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Easy Cod and Spinach Soup

Serves 4
With a loaf of bread and Tossed Salad from Metro (Shameless self-Promotion) you will birth to your family and loved ones, soup on a weekday... “Are you drunk fishman?” ...“No just a little buzzed, but hey no judging”
4 tablespoons of unsalted butter
1 cup of chopped yellow onion
1 cup of chopped sweet red pepper
1 good pinch of crushed red pepper flakes
1 quart of Fish or Chicken stock...We make our own at Metro...and we sell it. (the Funky Fishmonger is a capitalist pig! But a cut one...who said that?)
3 cups (packed) Baby Spinach sliced in coarsely chopped
1⁄2 cup of heavy cream
11⁄2 pounds of Cod fillet, (skinned) cut into 11⁄2 -inch pieces. You can also use with great success, Halibut, Hake, Grouper or Snapper
2 tablespoons Basil chiffonade (cut crosscut into thin strips)
Salt and pepper
How it’s done
Melt butter in a heavy large saucepan over medium heat. Add red pepper onion and crushed red pepper and sauté until almost tender, about 3 minutes. Add the Fish stock, heavy cream, and crushed red pepper. Half-cover the pan and simmer for about 3 minutes; add the Spinach and simmer for another 2 to 3 minutes or until the spinach is wilted. Finally, add fish pieces and simmer uncovered until just opaque in the center, about 3 to 4 minutes. Mix in basil. Season soup to taste with salt and pepper. When you take your final taste make sure somebody is watching: bring the spoon to mouth, gently blow on the spoon, sip soup, turn wink and do your best Tiger Woods fist pump. Or just a “free-style” soup dance will work as well, your call Little Chef.

Clams and Grape Tomatoes with Fregola

Serves 4 as a main course or 8 for a Stone-Cold Starter
What the Fluke is Fregola? Simmer down little chef, it’s just a Sardinian pasta that is similar to Pearl (Israeli) couscous. Of course, when you combine fregola with clams, the only thing you get is an Italian Culinary Make-Out session. Now let’s start kissing and cooking little chef.
4 cups of boiling fish or chicken stock; no sweat, Metro has both in our freezer
2 cups of fregola
3 dozen Littleneck clams soaked in ice water for 30 minutes and scrubbed well
1⁄4 cup of olive oil plus more for drizzling
4 shallots thinly sliced
3 cloves of garlic, finely chopped
1 to 2 long red chili peppers, remove the seeds if you don’t dig the heat or leave them in if you are a flavor freak, thinly sliced on an angle
1 teaspoon of finely grated lemon zest
1-pint grape tomatoes halved
1⁄4 cup of fresh chopped flat-leaf parsley plus more for garnish
11⁄2 cups dry white wine
How it’s done
First cook the fregola in the fish stock (lightly salt the stock) for 6-8 minutes or until very al dente: drain and reserve 1 cup of the cooking liquid (pasta water). Set fregola aside. Heat the olive oil in a large enough pan to cook all of the clams over medium heat. When the olive oil is hot, add the shallots, garlic, and chili pepper and cook, continuing to stir, for 5 minutes or until soft.
Next, add the lemon zest, tomatoes, parsley, and wine and bring to a boil over high heat. Once it comes to a boil, let cook for 2 minutes, then add the clams and cover with a lid. Cook the clams for 6 to 8 minutes, shaking the pan occasionally until all the clams have opened. With a slotted spoon transfer the clams to a large bowl and discard any clams that have not opened. Next, add the fregola to the pan and simmer for another 2 minutes; if you need more liquid add the reserved pasta stock as needed; season to taste with salt and pepper.
Finally, add the clams back to the pan to warm the clams through.
To serve, tip the clams into a large pasta bowl and garnish with lots of chopped parsley, and drizzle over some of your best olive oil. Warning to the little chefs, there will be many kissing attempts pointed in your direction; not all wanted I might add.


