THE VILLAGE VOICE

"One cannot collect all the beautiful shells on the beach. One can collect only a few, and they are more beautiful if they are few." ~ Anne Morrow Lindbergh ~ Gifts from the sea __________ CREAMY PINK SHELLFISH CHOWDER ~ From a favorite cookbook ( Pamela Morgan's Flavors ) comes the gift of this delicious chowder, perfect for Lent and meatless Fridays ____ 2 medium-sized peeled & 1/2-inch diced red-skinned potatoes (about 1 1/3 lbs.) sea salt 4 Tbsp. unsalted butter 2 cups chopped yellow onions 3/4 cup finely chopped celery 1 peeled and finely chopped large carrot 1 Tbsp. Hungarian sweet paprika 1 tsp. crumbled dried thyme 1/4 tsp. fennel seeds 1 cup bottled clam juice 1 cup medium-dry white wine (like Michigan Chardonnay ) 1 14-oz. can crushed (with juices) Italian plum tomatoes 2 cups half & half 1 Tbsp. tomato paste freshly ground black pepper 3/4 lb. (about 28) shelled and deveined medium shrimp 3/4 lb. bay scallops 1/2 cup finely chopped flat-leaf parsley ...

MANHATTAN-STYLE SEAFOOD STEW ~ 'Tried & true' keeper recipe from Bon Appetit /Jan 1991 _____ 5 slices bacon, chopped 1 1 /2 large onions, chopped 5 large shallots or green onions, chopped 3 28-oz. cans Italian plum tomatoes, drained 3 8-oz. bottles clam juice 3/4 cup dry white wine 3 bay leaves 1/4 generous tsp. dried crushed red pepper 1 lb. peeled & quartered white rose potatoes *, sliced thin sea salt & fresh ground pepper to taste _ 24 clams (about 3 -1/2 lbs.) , well scrubbed 1/2 lb. sea scallops, halved crosswise 1/2 lb. uncooked medium shrimp, peeped, deveined (tails left intact) _ 30 thinly sliced fresh basil leaves 1 Tbsp. julienned lemon peel _ *Note: White Rose Potatoes are light tan, oval shaped, smooth thin-skinned potatoes with very small eyes. Cook bacon in heavy large pot over medium heat until fat renders, about 5 minutes. Add onions and shallots and saute until tender, about 8 minutes. Chop tomatoes in processor. Add to pot with clam juice, win...

IS EVERYONE IN FLORIDA FOR WINTER BREAK? PRETEND YOU ARE TOO ... MACADAMIA NUT CRUSTED FILLET of RED SNAPPER (with Papaya Salsa) ~ from Maison & Jardin ( Altamonte Springs, Florida) "Very easy, very elegant. This is one of our favorite methods of preparing snapper." 6 6-oz. red snapper fillets , American preferred 2 cups fresh white bread crumbs 1/2 cup Macadamia nuts, chopped medium fine 2 tsp. melted butter 1/3 cup good quality mayonnaise pinches of salt & pepper 1/3 cup melted butter 1 Tbsp. water Mix together bread crumbs, Macadamia nuts and melted butter to form crust mixture. Spread mayonnaise on top of fish fillets . Top with crust mixture and season with salt & pepper. Mix water with melted butter and baste the crust. Bake for approximately 20 minutes at 400 degrees. Serve fish over papaya salsa and garnish with cilantro. (Serves 6) PAPAYA SALSA 1 fresh papaya, peeled & diced 1 lime, juice only 3 Tbsp. finely chopped red onion 5 sprigs chopped fres...