Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce

Baked cod with bread crumbs is our newest weeknight go to dinner. Serving it over Cipriani’s Tagliarelle  (aka tagliatelle from other brands) pasta is just heavenly.   The bread crumbs add so much flavor to both the cod and the pasta.  The reason we recommend  Cipriani’s brand is  because it’s the closest to homemade fresh pasta and cooks in just 3 minutes… a real time-saver! It’s more expensive than other brands but well worth it. For added nutrition feel free to add your favorite vegetable either as a side or mixed in with the pasta, Your family will love it!

 

 

Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce

Deliciously baked cod topped with flavored bread crumbs served over pasta in a lemon butter sauce
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 671kcal

Ingredients 

  • 2 lbs cod , cut into 6 portions
  • 1 cup bread crumbs , Italian seasoned
  • 1 cup Pecorino Romano , grated fresh
  • 4 tbsp white wine , dry white wine, we used Sauvignon Blanc
  • 2 tbsp lemon , 1 tbsp fresh lemon juice plus more for serving
  • 1-2 tbsp olive oil
  • 1 tbsp fresh chopped parsley , plus a sprig for garnish
  • 3/4-1 tsp garlic powder
  • ½ tsp sweet paprika , plus more to sprinkle on top
  • 3-4 tbsp salted butter ,to place pats on each cod slice
  • 17 oz Cipriani Tagliarelle (2 boxes of 8.8 oz each - we used 1 box regular & 1 box spinach)
  • 2 ½ sticks butter , salted
  • 1 tbsp olive oil
  • 2 tsp garlic powder
  • 4 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp lemon zest

Instructions

  • Preheat oven to 400°F. Use a large sheet pan and drizzle olive oil to lightly grease.
  • Fill an 8-10 qt pot with water and bring to a boil. Add salt. Lower heat and cover until ready to cook pasta.
  • Rinse cod and pat fish dry with paper towels. Cut into 6 serving portions then place on the greased pan.
  • Rinse the parsley & pat dry then chop until you have 1 tbsp.
  • In a medium bowl add bread crumbs, grated cheese, white wine, lemon juice, olive oil, parsley, garlic powder, and paprika. Combine with a fork until evenly dampened. If too dry add a tbsp of white wine or lemon juice until evenly dampened.
  • Using a food-grade gloved hand place the bread crumb mixture on top of the entire surface of each piece of fish. Keep piling on until all bread crumbs are used. Pat the topping down so it stays in place.
  • Slice the butter into squares and top each piece of cod with pats of butter in order to evenly distribute the butter to each piece. Use all the butter. Sprinkle more paprika on top and bake for about 20-25 minutes or until fish flakes easily with a fork. (We placed the cooked cod under the broiler for about 1 -2 minutes to crisp up the bread crumbs but that's optional.)
  • If desired, squeeze additional lemon juice over fish
  • In a small saucepan melt the 2 ½ sticks of butter. Add the olive oil, salt, lemon juice, garlic powder, and lemon zest. Cook for a few minutes then pour into a small pitcher to serve with.
  • While fish is baking, bring the pasta water back to boil then add the tagliarelle and cook for 3 minutes. Drain well and place on a large serving platter
  • Drizzle 2-3 tablespoons of the butter sauce on top of the plated pasta then place the fish on top. Any leftover butter sauce can be added to each individual plate as desired. Garnish with fresh grated Pecorino Romano cheese & parsley.
  • Don't forget to scrape up all the fallen bread crumbs from the pan and place them on top of the pasta for extra texture & flavor!

Notes

To make this gluten-free substitute regular seasoned bread crumbs  with Aleia's Gluten-free Italian Bread Crumbs or Ian's GF Italian Bread Crumbs. Any GF pasta will do. This dish will be just as delicious.

