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Not too long ago, when I was still in the daily grind of long hours, and 90 minute commutes (each way), I often turned to the pantry for canned seafood. Fast, easy, and economical, I loved knowing that if I didn’t feel like going to the grocery store on the way home, I could usually whip up a seafood casserole, salad or chowder in no time flat.
And while I am now free of those daily commutes, and enjoying testing cookbooks and developing recipes, sometimes nothing beats the simplicity of opening a can of seafood and whipping up a fast casserole.
I thought I had a great repertoire of recipes until I discovered 200 Best Canned Fish & Seafood Recipes, by Susan Sampson (published by Robert Rose).
This is still a new release – just out last Fall. And I honestly can’t think of anything that this book hasn’t covered, starting with a detailed section on everything you could possibly want to know about canned seafood, broken down by type.
This book offers a wide range of recipes, that go from simple, down-home, kid-friendly (which is what I typically made) to upscale, and company worthy. What I think I love the most is how many international recipes there are. Before this book, I was pretty much sticking to the classics.
And that’s how 200 Best Canned Fish and Seafood Recipes kicks off: Starting with 15 classics, including Vintage Tuna Salad, Hot Crab Dip, Clam Chowder (both kinds of course – New England and Manhattan), Tuna Noodle Casserole and East Coast Lobster rolls.
From there, the book covers everything from Appetizers and Snacks, to Soups, Salads, Sandwiches, Fish Burgers, fish cakes, fishballs, etc, to curries, casseroles, pies and pizzas, pasta, rice/grains and even breakfast and brunch.
I was a bit overwhelmed by the selection of recipes that I wanted to try – and this, by the way, is the short-list only, otherwise I’d be sharing the entire Table of Contents:
- Party Antipasto (this is amazing and highly giftable)
- Nicoise Tuna Burgers (I have always been a Nicoise fanatic – this one is spectacular with a ‘nicoise mayo that features anchovy, black olives and artichokes)
- Lobster Mushroom Bisque
- Thai Curry Salmon Burgers (I know, right?)
- Faux Pho (an incredibly easy and economical take on Pho, with canned salmon)
- Express Coconut Tuna and Pea Curry
- Personal Pizzas with Lobster and Roasted Garlic (I made this with the crab variation…so good, and elegant)
- Fish Tacos (delicious, healthy, with canned tuna – and fun to eat)
- Salmon, Spinach and Sweet Potato Frittata
If you enjoy seafood, and want to enjoy a pantry of fast, simple meals, I recommend stocking up on your favourites (I always take advantage of canned seafood sales at the grocery store such as tuna, salmon, crab, clams and clam juice) and get yourself a copy of this book. You won’t be disappointed.
Today, with permission, I am sharing the recipe for Salmon, Spinach and Sweet Potato Frittata. The flavour combination is wonderful in this easy brunch or dinner dish. For those of you looking for healthier options, this has it all, and it is so easy.
And, you have a chance to win a copy of 200 Best Canned Fish & Seafood Recipes in a random draw.
THIS GIVEAWAY IS NOW CLOSED. CONGRATULATIONS ANITA!
To enter, simply answer this question in the comments below: What is your go-to recipe using canned seafood?
- Open to residents of Canada and the U.S. only
- This draw closes on Monday, January 21st at 6:00 p.m. EST.
- To enter, answer the question above in the comments section, using a valid email address as this is how the winner will be contacted.
- Bonus entry: ’Like’ One Cook Two Kitchens on Facebook and simply say that you did, right here as a separate comment. You’ve already done that before? Just say that you already do. Each comment counts as an entry in this draw.
- The winning name will be drawn randomly using Random.org.
- The winner must respond within 24 hours of being contacted. If no response is received, the next name drawn will be contacted.
200 Best Canned Fish & Seafood Recipes
By Susan Sampson, Published by Robert Rose Inc.
Paperback, 288 Pages
ISBN 978-0-7788-0415-4
A frittata is an easy choice for brunch or a family dinner. It’s basically an ?open-faced omelet, so you don’t have to fuss with folding, flipping or rolling. It’s finished under the broiler — the heat causes the eggs to puff attractively.
Excerpted from 200 Best Canned Fish & Seafood Recipes by Susan Sampson © 2012 www.robertrose,ca All rights reserved: May not be reprinted without publisher permission.
Ingredients
- Makes 4 to 6 servings
- Preheat broiler, placing oven rack one level down from top position
- 1 small sweet potato (about 8 oz/250 g), peeled and cut in 1?4-inch (0.5 cm) dice 1
- 11/2 cups stemmed, torn spinach leaves (1 oz/30 g) 375 mL?
- 8 large eggs 8
- 3/4 tsp salt 3 mL
- 1/8 tsp freshly ground black pepper 0.5 mL
- 1 tbsp extra virgin olive oil 15 mL
- 1 onion, diced 1
- 1 small green bell pepper, cut in tiny dice 1
- 1 clove garlic, minced 1
- 1 can (6 oz/170 g) boneless, skinless salmon, drained 1?
Instructions
- In a pot of boiling salted water over medium heat, cook sweet potato for 3 to 4 minutes, until tender but firm. Using a mesh scoop, transfer to a sieve. Drain and set aside.
- Return water to a boil. Add spinach and blanch for 30 seconds. Drain. When cool enough to handle, squeeze dry and chop coarsely. Set aside.
- In a bowl, whisk together eggs, salt and pepper.
- In a 12-inch (30 cm) cast-iron skillet (see Tip, left), heat oil over medium-high heat until shimmery. Add onion, green pepper and garlic and cook, stirring often, for about 5 minutes, until vegetables soften. Add spinach and sweet potato and cook, stirring, for 1 minute. Add eggs and stir gently to distribute ingredients. Squeeze salmon to remove excess moisture and scatter it over the eggs. Cook for about 2 minutes, occasionally lifting edges and tilting pan to let uncooked egg run underneath, until bottom has set and browned but top is a bit runny.
- Place skillet under preheated broiler for 1 to 2 minutes to set top. Serve immediately.
Notes
If you don’t have a cast-iron skillet, use a nonstick skillet and wrap the handle in foil to protect it from the heat of the broiler. Variations For an unusual twist, substitute an equal quantity of smoked oysters or mussels for the salmon. You can also substitute tuna, mackerel, kippers, shrimp, crab, lobster, clams or plain oysters or mussels.
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{ 9 comments… read them below or add one }
Cook book looks like a great adventure and so healthy wise.
It’s a great book, and it is full of super-healthy recipes!
My go-to dish would be a hot crab dip which I usually make for the holidays. Quite a crowd-pleaser.
I LOVE hot crab dip!
Please don’t laugh, but my go-to is creamed tuna on toast. Something my mom taught me years ago, and fed me through university. Yum!
No laughing here…just smiling…that’s one of my favourite comfort foods, especially on rainy days for some reason
Salmon patties, just like my grandma made.
Canned salmon works so well in patties, doesn’t it?
tuna fish patties