Eating healthy has never tasted so good — transform your kitchen into a five-star restaurant with our assortment of easy-to-follow recipe guides.
Indulge in the flavors of fennel and tomato seafood stew. A delightful recipe to savor. Dive into culinary delight today! Get cooking now.
These are 20 of the best turkey and fish recipes that we've ever posted in our Wild Chef blog. Click through and follow the recipes to a T, or use them as a jumping off point for your own great creations.
Summer Seafood Stew in a light and flavorful fennel-tomato broth with Chorizo. This can be made in 30 minutes! Serve with crusty bread to mop up all the juices or if going gluten free, sub cannellini beans for extra heartiness!
In 1803, the United States purchased the Louisiana Territory from France. Soon after, Rue Bourbon was renamed Bourbon Street, but the French influence over food and culture remains. The Cajun seasoning on these succulent shrimp adds just the right amount of "ooo-wee!" while the tomato sauce with fresh veggies is classic Creole all the way. Cook up this low-calorie beaut tonight and let the good times roll!
Seafood Congee is an impressive dish for seafood lovers. Seafood congee is made with a handful of shrimp, rich shrimp stock and the a couple of small crabs.
Coctel de Camarones with shrimp, tomatoes, onions, cucumber, cilantro, jalapenos in clam and tomato juice cocktail. This Mexican Shrimp Cocktail is refreshing and seriously addicting! Serve with saltine crackers or tostadas for the best Mexican flavors!
Making a delicious soup is easy. Put a big ol' pot of seafood on the stove, light the burner, and follow Food Editor Rhoda Boone's simple tips.
If you can get to Hong Kong, do not miss out on this.
One things I miss most about home is the seafood. I grew up surrounded by some of the most tasty and fresh seafood in the country. When my parents were planning their trip to visit me in Tahoe I just had to request that they bring me some good ol' Louisiana seafood. And boy did they deliver! My mom brought me crawfish tails and jumbo shrimp, for the past few weeks it has all been in my freezer and on my mind! The one dish I could not stop thinking about once I saw the crawfish was red snapper with crawfish cream sauce. I don't remember the first place I ate this dish but I always remembered it tasting scrumptious. I looked though some recipe books I had from home but didn't find what I was looking for so I gave it a shot on my own and it turned out perfectly! If you have access to crawfish and haven't had this dish I highly recommend you give it a try. Ans stay tuned because I already have plans for the last pound of crawfish in my freezer, crawfish bisque and crawfish etouffee... Yummy! Ingredients Makes 4 Servings 2 lbs red snapper blackened seasoning (I use Chef Paul Prudhomme's Magic Seasoning Blends but you can also make your own) juice from 1/2 lemon Crawfish Sauce 1/2 lb crawfish tails 1 tbs butter 1/2 small onion, minced 5 sprigs of parsley, leaves minced 2 garlic cloves, minced 1 celery stalk, minced 1/2 small green bell pepper, minced 1/2 tbs oregano 1 tbs paprika 1/2 tsp white pepper 1/2 tsp thyme salt & pepper to taste 1 pint heavy cream Coat the snapper in lemon juice then blackened seasoning, let it marinate whhile you prepare the crawfish sauce. Place a small pot on the stove and turn to medium/low heat. Place the butter in the pot and let it melt. Make sure your vegetables are finely minced then add them along with the seasonings to the melted butter, cook or 5 minutes or until softened. Once the vegetables have softened and add in the cream and increase to a simmer until it starts to thicken, about 5 minutes. Let it set on low heat while you cook the fish. Heat 1 tbs of olive oil in a large skillet on medium heat. Once the pan is hot add in the fish. Cook for two minutes then flip and cook for another 3 minutes. If the fish is thicker cook it a little longer on each side. Place the fish on a plate and top with the crawsfish cream sauce and sprinkle with green onions. This dish goes great with a side of brown rice or cornbread. If the butter and cream are enough for you, don't worry this dish taste great any way you eat it! Buon Appetit!
A recipe for Lobster Bisque! A perfectly rich and creamy seafood soup.
You may have seen this grenade-shaped creature, a fiery-red sunset color, floating around in tanks at seafood restaurants and fish markets starting in spring. You may even be a fan, slurping them down raw as soon as they’re sliced up. And if you’re not a fan, please let us try to convert you. Say hello to
Mexican Seafood Stew featuring a medley of fresh seafood in am aromatic, tasty chile based broth.
An easy onion, spinach and black olive tart recipe by Diana Henry, made with ready-made puff pastry.
These French mussels will make you think you're in the south of France. They pair perfectly with a chilled glass of wine and a fresh, crusty bread.
Crispy shrimp coated in a creamy honey and walnut sauce!
I thought that I would be able to eat salmon if it were smothered in a delicious sauce, and this glazed salmon did the trick! This salmon is definitely worth trying!
This chicken parmesan is quick and easy, but just as decadent as a fancy version.
This makes for a very quick, warming and yet elegant supper. A fennel salad before or after would be lovely, but you need no more with it than just some bread for dunking. For US cup measures, use the toggle at the top of the ingredients list.
I hate standing over a pan of hot, popping grease to do traditional deep frying. But I do love me some fried fish. It’s a Southern tradition, fish fries. Wish my husband were as fond of fri…
Voici la recette de pieuvre de la chef Helena Loureiro tel que présenté au FoodCamp de Québec