Nutrition

Serving: 1portion | Calories: 671kcal | Carbohydrates: 73g | Protein: 46g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 866mg | Potassium: 918mg | Fiber: 4g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 9mg | Calcium: 270mg | Iron: 3mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

To make this gluten-free substitute regular seasoned bread crumbs  with Aleia's Gluten-free Italian Bread Crumbs or Ian's GF Italian Bread Crumbs. Any GF pasta will do. This dish will be just as delicious.
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
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Notes: Cipriani Tagliarelle comes in both regular and spinach which has a beautiful light green color and mixes well with regular for a colorful presentation. If using a different pasta brand than Cipriani Tagliarelle, it will be called Tagliatelle. Cook according to package directions.

Creamy Bow Tie Pasta with Salmon, Sundried Tomatoes, Capers & Peas

While still living and working on Long Island, one of my favorite restaurants near the office was a renowned Italian restaurant…Mamma Lombardi’s.  My office went there frequently to celebrate special occasions. My friend & co-worker Sue Mercurio and I always ordered their Bow Tie Pasta with Fresh Salmon…our favorite dish.  That dish was always a special treat for us and we savored every bite! Through the years I experimented with recreating this loved meal. So, whenever I make salmon for dinner I usually buy more than I need knowing the leftovers will be used to make a delicious creamy pasta meal. Farfalle is the name you usually find in the pasta section of your grocery store. It’s a medium size pasta in the shape of a bow tie.

I use leftover steamed salmon instead of fresh because it is a time saver; however, you can certainly cook it fresh and still be perfectly delicious.

Barbara and I welcomed in 2023 on New Year’s Day with our husbands & nephew. A special meal for a special day!

Farfalle or Bow Tie Pasta

 

Creamy Bow Tie Pasta with Salmon, Peas, Sundried Tomatoes, & Capers

Deliciously steamed salmon in a creamy, light pink sauce with capers & peas.
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5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 897kcal

Equipment

  • 1 large skillet
  • 1 small bowl
  • 1 8-qt pot for pasta

Ingredients 

  • lbs Steamed Salmon leftover
  • 1 lb Bow Tie Pasta (Farfalle), Use Gluten-free pasta if gluten is a concern
  • 1 tbsp olive oil
  • 2 tbsps butter
  • ½ cup onion sliced very thin or chopped
  • 6 oz tomato paste
  • 1 oz lemon juice
  • 1½ - 2 tsp lemon zest
  • 3 - 4 tsps frozen garlic, thawed
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • 10 oz sundried tomatoes, packed in oil, use a fork to remove them from the jar
  • 1 pint whipping cream
  • ½ cup Pecorino Romano cheese, grated, about 3 handfuls
  • 2 - 3 tbsp capers
  • 2 cups frozen peas thawed
  • 1 tbsp fresh parsley, chopped for garnish

Instructions

  • Bring an 8-qt pot of water to a boil. Salt well
  • In a small bowl combine the defrosted garlic, lemon juice, lemon zest, Italian seasoning & Dijon mustard. Set aside.
  • In a large skillet on medium heat, add butter & olive oil. Saute onion until soft & translucent.
  • Meanwhile, add pasta to the boiling water & cook according to the package directions. (About 12-13 minutes) Reserve 1/2 cup of pasta water & set aside
  • Add tomato paste, sundried tomatoes, and garlic mixture to the skillet then cook until fragrant, about 1 minute.
  • Add cream to skillet and simmer until thickened.
  • Add the grated Pecorino Romano & stir until combined.
  • Add the thawed peas & capers Cook until heated through.
  • Add the salmon pieces & cook until heated through.
  • Drain the pasta. remember to reserve 1/2 cup of pasta water
  • Add a few tbsps of reserved pasta water to the sauce to prevent sauce from getting too thick.
  • Place pasta in dishes & top with salmon and sauce.
  • Garnish with parsley & grated cheese. Serve immediately. Enjoy!

Nutrition

Serving: 1g | Calories: 897kcal | Carbohydrates: 93g | Protein: 45g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 160mg | Sodium: 535mg | Potassium: 2747mg | Fiber: 10g | Sugar: 26g | Vitamin A: 2151IU | Vitamin C: 28mg | Calcium: 243mg | Iron: 7mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
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Delicious & Easy Salmon En Papillote (parchment paper)😋

If you enjoy eating salmon as we do,  you’ve probably tried many different ways to cook it too. We wanted to try a new way of cooking it that keeps the salmon moist and flavorful. Steaming it in parchment paper turned out to be just what we were looking for. The salmon is tender and flaky with subtly flavored herbs & citrus.

