Since January is national soup month. You’re all invited to the Signature Soup Contest at 2:00 p.m., Thursday, January 26, 2012 (if space allows, of course). The Signature Soup Contest is beng held at the Carlton & Crown Plazas, 1075 Fulton St. Sacramento.
You need to call for reservations to RSVP. The location is Carlton Senior Living. Please call before coming to see whether the deadline for making reservations has passed. The phone number is at the website for Carlton Senior Living.
Meanwhile, how are you going to celebrate National Soup Month? How about an Islander Fish Stew? Here’s a recipe for salmon balls stew.
Salmon balls stew
Here’s your chance to turn your favorite recipe for Mulligan stew made into seafood chowder or boulibase using fish instead of ground beef. Bouibase is a fish stew or fish soup, also spelled (with the French spelling) as Bouillabaisse.
You can use canned salmon or cooked crab meat or a mixture of fish and crab or several types of ground fish mixed together with oat bran, wheat germ, psyllium husks, or garbanzo bean flour and eggs to help the ground seafood balls hold together. Another variation is to serve clams and saffron or less expensively, cooked clams and turmeric or curry powder instead of salmon in this one-pot stew.
You could also use scallops or shell fish when they are in season. If the seafood is ground and turned into a ball mixture with grains or legume flour and eggs, you have balls in a stew of vegetables such as cabbage, carrots, onions, and corn. See Saffron-Soaked Clams Bouillabaisse (RECIPE) as another alternative. But to keep the recipe simple and basic made in one pot, salmon balls with vegetables in a broth makes up a seafood version of Mulligan stew without the ground beef.
You’ll chill the balls until the balls hold together as the oat bran absorbs some of the liquid. Vary this recipe by serving hot or chilled. If you serve chilled, you can serve with a side dish of cold tomato juice into which cooked diced tomatoes have been added and a teaspoon of lemon juice. Two cans of fish serves two people.
2 cans of wild-caught salmon such as Crown Prince Natural Alaskan Pink Salmon, No Salt Added, 7.5-Ounce
2 tablespoons of oat bran or wheat germ and 2 eggs
2 cups of vegetable broth (or 2 cups of water in which 1/4 cup of chopped celery, 1/4 cup chopped onions, and 1/4 cup chopped carrots have been boiled for 5 minutes.)
Salt, pepper and garlic powder or minced garlic. Any other seasonings you like such as a pinch of salt, thyme, tarragon, or oregano.
1 cup of cooked dark-colored beans such as black beans or red beans and one cup of cooked, canned, or thawed frozen corn off the cob. Save the juices.
1 cup of cooked peas or 1 package of thawed frozen peas
2 lb. cooked whole, sliced, or diced tomatoes, drained and sliced. Just boil the tomatoes in liquid a few minutes until tender and drain.
4 carrots, sliced
3 medium. onions, whole or diced if you like smaller bites
1 medium. cabbage, quartered or cut smaller if you prefer
4 purple or sweet potatoes, quartered or diced as you like
Mix the two eggs with the two tablespoons of oat bran or wheat germ. If you can’t have grains due to sensitivity, use a tablespoon of psyllium husks or a table spoon of garbanzo bean flour.
Place the contents of the two cans of salmon in a large bowl. Add the egg mixture to the salmon and mix. To vary the type of fish, you could use crab meat or any other fish that’s mashed and mixed with the egg and oat bran or wheat germ or garbanzo bean flour mixture.
Form the fish into balls. Let the fish balls chill an hour in the refrigerator to hold together. Brown the fish or other seafood balls in hot olive oil at the bottom of the pot for a few minutes, perhaps three minutes. Turn frequently. When light brown, add any reserved juices from the cans to your stew pot.
Add any spices such as pepper, garlic, and salt, if needed. Use enough water to fill 1/2 of your one-pot meal. Simmer, covered until fish balls are done or rise to the top when the egg mixture is cooked enough. The salmon already has been cooked when it came out of the can.
Now add the other vegetables such as the onion, corn, cooked or canned beans, cabbage, carrots, sweet potatoes or purple potatoes. Cook until the vegetables are tender. Serve out of the pot as a seafood stew. Or serve chilled in hot weather as a gazpacho without the tomatoes. If served cold, squeeze the juice of one lime over the top of the stew. If served hot, serve with a pinch of turmeric or saffron or a pinch of curry powder on top, if desired.