Tag Archives: seafood

Fish Bar

Hi all, its been a while! I’ve been in Chicago for about three months now, and culinary school has started for me. Chicago is an amazing city and I love it here. I have also gotten a job at Honey Butter Fried Chicken and I have learned a lot from there. I have still been cooking and baking at home, but I didn’t get the chance to pick up some photo-worthy dinnerware until two days ago. I can’t really give a solid reason as to why I haven’t been blogging (its many reasons, really), but I’m back with a review on the Fish Bar!

Gumbo - Blue crab, andouille sausage

Gumbo – Blue crab, andouille sausage

This was my and J’s (my boyfriend) second time here, and we came here knowing that we wanted the gumbo again. The gumbo is incredibly flavorful, spicy and full of chicken flavor. It has great sausage chunks, some seafood (I believe), and rice. Its perfect for a cold day. I would highly recommend the gumbo, perhaps even getting it again should we go back.

Soup of the Day - Lobster Butternut Squash Bisque

Soup of the Day – Lobster Butternut Squash Bisque

The lobster bisque was the soup of the day, and it was finished with butternut squash. I am a big fan of crustaceans in general, and the soup shouted “LOBSTER” to me. It had butternut squash in it as well, so it ended on a sweet note, and they seem to like their soups spicy so there was that as well. There were no garnishes for this soup, which is very traditional of lobster bisques, but I would have appreciated perhaps a couple of cubes of butternut squash or lobster.

Lemon Rings - Lemon, onions, jalapenos

Lemon Rings – Lemon, onions, jalapenos

We ordered lemon rings to share. Last time, we ordered tater tots, which are fingerling potatoes with herbs and olive oil. J opted for lemon rings to change things up a little. Lemon rings are deep fried lemon slices, onions and jalapenos. The lemons were very bitter, of course, but with a tang that you would expect from a lemon. I suspect the dish is as an accompaniment to beer, as I could see the bitterness working out. We did not order any drinks, so we were not a big fan of the lemons. Too bitter for J’s taste and I don’t really like lemons or limes. However, the onions and the jalapenos were very good and we ate all of those. The jalapenos can get a little spicy, but paired with onions they were amazing.

Crabby Patty - Old Bay mayo, lettuce, tomato, onion

Crabby Patty – Old Bay mayo, lettuce, tomato, onion

The Crabby Patty, which is a crab cake sandwich, was really good as well. It had great crab flavor. I do wish they put a little more mayo on it, or the mayo tasted more strongly of old bay, which would have really brought the sandwich over the top.

Octopus a la plancha - Cannellini beans, zucchini, lemons, capers, parsley

Octopus a la plancha – Cannellini beans, zucchini, lemons, capers, parsley

Finally, I got the Octopus a la plancha, which means grilled. Its served with cannellini beans, zucchini, lemons, capers, and parsley. I probably should have thought twice about ordering this dish, because it is very obviously a summer dish. The bright and acidic flavors were good, but not very warming on a cold October day. The beans were also a little undercooked to my liking. The octopus was grilled to perfection, tender and not chewy. The octopus tasted buttery and zesty, but it didn’t taste like octopus at all. It was a well executed dish, but I probably wouldn’t get it again because of the lack of octopus flavor.

Despite my (seemingly) negative review, I would go back to this place again. I love that they only use wild caught or responsibly raised seafood, and although the portions are small, the flavors are big. Have you been to Fish Bar before? What do you think about it?

Fish Bar
2956 N Sheffield Ave, Chicago, IL
(773) 687-8177


Spicy Shrimp and Green Apple Salad

Hello all! =) As the days get hotter, I start making more salads and cold food items.  Today I wanted to share this spicy shrimp green apple salad from Serious Eats.  I made a few modifications to it, but overall its mostly the same.  Its a very refreshing recipe, and I can see myself making more of this as summer progresses

Spicy Shrimp and Green Apple Salad

What I actually made:


For poaching the shrimp:

  • 1 1/2 pounds large or jumbo shrimp (21-25 count), peeled and deveined
  • 2 quarts water
  • 2 tablespoons salt

For the salad itself:

  • Poached shrimp
  • 2 large on-the-vine tomatoes
  • 2 large shallots
  • 2 large Granny Smith apples
  • Chili powder
  • juice of 1 lime (+ zest)
  • 3tbsp Fish sauce
  • ~10 almonds, unroasted and unsalted
  • Cilantro, 3 stems


  1. Poach the shrimp with water and salt at 160F-180F. Put into a large bowl
  2. Cut tomatoes into 1/2 inch wedges. Put on top of the shrimp
  3. Peel the shallots (or red onion) and slice them lengthwise very thinly and add them to the shrimp bowl.
  4. Cut the apples into 1/8inch matchsticks and add to the shrimp bowl.
  5. Season with chili powder, juice, and fish sauce. The amounts provided is what I used, but if you like your salad saltier, add more fish sauce etc. Use your own judgement. Toss to coat.
  6. Add the almonds and cilantro. Toss (optional). Serve.
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Creole Shrimp

I made this dish a few weeks ago.  I really liked it, so I decided to share it with you guys =)

Original recipe from: Sweet On You


  • 1 lbs of shrimp (about 40)
  • 2 white onions, diced
  • 2 red or orange bell peppers
  • 1 stick celery, diced
  • 1 can crushed tomatoes (or pasta sauce lol)
  • 2 large tomatoes, diced
  • 5 cloves minced garlic
  • salt and pepper
  • 1 bay leaf


  1. Defrost the shrimp (if it was frozen) and season it with salt and pepper.  Let it sit while you cut up the vegetables.
  2. Dice the onions, bell peppers, celery, tomatoes, and garlic.
  3. Heat oil on a frying pan, and fry the shrimps until pink, about 2 minutes.  Set aside.
  4. Add the garlic, onions, and pepper to the pan and fry until translucent.
  5. Add in the crushed tomatoes (I used pasta sauce), tomatoes, and bay leaf into the pan.  Add also about 1/4 to 1/2 cup of water as well. Leave to simmer for about 20 minutes.
  6. Add the shrimps back, and let it warm for about 3 minutes.  Serve! =)
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