Easy & Delicious Salmon En Papillote (parchment paper)

Delicious steamed salmon cooked in parchment paper
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Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 384kcal

Equipment

  • 3 pieces parchment paper, each 18" long
  • 1 - 2 Large rimmed baking sheet
  • large toothpicks or bamboo sticks, to secure parchment paper

Ingredients 

  • lbs salmon
  • 2-3 medium lemons, sliced into 1/4" rounds
  • lemon zest
  • kosher salt, to taste
  • black pepper, to taste
  • 3-4 cloves garlic, peeled & thinly sliced
  • ½ large sweet onion, peeled & thinly sliced
  • ¼ cup EVOO divided
  • 1 bunch asparagus, trimmed (or any seasonal vegetable that you & your family like) thin stalks & cut into bite-size pieces
  • 2 tbsp fresh dill, can substitute with 2-4 tsp dried dill to taste

Instructions

  • Preheat oven to 400°F.
  • Cut salmon into 6 fillets
  • Cut (3) 18" long parchment papers and fold each one in half. Place a few lemon slices on the right side of the fold.
  • Place 2 salmon fillets on top of the lemons for each parchment paper. Sprinkle with salt, pepper & lemon zest. Add sliced onions, garlic & dill on top.
  • Place the asparagus pieces next to the salmon (about 4-5 stalks for each packet). Lightly sprinkle the vegetable with salt.
  • Lightly drizzle EVOO all over the salmon & vegetables. Fold parchment over and crimp then apply toothpicks or bamboo sticks to seal.
  • Place sealed parchment packets onto the rimmed baking sheet and cook for 12 minutes or until internal temperature is between 125° - 130°. Serve promply.

Notes

This recipe has been adapted from Well Seasoned Studio.
If you have thinner salmon fillets begin checking for doneness in 10 minutes.
I used fresh string beans since I was out of asparagus so you will need to cut the string beans into bite-size pieces in order to be tender. I did not cut them and my string beans weren't as tender as I would have liked.
I'm making this again for New Year's Eve so the leftovers will be used on New Year's Day in a creamy bow-tie pasta with peas. (Recipe coming soon)

Nutrition

Serving: 1fillet | Calories: 384kcal | Carbohydrates: 9g | Protein: 40g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 104mg | Sodium: 88mg | Potassium: 1167mg | Fiber: 3g | Sugar: 4g | Vitamin A: 661IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 3mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

This recipe has been adapted from Well Seasoned Studio.
If you have thinner salmon fillets begin checking for doneness in 10 minutes.
I used fresh string beans since I was out of asparagus so you will need to cut the string beans into bite-size pieces in order to be tender. I did not cut them and my string beans weren't as tender as I would have liked.
I'm making this again for New Year's Eve so the leftovers will be used on New Year's Day in a creamy bow-tie pasta with peas. (Recipe coming soon)
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
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Lobster Rolls – Twiins Style

Goodby summer…There’s no  better way to celebrate the end of summer than with an  indulgent lobster roll! Whether it’s served as a Labor Day celebration lunch or dinner your family and guests will love them. Our family not only loves them but said “they are better than ‘ Joe’s’ “.  This recipe is our version of the classic Connecticut style lobster roll using only butter…NO Mayo.  These lobster rolls are so easy to make using pre-cooked lobster meat. We hope you’ll give it a try and let us know.

