Bouillabaisse

Print Recipe Bouillabaisse Course Main Dish Cuisine Seafood Servings Ingredients 2 tablespoons olive oil2 cloves garlic peeled and smashed1 large onion peeled and sliced1 small fennel bulb thinly sliced1 pinch saffron1 in can whole peeled tomatoes6 cups seafood stock...

Razor Clams with Chile-Lime Vinaigrette

Print Recipe Razor Clams with Chile-Lime Vinaigrette Course Appetizer, Main Dish Servings Ingredients 12 razor clams3 tbsp extra virgin olive oil plus 1 tbsp more for drizzling1 zest of a lime2 tbsp fresh lime juice1 tbsp cilantro for garnish3 Thai chiles finely...

Pan Roasted Swordfish Steaks with Mixed Peppercorn Butter

Print Recipe Pan Roasted Swordfish Steaks with Mixed Peppercorn Butter Servings Ingredients 1/2 stick butter room temperature1 tbsp parsley chopped2 cloves garlic minced1/2 tsp ground mixed peppercorns plus more for sprinkling2 tsp lemon juice4 swordfish steaks 6 oz...

Scallop Risotto

Print Recipe Scallop Risotto Course Main Dish Cuisine Seafood Servings Ingredients 4.5 cups chicken stock1/2 cup olive oil divided2.5 cups leeks white and light green parts only, diced2 cloves garlic minced1.5 cups arborio rice uncooked3 sprigs thyme.75 cup dry white...

Oysters with Slow Roasted Tomato Butter

Print Recipe Oysters with Slow Roasted Tomato Butter Course Appetizer, Main Dish Cuisine Seafood Servings Ingredients 2 lb Plum tomatoes halved lengthwise2 tbsp fresh thyme2 tbsp olive oil2 tsp salt2 cloves garlic minced8 tbsp butter unsalted and softened2 tbsp fresh...