Seafood & Fish
2025 recipes found
Artichokes With Caviar Sauce
Risotto With Shrimp And Arugula
Persian Cod With Herbs and Tamarind
In this traditional Persian preparation for fish, called ghalieh mahi, a profusion of fresh herbs is slowly simmered with caramelized onions and tangy tamarind until the whole thing cooks down into a silky, sweet-tart sauce with a haunting flavor. This version, adapted from Nasim Alikhani from Sofreh restaurant in Brooklyn, uses both fresh and dried fenugreek, which is worth seeking out for its musky, forest-like flavor. But mint makes a good substitute if that’s what you can get. You can use any firm white fish fillets here. Or try pouring the sauce over roasted cauliflower steaks for a vegetarian take.
Bok Choy With Shiitakes
Thiebou Dienn (Cheb)
Not Risotto With Shrimp and Winter Squash
Cod and Mussel Stew With Harissa
Uncomplicated, easy main courses are sometimes the most satisfying, and this fish and shellfish stew definitely qualifies. A simple marinade with cilantro, cumin and lemon juice infuses the fish with flavor and a dab of spicy harissa makes the broth sing. Take the time to toast and grind whole cumin, coriander and caraway seeds for deeper flavor.
Pasta Niçoise
Shrimp and Artichoke Risotto
Sizzled Five-Spice Shrimp With Red Pepper
This flavorful wok-fried shrimp dish makes an easy but very impressive dinner. Bright and spicy, it calls for strips of ripe red Fresno chiles, which are not very hot and available in the produce section of most supermarkets. Use red bell peppers instead if you want to tame the heat. Look for fresh or frozen wild shrimp when possible, from the Eastern Atlantic, the Gulf of Mexico or Alaska. Make sure to buy farmed shrimp from a certified sustainable source; imported farmed shrimp are not always reliable or of good quality.
One-Pan Tuna-White Bean Casserole
This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It’s based on a recipe for a Breton tuna and white bean gratin from the food writer Diana Henry’s cookbook, “Simple” (Mitchell Beazley, 2016). Several steps were eliminated, and an essential potato chip topping was added, which may put it squarely into tuna casserole territory. But you can call it whatever you like. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Tostones With Salmon Tartare And Avocado-Chipotle Relish
Clams With Celery and Toasted Garlic
One of the easiest and most satisfying ways to serve steamed clams is next to thick slices of toast that have been drizzled with olive oil and rubbed with a cut clove of garlic. Another option is to take a slotted spoon and remove all the clams, leaving all the juicy goods behind and using that liquid to heat up a drained and rinsed can of small white beans, or to finish cooking pasta like linguine or spaghetti. Once the beans or pasta are warmed through and have soaked up some of that clammy business, pour it into a large bowl and top with the clams. This recipe uses littleneck clams; look for ones somewhere between the size of a large grape and small apricot. Cockles are an excellent smaller, sweeter substitute; they are extremely similar to clams in anatomy, flavor and texture. Most clams you buy have already been scrubbed and soaked to purge any sediment, mud or sand, but it’s still a good idea to give them another scrub once you’re in your own kitchen. And the chorizo (or bacon, or pancetta) is optional; if you leave it out, the recipe is pescatarian.
Spicy Calamari With Fregola
In Sardinia, rustic saucy fish stews are commonly served with fregola, simmered golden nuggets of toasted semolina, hearty and satisfying. A relative of couscous, fregola arrived by ship from nearby Tunisia, became popular and melded into the local cuisine long ago. The little round pellets are the size of a peppercorn, or a bit larger. When cooked, they have a pleasant, slightly chewy texture. Traditionally, fregola is used in vegetable soups as a way to add substance; prepared like a juicy risotto with the concentrated flavor of clams or other shellfish; or served as part of a room-temperature salad. Most Italian stores in the United States carry it, but you may substitute Israeli-style pearl couscous, which has a similar flavor.
Lumpia Shanghai
Lumpia are cousins to spring rolls, a tradition that most likely goes back to the Chinese traders who first visited the Philippines in the ninth century. As kids, we’d crowd around the kitchen counter to make them, spooning out the filling and rolling up the skins before sliding them into hot oil. They come in different incarnations and may be served unfried and even unwrapped, but the classic is lumpia Shanghai, skinny cigarillos with supercrunchy skins, packed with meat, juices seething. I like dipping them in banana ketchup, which you can buy or improvise by cooking overripe bananas and tomato paste into a sweet-and-sour jam.
Steamed Cod With Mesclun And Sweet Soy Dressing
Roasted Salmon With Fennel and Lime
Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.
Grilled Tuna Stuffed With Mesclun
Bibimbap With Tuna, Sweet Potato, Broccoli Rabe or Kale, and Lettuce
I keep the tuna in one piece when I marinate it and cook it, then slice it after it’s seared so it won’t be overcooked. If you want to reduce the calories and carbs here, substitute winter squash or another vegetable of your choice for the sweet potatoes.
Ragu of Tuna and Thyme
Tuna Tartar With Fennel And Green Olive Tapenade
Cod in Red Wine Sauce
Mustard Salmon With Spring Vegetable Stew
Fresh wild salmon, which is available in spring and summer, is preferred for its superior flavor and brilliant color. Here, a large piece of boneless fillet is seasoned with crushed fennel seed, coarse black pepper and Dijon mustard, which contrast nicely with the salmon’s sweetness. To accompany the salmon, a combination of spring vegetables is lightly simmered with butter for a French-style stew. Sizzling brown mustard seeds and green chile in oil — the technique called tadka in Indian cooking— supplies a welcome spicy finish.