Happy Labor Day, Stay safe

Lobster Rolls - Twiins Style

Twiins serve.their take on Connecticut style lobster rolls (no mayo)!
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Calories:

Equipment

  • Large Mixing Bowl
  • Large rimmed baking sheet
  • aluminum foil

Ingredients 

  • 3 lbs Lobster meat (cooked)
  • 2-3 stalks celery (diced)
  • ¼ cup parsely, fresh coursely chopped
  • 2-3 Tbsp lemon juice, fresh
  • salt & pepper to taste
  • 3 sticks salted butter (melted right before serving)
  • 3-4 Tbsp softened butter to spread on rolls prior to broiling
  • 8-10 buns top split hot dog buns

Instructions

  • Place the pre-cooked lobster meat in a large bowl (large chunky pieces)
  • Add diced celery, chopped parsely, salt & pepper, juice of half a large lemon. Mix well and set aside.
  • Turn oven to broil. Line a rimmed baking sheet with foil. Place opened buns on baking sheet then smear both halves of each bun with softened butter. Place on bottom rack of oven until they start to turn golden. Remove immediately.
  • Melt 3 sticks of salted butter then pour into lobster mixture. Combine well and fill each bun. Drizzle each lobster roll with the melted butter that pooled at the bottom of the mixing bowl and enjoy!

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
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Mediterranean-Style Cod Over Couscous

After making this delicious dinner many, many times we decided to add some Kalamata olives for a little extra color. What a wonderful addition!  Not only did it add color but the olives added a little brininess to the Mediterranean flavor! Below is the original posting now with the addition of the olives. See Notes below for Gluten-free options.

While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonight’s dinner. Cod is one of those fish that takes on the flavor of whatever you season it with making a Mediterranean-style dinner absolutely delicious. We were wondering what we had on hand to make with it and I found a half-full jar of pearl couscous! We had some grape tomatoes, plenty of garlic, onions, & feta cheese, along with a garden full of fresh herbs. We set about making dinner. We’ve said this before and it’s very true…some of the best dinners we make are thrown together with what we have on hand. This dinner turned out fabulous…we were counting on leftovers but NONE were to be had!

 

Mediterranean-Style Cod over Couscous

While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonight's dinner. Cod is one of those fish that takes on the flavor of whatever you season it with making a Mediterranean-style dinner absolutely delicious. We were wondering what we had on hand to make with it and I found a half-full jar of pearl couscous! We had some grape tomatoes, plenty of garlic, onions, & feta cheese, along with a garden full of fresh herbs. We set about making dinner. We've said this before and it's very true...some of the best dinners we make are thrown together with what we have on hand. This dinner turned out fabulous...we were counting on leftovers but NONE were to be had!😋❤️
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5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 553kcal

Equipment

  • Large deep skillet with cover
  • Large rimmed baking sheet
  • Large skillet with cover

Ingredients 

  • pounds fresh cod fillets
  • salt & pepper to taste
  • garlic powder to sprinkle lightly over fish
  • 1 sprig fresh greek oregano chopped (approximately 1 Tablespoon)
  • 2- pint cherry or grape tomatoes
  • 6-8 large cloves of garlic peeled and left whole
  • EVOO to drizzle over fish and tomatoes & garlic
  • 3 ounces Kalamata Olives pitted & cut in half
  • cups pearl couscous also known as Israeli couscous
  • cup chicken broth
  • 1 large sweet onion roughly chopped
  • 6-8 large cloves garlic peeled & minced
  • 10 oz fresh baby spinach a few large handfuls
  • salt & pepper to taste
  • 6 ounces Feta cheese we use President's Chunk

Instructions

  • In a large skillet add the Israeli/pearl couscous to a dry, hot skillet. Gently stir to prevent burning. After a few minutes, the couscous will start to brown.  Do not burn. Not all the couscous will brown & that's ok.
  • Add the chicken stock, cover, lower heat, and simmer about 15-18 minutes until liquid is absorbed. Remove from heat, cover, and set aside.
  • In a large, deep skillet, saute the onions until they start to caramelize then add garlic & cook another minute. Add the spinach and cook until wilted. Sprinkle with salt & pepper.
  • Add the cooked onions, garlic, & spinach to the couscous. Stir well. Cover and set aside until fish is done.
  • Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil.  Turn oven to broil. Once hot, reduce the oven temperature to 425º.
  • Wash tomatoes then coat them along with the whole cloves of garlic (skin on) with 1-2 Tablespoons of EVOO. Sprinkle with salt. Combine well. Place on a lined baking sheet.
  • Place baking sheet on the top oven rack and bake for 15-20 minutes at  425ºF, until tomatoes blister & garlic is soft.
  • Remove from the oven when done. Using a fork or a wooden spoon, smash the garlic. Take half the tomatoes plus the juice and garlic then add to couscous, mixing well.
  • Just before serving, crumble & add the Feta cheese & Kalamata olives to the couscous and combine.
  • Using the same rimmed baking sheet, drizzle EVOO and arrange the pieces of cod on the sheet. Sprinkle with garlic powder, salt & pepper, chopped fresh greek oregano. Drizzle lightly with EVOO and place on center rack of 425º oven.
  • Cook 10-16 minutes, depending on the thickness of cod until it's opaque & flakes.
  • To serve, place cooked couscous mixture on a serving platter and top with fish fillets. Sprinkle with remaining blistered tomatoes & garlic. Garnish with sprigs of fresh oregano or thyme.
  • Enjoy!

