The Ancestral Table: Traditional Recipes for a Paleo Lifestyle (29 page)

Fish Pie

Fish pie is a traditional British dish, not unlike Shepherd’s Pie (
see here
). Fish pies have been a part of British cuisine since the Middle Ages, when lamprey pies were especially prized by the upper classes throughout most of Europe. This dish was originally prepared with a pastry crust, but the introduction of potatoes from the New World in the 16th century led to mashed potatoes becoming the signature topping.

SERVES:
4
PREP TIME:
20 MINUTES
COOKING TIME:
2 HOURS

2 LBS. RUSSET OR YUKON GOLD POTATOES, PEELED AND CUT INTO 1" CHUNKS

7 TBSP. BUTTER, DIVIDED

SALT AND BLACK PEPPER TO TASTE

1 1/2 CUPS HEAVY CREAM

1 CUP CHICKEN STOCK OR BROTH (
SEE HERE
)

1 BAY LEAF

1 SMALL HANDFUL FRESH PARSLEY, STEMS AND LEAVES SEPARATED

1/2 LB. SALMON FILLET, CUT INTO LARGE CHUNKS

1/2 LB. WHITE FISH (LIKE COD), CUT INTO LARGE CHUNKS

1/2 LB. SMOKED FISH (LIKE TROUT, HADDOCK, OR MACKEREL), CUT INTO LARGE CHUNKS

1/2 LB. RAW SHRIMP, PEELED AND DEVEINED

3 TBSP. WHITE RICE FLOUR

1. Place the potatoes in a large stockpot and fill with enough water to cover the potatoes by 1". Bring to a boil, reduce the heat to medium, and simmer until fork-tender, about 15 minutes. Drain and mash with 4 Tbsp. of the butter until smooth, seasoning with salt and pepper to taste, then set aside.

2. Preheat the oven to 350°F, arranging the racks so that one is in the center of the oven and one is underneath it. Place the cream, stock, bay leaf, and parsley stems in a large skillet and bring to a simmer on low. Add the seafood and gently simmer until nearly cooked through, about 10 minutes. Strain, reserving the liquid. Set aside the seafood and remove and discard the bay leaf and parsley stems.

3. Clean your skillet and return it to the stove. Heat the remaining 3 Tbsp. butter over medium heat, add the flour, and toast until golden brown, about 4 minutes. Slowly add the reserved poaching liquid, whisking continuously until you have a thick white sauce. Simmer over low heat for 5 minutes, adding more cream or stock if it gets too thick. Coarsely chop the parsley leaves, add them to the sauce, and season with salt and pepper to taste. Remove from the heat and carefully add the cooked seafood.

4. Place the mixture in a large pie pan or baking dish and cover with the mashed potatoes. Place a sheet of aluminum foil on the bottom oven rack. Bake the pie on the center rack for 40 minutes or until topping is golden brown and the sauce is beginning to bubble up around the sides.

Lomi Lomi Salmon

While the combination of raw fish and fresh ingredients found in lomi lomi salmon would lead you to think that this dish is a long-standing tradition in Hawaii, the truth is that it was introduced to the Hawaiians by early Western sailors. Lomi lomi itself translates to “massage,” signifying the mixing of ingredients (usually with bare hands) at the end.

SERVES:
4
PREP TIME:
5 MINUTES PLUS OVERNIGHT
COOKING TIME:
10 MINUTES

2 TSP. SEA SALT, DIVIDED

8 OZ. SALMON FILLET

2 TOMATOES, SEEDED AND DICED

1 SWEET ONION, DICED

3 GREEN ONIONS, SLICED

1. On a plate, spread 1 tsp. of the sea salt and place the salmon over it. Rub the remaining 1 tsp. sea salt on the top of the salmon, cover with plastic wrap, and refrigerate overnight.

2. The next day, rinse and pat dry the salmon fillet. Cut the salmon into small cubes, then mix with the cut vegetables. Serve cold.

Caldo de Camarón
(Mexican Shrimp Soup)

Caldo de camarón has its roots in pre-Colombian times; a similar Aztec dish called tlaxtihuilli was well documented before the arrival of Western explorers. While tlaxtihuilli is usually thickened with corn dough, caldo de camarón is thinner and highlights the fresh ingredients used in the soup.

Using shell-on shrimp adds intense flavor to the soup, although a soup made with shelled shrimp is easier to eat and tastes fine as well. Alternatively, you could shell the shrimp yourself, simmer the shells and heads in the fish broth for 20 minutes, and then strain. This method gives you the best of both worlds—a robust shrimp taste and a soup that’s easy to eat.

SERVES:
4
PREP TIME:
30 MINUTES
COOKING TIME:
40 MINUTES

2 LARGE DRIED MILD CHILES (ANAHEIM, GUAJILLO, ANCHO, OR A COMBINATION)

1 MEDIUM ONION

2 CLOVES GARLIC

1 TSP. DRIED OREGANO

1 (14.5 OZ.) CAN WHOLE, PURÉED, CRUSHED, OR DICED TOMATOES

2 CUPS FISH BROTH (
SEE HERE
)

1 CUP WATER

2 BAY LEAVES

2 CARROTS, DICED

1 LB. RAW SHRIMP, SHELL-ON PREFERRED

JUICE OF 1/2 LIME (1 TBSP.)

