Fish dish
December 24, 2012 1:03 PM   Subscribe

Need suggestions for seafood entrees that will hold up well (not get rubbery or slimy or unsafe) for a couple of hours on a buffet table. Soups/stews OK--we'll have access to a crock pot.
posted by elizeh to Food & Drink (12 answers total) 3 users marked this as a favorite
poached salmon with lemon slices
posted by fingersandtoes at 1:08 PM on December 24, 2012

Gumbo! Maybe crawfish etouffee. Probably clam chowder, but surely someone else with experience in that will come along shortly.
posted by Houstonian at 1:10 PM on December 24, 2012 [1 favorite]

posted by zaelic at 1:31 PM on December 24, 2012 [3 favorites]

Yes, or jambalaya (the Creole version of paella).
posted by ottereroticist at 1:52 PM on December 24, 2012 [1 favorite]

Salmon chowder. Mmmmmmm.
posted by bearwife at 2:26 PM on December 24, 2012

If you have a couple of days, gravlax.
posted by TedW at 3:10 PM on December 24, 2012 [1 favorite]

My family's fish chowder holds up well on the stove or in a crock pot for hours. And, I must say, is delicious.

2 lbs white fish (cod, haddock, etc) in large (2-3 inch) chunks
4 large potatoes, peeled and sliced into approximately 1/4 to 1/2 inch slices
3 onions, sliced
Celery leaves, chopped
1/2 cup butter
1 bay leaf
2 1/2 tsp salt
4 whole cloves
1 clove garlic
1/4 tsp dill seed
1/4 tsp white pepper
1/2 cup dry white wine
2 cups boiling water
2 cups light cream (half and half)
Chopped parsley

Boil water while preparing ingredients. Combine all ingredients except cream and parsley. May not seem like enough water at first, but ingredients will break down and add more moisture. Simmer until potatoes are cooked through, adding more water as/if needed. Add cream and parsley, heat through and serve.
posted by misskaz at 3:24 PM on December 24, 2012

Butternut lobster bisque. This is essentially squash cooked in lobster stock (you'll have to make your own; it isn't hard) and then pureed. Add a little cream and garnish with chunks of the cooked lobster. The nice thing about it is that it really stretches the expensive taste of lobster a long way. You only need one tail for a ton of flavor.
posted by caryatid at 5:13 PM on December 24, 2012

Goan-style fish curry.
posted by 1adam12 at 5:32 PM on December 24, 2012

This survives well in a crockpot:
  • any box(es) of your favorite squash or sweet potato soup
  • small can or aseptic box of coconut milk
  • bottled Thai red curry paste
  • shrimp that has been whizzed or chopped then quickly fried with salt and pepper
When making the soup start the coconut milk in increments of 1/4 cup while the red curry paste should be in 1 tsp increments. This is to personal taste. Now this soup with shrimp is kept on low with the crockpot and stays tender bathed in the soup.

If you are on a budget then Mexican chorizo mixed with egg pairs well with the soup. It also makes a nice composed soup with the proteins scooped on top.
posted by jadepearl at 6:03 PM on December 24, 2012

Oyster stew works well in a crockpot.

Bill Fitzhugh's Oyster Stew

3 pints oysters with juice
6 tbsp. butter
2 small onions, chopped
1/2 cup chopped celery, cooked (optional)
3 cups milk
1 cup cream
salt and paprika to taste

Saute onions lightly in butter. Add oysters and juice. Bring to parboil and cook until edges of oysters begin to curl. Add milk, cream, and celery. Bring to steamy hot, but do not boil or stew will curdle. Add salt and paprika to taste.
posted by gudrun at 7:16 PM on December 24, 2012

posted by Afroblanco at 4:44 PM on December 25, 2012 [1 favorite]

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