Spicy Lemon Crab and Spaghetti

Serves 4 or 8 as a first course
You know that Sweatshirt you don on Saturdays to let the world know, “Yes, I know this thing is full of holes and stains not to mention the collar is barely round anymore, but it’s so damn comfortable that it’s actually hugging me.” Well, little Chef that is what you are about to create, pure comfort food...this dish is easy enough to make at halftime while watching your favorite football team, but flavorful enough to add to your dinner party menu.
1 pound of Jonah Crab meat: You could also of course use Lump, Jumbo Lump, or any Crabmeat that pinches your fancy
Salt and Pepper
The juice of 1 lemon plus more to finish
2 teaspoons of grated lemon zest
1⁄2 cup of chopped flat-leaf parsley
1⁄4 cup plus more of your very best olive oil plus more to finish
2 cloves of garlic crushed with the flat of your knife and chopped
1 Tablespoon of Bomba di Calabria (Calabrian Hot Pepper Paste...yes, Metro has this)
1 pound of Spaghetti...We carry one imported from Italy that will make any Pisano drop to his knees in delight. Don’t worry, I’m not even sure I know what that means
How it’s done
In a glass bowl gently toss together the Claw meat with the lemon juice, lemon zest and half of the parsley. Season the crab mixture with salt and pepper to taste and set aside.
In a large pot of salted water, cook the pasta until al dente, drain well and keep warm making sure to reserve some pasta water.
Meanwhile, heat the olive oil to medium heat, in a large enough skillet to hold the spaghetti.
Add the garlic and Bomba Paste and sauté very gently to infuse the oil with all the zesty flavors. If you burn the garlic, you must start again (don’t beat yourself up, garlic is cheap, crab is not). Finally, add the Crab and pasta (and some pasta water if needed) to the skillet and toss to coat while cooking for another minute or two; season with salt and pepper to taste. To serve, turn out the Spaghetti into a large pasta platter and garnish with the remaining parsley and a good drizzle of olive oil. If you really want to go the comfort route you might want to prepare this dish in those “holey” undergarments from the back of your drawer.

Korean Inspired Sticky Fried Shrimp

Serves 8 for a starter or 4 humans that don’t feel like using a fork tonight
I know what you are thinking, is frying food something I want to do at home? The simple answer is a hard Hell Yeah, if you crave finger-licking deliciousness. Of course, you can always steam a chicken breast and moisten it with your tears as you eat. Ingredients
11⁄2 pounds of large shrimp peeled and deveined with the tails left on (Metro will do this free of charge, just please ask)
1 teaspoon of kosher salt
Black Pepper
2 teaspoons of minced fresh ginger
2 cloves of garlic minced fine
1 cup of Corn Flour (corn starch)
3 to 4 cups of Grapeseed or Vegetable oil for frying
For the Sticky Sauce
1 tablespoon of Grapeseed or Vegetable oil
4 cloves of garlic minced fine
1 fresh Cayenne pepper seeded and chopped (use less if you are not into the heat)
1⁄4 cup of Soy Sauce
1 tablespoon of Asian Fish sauce (found at most Asian Markets and Metro Seafood)
1/3 cup of honey
1 tablespoon of Rice wine vinegar
1 tablespoon of brown sugar
Sesame seeds and thinly sliced scallion greens for garnish

How it’s done
Place the shrimp in a bowl, and toss well with the salt, ginger, garlic and ground black pepper and set aside to marinate at room temperature.
While the shrimp is marinating make the sticky sauce by heating the oil over a high heat. Add the garlic and pepper and cook for about 1 minute or until fragrant. Next, reduce the heat and add the soy sauce, honey, vinegar, fish sauce and stir with a wooden spatula. When it bubbles, add the sugar and continue to stir until it becomes a glaze. Turn off heat and set aside.
Next, heat the 3 to 4 cups of Grapeseed oil in a wok or sauce pan over medium high heat until it has reached about 350° degrees.
Now dredge the Shrimp in the corn flour and when oil has reached the temperature (350° F), add several Shrimp, about 10 to 12 at a time, to the hot oil and fry until golden brown, about 2 to 3 minutes or until the shrimp is just opaque when knife tested (I love testing shrimp because I can eat before the guests arrive). Remove the shrimp with a slotted spoon and place on the paper towels to drain. Repeat until you have finished all the shrimp.
Finally, heat the sticky sauce up again and when hot, toss the shrimp in the skillet until well glazed.

To serve, turn the shrimp on to a large serving platter and garnish with the sesame seeds and scallion greens. Of course, you can round out this meal with some steamed rice and tossed salad but I opted for a cold beer and another cold beer.

