Recipes with fish stock
99 recipes
Cajun Shrimp Stew
Cajun shrimp stew simmered with crushed tomatoes, red wine, bell peppers, filé seasoning, and thyme. Served over rice with a squeeze of fresh lemon. Ready in 40 minutes.
Bay Scallop Saute
Lightning-fast bay scallop saute with tri-color bell peppers, garlic, white wine, fresh basil, and toasted pine nuts over pasta. A low-calorie seafood dinner that's on the table in 20 minutes.
Fish Sauce with Lemon, Parsley, & Tomato
Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.
Best Monkfish with Almonds, Sweet Red Peppers & Saffron
Monkfish with Almonds, Sweet Red Peppers and Saffron recipe
Scallops with Spinach & Tomatoes
Bay scallops simmered with spinach in a garlicky tomato sauce with fish stock and lemon, served over pasta. A low-fat, low-calorie seafood dinner ready in 30 minutes.
New Year's Paella
New Year's paella with saffron rice, chicken, chorizo, shrimp, mussels, squid, and rockfish. A show-stopping Spanish feast cooked in one pan and served straight to the table.
Chicken & Shrimp Gumbo
Chicken and shrimp gumbo with okra, mustard greens, collard greens, and a custom Cajun seasoning blend thickened with browned flour. A lighter take on gumbo with no oil-based roux and loads of greens.
Baked Salmon Provencale
Baked salmon with olives that adds a sophisticated look to your dinner!
Seafood En Papillote
Flounder, shrimp, and sea scallops baked in parchment pouches with mushrooms, wine sauce, and fresh herbs. A stunning French en papillote technique that's easier than it looks.
Escalopes of Salmon with Champagne & Chive Sauce
Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.
Shrimp Bisque
Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.
Amazing Catfish Stew
Southern-style catfish stew with bacon, bell peppers, okra, diced tomatoes, and chunks of catfish in a smoky-savory fish stock broth. A Lowcountry one-pot dinner for chilly nights.
Irish Cream of Mussel Soup
Irish cream of mussel soup steams fresh mussels in white wine and fish stock with leek and celery, then enriches the strained broth with cream for a silky, briny seafood bisque.
Sauteed Sturgeon with Vermouth Dill Sauce
Sauteed sturgeon topped with a silky vermouth and dill butter sauce. A restaurant-style fish dinner with a classic French-inspired reduction.
Baked Tilapia with Whole Spices
Baked whole tilapia roasted over ginger, scallion, and whole star anise, allspice, and peppercorns. The aromatic bed steams the fish as it bakes, then strains into a wine-butter pan sauce.
New England Clam Chowder with Salt Pork
New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.
Cajun shrimp stew simmered with crushed tomatoes, red wine, bell peppers, filé seasoning, and thyme. Served over rice with a squeeze of fresh lemon. Ready in 40 minutes.
Lightning-fast bay scallop saute with tri-color bell peppers, garlic, white wine, fresh basil, and toasted pine nuts over pasta. A low-calorie seafood dinner that's on the table in 20 minutes.
Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.
Monkfish with Almonds, Sweet Red Peppers and Saffron recipe
Bay scallops simmered with spinach in a garlicky tomato sauce with fish stock and lemon, served over pasta. A low-fat, low-calorie seafood dinner ready in 30 minutes.
New Year's paella with saffron rice, chicken, chorizo, shrimp, mussels, squid, and rockfish. A show-stopping Spanish feast cooked in one pan and served straight to the table.
Chicken and shrimp gumbo with okra, mustard greens, collard greens, and a custom Cajun seasoning blend thickened with browned flour. A lighter take on gumbo with no oil-based roux and loads of greens.
Baked salmon with olives that adds a sophisticated look to your dinner!
Flounder, shrimp, and sea scallops baked in parchment pouches with mushrooms, wine sauce, and fresh herbs. A stunning French en papillote technique that's easier than it looks.
Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.
Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.
Southern-style catfish stew with bacon, bell peppers, okra, diced tomatoes, and chunks of catfish in a smoky-savory fish stock broth. A Lowcountry one-pot dinner for chilly nights.
Irish cream of mussel soup steams fresh mussels in white wine and fish stock with leek and celery, then enriches the strained broth with cream for a silky, briny seafood bisque.
Sauteed sturgeon topped with a silky vermouth and dill butter sauce. A restaurant-style fish dinner with a classic French-inspired reduction.
Baked whole tilapia roasted over ginger, scallion, and whole star anise, allspice, and peppercorns. The aromatic bed steams the fish as it bakes, then strains into a wine-butter pan sauce.
New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.
