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It’s Here: Shell-ebrate National Seafood Month

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Here at Ivar’s we’re big fans of seafood (obviously), so October is one of our favorite months out of the year. Whether diving into a bowl of delicious Ivar’s chowder or taking a bite into a tasty piece of salmon, we have a variety of options available for whatever you’re cray-ving to get into the spirit of National Seafood Month. To get fish-tive during the holiday, we’re sharing some of our favorite recipes with you to make at home. Want someone to cook for you instead? Don’t worry, we got you covered. Just stop by one of our 25 locations across Washington!

Acres of Clams Paella

 

Serves 4

Ingredients:

  • 12 prawns, shelled and deveined
  • 12 oz clams, cleaned
  • 12 oz mussels, cleaned8 oz salmon, cut into 1 inch pieces
  • 8 oz rockfish, cut into into 1 inch pieces
  • 4 oz halibut, cut into 1 inch pieces
  • 1 package of Uli’s Chorizo Sausage, crumbled
  • 3 lbs Roma tomatoes
  • 1 lb red bell pepper
  • 1 sweet onion
  • 1/2 head of garlic, minced
  • 1/4 oz thyme, removed from stem
  • 4 shallots, minced
  • 1/4 cup olive oil
  • 16 oz vegetable stock
  • 2 boil-in-bag rice
  • Sea salt and black pepper 

Directions:

1.     Toss the tomatoes with shallots, garlic, thyme, oil, salt and pepper and spread out on lined sheet pan.

2.     Roast at 450 degrees F until the tomatoes start to caramelize and get soft. Remove from oven and set aside.

3.     Slice the onions into 4 wheels, brush with oil salt and pepper and grill until softened. If you do not have a grill pan, sautee them in a pan.  

4.     Roast the whole red pepper over open flame if you have a gas stove, or place under broiler until nice and charred.

5.     Cool the peppers, peel, seed and remove the top. Then dice.

6.     Dice the onion 

7.     Add all ingredients together in a large pot, including the shallots, red pepper and onion, and cook over low heat until the sauce is broken down and everything is tender.

8.     Blend with an immersion stick blender or transfer to a blender and blend together. 

9.     Add the prawns, clams, mussels, salmon, rockfish, halibut and chorizo to the blended sauce. Cook until clams and mussels open and the salmon, rockfish and halibut are to your liking. 

10.  Prepare boil-in-bag rice according to instructions on package and pour Paella over prepared rice. Sub risotto for a creamier texture. Enjoy!

 

Crispy Fish Tacos

Serves 4

Ingredients:

For Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sriracha sauce
  • 1 teaspoon hot sauce (more if you like your tacos spicy)
  • 1 tablespoon seasoned rice vinegar
  • For Tacos:Canola or other vegetable oil, for frying
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 oz cod fillets, cut into 16 equal pieces
  • 8 x 6-inch flour or corn tortillas warmed
  • 2 cup finely shredded romaine lettuce (from 1 head)
  • 1/2 cup salsa
  • 1/4 cup cotija cheese*
  • 3 cup sour cream

Directions:

1.     To make the sauce, in a small bowl, whisk together all the ingredients. 

2.     Heat 2 to 3 inches of oil in a large Dutch oven (preferably 6-quart) over medium-high heat until it registers 375 degrees F on a deep-fat thermometer. Line a baking sheet with several layers of paper towels. While the oil heats, stir together the flour, salt, and pepper on a pie plate or shallow dish. Coat the fish with the flour mixture and shake off any excess. Fry the cod in batches, turning, for 4 to 6 minutes each batch, until golden brown on the outside and just opaque in the center. Do not crowd the fish, keep the pieces turning, and keep the oil temperature at 375 degrees F. With a slotted spoon, transfer the fish to the prepared baking sheet as it finishes cooking. 

3.     Spread each tortilla with the taco sauce. Top with some lettuce, 2 pieces of fish, and a spoonful of salsa. Sprinkle with the cheese and add a drizzle of sour cream. Repeat with the remaining tortillas. 

4.     Enjoy the tacos with plenty of napkins; they’re delightfully messy.

*Tip: Cotija cheese is a hard, crumbly cow's milk cheese used often in Mexican cooking. If you can't find it, substitute crumbled feta or shredded Monterey Jack cheese.