For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
Heat oil in a large, heavy-bottomed saucepan on low heat. Saute onion, leek and garlic 4-5 mins, until tender.
Stir in tomatoes, lemon peel and stock. Bring to a boil on high heat. Reduce heat to low and simmer, partially covered, 15 mins.
Add seafood. Simmer 5 mins. Discard any unopened mussels and lemon peel. Season to taste. Sprinkle with parsley and serve with crusty bread.
In Dutch oven or large saucepan, cook onion and garlic in oil until tender.
Add tomatoes, clam juice, wine, parsley, salt, thyme, bay leaf and pepper.
Bring to a boil.
Reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally to break up tomatoes.
Add shrimp, fish, scallops and crab legs.
Cook 5 minutes longer or until fish flakes with fork.
Add clams.
Season to taste with Old Bay seafood seasoning.
Heat through.
Serve over cooked white rice.
ranslucent.
Pour the fennel-seafood mixture onto a serving platter
eat. Working in batches, cook seafood for 2 mins, or until
gg, then tomato, a little seafood, then avocado, then bacon, then
Heat oil in a large saucepan over medium-high heat. Cook bacon for 5 mins, or until brown. Add onion and garlic. Cook for 5 mins, or until onion softens. Add flour and stir until combined. Gradually add milk, stock and potato, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 7-10 mins, or until sauce thickens.
Add corn and seafood mix. Cook for 5 mins, or until seafood is just cooked. Remove from heat. Season.
Ladle soup into bowls. Garnish with chives.
2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper
Note: Make sure the seafood you are using is already cleaned & removed from the shells.
Mix the ingredients for the charmoula in a bowl then add the seafood & stir. Let marinate for 15-20 minutes.
Mix the rest of the ingredients in a large tagine then heat, covered, over medium-low heat for 20-30 minutes.
Stir the seafood & charmoula in to the tagine then recover & continue to cook for 15-20 minutes.
rush-on. Serve with Mediterranean Couscous Salad.
Mediterranean Couscous Salad: Bring
MEDITERRANEAN MARINADE: Mix all ingredients except
Preheat grill and oil grates.
To make the aioli, combine mayonnaise, garlic and lemon juice in a small bowl.
Toss shrimp with olive oil, garlic, paprika, lemon zest and fish. Season.
Grill vegetables until tender. Remove from heat and cover to keep warm.
Grill seafood until shrimp turn pink and fish is cooked to your liking.
Serve seafood and vegetables with aioli and lemon wedges.
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
In a large frying pan, heat oil on high. Saute bacon, pepper and onion for 3-4 minutes, until onion is tender. Stir in garlic and spices and cook for 1-2 minutes, until fragrant.
Add stock, rice and bay leaf. Bring to a boil, then educe heat to low and simmer, covered, for 10-15 minutes, until rice is very tender.
Mix in eggplant, beans and tomato. Simmer for 5 minutes. Add seafood and cook, stirring, 2-3 minutes, until seafood is cooked through. Season to taste. Top gumbo with cilantro and serve with toasted bread.
Heat oil in a large saucepan on medium-high heat. Saute pepper, onion and garlic for 1-2 mins, until onion is tender.
Stir in rice, stock, tomatoes and lemon juice. Season to taste. Bring to a boil. Reduce heat to low; simmer, covered, for 10-15 mins, until rice is tender and stock has been almost absorbed.
Add seafood to pan. Cook, covered, for 5 mins. Fluff rice with a fork. Add basil. Serve with bread and salad.
Heat oil in a large saucepan on high. Saute onion and garlic 2-3 minutes, until tender. Add chili flakes and cook, stirring, 1 minute.
Mix in wine and bring to a boil. Boil, uncovered, until liquid is reduced by half.
Stir in soup and 2 cups water. Bring to a boil. Reduce heat to medium and stir in seafood mix. Season to taste.
Simmer, covered, 3-5 minutes, until seafood is cooked. Serve sprinkled with parsley and accompany with lemon wedges.
n medium. Add the mixed seafood, stirring, for 2-3 minutes
Mix milk and soup together. Bring to a simmer.
Meanwhile, bring a pot of salt water to a boil. Drop your favourite seafood blend into the water and cook until the shrimp go from translucent to pink, about 2 to 4 minutes. Drain.
Add seafood to potato chowder and simmer on low for 15 minutes to half an hour to blend flavours. Serve piping hot with fresh crusty bread.
s heating, lay out frozen seafood mix, shrimp, and catfish on