Fish Stew

This recipe was brought into the market by a customer who says this is one of their favorite recipes.  They recommend you experiment with the quantities of wine and seafood to get it just right.  When it is right, you will swoon!

1/3 cup extra virgin olive oil (EVOO)
4 large leeks, rinsed and sliced lengthwise, then cut into 1/4" diagonal slices
2 medium onions, quartered and sliced into 1/2" pieces
6 bay leaves (or more if desired)
1/2 teaspoon dried Mediterranean oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon course ground black pepper
1/4 cup dried parsley flakes
3/4 teaspoon saffron threads
4 cloves minced garlic
1 quart red wine (Pinot Noir, Malbec, or whatever you prefer)
2-28 oz. cans diced tomatoes
2-8 oz. cans tomato sauce
1/3 cup clam Juice
2 dozen Manila clams, scrubbed
16 large, peeled and deveined shrimp (tips left on are pretty)
12 large scallops, halved
12 oz. halibut, cut into 1" cubes (can substitute snapper, cod, squid, or other favorite )
Crab claws for garnish (optional)

Saute leeks, onions, bay leaves, oregano, thyme, pepper, parsley, saffron, and garlic in EVOO in a large soup pot until the onions are tender. Add the wine and bring to almost a boil.  Turn down the heat and simmer, uncovered, 45 minutes. Add the tomatoes, tomato sauce, and clam juice. Simmer 30 minutes, uncovered.  Add the clams, shrimp and scallops and continue to simmer for 5 minutes.  Add the halibut.  When the clams open and the shrimp are pink, enjoy with a salad and crusty baguette.






All Seafood - All the Time Paella

By Dwight Collins, Fishmonger and Owner of Newman’s Fish Company

Two pans of this delicious paella were made to feed the crowds attending the SquareOne Villages Paella Fest 2015 at Sweet Cheeks Winery.

Two pans of this delicious paella were made to feed the crowds attending the SquareOne Villages Paella Fest 2015 at Sweet Cheeks Winery.

A seafood lover’s delight, this Paella recipe was prepared for our local Paellafest 2015 and again at the SquareOne Villages Paella Fest.  Paella is the centerpiece of a family gathering or a feast with friends, It takes some practice to get a feel for cooking times to cook the rice perfectly. You can modify it with your favorite seafood and make it your own, but a few rules in making the rice need to be followed.  Don’t rinse the rice.  Don’t stir the rice after it begins to simmer.  Don’t start cooking the rice until everyone is present.

Prep time:  45 minutes
Cook time:  40 minutes
Serves: 12-14 (18"-24" paella pan)

6      Cloves garlic, diced
1       Large yellow onion, diced into ¼” pieces
6 T.   Extra virgin olive oil, enough to coat the pan
1        Green pepper, julienne sliced
1        Red pepper, julienne sliced
1        Yellow pepper, julienne sliced
½ T.   Sweet Paprika
½ T.   Smokey Paprika
1-28 oz can Italian Tomatoes
1 t.     Salt (2 pinches)
Couple of pinches of Saffron, about 20 threads
12 c.   Fish stock, added as needed for type of rice**
4 c.    Bomba rice, or medium grain rice (use less fish broth for medium grain rice)***
1 lb.   Scallops, small
1 lb.   Firm-fleshed white fish, deboned and cut into 1-inch pieces
1 lb.   Medium shrimp, tails and shells removed and deveined
1 doz. Raw, deveined shrimp with shells intact and split
3-4    Clams per person, rinsed and drained
½ lb.   Squid, cut into 2 by ½  inch pieces (optional)
½ lb.   Green beans, blanched (may substitute another vegetable in season)

In an 18"- 24" paella* pan, sauté diced garlic and diced onion in olive oil until flavors are released and just starting to turn brown. Add the peppers and cook over medium heat, stirring frequently until the peppers brown and become fragrant, about 3 minutes.  Lower the heat to medium-low and stir in the two paprika seasonings, tomatoes, and two pinches of salt, and cook 5 minutes.  Sprinkle in the saffron and stir to let the flavors mingle.  Sprinkle in the rice and mix to coat.  Add in approximately 11 cups of the fish stock, 1 cup at a time, stirring to completely mix all the ingredients.  Turn the heat to medium and let the rice simmer.  Probe with a wooden spoon to make sure the rice is evenly distributed,  Cook for 10 minutes.  Keep remaining 1 cup of fish stock on stove, on low heat, and add in small increments, as needed, to areas of the paella pan where rice doesn't look cooked (the grains will be whiter).  Do not stir again.  Lay the scallops, white fish, both types of shrimp, clams, squid (optional), and blanched green beans evenly across the rice mixture and cook uncovered for 10 minutes on medium-low heat and 5 minutes covered to finish cooking the fish. Turn off heat, keep covered and let rest for 5 minutes.  Serve.

