Fish On

Free flounder tourney kicks off spring season

SANDY HOOK - Fish for flat-out fun during Clean Ocean Action's 13th annual Memorial Winter Flounder Tournament on Saturday at legendary Bahrs Landing in Highlands.

Breakfast will be provided by Panera Bread, and the Blessing of the Waters ceremony begins promptly at 9 a.m. Weigh-in is 3-5 p.m., followed by an awards ceremony and distribution of prizes.

This fun-filled free fishing tournament celebrates a new fishing season at the Jersey Shore and honors Monmouth County's John Murphy, a fishing legend, and Bob Hunter, ocean advocate and founder of the event. The purpose is to raise awareness about how citizens can make a difference and generate funds for Clean Ocean Action's landmark efforts to clean up and protect the waters off the New Jersey/New York coast.

A $300 prize and coveted Flounder Trophy by artist Chuck Abel awaits the angler who catches the heaviest fish. Second prize is $150 and third prize is $75. Every child who weighs in a fish will receive a free gift from West Marine. The recreational minimum size limit is 12 inches and the possession limit is 10 fish.

Register for free at www.CleanOceanAction.org to win one of 10 $10 gift cards from Panera Bread Bakery Cafes. Tournament participants can also register at the event.

Registrants must be present at the event at 5 p.m. for the drawing to win. Anglers and nonanglers are invited to attend the day's festivities and enjoy an auction of fishing gear and other goodies, door prizes, raffles, children's games and refreshments, including Bahrs Landing's famous seafood chili and chowder, and beer from Jersey's own Hunterdon Brewing Co.

This year's tournament sponsors include: Bahrs Landing, West Marine, Panera Bread, Channel Club Marina, Hunterdon Brewing Co., Bain's Hardware, Blue Water Marine Repairs Inc., Brookdale Community College, Complete Marine Transport, MarineMax-Brick, Monmouth County Department of Economic Development & Tourism, and Scudiery.

For more information, contact Jennifer Smiga, Clean Ocean Action, (732) 872-0111

Fishing Report: Winter flounder being reported up and down Shark River. Winter flounder season is officially on with a 12-inch, 10-fish limit in New Jersey. Blood worms, sand worms and clams will do the trick.

Word off-shore is that ling, pollack and hake are still doing very well in deep waters. Mackerel schools are being spotted and should be in reach within the next two weeks.

Recipe of the week

Every week I ask readers to send in their favorite local recipes to share with the rest of us. At the end of the year I will post my three favorite recipes. Once we post them, you, the readers, will decide who will become the first annual "Fish on with Ron - Local Seafood Recipe Champ." Please send your recipe and or fishing report to me at ron@signbrothers.com

Get the net: 5 out of 5 nets

Comment: Authentic and simply delicious

Difficulty: Medium

Jose Martinez was born in southern Spain. He lived in Barcelona for many years until he met the love of his life, Milagros, a New Jersey resident and Spaniard like him, who was spending her summer vacationing in Spain. They spent two years in a long-distance relationship writing love letters, talking over the phone, until he decided to visit New Jersey in 1972. They have been married for over 30 years and cooking the Mediterranean way their whole lives.

Jose and Milagros' diet consists of the Mediterranean diet (tapas, plenty of fish, wine, ripe tomatoes, olives, olive oil, etc.). Although they have spent over 30 years living in the United States, they have not lost the art of Spanish cuisine and culture.

Jose and Milagros love spending Sunday afternoons cooking for the entire family. Have a taste of true Mediterranean delight, and open up Jose's favorite bottle of Rioja Montecillo Crianza red wine (for price and quality is his favorite).

Below he shares his paella recipe with you:

Jose's Family-style Paella,

11/2 pounds of calamari, cut in rings

Pinch of saffron threads

Salt to taste

11/2 pounds of shrimp, unpeeled, but keep the shells to the side

2 bay leaves

2 dozen little neck clams

11/2 pounds of mussels (scrubbed, cleaned, steamed)

1 red pepper (finely minced)

1 green pepper (finely minced)

1 onion (finely minced)

2 garlic cloves (finely minced)

1/4 cup of extra-virgin olive oil

2 ripe tomatoes, halved and grated on a large-hole grater; discard the skin

2 cups of rice (Uncle Ben's preferred)

Handful of green peas

Shrimp stock:

In a medium saucepan, add 41/2 cups of water and bring to boil

Add handful of shrimp shells to boil with two bay leaves and salt. Simmer for about 10 minutes. Strain the broth and return to sauce pan.

In a 16-inch paella pan, heat the olive oil and add the peppers, onions, garlic and grated tomatoes and sauté about five minutes. When the onions look see-through, add the calamari and saffron threads and a pinch of salt. Sauté until calamari is almost cooked, about five minutes.

Add rice and mix well throughout for two to three minutes. Increase the heat and add 41/2 cups of shrimp broth to the paella pan. When the broth comes to a boil, add the mussels to the pan. Once the mussels are submerged, do not stir; allow everything to cook.

When the rice starts to appear above the shrimp stock, continue simmering and add the shrimp and a handful of green peas. Lower heat to medium. Reminder: the bottom cooks faster than the top of the pan; do not stir the ingredients.

Once rice is cooked, let the paella rest for a few minutes.

Makes approximately six servings

Chefs: Jose and Milagros Martinez, Florham Park