Type what you have

Ingredients

• ✓ fish stock
• margarine
• green onion
• celery
• all-purpose flour
• milk
• heavy cream
• crabmeat
• sherry
• salt
• black pepper
• egg
• paprika
• lemon

Instructions

1. 1 Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
2. 2 Press the yolks of hard-boiled eggs through a sieve and set aside.
3. 3 In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
4. 4 Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
5. 5 Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

By MARBALET

Ingredients

• ✓ fish stock
• penne pasta
• olive oil
• onion
• white wine
• scotch whiskey
• salmon
• heavy cream
• black pepper
• parmesan cheese
• flat leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Pour in the fish stock and white wine, and cook until reduced by 1/2.
3. 3 Remove the skillet from heat, and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the skillet to medium heat, and mix in the salmon. Stir in the cream, and bring the mixture to a boil. Continue to cook and stir until thickened.
4. 4 In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper, and top with Parmesan cheese and parsley to serve.

By EMMYJAY1

Ingredients

• ✓ fish stock
• lobster
• butter
• shallot
• white wine
• heavy cream
• mustard
• parsley
• lemon juice
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Cut lobster in half lengthwise, and remove any meat from the claws, tail, and head. Cut meat into pieces and place back into the shells.
3. 3 Melt butter in a large skillet over medium heat. Add shallot; cook and stir until tender.
4. 4 Mix in fish stock, white wine, and cream. Bring to a boil, and cook until reduced by half. Mix in parsley, lemon juice, mustard, salt, and pepper.
5. 5 Preheat your oven's broiler. Place stuffed lobster halves on a broiling pan or baking sheet. Spoon sauce over the meat and sprinkle with Parmesan cheese.
6. 6 Broil in the preheated oven until just golden brown, 3 to 4 minutes.
7. 7 Serve immediately and enjoy!

By Robyn Edge

Ingredients

• ✓ fish stock
• potato
• olive oil
• onion
• black olive
• garlic
• plum tomato
• white wine
• tomato paste
• salt
• black pepper
• whitefish fillet

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Heat oil in a skillet over medium heat; stir in onion, olives, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cooked potatoes, tomatoes, wine, fish stock, and tomato paste. Mix well and bring to a boil.
3. 3 Reduce heat to a simmer and cook for 5 minutes. Taste and season with salt and pepper.
4. 4 Add fish fillets. Mix carefully and simmer until fish flakes easily with a fork, about 4 minutes.

By James

Ingredients

• ✓ fish stock
• potato
• butter
• all-purpose flour
• milk
• cheddar cheese
• onion
• nutmeg
• black pepper
• white fish
• salmon
• garlic
• spinach
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x7-inch casserole dish.
2. 2 Slice potatoes 1/8 inch thick and place on a microwave-safe plate. Microwave on high until barely soft, 3 to 5 minutes; set aside.
3. 3 Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 2 to 4 minutes. Increase heat to medium and gradually whisk fish stock and milk. Bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in 1/2 of the Cheddar cheese, nutmeg, and pepper. Remove from the heat.
4. 4 Layer 1/2 of the potatoes, 1/2 of the onion, and 1/2 of the spinach in the prepared casserole. Follow with white fish fillets and flaked salmon, then remaining onions, spinach, and potatoes. Pour all of the white sauce over top and sprinkle with Parmesan and remaining Cheddar.
5. 5 Bake uncovered in the preheated oven until center is hot and white fish flakes easily with a fork, about 40 minutes. Turn on the broiler and broil until lightly browned, 2 to 3 minutes.

By Gary Doolin

Ingredients

• ✓ fish stock
• puff pastry
• egg yolk
• sesame seed
• butter
• onion
• salmon fillet
• tomato paste
• white wine
• cornstarch
• heavy cream
• saffron
• salt
• white pepper
• dill

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.
3. 3 Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.
4. 4 Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.
5. 5 Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.
6. 6 Garnish soup with dill and serve with puff pastry triangles.

By donfredo

Ingredients

• ✓ fish stock
• vegetable oil
• all-purpose flour
• green bell pepper
• onion
• garlic
• celery
• tomato
• hot sauce
• cayenne pepper
• seafood seasoning
• black pepper
• crawfish tail
• shrimp

Instructions

1. 1 Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. 2 Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. 3 Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

By RHONDA35

Ingredients

• ✓ fish stock
• olive oil
• butter
• yellow onion
• celery
• white wine
• potato
• thyme
• seafood seasoning
• bay leaf
• salt
• black pepper
• heavy cream
• sea bass
• white sugar
• hot sauce

Instructions

1. 1 Heat olive oil and butter in a large stockpot over medium heat; cook and stir onions and celery in the hot oil until softened, about 5 minutes. Add wine; raise heat to medium-high and cook until wine is reduced by half, 2 to 3 minutes.
2. 2 Mix potatoes, fish stock, thyme, seafood seasoning, bay leaf, salt, and pepper into onion mixture; bring to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes are tender but not falling apart, 10 to 15 minutes.
3. 3 Heat cream in a small saucepan over medium heat just until cream is steaming, about 5 minutes. Stir cream and sea bass into potato mixture; cook until sea bass is cooked through, about 10 minutes. Season chowder with sugar, hot sauce, salt, and pepper.