Seared Porgy Fillet with Arugula & Mushrooms

Serves 4
This is way too sexy sounding for a regular weeknight oh love-filled Fishman...I know, the next thing you know you will be having a cocktail hour before dinner and maybe a meaningful conversation with a loved one...Oh, the horror! Seriously, this one is easy, and yes dare I say for the love of Pete, enjoy it...I give you permission. Ingredients
4 Porgy fillets 6 to 8 ounces each scaled and pin bones removed: Relax, we do that part; you could also use with great success Snapper, Branzino or Tilapia fillet
2 tablespoons of olive oil
2 tablespoons unsalted butter
2 large or 4 small shallots, minced
1⁄2 pound of cremini (Baby Bella) mushrooms sliced thin. You could also use Shiitakes or Oyster mushrooms...are they available at Metro...heck yeah little chef.
1–5-ounce package of Baby arugula...yes we have that also
2 to 3 teaspoons of White Balsamic Sicilian Lemon Vinegar; Yes, Metro has this. You could also use sherry vinegar and a generous squeeze of fresh lemon juice
Salt and pepper
How it’s done
Season the fillets well on both sides with salt and pepper. In a large skillet over medium- high heat, heat the olive oil until quite hot. Sear the Porgy fillets, flesh side down first, until lightly browned on both sides about 3 to 4 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the 2 tablespoons of butter to the pan. When it’s foaming, add the shallots, cook for 30 seconds, and add the mushrooms and a good pinch of salt. Sauté until the mushrooms are well browned, 2 to 3 minutes. Add the arugula to the pan and toss with the mushrooms, cooking just until the leaves have wilted about 30 to 45 seconds. Add the Lemon vinegar, toss and season to taste with salt and pepper. To serve, gently arrange arugula-mushroom mix on top of the fillets...then lovingly gaze upon your guests with your “come hither” eyes...unless of course, it’s one of your kids, then you just bought them six solid hours of therapy. Bon Appetit!

Swordfish Milanese with a Fresh Herb Dressing

Serves 4
Hey wasn’t Milanese the guy who protected Michael Corleone when he spent that summer vacation in Sicily...yeah and the other guy with the shotgun was Osso Buco...Hey, what’s with the Italian jokes? I beg your pardon, my kids are half-Italian and so are some of my best friends.
For the Swordfish
4 Swordfish Steaks 6 to 8 ounces each 1⁄2 thick with the skin removed
1 cup of all-purpose flour, seasoned with a little salt and pepper
2 eggs Beaten
1 cup of Panko (Japanese Bread Crumbs) Available at all Metro Seafood retailers
1⁄4 pound of parmesan cheese grated fine
1 lemon, zest only
Salt and pepper
2 to 3 tablespoons olive oil, for frying
For the Fresh Herb Dressing
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
1 tablespoon capers, drained and rinsed
1 lemon, zest, and juice...this is when you love Metro again for their free lemon program 1 garlic clove, crushed to a paste with the flat of your knife
1 tablespoon of olive oil
Salt and Pepper

How it’s done
In a shallow bowl or pie plate, mix together the panko breadcrumbs with the parmesan and lemon zest until well combined. Season your panko mixture, to taste, with salt and pepper.
Next, dip each thin Sword steak into the flour (shaking all the excess flour off) and then the beaten egg, and then dredge them in the panko mixture until completely coated.
Heat the olive oil in a frying pan over a medium-high heat. When the oil is hot, add the breaded Sword steaks (in batches if necessary) and fry for 3-4 minutes on each side, or until crisp and golden brown on both sides and cooked through. Remove fish from the pan and set aside to drain on paper towels to remove any excess oil (Repeat the process with any remaining Swordfish steaks.)
For the Herb Dressing in a bowl, whisk together the finely chopped herbs, capers, lemon zest, lemon juice, olive oil, and garlic until well combined. Season the dressing to taste, with salt and pepper. To serve, divide the four Swordfish steaks into 4 plates and spoon over the Herb dressing. If you happen to serve this dish with roasted fingerling potatoes

and a simple green salad. I hope you don’t mind being French kissed in uncontrollable adoration....because it’s on Little Chef