Notes

Use any white fish of your choice including, shrimp, lobster, and/or scallops in place of cod.
Dried oregano or thyme may be used in place of fresh. For every 1 Tablespoon of fresh herbs use 1 tsp dried.
To make this recipe Gluten-Free use GF pearl couscous, GF small pasta, or rice in place of regular pearl couscous.

Nutrition

Serving: 1g | Calories: 553kcal | Carbohydrates: 55g | Protein: 48g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 106.5mg | Sodium: 1874mg | Potassium: 1679mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5459IU | Vitamin C: 63mg | Calcium: 286mg | Iron: 4mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Use any white fish of your choice including, shrimp, lobster, and/or scallops in place of cod.
Dried oregano or thyme may be used in place of fresh. For every 1 Tablespoon of fresh herbs use 1 tsp dried.
To make this recipe Gluten-Free use GF pearl couscous, GF small pasta, or rice in place of regular pearl couscous.
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
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Baked Stuffed Eggplant & Sardines 🍆🐟

Baked Stuffed Eggplant & Sardines

  • Servings: 4
  • Difficulty: Easy

Not everyone likes sardines but Teresa and I love them! To be honest, when my husband & son heard I was making sardines & eggplant they made some weird faces. I told them that's what I was cooking so they could either join me or cook for themselves! The combination of eggplant, sardines, garlic, onions, and tomatoes was making my mouth water. This dish doesn't have a strong 'fishy' taste at all but the flavor is reminiscent of Sicilian cuisine. My son had one request; please add some tomato sauce to it. Since I didn't have any made I whipped up a quick sauce using Italian stewed tomatoes, tomato paste, garlic & oil. At first, their faces were very skeptical and then they took their first bites. I'm pretty sure they didn't want to say they liked it, but those weird faces turned to smiles and both wanted to split the 4th eggplant, which I immediately said 'NO', it's mine and Teresa's lunch for tomorrow! Moral of the story: never be afraid to cook what comes into your head because it just might be a new family favorite...you never know. Enjoy!

Ingredients

  • 2 (4.375 oz) cans skinless boneless sardines in olive oil, drained and flaked
  • 2 large eggplants, cut in half lengthwise (leave stems on)
  • 1/3 cup EVOO
  • 1 Tablespoon EVOO
  • 1 ½ large sweet onions, diced
  • 4-6 large cloves garlic, minced
  • 1  (14 ounce) cans Hunt’s Italian style diced tomatoes
  • 1 Tablespoons Hunt’s Italian style tomato paste with garlic & basil
  • 2 Tablespoons fresh parsley, chopped
  • 1 Tablespoon dried oregano (more or less to taste, fresh oregano may be substituted.)
  • 1/4 cup grated Locatelli cheese (Pecorino Romano)
  • 8 ounces mozzarella cheese, shredded
  • 1 cup Quick Tomato Sauce (any homemade or jar sauce is fine) more if you are serving with pasta