By Tammy

Ingredients

• ✓ fish stock
• puff pastry sheet
• egg
• parsley
• green pea
• crabmeat
• shrimp
• sea scallop
• halibut fillet
• black pepper
• salt
• heavy cream
• white wine
• all-purpose flour
• carrot
• celery
• fennel
• yellow onion
• butter

Instructions

1. 1 Melt butter in a large saucepan over medium-high heat. Add onion, fennel, celery, and carrots; cook, stirring often, until vegetables are softened and onion is translucent, about 8 minutes. Add flour and stir to coat vegetables well, stirring for 1 minute. Add wine, and stir until wine has evaporated and mixture creates a slurry, about 15 seconds. Add fish stock and 3 tablespoons cream, stirring until mixture thickens into a creamy sauce, about 5 minutes. Season with salt and pepper, then gently fold in seafood, green peas and parsley.
2. 2 Reduce heat to medium-low, and, gently stirring often, bring mixture to a low simmer until sauce is warm again but the seafood will not be completely cooked through, about 6-8 minutes. Ladle 2 cups mixture into each of 5 (18- to 20-ounce) ungreased ramekins or ovenproof bowls. Place bowls on a foil-lined rimmed baking sheet.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Place an oven rack in middle position.
4. 4 Whisk egg and remaining 1 tablespoon heavy cream in a small bowl. Place defrosted puff pastry sheets on a lightly floured work surface. Roll each sheet into a 13" x 13" square and cut each square into quarters. Discard any extra pastry. Place a square of pastry over each bowl, decoratively folding corners in to fit the bowl, and brush the top with egg wash. Use the tip of a knife to create 3 small slits in the center of the pastry to allow steam to vent during cooking. You may place chopped fennel fronds or parsley leaves on the top of the pastry, lightly pressing leaves onto the pastry in the egg wash to adhere.
5. 5 Place baking sheet with individual portions in the preheated oven and bake until pastry is golden browned and filling is hot and bubbly, about 40 minutes. Let cool 10 minutes before serving.

By Karen Rankin

Ingredients

• ✓ fish stock
• corn kernel
• salmon
• lemon juice
• white wine
• milk
• all-purpose flour
• butter
• red potato
• dill weed
• black pepper
• salt
• water
• parsley
• green onion
• carrot
• celery
• onion
• bacon

Instructions

1. 1 Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
2. 2 Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
3. 3 Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
4. 4 When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.

By Jordan Riggs

Ingredients

• ✓ fish stock
• shrimp
• crabmeat
• oyster
• tomato sauce
• hot pepper sauce
• file powder
• garlic
• green bell pepper
• onion
• celery
• vegetable oil
• salt
• bay leaf
• oregano
• thyme
• paprika
• black pepper
• white pepper
• cayenne pepper

Instructions

1. 1 Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
2. 2 In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
3. 3 Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
4. 4 When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

By Bob Cody

Ingredients

• ✓ fish stock
• egg
• chicken stock
• sake
• soy sauce
• chicken breast
• shiitake mushroom
• parsley

Instructions

1. 1 In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
2. 2 Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

By ConnieL1M

Ingredients

• ✓ fish stock
• hot sauce
• cilantro
• pepper
• salt
• ginger root
• coconut milk
• half-and-half
• all-purpose flour
• corn kernel
• green onion
• celery
• carrot
• red bell pepper
• sweet potato
• margarine
• conch meat

Instructions

1. 1 Place conch meat in a pot with enough water to cover; bring to a boil and cook 15 minutes. Drain. Transfer to the bowl of a food processor; pulse until finely chopped. Set aside.
2. 2 Meanwhile, melt 2 tablespoons margarine in a skillet over medium heat. Add sweet potato, bell pepper, carrot, celery, green onions, and corn; cook and stir about 5 minutes.
3. 3 Melt remaining 2 tablespoons margarine in a large pot; whisk in flour to form a thick paste the consistency of cake frosting. Whisk in half-and-half, fish stock, coconut milk, and ginger; season with salt and black pepper. Add conch and vegetable mixture to the pot; bring to a boil. Reduce heat to low; simmer 15 minutes. Stir in cilantro and hot sauce; cook to desired consistency, about 15 minutes more.