Whole Roasted Sea Bass with an Anchovy Olive Rub and

Roasted Kale

Serves 4
For those of you who think Anchovies are just funky little fillets that pollute a pizza slice, this recipe is not for leave us while the grown-ups cook. For those among you that are fans of big Mediterranean Flavors and think that Anchovies are a Cod Given Gift...Give me a Hug and let’s start cooking
2 Whole Sea Bass 11⁄2 to 2 pounds each Scaled, Gutted and patted Dry with paper Towels- This task will be lovely performed by any Metro Seafood associate: You can use Branzino, Dorade (Sea Bream) or Snapper with great results
2 lemons cut into 8 wedges each
4 Rosemary sprigs
1⁄2 cup pitted Calamata olives
4 anchovies packed in oil
2 cloves of garlic
1 tablespoon of olive oil
4 cups of trimmed Kale leaves (cut the leaves off the center stem of the plant)
1 tablespoon olive oil plus more for drizzling over the fish
A good pinch of crushed red pepper flakes
Preheat the oven to 400° degrees.
Make 3 cuts, to the bone on each fish (just one side) and place in a lightly oiled baking pan and season the fish with salt and pepper.
Place the olives, garlic, anchovies and tablespoon of olive in a food processor and whizz until smooth (should not need salt but taste just the same). Rub the olive mixture into the fish including into the cuts and the chest cavity; season the fish lightly with 

salt and pepper. Next push the lemon wedges into the cuts you made in the fish and place the Rosemary sprigs in the chest cavity of each fish.Let the fish rest on the counter for 30 to 40 minutes to come to room temperature.Just before placing the fish into the oven drizzle olive oil over each fish and bake for 20 to 25 minutes or until the fish is just opaque when fork-tested.Meanwhile, place the kale in a large bowl along with the olive oil and toss well. Spread out onto 1 large baking sheet in a single layer (use 2 pans if you need the extra space) and lightly sprinkle with salt and the crushed red pepper flakes. During the last 10 minutes of roasting the fish, transfer the baking sheets to the oven and bake for 8 to 10 minutes until the edges of the kale are crisp.To serve, transfer the fish to a large serving platter and garnish with lemon wedges. Spoon the kale around the fish and get ready for a “full mouth kiss” of Mediterranean Flavors. For those of you eating fish sticks you, of course, must sit at the children’s table.

A Spicy Clam Soup for the Soul

Serves 4 to 6
When you can’t get to a sunnier climate but you want the cockles of your heart to be toasty warm, this is the dinner for you. This recipe also shows you that comfort food does not need to come with an extra chin. #savemysoul
2 dozen Littleneck clams scrubbed well and soaked in ice water for 20 minutes
1⁄2 cup dry white wine
4 tablespoons of olive oil
2 large shallots chopped fine
3 cloves of garlic crushed and minced
1 tablespoon of finely grated fresh ginger
1 to 2 cayenne chili peppers seeded and sliced thin...should you desire less heat by all means adjust hot peppers but I will make fun of you
1 pound of Red Potatoes peeled and diced
4 small or 2 large leeks, trimmed and sliced, light green and white parts only
Salt and Pepper
3 roasted red peppers diced; you can use jarred or roast your own peppers you beast 1-quart fish stock, don’t stress, Metro makes this for you
1⁄4 cup of fresh chopped cilantro
Lime juice to finish
Do you need a loaf of bread? Perhaps not but it does make the world a better place
How it’s done
In a heavy-bottomed soup pot, bring the wine to a boil, add the clams, cover the pot, and steam until they are open; about 6-8 minutes. Strain cooking liquid and reserve. Once cooled remove the meat from the clams and set aside covered. Discard the shells or make a fun necklace...your call.
Heat the olive oil in the same soup pot over medium heat and soften the shallots, garlic, ginger, and hot peppers for 3-4 minutes.


Increase the heat slightly and add the leeks and potatoes; season with salt and pepper, cover, and let cook for about 5 minutes, stirring occasionally, until the leeks begin to soften. Next, add the roasted red peppers, the reserved clam cooking liquid, and fish stock and bring to a boil; reduce the heat and simmer for about 15 to 20 minutes until the potatoes are tender; adjust the seasoning if necessary.To serve, evenly divide the reserved clam meat among four soup bowls and ladle the hot soup into the bowls. Sprinkle the chopped cilantro over the soup and squeeze a little fresh lime into each bowl. Sure, you might not get a tan eating this dish but your taste buds will assuredly get a culinary sun kiss and soulful hug..

