Seafood recipe collection

Velvety cold curried carrot soup with coconut milk, ginger, and lime, topped with crisp shrimp. A showstopping chilled soup starter that's worth every minute of chill time.

Old-school cold redfish mold with boiled red snapper, bell pepper, celery, and a mustard-lemon kick, set in its own fish stock. A Gulf Coast classic served chilled with mayo and crackers.

Slow-simmered conch stew with salt pork, tomatoes, oregano, and potatoes. Two hours of low heat transforms tough conch into a rich, tender Caribbean-style chowder.

Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

Creamy no-cook clam dip loaded with minced clams, cream cheese, and a kick of chili sauce. Cape Cod inspired and ready in 15 minutes flat for your next party spread.

Scallops, shrimp, and crab in a creamy mustard and sherry sauce baked in shells with golden breadcrumbs. A classic French seafood gratin that feels like a special occasion.

Pan-seared scallops Provencal style with garlic, shallots, butter, and fresh parsley. Crisp golden crust outside, tender inside. Ready in 15 minutes from start to plate.

Bay scallops and mushrooms simmered in white wine, folded into a buttery cream sauce with sherry, and baked in ramekins until bubbling. French elegance made approachable.

Silky pureed corn chowder loaded with lump crab, roasted poblano peppers, and smoky chipotle. Rich, creamy, and layered with Southwestern heat that builds with every spoonful.

These Puerto Rican snacks can be served with a drink, or as a side dish along with fish.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Seafood gumbo built on a butter-flour roux with shrimp, okra, tomatoes, chili powder, and Worcestershire, served over rice with filé powder. Where Louisiana bayou meets Texas ranch country.

A traditional Welsh prawn gratin with tender cauliflower, creamy bechamel, and crumbled Caerphilly cheese, grilled golden and served with piped creamed potatoes. Elegant comfort food.

Elegant crab and asparagus quiche with Parmesan, nutmeg, and a hint of cayenne baked in a flaky pastry shell. A show-stopping brunch centerpiece with just 5 filling ingredients.

Creamy low-calorie crab and asparagus soup with dry sherry, lemon zest, and fresh vegetables in a light skim milk base. A guilt-free bowl of comfort ready in one hour.