Recipes
Recipes from Issue #164: The Seafood Issue
Our April 2014 issue cast off in search of the world's finest seafood: sumptuous lobster pot pie from the North Atlantic islands of Saint-Pierre and Miquelon; cram-and-shrimp-packed risotto from the Oregon coast; Croatia's rustic fish stew; Cantonese steamed sea bass fragrant with ginger and garlic, and so much more.
Minorcan Clam Chowder
Bucatini ai Frutti di Mare (Seafood Pasta)
Dungeness Crab and Shrimp Cheese Dip
Mousseline de Homard (Lobster Mousse)
Pâté de Thon (Tuna Pâté)
Roasted Garlic and Dungeness Crab Soup
Roulade de Saumon aux Crabes des Neiges (Smoked Salmon Stuffed with Cottage Cheese and Crab)
Jing Lou Yu (Cantonese-Style Steamed Sea Bass)
Provençal Tuna Sandwich
Taco Truck Tuna Sandwich
Sushi Bar Tuna Sandwich
Lemon-Pepper Tuna Sandwich
Fennel-Orange Tuna Sandwich
Brodet (Croatian Fish Stew)
Beurre Blanc
Tomato Coriander Broth
Crni Rižoto (Black Cuttlefish Risotto)
Homard en Croûte (Lobster Pot Pie)
Skampi na Buzaru (Langoustines in Tomato, Garlic, and Wine Sauce)
Cajun Crawfish Salad
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