Loaves And Fishes Recipes

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LOAVES AND FISHES



Loaves and Fishes image

Make and share this Loaves and Fishes recipe from Food.com.

Provided by Goldens4

Categories     < 60 Mins

Time 50m

Yield 10 serving(s)

Number Of Ingredients 6

1 (10 ounce) can condensed cream of mushroom soup
2 (8 ounce) packages cream cheese
1 (16 ounce) jar ortega green chili salsa
8 whole mushrooms, sliced thin
2 cups fresh crabmeat
1 sheepherder bread (or a good hard crusted round loaf)

Steps:

  • In a saucepan place soup and cream cheese and stir gently over low heat until cheese is softened.
  • Add Ortega sauce, cook another 10 minutes.
  • Take Sheepherder's bread (round), cut off top, hollow out bread, and add mushrooms and crabmeat.
  • Then add contents of saucepan.
  • Stir gently, replace top and heat bread in 350 oven for 35 minutes.
  • Serve with extra pieces of hot bread.

LOAVES & FISHES FISH SALAD



Loaves & Fishes Fish Salad image

Passed down from generation to generation, this salad is based on one made by Jon Snow, who owned a fish store in Sagaponack called Loaves & Fishes. Ina Garten's friend bought the shop in the mid 1970's and turned it into a specialty food store and then sold it to a friend. But they all kept making Jon Snow's delicious fish salad. So here it is for you to enjoy too!

Provided by Sharon123

Categories     Salad Dressings

Time 45m

Yield 4-5

Number Of Ingredients 12

2 1/2 lbs firm white fish fillets (such as halibut) or 2 1/2 lbs steaks (such as halibut)
extra virgin olive oil
kosher salt
fresh ground black pepper
1/2 cup celery, finely diced (2 stalks)
3/4 cup red onion, finely diced
1/2 cup fennel, finely diced (optional)
1/2 cup chopped fresh dill
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup good white wine vinegar
1/4 cup capers, drained
3/4 cup good quality mayonnaise

Steps:

  • Preheat oven to 400*F.
  • Place the fish on a baking sheet. Rub both sides of fish with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes, until the fish is firm and fully cooked. Allow to cool at room temperature for about 30 minutes. Remove and discard the skin and bones.
  • When the fish is cool, flake the flesh into a bowl in large pieces. Add the celery, red onion, fennel, dill, lemon juice, vinegar, capers, mayonnaise, 1 teaspoons salt, and 1/2 teaspoons pepper. Mix gently and refrigerate for at about 30 minutes. Taste for seasoning and serve at room temperature. Enjoy!

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