By Doug Matthews

Ingredients

• ✓ fish stock
• coconut milk
• hot pepper sauce
• bay leaf
• green onion
• cilantro
• hot pepper
• red bell pepper
• tomato
• garlic
• onion
• canola oil
• red palm oil
• pepper
• salt
• shrimp
• firm white fish

Instructions

1. 1 Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
2. 2 Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
3. 3 Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately

By BRENTBUNTIN

Ingredients

• ✓ fish stock
• black pepper
• salt
• lemon
• lemon zest
• parsley
• basil
• calamari
• shrimp
• clam
• white fish
• white wine
• tomato
• garlic
• red pepper
• onion
• olive oil
• potato

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and pepper flakes; cook and stir until onion is soft, 5 to 7 minutes. Add garlic; cook 1 minute.
3. 3 Increase heat to medium-high; add potatoes, tomatoes, and white wine. Bring to a simmer; cook, breaking up tomatoes with a spoon, 8 to 10 minutes. Add fish stock; return to a simmer.
4. 4 Nestle white fish into broth; simmer for 2 to 3 minutes. Add clams, shrimp, and calamari; simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
5. 5 Off heat, stir in basil, parsley, lemon zest, and lemon juice; season with salt and black pepper.

By Tez Chile and Salt

Ingredients

• ✓ fish stock
• bread
• black pepper
• salt
• shrimp
• clam
• white vinegar
• red snapper fillet
• tomato
• red pepper flakes
• bay leaf
• garlic
• parsley
• carrot
• celery
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan, Dutch oven, or clay pot (preferable) over medium heat. Add onion, celery, carrot, parsley, garlic, bay leaves, and pepper flakes; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in mashed tomatoes; cook for 15 minutes. Add fish and vinegar (or wine); cook until liquid has almost evaporated, about 10 minutes. Add fish stock, cover, reduce heat to low, and simmer 10 minutes.
3. 3 Gently stir in clams; cook until opened (discard any clams that don't open), about 2 minutes. Stir in shrimp; cook until pink, about 3 minutes. Season with salt and black pepper.
4. 4 Place 1 slice toasted bread in bottom of each bowl. Spoon brodetto over top; serve immediately.

By Jason

Ingredients

• ✓ fish stock
• olive oil
• white wine
• arborio rice
• shallot
• olive oil
• butter
• parsley
• lemon
• white wine
• red pepper flakes
• black pepper
• salt
• shrimp
• sea scallop
• garlic
• olive oil

Instructions

1. 1 For the shellfish: Heat 3 tablespoons olive oil in a skillet over medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
2. 2 Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
3. 3 To make the risotto: Pour fish stock into a saucepan over medium heat and bring to a simmer.
4. 4 Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, about 1 to 2 minutes. Make sure not to burn the shallot and reduce the heat if the skillet gets too hot.
5. 5 Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until rice is tender, 15 to 18 minutes in total.
6. 6 Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking; stir and cook until shellfish are warmed through, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand briefly before serving.

By tea

Ingredients

• ✓ fish stock
• cheddar cheese
• lemon juice
• shrimp
• cod
• salmon
• parsley
• half and half
• black pepper
• salt
• milk
• all-purpose flour
• vermouth
• thyme
• onion
• olive oil
• butter
• black pepper
• salt
• egg
• milk
• butter
• potato

Instructions

1. 1 Place cubed potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
2. 2 Transfer potato cubes to the bowl of a stand mixer. Blend gently, adding cubed butter and milk. Add in eggs and mix only until mashed potatoes reach your desired consistency, or finish by hand if needed;overmixing will yield gluey potatoes. Season with salt and pepper.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 While potatoes are boiling, heat butter and olive oil in a large skillet over medium heat. Add onion and thyme and saute until onions are soft and browned, about 5 minutes. Deglaze with vermouth and cook until alcohol has evaporated, about 2 minutes. Whisk in flour. Slowly whisk in stock and milk and bring to a simmer. Simmer for 1 to 2 minutes. Sauce should be fairly thick, but if it's too thick you can thin it out with a little bit of additional stock. Taste and season with salt and pepper if desired. Turn off heat and stir in the half-and-half and parsley.
5. 5 Scatter salmon, cod pieces, and shrimp onto the bottom of a 2-quart baking dish. Sprinkle lightly with salt and pepper. Drizzle lemon juice over the top of the seafood.
6. 6 Pour prepared sauce over seafood and stir gently to combine. Spread prepared potatoes over the top and fluff with a fork, then sprinkle Cheddar cheese over the top.
7. 7 Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until potatoes are evenly browned all over, seafood is cooked through, and pie is bubbly and piping hot, about 20 more minutes.
8. 8 Remove from the oven and allow to rest for 10 minutes before serving.

By Rebekah Rose Hills