The seafood pantry

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A world of flavor possibilities is as close as your kitchen pantry.

Here are some things you'll want to keep on hand.

From the Fridge:

: green onion: milder than yellow onions; good in stir-fries or : sprinkled over fish for garnish (wrap a bunch of green onions : in lightly dampened paper towels and put them in an open plastic bag

: they will stay crisp for up to a week) : fresh ginger: a little goes a long way; use in stir-fries or : marinades (ground ginger is not a suitable substitute) : olives: standard black, Greek, green, whichever you prefer : capers: add to a vinaigrette sauce or marinade; great with fish

: plain nonfat yogurt: can make a quick, low-fat sauce with chopped

: herbs, lemon juice, salt and pepper : Parmesan cheese: use in breadcrumb coatings or, of course, tossed

: with seafood pasta

: frozen vegetables: peas, corn, spinach, carrots; a quick thaw and

: they're ready to use in stir-fries, pasta, soups Some Basics:

: lemons and limes: freshly squeezed juice and grated zest do wonders

: for seafood

: herbs: parsley, thyme, basil, oregano, rosemary, chives, cilantro,

: dill, tarragon; use fresh when available (if you have a sunny : windowsill, balcony or patio spot, think about getting an herb kit

: to start your own herb garden) : garlic: few recipes would not benefit from this ubiquitous : seasoning

: yellow onion: great all-purpose ingredient; stronger flavor when

: quickly cooked, becomes sweeter with long cooking : shallots: onion cousin; more pronounced, less sweet than yellow

: onions

: broth: canned vegetable, chicken or fish bouillon cubes (preferably

: Knorr); multi-purpose for soups, sauces, etc.

: canned whole tomatoes (low-salt if possible): very acceptable : replacement for vine-ripened tomatoes : rice: long-grain white and brown are all-purpose; short-grain : Arborio for risotto; aromatic basmati or jasmin delicious with : seafood

: dried pastas: choose a variety of shapes ÄÄ penne, angel hair, : fusilli, spaghetti, bowtie, shells, etc.; different flavors, too

: help add variety

: fine yellow cornmeal: to coat fish for frying : white flour: for dredging fish : dried hot pepper flakes: to add a quick sprinkle of fire for those

: who love it

: curry powder: highly aromatic and exquisite with seafood From the Bottle:

: olive oil: for saut‚ing, in marinades and sauces; save fruity : extra-virgin for flavoring rather than cooking : corn or peanut oil: all-purpose, but best for high-temperature : stir-frying and deep frying : canola, safflower or other vegetable oils: for general-purpose uses

: vinegars: have a few favorites on hand ÄÄ red wine, herbed white

: wine, balsamic, fruit, rice wine, etc.; make a quick vinaigrette

: sauce for cooked fish

: red pepper sauce: Tabasco is the long-time favorite but many brands

: are available

: dry white wine: adds a splash of moisture and flavor to saut‚s and

: soups

: soy sauce: consider low-sodium "lite" varieties; also "light" which

: has milder flavor and lighter color : sesame oil: use as flavoring, especially in stir-fries; not for

: cooking

: Worcestershire sauce: consider white Worcestershire, made : especially for seafood, but traditional dark good with flavorful

: fish (salmon, tuna, swordfish) Off-the-Shelf:

: teriyaki sauce: now widely available in many brands : general seafood marinades: many now available, but all are not : created equal; try a few to find your own favorite; a good : Italian-style salad dressing works well too, or a simple homemade

: vinaigrette with herbs

: jerk sauce or seasoning: either liquid-based or dry "jerk" has : pungent flavors of allspice, peppers, cinnamon, garlic; ideal on

: full-flavored fish

Upscale Flavors:

: dried mushrooms (shiitake, porcini, morels): plumped in water; a

: flavorful addition to stir-fry or saut‚ : sun-dried tomatoes: plumped in water and diced for sauce, marinade

: or simple seasoning

: marinated artichoke hearts: chop and toss with cooked shrimp in

: pasta ÄÄ magnificent

Simply Seafood Spring 1994

Submitted By DIANE LAZARUS On 01-13-95

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