato Seafood Soup
The recipe looks long and complex, but you can use leftover cooked fish and seafood, too. If you're really not into filleting, shucking, etc., use canned! Use any mixture of seafood and fish. Omit or add as you wish.

    Makes about a dozen servings
  • 3/4 cup butter -- 1 ½ sticks, 3/4 cup olive oil
  • 1 cup onions, chopped
  • 2 cloves garlic, minced
  • 4 cups of tomato puréed or diced tomatoes (include juice from canned)
  • 5 cups broth, chicken or fish (use water from boiling seafood, if available, or drained juice from canned clams, etc.; mixtures are good, too)
  • 1 cup white wine or ½ cup lemon juice
  • 2 bay leaves
  • 1 tablespoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ cup fresh parsley, chopped or 1 tablespoon dried parsley flakes
  • 1 ½ pounds large shrimp (they should be peeled; you can use cooked, frozen shrimp of any size, if you prefer)
  • 1 ½ pounds scallops -- bay (large -- if using these, cut in half or quarters, depending how big they are) or sea (small)
  • 1 lb. clam meat (canned is fine, or about 2 dozen small clams in the shell) and or mussels
  • 2 cups crab meat (canned is fine) or surimi, shredded (often marketed as "artificial crab")
  • 1 ½ pounds firm fish fillets, cubed (like cod, tilapia, salmon, etc.)
In a large pot, heat the oil or butter, and cook onions and garlic till the onions are transparent. Add tomatoes, broth, herbs, and wine. Stir to combine and lower the heat to a simmer. Cover the pot and cook for 20 minutes. Add the seafood and stir to mix and bring to a boil. If you are using clams or mussels in the shell, cover the pot and simmer till shells are open. Serve in shallow bowls and serve with warm bread.

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Instead of Frying Fish Fillets
A lot tidier than frying -- make a big batch in the oven, all at once! Line the baking tray with foil for quick and easy clean up. Tightly wrap leftovers and refrigerate.

    Makes about 8 servings
  • 1 egg, beaten with 1 tablespoon of milk
  • 3/4 cup fine, dry bread crumbs, or finely grated parmesan cheese
  • 1 cup flour
  • ½ tablespoons seasoned salt
  • ½ tablespoons freshly ground pepper
  • 8 large fish fillets (¼ lb. each), or more smaller ones
  • ¼ margarine, melted, or olive oil
On a flat platter, mix together flour, salt and pepper. Dip the fish in the egg and milk mixture, then dredge in flour mixture, then arrange in a single layer on a foil-lined baking sheet or lasagne pan. Pour melted butter or oil over the fish. Bake in a heated oven (350°F or 175°C) until golden brown, about 20 minutes. Great in sandwiches!

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Butter-crumbed Lobster
Monkfish used to be called "poor man's lobster," so feel free to use cooked monkfish instead. Or use surimi, often sold as "fake crab" or "artificial crab" -- it's very good. Be careful to leave it in chunks, and don't "unravel" the pieces.

    Makes about 8 servings
  • 2 lbs. cooked and cubed lobster meat or surimi meat
  • 3/4 cup plain bread crumbs
  • 2 - 3 scallions, finely chopped
  • 1 &189; lemon juice or white wine
  • 3/4 cup melted butter
  • ½ cup grated parmesan cheese
In a bowl, mix together bread crumbs, parmesan, scallions, lemon juice and half of the butter. In a casserole dish, place the lobster or surimi meat. Drizzle with the remaining butter over the lobster, then cover evenly with bread crumb mixture. Bake in a heated oven (350°F or 175°C) until golden brown, about 30 minutes.

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Bubbly Fish Fillets
You can eliminate the cheese if you wish; use cheddar, mozarella, etc. as you have on hand, or you prefer.

    Makes about 12 servings
  • 5 lbs. fish fillets
  • 2 cans condensed cream of mushroom soup or cream of chicken soup
  • 2 onions, chopped
  • 2 ½ cups grated cheese
  • salt, to taste
  • pepper, freshly ground, to taste
Butter a 9" x 13" lasagne pan. Layer the fish fillets in the pan and sprinkle with salt and pepper. Cover with chopped onions. Spread the soup over all and sprinkle with cheese. Bake in a heated oven (350°F or 175°C) until golden brown, bubbly and the fish is flakey, about 40 to 60 minutes.

