8 - 10
How to cook Maryland Oven-Steamed Savory Shad
- 1 whole shad (about 3 to 4 pounds) dressed
- Freshly ground black pepper
- 1 cup dry white wine
- 1 large stalk celery with leaves, coarsely chopped
- 1 medium carrot, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 tablespoon fresh parsley, minced
- 1 large clove garlic, minced
- 2 bay leaves
- Preheat oven to 300°F (150°C).
- Dry shad thoroughly inside and out. Sprinkle fish inside and out with salt and freshly ground black pepper.
- Place fish on its side in a roasting pan with a rack and a tight-fitting cover.
- Pour wine into pan. Add enough water to bring liquid level just under the rack holding shad, about 3 to 4 cups.
- Sprinkle celery, carrot, onion, parsley, and garlic over fish and add bay leaves.
- Cover pan tightly and steam in the oven for 5 hours. Baste shad frequently while steaming.
- Remove the steamed shad to a prewarmed platter and spoon cooking juices over top.
The Maryland Oven-Steamed Savory Shad recipe very easy to prepare and so good! Shad bones will be soft enough to eat as long as the pan cover fits TIGHTLY and fish is steamed for full 5 hours.
This recipe for Maryland Oven-Steamed Savory Shad serves/makes: 8 - 10
The Maryland Oven-Steamed Savory Shad recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Shad
Preparation Method: Steamed