For the seafood stock:
Heat the oil
and pepper. Add 2 cups seafood stock, clams, and mussels and
Add all ingredients except shrimp and cut seafood sticks. Cook until okra is done. Add shrimp and seafood.
Cook 5 to 7 minutes. Serve over rice.
Heat until boiling.
Add seafood mixture, with juices to pot
Boil seafood mix in 4 to 5
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.
oup bowl and ladle the seafood stew over the toast.
Buon
Heat oil in a large saucepan over moderate heat. Add leek, onion and garlic; cook and stir for 2 mins or until onion softens.
Stir in fennel, pepper and turmeric; cook and stir for 3 mins or until vegetables soften. Add tomato, stock and zest. Bring to the boil.
Add potato; cook for 5 mins. Reduce heat. Simmer, uncovered, for 15 mins or until potato is tender.
Add seafood; bring to the boil. Reduce heat. Simmer, uncovered, for 5 mins or until seafood is cooked. Remove from heat. Stir in parsley. Season. Serve with garlic bread.
Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300\u00b0F for 4 hours until tender. Serves 6 to 8.
Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
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.
Heat oil in large stock pot.
Add sausage and cook until browned.
Add Basil, oregano and Garlic, onion, celery& pepper and saute over medium heat for about 20 minutes, or until vegetables are soft.
Add canned tomatoes w/juice and cook over medium heat for another 20 minutes to reduce slightly.
Add seafood and cook until shrimp are pink and curled- scallops and fish will be done then.
Serve over fettucini or w/ fresh sourdough bread.
Heat 1 tablespoon of the olive oil in a frying pan, add 1 tablespoon each of the celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
Stir in the lentils and cook for a few minutes more.
Heat the remaining olive oil in a shallow saucepan, add the remaining celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
Add the sea bass and the squid, increase the heat to high and cook for 1 minute, then add the prawns, langoustines, clams and lentil mixture.
Pour in the ...
n a bowl with the seafood seasoning.
Add the corn
nd toasted.
Garnish the stew with capers and parsley. Serve
stir to combine.
Ladle stew into individual serving bowls.
Fill large pot 2/3 full with water.
Add seafood seasonings. Bring to boil.
Add sausage (cut into 1-inch pieces).
Boil 20 minutes.
Add corn and boil 15 minutes.
Add shrimp (unpeeled); boil 3 minutes.
Drain and serve warm.
Serves 4.
In 4-quart pan, cook oysters with liquid, over low heat until edges of oysters just begin to curl.
Add milk, margarine or butter, salt and pepper.
Heat slowly until hot; do not boil.
For extra zip, sprinkle seafood seasoning on each serving.
Makes about 6 cups of stew.
ll shells open.
Add seafood, including squid (calamari) to salsa
slotted spoon, transfer the seafood to 4 bowls.
Add
arzano Tomatoes.
Prep all seafood by rinsing, and thawing if