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  • Mussels with Garlic-Parsley Butter

    Mussels with Garlic-Parsley Butter

    It's hard to strike a balance between surrounding mussels in a broth worthy of an entire loaf of bread and actually tasting their sweet, briny flavor. Here's a version that lands in the center: The mussels don't get lost, but the tonic at the bottom of the pot, a heady mixture of white wine, anchovies, and leeks, is augmented at the last minute with a garlic-parsley butter that keeps you seated long after the shells are all piled up—and because the garlic retains its strong, fresh flavor, it wards off vampires, too.

  • Seafood Boil

    Seafood Boil

    Place Rice into deep bowl and serve seafood all over rice

  • Steamed Mussels

    Steamed Mussels

    Mussels are quick to cook and delicious. Serve at once using the cooking liquid as a dipping sauce or serve with drawn butter.

  • Spring Shellfish Stew with Kale and Pancetta

    Spring Shellfish Stew with Kale and Pancetta

    If local mussels haven't come into season yet, double up the clams. Serve the stew with a simple green salad and good, crusty bread for mopping up the juices.

  • Cioppino (Italian Fisherman's Stew)

    Cioppino (Italian Fisherman's Stew)

    Cioppino (Italian Fisherman's Stew)
  • Roasted Halibut with Shellfish Cioppino

    Roasted Halibut with Shellfish Cioppino

    Cioppino is a classic seafood stew whose origins can be traced to the Italian fishers of San Francisco. And unlike many fishermen’s stews that are thick and tomato-based, this one relies on fish stock (or clam broth) and just a hint of tomato, plus the unmistakable flavors of fennel and crushed red pepper flakes, to create a gently perfumed, aromatic broth with a bit of a kick. The final crowning touch is the addition of one of the Northwest’s iconic fish, fresh halibut, which perches atop the cioppino.