Smoked shellfish is becoming popular at up-scale restaurants where they are often presented as appetizers or as part of a salad or entrée.
Reeling in the Years
Paprika Fish Soup | Recipe
Sometimes called “the bouillabaisse of Hungary,” Paprika Fish Soup is simplicity itself.
A Clambake in the Desert
If you have the privilege of living along the coastal regions of the Northeast as I do or have taken a visit to the shores of Maine, you’ve probably experienced a clam bake or, at least, a clam boil as a culinary adventure.
Smoked Salmon Tips for the Holidays
Delicious, colorful and versatile, smoked salmon can make it easy to elevate your holiday festivities, which might look shockingly different this year.
Cassoulet de Fruits de Mer (Curried Seafood Stew)
This Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but I recommend that mussels and shrimp should always be included.
Octopus in Spicy Soy Dressing
This unusual octopus appetizer comes to us from De Tropen.
Zesty Smoked Salmon Dip with Pepperoncini
This smoked salmon dip is delicious accompanied by crackers, tortilla chips, or thin slices of dark rye bread. The piquant taste of pepperoncini adds a unique zest.
Jalapeño Grilled Shrimp with Prosciutto
After marinating, the shrimp are wrapped in prosciutto (you could use bacon) and grilled.
Smoked Scallops
Purchase scallops that are “dry packed” —meaning they haven’t been treated with a phosphate solution to absorb moisture and increase the cost per pound.
Saba Scotch Bonnet Sauce
From the Netherlands Antilles’ island of Saba comes this simple, steeped hot sauce that graces seafood dishes or simple rice.