Seafood recipes - 80 recipes
More Seafood recipes
Paella
By Bookworm
1. Prepare the vegetables: - peel and chop the onion; - peel and crush the garlic; - chop and deseed the red pep...
- 1 onion 750ml stock (1 x veg
- or 1-2 clove/s of garlic or chicken stock cube)
- 1 red pepper
- 250g rice
- 1 chicken breast (or 4 thighs)
- 25g frozen peas
- 1 x 15ml oil
- 100g mixed cooked seafood
- (e.g. prawns, mussels and squid),
- 1 x 5ml spoon turmeric optional
- 1 x 5ml spoon paprika
Soup with Safran, Scallops and Prawns
By GUERINEAU
Preparing the ingredients: Shell the raw prawns, keep the heads and reserve the tails
crab soufflé
The cream: Heat the milk gently, but do not boil
- 100g crab meat (half white, half brown is best)
- 25g butter
- 25g flour, plain
- 250ml milk
- 1 tsp tomato puree
- 1 tbs sherry
- 3 eggs
- 300ml double cream
- 50g grated cheese (paremsan or gruyère)
- a few drops of lemon juice
Slipper lobster with mayonnaise
By Anne-charlotte
Prepare the court-bouillon and bring it to boil
Discovering the forgotten vegetables
By Gruber Julien
For the soup: Cut into pieces the Jerusalem artichokes, potatoes and onions
Squid à l'armoricaine
By Carinette , blog Odeurs et Saveurs
Prepare (or thaw) the squid
Ceviche
By meadows
Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America
- 222g fresh ocean fish such as sea bass, tuna, marlin, swordfish, salmon etc, cut into 1/4-inch slices
- 60ml cup lemon, lime, or sour orange juice, or a combination
- 1 small red onion, finely sliced
- 30g chopped fresh coriander (cilantro) leaves
- 1 to 2 jalapeño peppers, ribs & seeds removed, rinsed, and finely minced
- salt and freshly ground black pepper
Morocco inspired prawn cups
By Jennchar1820
Cut the very bottom off of the little gem lettuce head and allow it to fall in to individual lettuce leaves
- 1 x little gem lettuce
- 12 x pre cooked prawns
- 2 x tablespoon of mayonnaise
- 1/2 tablespoon on tomato ketchup
- 1 x teaspoon of Harissa paste
- Few dashes of Worcester sauce and lemon juice
Lemon Rainbow Trout with Pine Nuts
By wendymcc
Preheat oven to 180 Degrees C (160 Fan/Gas 4)
- 2 Medium Rainbow Trout (gutted, cleaned, leaving heads and tails on)
- Finely Grated Zest and Juice of 1 Lemon
- 1 Tbsp Olive Oil
- 2 Tbsp Fresh Parsley (chopped) + extra to garnish
- Pinch of Ground Black Pepper
- 25g/1oz Pine Nuts
Prawns flambéed with dark rum with rice
By eded
Chop finely or mince the slices of red onion, red pepper, the ginger, the garlic (previously crushed) and keep each...
- 600 g prawns, with their shells without the heads (frozen or fresh)
- 70 g sliced red onion
- 1 piece of red pepper (50 gr)
- + Eight thin strips four inches long for decoration
- 5 sprigs of coriander (2 tbsp chopped)
- + 8 leaves for decoration
- 1 piece of fresh ginger 1 cm by 2 cm
- 3 cloves of garlic
- 100g chopped tomatoes or canned tomatoes, peeled
- 2 green onions
- 1 lime
- 4-5 large basil leaves
- + 4 small leaves for decoration
- 1 tsp of Massala
- 1/3 tsp Espelette pepper (1/2 if you like your food spicy)
- 3 tbsp of olive oil
- 100 ml dark rum
- Salt
- Pepper, 5 bays mixed peppercorns
- 1 glass of water.
Rockfish, courgette spaghetti, tomato and lemon
Cover the fish in a mix of salt and sugar and reserve in the fridge for 30 minutes
- 4 cod fillets (110g each)
- 120g sea salt
- 30g sugar
- 5 fresh tomatoes
- 2 courgettes
- 2 shallots
- 20cl olive oil
- 2 garlic cloves
- 1/2 lemon
- 5g fennel beans
- salt and pepper
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