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Seafood Au Gratin
Great use for leftover fish and seafood! Au gratin in traditional French cuisine refers to baking in a cream sauce and topping with bread crumbs. In America, it means cooked in a 'creamy' sauce, and topped with cheese! Do as you will -- feel free to not use any cheese, if you prefer.

    Makes about 12 servings
  • 2 onions, chopped
  • 2 bell peppers, chopped
  • 1 ½ cups butter (3 sticks)
  • 1 ½ cups flour
  • 1 ½ lbs. crabmeat, fresh, frozen or canned, or surimi, chopped
  • 5 cups water
  • 1 ½ shrimp, fresh, frozen or canned
  • 3/4 lb. scallops, sea (large, cut into halves or quarters) or bay (small)
  • 1 lb. white fillets, cubed, fresh, frozen, canned, or pre-cooked
  • 2 cups cheese, grated
  • 1 ½ tablespoons lemon juice or vinegar
  • 2 teaspoons Worcestershire sauce or hot sauce
  • 3/4 teaspoon seasoned salt
  • black pepper, freshly ground, to taste
  • 3/4 cup fine bread crumbs or parmesan cheese, grated (or a mixture)
First, cook the seafood -- boil water in a large pot and add the shrimps, scallops and fish (skip this step if you are using pre-cooked leftovers or canned) and simmer for 2 - 3 minutes till barely cooked. Drain, but save the liquid. If you're using frozen, no need to thaw before boiling.

In a large skillet or saucepan, melt the butter over medium heat, and sauté the onions and peppers till softened and the onions are translucent. Mix in the flour, stirring and cooking till blended and the mixture is slightly browned. Using a cup at a time, mix in the reserved liquid from cooking the seafood (if you prefer, or you are using pre-cooked fish and seafood, you can use milk and/or broth for the liquid). Keep stirring until the sauce is thickened and bubbling to a creamy consistency. Mix in the crab meat, cheeses, lemon juice or vinegar, Worchestershire or hot sauce, salt and pepper. Stir in the cooked seafood.

Butter a deep lasagne or other large casserole pan, and place seafood and sauce mixture in and top with bread crumbs or parmesan cheese. Bake in a heated oven (350°F or 175°C) until golden brown and bubbling, about 20 to 30 minutes.

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Tater-topped Fish Pie
Another great use for leftover fish and seafood! At a minimum, you only need the 2 lbs. of fish, and can add whatever other cooked, fresh, canned or frozen fish and shellfish as you wish.

    Makes about 12 servings
  • 8 - 10 cups mashed potatoes
  • 1 cup spinach, cooked and drained, with all water squeezed out. Can also use frozen spinach, thawed and drained the same way.
  • 6 eggs, hard boiled, cut in half
  • 2 onions, chopped
  • 2 large carrots, chopped
  • 3 tablespoon butter and/or olive oil
  • 2 cups heavy cream
  • 2 cups parmesan, grated
  • 4 tablespoons lemon juice or vinegar
  • 1 tablespoon sharp English mustard, powdered
  • ½ cup fresh parsley, chopped, or 4 teaspoons dried parsley
  • 2 lbs. fish, cooked or smoked
  • 3/4 lb. peeled shrimp, frozen, canned, or fresh
  • 3/4 lb. scallops, frozen, canned, or fresh
  • salt, to taste
  • black pepper, freshly ground, to taste
  • nutmeg, to taste
In a large skillet or saucepan, heat the oil over medium heat, and sauté the onions and carrot till softened and the onions are translucent. Add the milk or cream and heat to simmering. Turn off the heat and add cheese, lemon juice or vinegar, mustard powder and parsley.

Butter a deep lasagne or other large casserole pan (you may even need two), and place the spinach on the bottom, and top with fish, seafood and egg halves. Pour the sauce over evenly over the fish. Spread the mashed potatoes roughly over the sauce -- rather than smooth, the surface should be rough to brown better. You can use a fork to rough up the surface even more. Bake in a heated oven (450°F or 225°C) until the potatoes are golden brown, about 30 minutes.

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