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Recipes
Cioppino, or fisherman’s stew, had its origins in San Francisco by way of Italy, but all Mediterranean countries have similar fish stews. Make this version your own with your favorite treats from the sea. Traditionally, this dish is not very soupy; for more broth, do not drain the can of tomatoes. I prefer to avoid precooked seafood for Glorious One-Pot Meals. If your frozen shrimp is pink, it’s precooked. While using precooked seafood certainly won’t ruin your meal (it’s difficult to fail with a Glorious One-Pot Meal!), raw seafood results in a stronger flavor and will be more tender after cooking.
Recipes
Alla pirata usually refers to a dish containing seafood, and because pirates were known to be hot-tempered men, the dish is usually spicy as well. You could substitute other seafood you like, such as mussels, squid, or scallops, for either the shrimp or the clams.
Recipes
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Recipes
These days quality hardwood-smoked salmon and trout in convenient Cryovac packages are easy to find. What we never expected was that even canned tuna, a product that has required little contemplation beyond water- versus oil-packed, would go through a major transformation with the new retort vacuum-packed foil pouch. No can opener, no draining, and new flavors to play with. A pouch or two of hickory-smoked tuna works for this spread. When we say any fish, we mean any fish or any shellfish, like smoked oysters or clams. We usually use a frozen pack of R. B.’s patio-smoked, fresh-caught Rhode Island bluefish courtesy of his friend and neighbor Chappy Pierce. Vary the ratio of seafood to cream cheese to your liking. If things taste fishy, add lemon juice. Serve the spread mounded in a bowl garnished with capers and lemon slices. We prefer plain water crackers for serving.
Easy
Recipes
This take on a poke bowl combines cubes of sashimi-grade raw salmon or smoked salmon with a spicy marinade of Tabasco, sesame oil, and gochujang.
Recipes
When WABC-TV visited gourmet's test kitchens several months ago, the cameraman, Fred Mason of Teaneck, New Jersey, said we had to try his Bermuda fish chowder. He usually makes it for a crowd—you should double the recipe if you want to serve this robust fish stew at a party. Though cooking seafood for a long time may seem unusual, it is traditional for a Bermuda-style chowder, and we think you'll agree with Mason (and with us) that this chowder is first-rate. The special pepper sauce that completes the dish will transport you to the island.
In Bermuda, fish chowder is spiked with local rum—usually Gosling's Black Seal. And the finishing touch is Sherry pepper sauce, a Bermudian condiment.
Active time: 40 min Start to finish: 2 1/2 hr
Recipes
These lobster rolls lean on mayo and celery for a creamy-crunchy combo without weighing down sweet, tender lobster meat.
3.5
(3.5)
Quick
Recipes
Let your oven do the work on this juicy, piquant fish and the succulent red and orange roasted vegetables.
Recipes
Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.
5.0
(5)
Recipes
Food Network is located at Chelsea Market, in Manhattan. The Lobster Place is a great seafood shop within this huge market. I made up this meal one night during a run of taping for 30-Minute Meals. I stopped into the market and took home pure white scrod, some tiny Manila clams, and a little pack of saffron powder as my inspiration. It was so delish that John and I ate it three nights in ten, sharing it with family and friends two of those evenings as the simplest, tastiest way we could think to entertain a crowd. Whether you’re feeding one or some, make a whole pot of this stoup (thicker than soup, thinner than stew), as the leftovers get even better!
Recipes
The final touch for this dish is a pour of hot oil over the top, providing an additional flash-fry of aromatic flavor as the oil sizzles over the scallions and ginger.
Articles
(199)
Shopping
A few seafood delivery services are a close second to living on a coast.
Emily Farris
Shopping
Everyone should have a good fishmonger, and now, finally, they do.
Julia Sherman
Princess Cruises
Coronavirus
Stock up on salmon, swordfish, and shrimp from the comfort of your own home.
MacKenzie Chung Fegan
Culture
Cooking
I may not be traveling to Martha’s Vineyard any time soon, but at least I’ve got this recipe from my favorite fish shack to transport me there.
Molly Baz
Videos
(219)
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“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.
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“We're spending about $15,000 to $18,000 every single week. It's about 1,000 pounds of fish. One of the biggest challenges running a seafood restaurant in Texas is making sure that you're getting the freshest possible product.” Come behind the scenes for a Friday with executive chef Fermin Núñez at Este—one of Austin's best new Mexican seafood restaurants—the morning they receive their big fish order for the weekend.
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If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Get the recipe: https://shape-flow.today/recipe/seafood-spaghetti-with-mussels-and-shrimp
Make the whole menu: https://shape-flow.today/gallery/feast-of-the-seven-fishes-menu%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV icsvgw SummaryCollectionGridSummaryItem-ilztYA heRZco ad ad--read-more">
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“Yess is a casual izakaya-style restaurant. I like dealing with direct fire and the philosophical idea of buying a whole fish and then processing it.” Today, Bon Appétit spends a day on the line with Junya Yamasaki, head chef at Yess in Los Angeles. Yamasaki follows the philosophy of buying a whole fish and using every part throughout the menu making sure nothing goes to waste.
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Professional chef Lucas Sin visits Oi Man Sang, another unmissable Hong Kong street food destination specializing in fresh seafood.
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Eat. Stay. Love. host Jamie McDonald visits Cape Seafood & Provisions to talk with Providence LA Chef Michael Cimarusti about sourcing menu items and his favorite fish: black gill rockfish, bonito, and halibut. At Providence, GM Donato Poto describes a trio of delicious dishes to McDonald and restaurant regular Michael Alexander: Santa Barbara rock crab, duo of uni, and wild caught sea bass.
Produced for Bon Appetit by Edward Jones