Loaves Fishes Fish Salad Recipes

SALT COD FISH SALAD

Steps:

• First soak your cod 24 hours, changing the water 3-4 times.
• Next day remove cod from water and remove the skin and remove all the bones; set aside. You then shred it ( unravel ) with your hand (fingers) and set aside in a bowl.
• Meanwhile cook the potatoes with the skin in salted boiling water.
• Also boil your eggs.
• When all is cooked and cooled you then remove skin from the potatoes and peel the eggs, cut potatoes into bite size pieces, and quarter eggs.
• Now peel the onion and garlic cloves, slice the onion in thin circles and chop the garlic finely.
• Place everything in a glass salad bowl, for the exception of the eggs, and tomatoes that are also sliced into quarters.
• Season to your own taste with the olive oil and vinegar, salt and pepper to your own taste.
• Decorate with the eggs and tomatoes, and olives, sprinkle the chopped parsley over the top. Enjoy. (Serve cold).

LOAVES AND FISHES

Steps:

• In a saucepan place soup and cream cheese and stir gently over low heat until cheese is softened.
• Add Ortega sauce, cook another 10 minutes.
• Take Sheepherder's bread (round), cut off top, hollow out bread, and add mushrooms and crabmeat.
• Then add contents of saucepan.
• Stir gently, replace top and heat bread in 350 oven for 35 minutes.
• Serve with extra pieces of hot bread.

TUNA FISH SALAD

Steps:

• Open the two 12-oz. cans of tuna and strain in a wire colander in the sink.
• Take a pot and bring the eggs to a rolling boil. Once they are finished set the pot in the sink and let cool. You can do this by draining the hot water and covering the eggs with cold water. Once they are cool enough to hold in your palm, peel off shells and mash with a fork into tiny bits. Place into the same pot that you boiled the eggs inches.
• Add the tuna fish to the eggs and mix together.
• Chop and mince the celery, green onion, yellow onion, and olives. You should not have any large chunks. Individually mix each into the tuna and eggs. Add the sweet relish. If you add and mix each ingredient separtely, each will be better incorporated into the mixture.
• Mix in the mustard until it is incorporated. Add the mayonnaise and if your salad looks sort of dry, add more as needed. You should have a wet consistency.
• Sprinkle in the salt and pepper.
• To get the best taste of the tuna salad, refrigerate for about 20 to 30 minutes before serving. You can serve on bread or over fresh lettuce with a few tomato slices.

LOAVES & FISHES FISH SALAD

Steps:

• Preheat oven to 400*F.
• Place the fish on a baking sheet. Rub both sides of fish with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes, until the fish is firm and fully cooked. Allow to cool at room temperature for about 30 minutes. Remove and discard the skin and bones.
• When the fish is cool, flake the flesh into a bowl in large pieces. Add the celery, red onion, fennel, dill, lemon juice, vinegar, capers, mayonnaise, 1 teaspoons salt, and 1/2 teaspoons pepper. Mix gently and refrigerate for at about 30 minutes. Taste for seasoning and serve at room temperature. Enjoy!