1/4 TSP. SEA SALT

1/4 TSP. BLACK PEPPER

HOT SAUCE, CHOPPED CILANTRO, AND LIME WEDGES FOR SERVING

1. Soak the chiles in warm water for 30 minutes, then cut off the stems and remove the seeds.

2. In a blender, blend the chiles, onion, garlic, oregano, and tomatoes into a smooth puree. Add the puree to a stockpot, cover, and simmer on medium-low until aromatic, about 6 minutes. Cover the pot to prevent splattering. Add the broth, water, and bay leaves and simmer, uncovered, for 20 minutes to darken and allow the flavors to marry.

3. After 20 minutes, pour the soup through a large-holed strainer or colander to collect large chunks of chili skin, then return the soup to the pot. Return to a simmer on medium-low, add the carrots, and simmer for 5 minutes. Add the shrimp and simmer for 3 more minutes, then turn off the heat, cover, and let it sit for 7 minutes. This will allow the flavor to penetrate the shrimp without overcooking it.

4. Prior to serving, add the lime juice, salt, and pepper. Remove the bay leaves and serve with hot sauce, chopped cilantro, and lime wedges.

Shrimp Ceviche

Ceviche is a popular seafood dish in Central and South America made from raw seafood (usually fish or shrimp) marinated in citrus juices. Today, it is most associated with Peru, which even has a holiday to celebrate the dish (June 28, if you’re interested). Spaniards arriving in the Americas found that the pre-Inca peoples of Mocha had a similar dish, which used the fermented juices of the banana passionfruit. There is archeological evidence of ceviche’s consumption as far back as 2,000 years ago.

Because undercooked seafood can carry pathogens, it’s important to use fresh shrimp in this recipe. It may be safer to use blast-frozen shrimp, as the process kills some parasites.

SERVES:
4 AS AN APPETIZER
PREP TIME:
10 MINUTES
COOKING TIME:
45 MINUTES

1 RED ONION, FINELY CHOPPED

1/2 LB. SHRIMP, PEELED, CHOPPED INTO 1/2" PIECES

1 CUP LIME JUICE

1 SMALL (LEBANESE OR PERSIAN) CUCUMBER, PEELED, SEEDED, AND FINELY DICED

2 TOMATOES, SEEDED AND FINELY DICED

1/2 BUNCH FRESH CILANTRO, CHOPPED

1 TSP. TABASCO (OR TO TASTE)

SALT TO TASTE

1. Soak the chopped onion in ice water for 5 minutes to reduce the astringency, then drain well and set aside. Place the chopped shrimp in a nonreactive bowl, then add the lime juice and onion. Mix well, cover, and refrigerate for at least 40 minutes or until the shrimp turns opaque and appears cooked.

2. Drain all but 1/4 cup of the lime juice, then add the cucumber, tomatoes, cilantro, Tabasco, and salt to taste. Serve with Tostones (
see here
) and Guacamole (
see here
).

Seafood Paella

Paella is a dish from Valencia, along Spain’s eastern coast. Rice was a product of Moorish influence and was a staple in Spain by the 15th century. Paella developed over the years as people began to add combinations of meats and vegetables. While water vole was one of the first meats used in paella, today’s Valencian paella includes rabbit, chicken, snails, and beans; seafood paella is equally popular and is considered a traditional dish along the Valencian coast.

Using an appropriate type of rice is important, as many varieties were specially bred to absorb liquid without losing texture. Calasparra and bomba rices are preferred and are available from gourmet food suppliers and online. Arborio, a common risotto rice, fares pretty well. In a pinch, plain calrose rice will get the job done.

Paella is best made over an open flame and is traditionally prepared outdoors.

SERVES:
4
PREP TIME:
20 MINUTES
COOKING TIME:
1 HOUR

3 CUPS CHICKEN STOCK (
SEE HERE
)

1 PINCH SAFFRON THREADS (ABOUT 10 STRANDS)

1 TBSP. OLIVE OIL OR GHEE

1 CHORIZO SAUSAGE, SLICED

1 ONION, FINELY CHOPPED

1 RED BELL PEPPER, DICED

1 GREEN BELL PEPPER, DICED

3 CLOVES GARLIC, MINCED

1 1/2 CUPS CALASPARRA OR BOMBA RICE (ARBORIO OR CALROSE IS OKAY)

2 MEDIUM TOMATOES, SEEDED AND COARSELY CHOPPED

1/2 CUP FROZEN PEAS

3 BAY LEAVES

SALT AND BLACK PEPPER TO TASTE

1/2 LB. SHELL-ON SHRIMP (8-10)

1/4 LB. LIVE MUSSELS (10-15)

1/2 LB. LIVE CLAMS (10-15)

1 SMALL HANDFUL FRESH PARSLEY, CHOPPED

LEMON WEDGES FOR SERVING

1. In a small pot, bring the chicken stock to a boil on high heat. Add the saffron and remove from the heat, allowing the flavors to infuse for at least 10 minutes. In the meantime, start your paella.

2. In a paella pan or large skillet, heat the olive oil or ghee on medium heat. Add the chorizo and sauté until browned, about 2 minutes. Add the onion and bell peppers and sauté until softened, about 6 minutes, stirring occasionally. Add the garlic and sauté for another minute, then add the rice. Toast until the rice is opaque, about 4 minutes, stirring often. Add the tomatoes, peas, saffron-infused stock, and bay leaves and gently stir until well mixed. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to low. Allow to simmer without stirring until most of the liquid has been absorbed, about 15 minutes.