Recipe courtesy of Fearless Eating. Click the button below for the recipe.
SPICY SEAFOOD STEW WITH LEEKS, FENNEL AND CALABRIAN PEPPERS
Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.
This recipe calls for a mussels, littlenecks, and any firm white fish. Some suggestions for fish include (but are not limited to) sea robin, monkfish, haddock, black sea bass, halibut, tautog, pollock, or John dory. You could also add in additional shellfish such as slipper limpets (an Eating with the Ecosystem favorite species. We suggest briefly steaming them and removing them from the shell before adding them to the stew).
FISHERMAN’S STEW
Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.
If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!
RECIPE
Serves 4
INGREDIENTS
FOR THE STEW
½ onion, diced into ½-inch pieces
2 tablespoons olive oil
⅓ cup white wine
1 cup water (or kelp broth; recipe on page 20)
1 15-ounce can diced tomatoes
¼ cup pitted green olives, rinsed and sliced
1 tablespoon capers, rinsed
2 garlic cloves, smashed and coarsely chopped
1 bay leaf
1 teaspoon red chili flakes
Salt and pepper to taste
¼ cup parsley, roughly chopped
Several slices crusty bread
SEAFOOD
½ pound mussels, cleaned
½ pound littleneck or other clams
2 pounds lobster, only claws and tail in shell
1 pound Acadian redfish fillets (or other white fish), cut into pieces
½ pound squid, rings and tentacles
Pinch of saffron (optional)
2 tablespoons olive oil
Salt and pepper to taste
INSTRUCTIONS
Rinse mussels and clams under cold running water. Refrigerate to keep cool. Split lobster tail in half lengthwise and cut into bite-size pieces. Split claws in half lengthwise. Marinate lobster, fish, and squid with saffron and 2 tablespoons olive oil. Place in refrigerator to keep cool. Sauté onions over medium heat in 2 tablespoons olive oil until translucent, 4 to 5 minutes. Add white wine and reduce by half. Add water or kelp broth, tomatoes, olives, capers, garlic, bay leaf, and chili flakes. Cook for 2 to 3 minutes. Add clams and cook for another 4 to 5 minutes. Add mussels, lobster, squid, and fish. Cover and cook over low heat for 10 to 15 minutes. Add parsley and stir. Serve in a deep soup bowl and garnish with crusty bread.
MONKFISH AND CHORIZO KEBABS
MONKFISH ROASTED WITH HERBS AND OLIVES
MONKFISH IN TOMATO-GARLIC SAUCE
Recipe courtesy of Food & Wine Magazine. Click the button below for the recipe.
CREDIT: © QUENTIN BACON
MONKFISH TAIL W/ GARLIC, MUSHROOM & GREENS RISOTTO
Recipe courtesy of Branden Read from Celestial Cafe for a Cook a Fish, Give a Fish class. Click the button below for the recipe.
COCONUT CURRY MONKFISH STEW
Recipe courtesy of chef Krisztina Perron, Wooden Spoon Catering. Click the button below for the recipe.
PORGY CRUDO WITH PINE NUTS
Recipe courtesy of Martha Stewart. Click the button below to access the recipe.
Credit: David M. Russell
PAN ROASTED WILD STRIPED BASS
Recipe courtesy of chef Jeremy Sewall. Click the button below to access the recipe.
This recipe calls for striped bass but would also be great with black sea bass, tautog, halibut, mahi mahi, sea robin, monkfish, or weakfish.
FLUKE CEVICHE WITH CORN, SCALLIONS, AND CHILES
Recipe courtesy of Martha Stewart. Click the button below for the recipe.
NORWEGIAN FISH SOUP
Recipe courtesy of Saveur Magazine. Click the button below to access the recipe.
This recipe calls for cod but would be delicious with any local flaky white fish such a pollock, haddock, cusk, hake, acadian redfish, black sea bass, tautog, or even monkfish.
“LIMAN STYLE” WHITING
Recipe courtesy of Noah Cain for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.
During the class chef Noah showed us a very cool way to butterfly and remove the bones from the whiting. This method is the same method that is more commonly used on sardines. Click this link to learn how to do it. If you can’t find whiting you could also use any mild flavored flaky white fish.
MONKFISH TAIL W/ GARLIC, MUSHROOM & GREENS RISOTTO
Recipe courtesy of Branden Read for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.
Monkfish is delicious and we highly recommend trying it but if you can’t find monkfish this would also be very tasty with a flakey white fish such as haddock, pollock, acadian redfish, cusk, hake, sea robin, or tautog.
MISO GLAZED SKATE TACOS
Recipe courtesy of Andrew McQuesten for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.
During the class, Andrew showed us how to break down a whole skate wing but you can just purchase a skate filet for this recipe. Skate is delicious and we highly recommend trying it but if you can’t find skate this would also be very tasty with scallops, flounder, or another mild flavored fish.
AUTHENTIC CAMBODIAN FISH AMOK RECIPE
Recipe courtesy of Compass and Fork. Click the button below to access the recipe.
This recipe would be delicious with any mild flavored local fish such as acadian redfish, sea robin, haddock, pollock, cod, John dory, hake, whiting, or monkfish.
PROSCIUTTO-WRAPPED TRIGGERFISH & VEGETABLES
LEMON BUTTER TRIGGERFISH
Recipe courtesy of Eat Simple Food. Click the button below to access the recipe.
SPRING VEGETABLE PISTOU WITH YELLOW-EYED BEANS, FAVAS, PEAS & BLACK BASS
Recipe courtesy of Edible Rhody magazine. Click the button below to access the recipe.
This recipe calls for black sea bass but would also be tasty with fluke, scup, or sea robin.
PAN FRIED FISH: CHINESE WHOLE FISH RECIPE
Recipe courtesy of the Woks of Life. Click the link below to access the recipe.
This recipe is great with scup, black sea bass, tautog, acadian redfish, sea robin, or any other whole local fish.