Oven-Roasted Zaatar Red Snapper and Fingerling Potatoes

with a Sesame Yogurt Drizzle

Serves 4
Roasting whole fish is not only a delightful way to pay homage to the treasures of the briny deep but for me, a half-Lebanese fishmonger, a great excuse not to use my fork.
For the Fish
2 Red Snapper about 11⁄2-2 pounds each scaled and gutted...this is a Job that a Metro Seafood associate would perform with enthusiasm and love: you could also use Sea Bass, Porgies, or Branzino with great success
1⁄4 cup of olive oil
3 tablespoons of Zaatar spice; Found at most Middle Eastern Bazars and at Metro Seafood
1 tablespoon of crushed red pepper flakes (less if the delectable heat scares you)
1 tablespoon of kosher salt
1⁄2 cup fresh chopped parsley and lemon wedges for garnish
For the Sesame Yogurt Drizzle
1⁄2 cup of Tahini paste (Yes, Metro has this)
1⁄2 cup of Lebneh or Greek Yogurt
About 4 ounces of water
The juice of 1 lemon
Salt to taste
For the Roasted Potatoes
2 pounds fingerling potatoes, halved lengthways
1 yellow onion, sliced thin
3 tablespoons of olive oil
3 tablespoons of unsalted butter, melted
4 cloves of garlic minced fine
1 teaspoon of crushed red pepper flakes
1 teaspoon of kosher salt

How it’s done
Preheat the oven to 400° degrees
Line a large rimmed baking pan with foil or parchment paper. Place the potatoes in a large bowl and toss with the remaining ingredients. Arrange the potatoes on the lined (foil or parchment) baking pan and place in the oven and roast for 20 minutes, stirring occasionally.
Meanwhile to prepare the fish, combine the Zaatar, red pepper flakes, salt, and olive oil in a small bowl until it forms a paste. Place the fish on a platter and with your hands, rub the Zaatar paste all around and in the chest cavity of the fish; season the fish, both inside and out with a little more salt and cover with plastic wrap at room temperature while the potatoes are cooking. When the timer on the potatoes goes off, check to see that they are almost done with a fork. Next place the fish on top of the potatoes and place in the oven and roast for 20 to 25 minutes or until just opaque when fork tested.
While the fish is roasting, make the Sesame Yogurt drizzle by whisking the ingredients together in a small bowl and season to taste with salt (adjust the water for a smooth consistency)


To serve, transfer the fish to a large serving platter and spoon the potatoes around the fish along with any pan juices.
Drizzle a little of the Sesame drizzle over the entire platter and garnish with the chopped parsley. Serve the rest of the Sesame drizzle on the side and know that with a simple salad and extra napkins this could just be the best damn thing you made in your piscivorous life.

Sautéed Red Snapper with a Lemon Artichoke Sauce

Serves 4
Now look at yourself in the mirror little chef and repeat after me...“Hey gang, I hope everyone is hungry for my famous Sautéed Red Snapper with a Lemon Artichoke Sauce”...and just like that, you made this dish Your own.
4 Red Snapper fillets skin on and scaled 6 to 8 ounces each; Black Sea Bass works great also.
Salt and Pepper
2 eggs beaten with 1 tablespoon of lemon juice in a shallow bowl
The juice of 1 lemon
1 teaspoon of finely grated lemon zest
1⁄2 cup all-purpose flour
1⁄8 teaspoon pepper
1 tablespoon of olive oil
4 tablespoons of unsalted butter
1⁄2 to 3⁄4 cup fish or chicken stock; Yes, Metro makes both so drop those fish heads, unless, of course, you dig that sort of thing
1⁄2 cup dry white wine
11⁄2 cups of frozen artichoke hearts, thawed; you can also use jarred artichoke hearts
1⁄2 cup fresh chopped flat-leaf parsley
2 tablespoons capers rinsed and drained
Lemon wedges for garnish
How it’s done
Season the fish with salt and pepper, dip it into the beaten egg mixture, and then into the flour.
Melt the butter in a large skillet over medium-high heat and cook the snapper fillets, flesh side down first, for 3 minutes per side then transfer the fish to a platter and set aside.
Pour the fish stock, lemon juice, and lemon zest into the skillet and cook for 2 minutes. Next add the wine, capers, and artichoke hearts and simmer for 5 minutes; season to taste with salt and pepper and add half the parsley to the sauce.
Finally, bring the snapper fillets back to the skillet and warm through until the fish is just opaque when fork tested (About 2 minutes more).
To serve, divide the fillets among four plates and spoon the sauce over each fillet. Garnish with the remaining parsley and lemons wedges and tell the story of how your Nona used to make this for you when you were a little girl growing up on the Mediterranean Coast...Hey, I’m never going to tell but you have to sell this story, Little Chef don’t forget to talk about your pet goat Marcelle.

We are here to help. Please call (908) 840-4332  and let us know how we can make the experience on the website more enjoyable. Check back often as we change the selection of fresh fish and gourmet items daily.

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