Canned Fish Recipes

Here a a couple of recipes that use canned fish.

VEGETABLE FISH BURGERS

¼ cup onion, finely chopped
1 garlic clove, minced
1 tsp olive oil
1 cup each zucchini, summer squash and carrots, shredded
1 egg, lightly beaten
2 cups soft bread crumbs
6 oz fish, cooked and flaked
¼ tsp salt
¼ tsp black pepper
1 tsp butter

In a large skillet sauté onions and garlic in the olive oil for 1 minute. Add zucchini, summer squash and carrots; sauté until tender. Drain and cool to room temperature.
In a large bowl, combine egg, bread crumbs, fish, salt and pepper. Add vegetable mixture. Shape into six 3½-inch patties.
Melt butter and cook the patties for 3-5 minutes on each side or until lightly browned. Yield: 6 servings.


SALMON CHOWDER

2 tablespoons unsalted butter
2 onions, cut into 1/2-inch dice
4 ounces salt pork, rind removed, rinsed, and cut into 2 pieces
1 1/2 teaspoons minced fresh thyme
Salt and pepper
1 bay leaf
5 cups water
32 oz canned salmon, cleaned and flaked
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
2 cups whole milk
1 tablespoon cornstarch

1. Melt butter in Dutch oven over medium heat. Add onions, salt pork, thyme, ¾ teaspoon salt, and bay leaf; cook, stirring occasionally, until onions are softened but not browned, 3 to 5 minutes. Add water and bring to simmer.

2. Return pot to medium-high heat, add potatoes, and bring to simmer. Cook until potatoes are tender and beginning to break apart, about 20 minutes.

3. Meanwhile, whisk milk, cornstarch, and ½ teaspoon pepper together in bowl. Stir milk mixture into chowder and return to simmer. Add fish to the pot. Remove pot from heat, cover, and let stand for 5 minutes. Remove and discard salt pork and bay leaf. Stir gently with wooden spoon to blend. Season with salt and pepper to taste. Serve immediately.

This message was edited Apr 29, 2016 4:05 PM