The Jewel Lake Seafood Market Cookbook

Responding to customers' requests for suggestions on the ``best way'' to cook fish, Hoglund, the former manager of the Jewel Lake Seafood store in Anchorage, Alaska, developed these recipes emphasizing fresh ingredients and achieving results with a minimum of fuss. There is considerable reliance here on halibut, crab, salmon, shrimp, scallops, clams and oysters. Peach scallops amandine, crab-and-artichoke casserole, salmon with Parmesan-fennel butter, halibut fillet in ginger sauce, shrimp capellini and baked zucchini stuffed with oysters and wild mushrooms showcase the seafood to advantage. Soups, including corn-and-bacon clam chowder and chilled clam-and-tomato soup, as well as such sauces and dips as green herb butter, mustard sauce and spicy crab dip add accents to the menu. Occasional compromises are more disappointing than serious. For example, a shrimp bisque gains its color (and some flavor) from tomatoes rather than from the shrimp shells. Supporting text is limited and makes no attempt to provide comprehensive instructions on selecting fresh seafood. (September)