Fish Mulligan Recipes

FISH MULLIGAN

Steps:

• Cut fish into chunks and place with potatoes and onions into a soup pot.
• Add water and bring to a boil.
• Add rice, green peppers, bacon or salt pork; simmer for 30 minutes or until tender.
• Add parsley and crumbled bread.
• Add any leftover vegetables, heat through and season to taste.
• Bring to the boiling point and serve.

MULLIGAN STEW

Steps:

• Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley.

MARINATED HOOLIGAN FRY (AKA SMELT OR EULACHON)

Steps:

• Clean the fish: cut off the heads and tails, remove fins (either cut or pull them away). Slit the fish down the full length, cutting just as far as the backbone. Remove the entrails and rinse under running water and pat dry. Using the back of a spoon or your thumb, on the inside of the fish press hard all along the backbone. Pulling from the head-end of the fish, the spine and bones should lift free of the body.
• In a shallow container, combine the vinegar, sugar, and soy sauce and set aside.
• Dry the cleaned fish well. Thinly coat the dried fish in the cornstarch.
• In a heavy pot heat the oil to about 350 degrees F and fry the fish for 7 to 9 minutes until they are crisp and golden. Remove and drain on paper towels. Place cooked fish in the vinegar mixture to marinate.
• After slicing the onion thinly, sprinkle slices with salt. When the onion has become moist from the salt, rinse the slices well and drain thoroughly.
• Thinly slice the bell pepper into rounds and remove the seeds.
• Cover the fish with the onion and pepper slices and spoon the marinade over all. Allow fish to marinate for at least one hour before serving, occasionally spooning the marinade over. Serve hot or cold, whichever way is your favorite.