    Directions

    1. Preheat oven to 375ºF.
    2. Cut eggplants in half, lengthwise with the stem attached. Score the flesh in a criss-cross pattern being careful not to cut through the skins.
    3. In a large skillet on medium heat, heat 1/3 cup oil then lower heat. Add the eggplant, flesh down. Cover and cook until completely softened but not falling apart. About 10 minutes. Carefully flip over and cook until soft, about 5 minutes more. You may have to do this in 2 batches if your skillet isn’t large enough.
    4. When done, let cool in a separate dish. Once cooled, leaving a 1/8-inch border, gently scoop eggplant flesh into a bowl and chop. Lightly drizzle some EVOO on the bottom of a baking dish and place the eggplant shells gently inside, close to each other to support them from flattening.
    5. In the same pan, add the 1 Tablespoon EVOO and saute onions for about 6-7 minutes on medium heat. Add all remaining ingredients including the chopped eggplant & flaked sardines, except the grated Locatelli and mozzarella cheeses. Remove from heat and combine well.
    6. Sprinkle with Locatelli cheese, shredded mozzarella cheese then top with 1 or 2 spoonfuls of quick sauce down the middle, again sprinkle with shredded mozzarella cheese again. Bake about 5-10  minutes or until cheese melts.
    7. Serve by itself or over your favorite pasta!

    Note:


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    Gluten-Free Lobster Seafood Chowder – Twiins Style🦞🍤🦀

    Gluten-Free Lobster Seafood Chowder - Twiins Style

    • Servings: 6
    • Difficulty: Easy

    If you're a lobster & seafood lover, this chowder is a must-try. It's filled with lobster, jumbo lump crab meat, shrimp, corn kernels, all delivered in a silky, creamy texture that's loaded with seafood flavor. (When we made this batch we were out of carrots so you won't see any in the photo. We never missed them; however, they do add a pleasant sweetness when included). One spoonful and you'll be transported to the waterfronts of Maine or Cape Cod.

    Ingredients

    • 2 -3 Tablespoons butter
    • 4  celery stalks, cut into 1/4″ slices
    • 3 large carrots, sliced into 1/4″ slices
    • 1 medium onion, finely chopped
    • 1½ Tablespoons tomato paste
    • 1 Tablespoon fresh thyme, finely chopped
    • salt & freshly ground pepper to taste (optional)
    • 6 Yukon Gold potatoes, peeled & cut into 1/2” cubes.
    • 1 -2 Tablespoon Old Bay® Seasoning Blend. (to taste)
    • 6 Tablespoons Bob’s Red Mill® Gluten Free All Purpose Baking Flour (regular flour if gluten-free not needed)
    • 2 cups lobster broth (Better than Bouillon Lobster Base -2 tsp mixed in 16 oz. hot water)
    • 1  – 15.25 oz. corn kernels drained well or frozen can be used
    • 1 lb. lobster meat, cooked and cut into large chunks
    • 1 lb. jumbo lump crab meat (we use Phillips)
    • 1 lb. shrimp, cleaned, deveined, and tails removed
    • 1  8-oz. bottle clam juice
    • 1 cup 2% milk
    • 1 cup half and half

    Directions

    1. Chop vegetables and set aside.
    2. Add butter into a large deep stockpot over medium heat.
    3. Add the tomato paste and stir well for 1 minute. Then add the onion, celery, thyme, salt, pepper, Old Bay seasoning, and potatoes.
    4. Cook vegetables 5 -6 minutes, then sprinkle in flour a little at a time. Cook mixture for 2 minutes, stirring constantly until the flour is no longer visible.
    5. Stir in the milk, half & half, lobster broth, and clam juice into the onion/potato mixture. Bring to a simmer and cook until potatoes are softened about 6-8 minutes.
    6. At this point, the soup should be nicely thickened. If you like thinner soup add a little more broth,  1/8 cup at a time.
    7. Add lobster, crabmeat, shrimp & corn.
    8. Stir well to combine.
    9. Continue to simmer until shrimp are pink and opaque, no longer grayish and translucent. Do not overcook.
    10. Taste. Add additional salt, pepper, or Old Bay to taste.
    11. Ladle into soup bowls and top with gluten-free crackers, hot sauce, or sliced scallions.
    12. If serving buffet style, keep chowder warm in a crockpot on the keep warm setting.

     

     

    Note:  If you like more corn in your chowder, just add another can or frozen kernels.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

     

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