Seafood Recipes
34 recipes found
Pulpo a la Gallega
Tender octopus over warm potatoes, finished with Pimentón de la Vera, flaky sea salt and a generous amount of good olive…
Sea Bream with Lemon and Olive Oil Sauce (Ladolémono)
A simple and delicious Mediterranean dish made with fresh sea bream, lemon, oregano, and extra virgin olive oil. Baked o…
Beetroot-Cured Salmon
Beetroot-cured salmon with dill and juniper, gently preserved for a vibrant, aromatic flavour.
Salmon Crudo Over Pomegranate & Rose
Fresh salmon on pomegranate seeds with rosewater and olive oil, finished with mint and sumac.
Halibut & Nectarines Tartare
Fresh halibut and nectarine tartare with lime, chilli and herbs, gently mixed and chilled.
Tuna & Avocado Tartare with Spicy Fennel & Poblano Gazpacho
Fresh cilantro, picked Furikake
Tropical Red Rock Cod Crudo with Mango, Habanero & Passion Fruit
Fresh red rock cod with zesty mango, habanero and passion fruit, served with crisp skin.
Yellowtail Crudo with Pickled Beetroot, Gooseberries, and Green Apple Tiger’s Milk
A gorgeous and tasty composition of yellowtail tuna, produce, and a lovely sauce 🐟
Salmon Crudo with Pineapple & Habanero Tiger’s Milk
Fresh salmon with zesty pineapple and chilli tiger’s milk, served chilled and vibrant.
Seafood Chowder
Creamy seafood chowder with tender fish, shellfish and potatoes in a savoury broth.
Manhattan Clam Chowder
Creamy clam chowder with tender potatoes, fresh herbs and a savoury tomato base.
New England Clam Chowder
Creamy clam chowder with tender potatoes, bacon and fresh clams in a savoury broth.
Perfect Baked Cod
Baked cod with tomatoes, lemon and garlic, served with herby pan sauce.
Salmon Piccata Pasta
Salmon and capers in lemony parsley sauce with whole-wheat pasta.
Greek Salmon
Grilled salmon with lemon, garlic and dill, served with tomatoes and onions.
Calamari with Garlic Lime Sauce
Succulent calamari rings sautéed with garlic, lime and herbs in olive oil and butter.
Mediterranean Pan Seared Trout with Tzatziki
Pan-seared trout with fragrant spices and crisp skin, served with zesty tzatziki.
Baked Cod with Lemon and Garlic
Baked cod in lemon and garlic sauce with a crisp spiced flour crust.
Shrimp Scampi
Succulent shrimp in garlicky butter, kissed with lemon and parsley, served with crusty bread.
Baked Salmon
Baked salmon with sweet paprika crust and buttery panko topping, served skin-on.
Red Snapper Fillet Provençal
Succulent red snapper fillet baked with tomatoes, herbs and lemon, gently crisped in olive oil.
Salmon Croquettes with Dill Sauce
Flaky salmon patties with fresh dill sauce, lightly crisped and herby.
Mahi Mahi & Chips
Grilled mahi mahi with herbed potatoes and spicy chipotle seasoning.
Tuna Salad
Creamy tuna salad with crisp celery, sharp onion and fresh parsley, tossed in mayonnaise and mustard.
Crab Oscar Steak Topping
Creamy crab topping with lemon and garlic, gently cooked in butter and oil.
Pan-Fried Cod with Slaw
Pan-fried cod with crisp slaw, tangy dressing and a golden, crunchy crust.
Lemon-Butter Salmon Pasta
Flaky salmon with lemon and butter in creamy pasta, gently tossed with garlic and herbs.
Cioppino (Fisherman's Stew)
Hearty fish and shellfish stew simmered in a fragrant tomato and wine broth with herbs.
Corvina Ceviche with Yellow Aji
A refreshing ceviche dish featuring corvina in slices mixed with a tangy tiger milk sauce.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
