Stephanie Harris-Uyidi is the well-traveled host of The Posh Pescatarian
, a vibrant, colorful, and delicious look at what it means to live a healthy life in a world that is overflowing with flavorful, culinary, and cultural experiences. Stephanie is not only an adventurous cook and eater, she is an adventurer who uses her experiences to inspire the recipes you'll find on the show, which aired on Z Living on March 29. In fact, you can catch her show on Frida
y, April 8 at 8 pm, 8:30 pm, 11 pm and 11:30 pm on Z Living.
Here are 5 reasons why we love her new cookbook, The Posh Pescatarian.
Sustainability Is Key: She’s focused on sustainable, healthy and tasty and has worked with some seafood sustainability orgs. She even recommends that people who are pregnant or nursing follow the Fish 4 Health organization’s guidelines on eating seafood in a safe and responsible manner.
Shop Smarter For Seafood: She gives you tips on shopping for seafood and even food safety tips to help you maintain hygiene in the kitchen while preparing food.
More Than Seafood: It’s not just seafood recipes, she also shares things for sides, dips, sauces, etc., that have nothing to do with seafood but can make it taste better of you choose to serve them alongside.
All Levels Welcome: She has recipes for people who enjoy cooking and are comfortable in the kitchen but she also offers recipes for those who are not as confident with cooking techniques and unfamiliar with anything other than basic ingredients. She asks the reader to be ‘fearless’ in the kitchen and we’re all for it.
Catch Of The Day
: She also shares how to catch your own seafood, which can be a fun and relaxing endeavor, if you have the patience.
And to help you on your journey to becoming a Posh Pescatarian like Stephanie, here are three of our favorite recipes from her book
Soup is one of her fave things to make, and uses light coconut milk to achieve that creamy texture and exotic flavor. It’s also quite economical despite sounding so posh because it uses salmon bones as the base. Salmon bones are what you get after filleting a whole salmon and typically have tons of flesh left on them and when boiled for a stock, impart fabulous flavor. They cost anywhere between $2–$3 per pound and are a great deal.
- 2 cups cooked salmon, shredded
- 1 cup light coconut milk
- 4 cups water
- 1 cup low-sodium vegetable broth
- 1 medium Spanish onion, chopped
- ¼ cup carrot, diced
- 2 large russet potatoes, diced
- 1 cup celery, chopped
- 2 tablespoons ghee (traditional Indian clarified butter used for cooking)
- 1 tablespoon olive oil
- 2 teaspoons white pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh thyme, minced
- 1 bay leaf
- Sea salt, to taste
- Freshly cracked black pepper, to taste
In a large, heavy pot, add the ghee along with the Spanish onion, carrot and celery over medium heat. Sweat the vegetables for 5 minutes until the onion is transparent. Sweating involves cooking food, typically vegetables, until they soften and cook in their own juices without browning. Next, stir in the flour and olive oil, continually stirring for 2 minutes—make sure that the flour does not brown.
Add the water, vegetable broth, coconut milk, thyme and bay leaf to the pot, and bring to a boil. Pour in the potatoes and turn down the heat to low. Simmer uncovered for 25 minutes. Add the cooked salmon and simmer for another 5 minutes. Taste for seasoning and add salt and pepper as desired. Serve warm.
Herring is a small fish with a moderately ‘fishy’ flavor, good texture and packed with omega 3s. It is also sustainable and quite delicious. This combination of eggs and herring makes a truly posh and practical meal, is easy to put together, presents well and won’t break the bank. This quiche is crustless to help cut down on calories and it simply does not need it.
- 3 ounces of tinned herring in tomato basil sauce (boneless but skin on), crumbled
- 8 brown eggs
- ¼ cup freshly grated Parmigiano Reggiano or whatever hard cheese you have in the refrigerator
- ¼ cup half and half
- 1/4 chopped red onion
- 1 teaspoon sea salt
- ½ teaspoon white pepper
- 1 teaspoon fresh thyme
- ½ roasted red bell pepper, chopped
- Beat the eggs and half and half together. Add the thyme, sea salt, white pepper, roasted bell pepper and crumbled herring.
- Pour the ingredients into the tart tin and bake for 25 minutes.
- Turn off the over and allow the quiche to rest in the oven for 10 minutes.
- Remove and allow to cool before cutting and serving.
If you have given up meat or if you just want to try something new with salmon, this unique salmon bacon recipe is easy to make. The texture is different, with a splendid mouth feel and taste while keeping the basic flavor profile of salmon. Human taste buds can detect 6 main forms of flavor – sweet, salty, bitter, sour, astringent, and umami. The umami is the key to the success of the salmon bacon. You can use pink salmon for this recipe because it is mild in flavor, inexpensive and readily available. Pink salmon is most often used for canning and is considered the least attractive of the species, but in the hands of the right cook, it can be delicious.
- 1 400 gm salmon steak
- 1 tsp Kosher salt
- Dark muscovado Mauritian sugar
- 1 tbsp Liquid smoke
- 1 tsp dried parsley
- Make brine with the kosher salt and dark muscovado Mauritian sugar and apply it to the fish, which you can place in either plastic wrap or a plastic baggie.
- Place this in the refrigerator for two hours so that the brine draws out the moisture from the fish and flavors it.
- Rinse off the brine from the fish and pat it dry.
- Score it with a sharp knife so that the steak has skinny fin-like sections along the length of it
- Once dried, put it on the barbecue grill for about 15 minutes. Roughly five minutes with the lid open, 10 with it closed.
- Take it off the grill and let it rest. There will be some white fatty stuff that looks like egg white, this actually coagulated protein and fat. It can occur when the fish is cooked at a high temperature. It is edible and does not pose a problem for this recipe.
- Once the salmon is cool, crumble it onto a baking sheet covered with parchment paper. Use some natural liquid smoke to add more flavor and sprinkle it with dried parsley. If desired, you can store the fish in the refrigerator for a couple of days and then make the bacon, it turns out great either way.
- Once the liquid smoke is added, place the salmon in a 250 degree oven for about 30 minutes. Then turn off the heat and allow the fish to cool in the oven. This is a vital step because this is what dries the salmon out and gives it the unique bacon-like texture. Leave the fish in the oven anywhere between 3 hours (for a soft meaty texture) and overnight for a more dense chewy texture.
- Once this process is completed, you will have yummy salmon bacon to use as desired! Store it the refrigerator in a plastic bag or sealed jar. And use on salads, crumbled on top of scrambled eggs and sprinkled over an avocado half. It also makes a great gift.
Catch her show tomorrow on Friday, April 8 at 8 pm, 8:30 pm, 11 pm and 11:30 pm on Z Living.