* Paella pans are wide, shallow, and made of thin conductive metal, with sloping sides and two handles.  They ensure the rice can be cooked in a thin layer and allow for evaporation of the liquid while the rice cooks so the paella has a desired dry texture.

** Fish Stock:  A good fish stock is important for building the flavor of the rice. Fish stock can be purchased at Newman's Fish Market on Willamette or you can make your own.  The following recipe makes 12 cups of stock.

1 large onion, roughly chopped
2 carrots, chopped
5 lbs. white fish bones
12 c. water
15 sprigs of parsley, chopped
2-3 c. shrimp shells

Put all ingredients in a stock pot and bring to a boil.  Turn heat down and simmer for 1-2 hours.  Strain and reserve the stock.  Discard solids.  Can be used immediately or cooled, covered and stored refrigerated for 2 days or frozen for up to 3 months.

*** About the Rice: Use short-grain Bomba rice or medium-grain rice, not long-grain or parboiled rice. Estimate 1/3 cup rice per person if you have lots of seafood in the paella. Short-grain Bomba rice takes slightly more liquid than medium-grain rice. The ratio of stock to rice is 3:1.

Seafood "Who Needs Rice" Jambalaya

With Permission from Everyday Paleo, by Sarah Fragoso

Don't let a Paleo recipe scare you off - this is an exceptional soup! The coconut oil gives the broth a delicious flavor.  This will become your go-to meal.  For variety, change it up with different veggies or seafood.

Prep time:  35 minutes;  Cook time:  15-20 minutes

1 lb. wild Alaskan cod fillets (or other wild-caught fish of your choice)
1 lb. medium shrimp, tails and shells removed and deveined
1/4  cup coconut oil (or grass fed ghee)
4-5  carrots, peeled and cut into matchstick pieces
2   red bell peppers, thinly sliced
4   cloves garlic, minced
1   leek, diced
Sea salt to taste
1   Tbsp. chili powder
1/2  tsp. paprika
1/2  tsp. black pepper
4 cups chicken broth
Hot sauce to taste (optional)

Make sure the fish and shrimp are thawed and drained.  Pat the fish and shrimp dry with a paper towel;  it will have a better texture after cooking if you do this. Cut the fish into bite-size pieces. Set aside with shrimp.

Melt the coconut oil (or ghee)  in a large soup pot and sauté the carrots for about 4 minutes, stirring occasionally.  Add the bell peppers, leeks, and garlic, and cook for another 3-4 minutes.  Add all the spices and the chicken broth and bring to a boil, stirring occasionally.  Add in the fish and shrimp and simmer until the fish begins to flake and the shrimp turn pink and float.

Add the hot sauce (optional) and stir. Taste and add more seasoning or hot sauce if desired.

Serve in bowls immediately. Serves: 4-6.

Oregon Pink Shrimp Tacos

1 lb. Oregon Pink Shrimp
1 Tbsp. ground cumin
2 Tbsp. extra virgin olive oil
1 tsp. cayenne pepper
2 tsp. garlic powder
1 cup sour cream
hot sauce, salt & pepper to taste
4 flour tortillas
1 cup shredded cheddar cheese. Can substitute or mix with Monterrey Jack cheese
1 cup green cabbage, shredded
Black Bean Cilantro Lime Salsa, recipe follows

Dust the pink shrimp with salt & pepper and the cumin until evenly coated. Set aside in the refrigerator. Season the sour cream with the cayenne, garlic powder and hot sauce to taste, and reserve in the refrigerator. Lay tortillas out on a sheet pan and sprinkle the cheese over them. Place the tortillas in a 350° oven for 2–3 minutes, or just until the cheese is melted and the tortillas are warm. 
Meanwhile, heat the olive oil over medium high in a sauté pan. Add the shrimp and cook 1–2 minutes until hot. Add the hot shrimp, sour cream, salsa and shredded cabbage evenly over the tortillas. Fold over and serve with Black Bean Cilantro Lime Salsa. Serves 2.

