Recipes with seafood stock

delicate, a bit spicy dish inspired by Asian cuisine, and stir-fried in my favorite old wok..

Paella with shellfish and served with lemon aspen fruits

Summer is about fishing, so why not enjoy a meal full of new flavors! Can be served with potatoes or rice.

Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.

Salmon mousse with brandy-flambeed mushrooms and shallots, set with gelatin and folded with whipped cream, served sliced with a fresh watercress-mayonnaise sauce.

A succulent seafood dish made with shrimp, mussels, clams and white wine.

Restaurant-style salmon, sliced thin and gently butter-cooked until silky, draped over greens in a pool of reduced white wine and mushroom cream sauce. An elegant chef's plate made at home.

Mussel and bacon soup in a tomato-basil broth with celery and onion. A classic British shellfish soup inspired by Marguerite Patten, ready in under 40 minutes.

A buttery spice cake loaded with chocolate chips, spiced with cinnamon and nutmeg, baked in a Bundt pan and drizzled with a glossy chocolate glaze.

Pan-seared salmon fillets finished in a silky sherry-Madeira cream sauce with garlic, shallots, roasted red peppers, and mushrooms. Restaurant-plate elegance at home.

Traditional Caribbean callaloo soup with dasheen, okra, plantain, and yam puréed into a silky, spiced broth with a Scotch bonnet kick. Warm, green, and soul-filling.

Broiled scampi marinated in olive oil, white wine, lemon juice, and fish stock with fresh basil and oregano. Butterflied prawns cooked golden in 10 minutes flat.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Kiriboshi(Chicken Simmered with White Radish recipe

Steamed fish rolls: salmon and sole wrapped in napa cabbage leaves, bamboo-steamed and served over a silky roasted red pepper sauce. An elegant, low-fat dinner party starter.

Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.

Koimo Nori-Ae: Japanese taro potatoes simmered in dashi broth and rolled in flame-toasted crumbled nori seaweed. A traditional side dish served at room temperature.

Chicken, shrimp and bacon with in a flavorful stock with broccoli and tarragon.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

A lush Cajun-style cream sauce loaded with shrimp, crawfish tails, and oysters simmered in white wine, sour cream, and fresh herbs. Serve over pasta or rice for a Louisiana-worthy feast.

Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.

Pasta with red clam sauce made from fresh littleneck clams steamed in white wine and fish stock, then tossed with tomato, basil, and oregano. Light, briny, and ready in 30 minutes.

Horenso hitashi, a classic Japanese blanched spinach side dish dressed in dashi, soy sauce, and sugar with toasted sesame seeds. Clean, simple, and ready in 20 minutes.

Turkey breast roasted in an oven bag with turkey gravy mix and quartered onions that baste the meat as it cooks. This foolproof method produces juicy, slice-ready turkey with homemade-tasting gravy in about 2 hours.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Misoshiru (Japanese miso soup): the traditional soybean-paste soup built on dashi broth and served with simple garnishes. Two ingredients, endless variations, ready in 15 minutes.

Rich broccoli crevette soup with shrimp, clams, cream, and fresh herbs. A seafood chowder that brings restaurant-quality flavor to your home kitchen.

Plump shrimp in a velvety cream sauce made with tri-color sweet peppers, apple juice, and a custom seasoning blend. Lightened up with evaporated skim milk and cream cheese, served over rice or pasta.

Cajun crawfish tails and smoky tasso sautéed with the holy trinity, mushrooms, and garlic, finished with white wine and butter. Serve over rice or pasta for a quick bayou-worthy supper.

Scalloped salmon or trout baked in shells with sauteed fennel, bacon, and a mustard béchamel. An old-school British fish starter with anise sweetness and smoky depth.

Poached walleye baked under a classic Mornay sauce of egg yolks, cream, and cheese. A French-inspired lake-fish supper with a golden bubbled top straight from the oven.

Thai fish cakes with red curry paste, nam pla, chopped green beans, and fresh basil, pan-fried golden and served with a sweet-tangy cucumber salad on the side.

Cajun seafood stuffed flounder filled with shrimp, oysters, bacon, and cheddar, fried crispy on one side and finished in a blazing hot oven. Bold Louisiana flavors.

Japanese miso soup with shrimp, kamaboko fish cake, and scallions in dashi stock. A quick, warming starter or light lunch ready in 20 minutes.

Microwave fillet of sole over celery with green peppercorns, lemon and celery seed. Fast 10-minute single-serving fish dinner with delicate French flavors.

Chilled Molokai sweet potato soup with fish: a silky Hawaiian chilled soup of purple Molokai sweet potato, leeks, and limu seaweed, topped with chilled poached snapper. An island-inspired starter.

Kinome-ae is a classic Japanese dish pairing dashi-simmered bamboo shoots with a vivid green miso dressing colored with spinach paste. Finished with fragrant sansho pepper powder.

Scallop or shrimp curry with apple, onion, cardamom, and a lime-finished cream sauce. The mild Anglo-Indian seafood curry that reads as comfort food more than fiery heat.

Lobster vinaigrette built from roasted lobster shells, fish stock, and wine vinegar, then emulsified with egg yolk and oil. A chef-level way to use the shells most cooks throw away.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

Pasta with white clam sauce made with fresh littleneck clams steamed in fish stock, white wine, garlic, and olive oil. A light, briny Italian seafood pasta with no cream.

Red chile pesto clams with ancho and dried red chiles, roasted garlic, pine nuts, and oregano blended into a smoky, spicy pesto spooned over steamed clams. A Mexican-Italian fusion seafood bowl.

Soupe de saumon a la creme is a French salmon cream soup made with a homemade fish stock, diced salmon, and whipped cream finished with fresh dill. An elegant, light first course for a dinner party.

Curried shrimp in a creamy roux-based sauce made with turmeric, ginger, curry powder, and shrimp-poaching broth. Served over white rice for a flavorful weeknight dinner.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

Salmon with chanterelles poaches salmon fillets in a white wine-shallot fish stock, then crowns them with butter-sauteed chanterelle mushrooms. An elegant French-style dinner in 30 minutes.

Creamy oyster bisque thickened with rice and strained silky smooth, finished with whole oysters cooked just until their edges curl. Chesapeake Bay-style with a splash of Tabasco and optional dry sherry.

Creamy scallop and corn soup blended smooth with fresh ginger, rice wine, and scallions. A silky Asian-inspired bisque finished with cream and butter.