Seafood Recipes

Garlicky sauteed shrimp in a white wine cream sauce spooned over vibrant spinach noodles. A homemade bechamel, shallots, and fresh chives make this scampi richer than your usual butter-and-garlic version.

Stuffed baked prawns topped with a creamy cheddar and crab meat sauce. A double-seafood showpiece with garlic-scallion stuffing, perfect for special dinners.

Danish-style fried herrings breaded with flour, egg, and breadcrumbs, pan-fried in butter and served with a creamy onion béchamel sauce. A classic Scandinavian comfort dish.

Oysters Bienville baked on the half shell with a rich cream sauce of shrimp, mushrooms, white wine, green onions, and Parmesan. A classic New Orleans appetizer that's worth every minute.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Coconut fried shrimp with a beer batter and flaked coconut coating, deep-fried golden in under a minute per side. A crispy, tropical appetizer or main dish.

Plukfisk is a traditional Danish dish of flaked boiled codfish folded into a creamy white sauce with potatoes and mustard. Cozy Scandinavian comfort food in 30 minutes.

Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.

Crispy flour-dredged soft-shell crabs served on a pool of creamy tomato sauce with creme fraiche, cumin seeds, celery seeds, garlic, and shallots. A restaurant-worthy crab dish with a make-ahead sauce.

Welsh cocklecakes deep-fried in a light batter with parsley, served alongside warm laverbread and lemon. A traditional coastal Welsh dish with crispy, briny fritters and seaweed.

Foolproof frying batter with flour, cornstarch, baking powder, and water. No eggs needed. Crispy, light, and works on any vegetable, fish, or seafood.

New England-style clam chowder built on a butter-flour roux with milk, potatoes, celery, and a finishing splash of red wine vinegar for brightness. Hearty, creamy, eight-bowl batch.

Canned salmon and hard-boiled eggs in a mushroom-beer cream sauce served in a molded rice ring. A retro dinner party centerpiece that's back in style.

French seafood stew (matelote) with canned salmon, prawns, mussels, white fish, and mushrooms simmered in cider-stock broth with basil and lemon: hearty mixed seafood soup.

Homemade pasta triangles stuffed with salmon, cream cheese, and peppers, dried for an hour, then baked in tomato soup and topped with melted cheddar: unique salmon ravioli casserole.