Black Bean Cilantro Lime Salsa

1 cup of cooked black beans
1 roma tomato, chopped
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped 
1/2 cup red bell pepper, chopped
1/2 cup fresh cilantro, chopped
1 Tbsp chopped fresh garlic
1 jalapeno pepper, diced
1 avocado, diced
1/3 cup olive oil
1/4 cup lime juice
salt & pepper to taste
Mix all ingredients together and refrigerate until use.

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Linguine with Oregon Pink Shrimp

1 1/2 lb Oregon Pink Shrimp
1 lb dried linguini
6 Tbsp butter
1 Tbsp finely chopped garlic
1 cup heavy cream
1/2 cup finely parsley
3 Tbsp finely chopped basil OR 1 tsp. dried
1/2 tsp dried thyme
3/4 cup freshly grated parmesan cheese
salt & pepper to taste

Cook pasta until al dente according to package instructions. While linquini is cooking, melt butter in large skillet. Add garlic and sauté briefly to release flavor. Add cream and heat just to boiling, stirring frequently. Lower heat and stir in shrimp, parsley, basil and thyme. Continue cooking until shrimp are just heated through. Do not over cook shrimp! Remove from heat and add linquini. Toss and add parmesan, salt, and pepper to taste; toss again. Serve immediately. Makes 6 servings.

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Asian Cabbage Salad with Oregon Pink Shrimp

8 oz Oregon Pink Shrimp
1 package oriental ramen noodles
3 cups green cabbage, shredded
1/2 cup toasted almonds, sliced or slivered
1/2 cup green onion, chopped
2 Tbsp toasted sesame seeds
Dressing, recipe follows

Mix together the shrimp, noodles, cabbage, almonds, green onions, and sesame seeds. Right before serving, toss with the dressing and serve.

Ramen noodle seasoning packet, (oriental)
1 Tbsp apple cider vinegar
1 Tbsp sugar
2 Tbsp sesame oil
Mix well and refrigerate at least 30 minutes before use. Serves 4

Recipe courtesy of The Oregon Seafood Center, Astoria, OR,

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Oregon Shrimp Cakes from the Oregon Trawl Commission

1 lb Oregon Shrimp, well drained
2 Tablespoons Lemon juice
3 Cups Bread Crumbs (Panko)
2 Tablespoons Parsley, finely minced
1/2 Cup Green Onion, finely minced
1 Tablespoon Blackened seasoning
1/2 Cup Red bell pepper, finely minced
2 Teaspoons Sugar
1/2 Cup Mayonnaise
1 Large Egg Canola oil for frying

Divide bread crumbs into two equal portions. Combine half of the bread crumbs with the other remaining ingredients and mix gently. Cover and refrigerate shrimp mixture. Allow mixture to rest for at least 30 minutes.

Using butter or oil, coat inside of 1/3 cup measure. Fill the measuring cup with bread crumbs. Empty out excess. Firmly pack cup with shrimp mixture level with top. Gently tap upside down on the measuring cup to remove shrimp mixture. Gently coat shrimp cake with breading.

Coat sauté pan with 1/4 inch canola oil over medium heat. When oil is hot, add shrimp cakes and cook until golden on each side. Turn only once. Serve with Creole Tatar Sauce.

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Newman's Shrimp Slaw

Great alternative to regular cole slaw.

1/2 lb shrimp meat, approx a cup, rinse under cold water, remove any shell pieces
1/2 head cabbage, red or green 
juice of 1/2 lemon
1/4 cup mayo
1 Tbs Johnny’s Salad Elegance, available locally
2 Tbs chopped onion, green or regular
2 tsp rice vinegar
Mix ingredients and serve. Can be made ahead to let the flavors blend. Great side dish but also wonderful as light main course.

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Shrimp Gabriella

12 large shrimp
6 ounces provolone cheese, cut into 12 strips
1/4 cup green chile peppers, diced
6 slices bacon, cut in half
1/4 cup barbecue sauce

  1. Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
  2. Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
  3. Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

Recipe from

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Newman's Shrimp Cocktail

5 lb. large shrimp, shelled, deveined and cooked in salted 3T water with 3 carrots sliced, 3 stalks celery including leaves. 
3/4 C cucumber, peeled, seeded, and diced
3/4 C red onion, chopped fine
3–4 T cilantro, chopped
3–4 t jalapeño pepper, chopped/diced
juice of 4 small limes

Combine shrimp, cucumber and red onion. Toss in the cilantro, jalapeño pepper and lime juice. Cover, marinate for at least 1 hour.

Cocktail Sauce
18 oz ketchup
1 1/2 oz grated horseradish
3 T Worchestershire sauce
6 t tabasco or to taste

In a bowl, combine sauce ingredients and pour over marinating shrimp and toss gently.

3 ripe avocados peeled, seeded, and diced. Fold into shrimp mixture. Divide mixture among glasses. If you want, garish with a slice of cucumber.

Optional: splash a little peppered vodka on top.

Assemble just 1/2 hour before serving. If more than that, the ketchup will turn a little brown.

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Newman's Favorite Bouillabaisse (Serves 12)

2 onions, chopped
1 bunch leeks, sliced
1 stalk celery, sliced
1 clover garlic, minced
1 green pepper, diced
1/2 cup chopped parsley
1 whole crab, cracked
2 lb steamer clams
1/2 lb raw shrimp
3/4 lb scallops
1 lb red snapper, cubed
1 lb halibut, cubed
4 cups fish stock

3 cups chicken broth
1/4 cup olive oil
2 15 oz cans petite diced tomatoes
2-3 cups white wine, to taste
“pinch” or to taste of each of the following: salt, black pepper, paprika, cayenne, thyme, saffron

Into the hot oil, put sliced vegetables and sauté to golden yellow. Add tomatoes and seafood, cover with liquids and boil 20–30 minutes, adding wine just before serving. Should be served in pot or casserole with toasted French bread.

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Marinated Grilled Shrimp

Original recipe makes 6 servings

3 cloves, garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce 
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined


  1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
  2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Recipe from

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John Hurst's Oregon Fish Stew Nouvelle

1 28oz can Italian plum tomatoes (peeled) 
2 cups chopped onions
1/2 cup olive oil
8 cloves garlic (mashed)
2 qt water
3 cups white wine (dry)
1/2 tsp. dry thyme
2 pinches saffron
6 parsley springs
1 bay leaf
1/4 tsp. fennel seed
3 inch piece orange peel (orange part only)
2 lb fish trimmings
1 lb red snapper
1 lb sea bass
2 lbs steamer clams
1 crab
1/2 lb raw shrimp

For the stock, sauté onions & garlic in olive oil, stir in tomatoes and cook for 5 minutes. Add the rest of the ingredients except assorted seafood. Cook at low boil for 45 minutes. Strain stock through sieve, boil down if necessary.

Before serving bring the stock to low boil, add snapper & sea bass. Poach until tender. Do not overcook! In separate pot steam clams open. Add clams and peeled shrimp to stock. Cook briefly. Add crab just to warm through and serve.

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Greek Baked Shrimp

Simple, quick and very tasty. Leftovers were wonderful, too.
1 yellow onion, chopped
4 garlic cloves, minced (2 T)
3 T extra virgin olive oil
1 red or yellow bell pepper, seeded and diced
1/2 t crushed red pepper flakes
1/2 t ground cinnamon
1/4 t ground allspice
1 -28 oz can diced tomatoes
1 1/4 lb raw shrimp, peeled, deveined and tails removed
pinch each of salt, black pepper and sugar
1 T fresh oregano, chopped, (or dried)
1 T fresh flat leaf parsley, chopped,, (or dried)
2/3 cup , (1/4 lb) feta, large crumbles

Preheat oven to 375˚. Heat oil in a heavy saute pan over med heat and cook the onion until soften. Add garlic and peppers and cook 2 minutes more. Add cinnamon, allspice, and chili flakes and cook 30 seconds until aromatic. Add undrained tomatoes and simmer gently until slightly thickened, approx 15 min. Add herbs, salt, pepper, sugar and shrimp, then transfer to a 2 quart baking/casserole dish. Top with feta and bake until shrimp are cooked through, approx 20 minutes. Stir if necessary to cook through. Serve immediately with crunchy French/artisian bread and a great salad. Serves 4 medium appetites. (You could replace the cinnamon and allspice with cilantro and increase the chili pepper a little for a different taste. I served the leftovers over angel hair pasta and it was great, too.)

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