Our Pantry - Seafood Stock Recipes
This sauce is excellent as an addition to any pan-seared, oven-baked, or grilled fish.
Looking for a festive but simple seafood dish? You've found it: tender shrimp quickly braised with green onions and crisp cubes of savory pancetta.
This delightful recipe was created by a friend of MTG, Chef Kurt Kulzer. He's a terrific cook, great fun, and has a wonderful knack for creating some terrific recipes using our stocks and sauces. We tip our toque to Kurt, and hope you enjoy this recipe as much as we do.
This warming and restorative soup is filled with flavor: the tang of vinegar, the zing of fresh ginger, the spicy heat of white pepper, and the deep, savory notes of mushrooms and toasted sesame oil beautifully complement tender shrimp in rich yet light seafood broth.
This hearty seafood stew originated in the Italian fishing community near the wharves of San Francisco, but it can be made anywhere there's an abundance of good fresh fish and shellfish. The seafood is quickly cooked in a flavorful blend of tomatoes, garlic, herbs, green pepper, fennel, and white wine. Serve it with plenty of crusty bread to mop up all the juices--and pass the napkins!
This chowder is so soul satisfying, no one will guess that it's also quick and easy to make.
This creamy risotto studded with tender shrimp and scented with fresh herbs gets a delicious depth of flavor from our seafood stock. Serve it with a green salad and a crisp white wine for a simply elegant meal.
This classic Italian dish is simply divine. Tender clams, garlic, white wine, and fresh herbs all come together in a light sauce made with our flavorful seafood stock.
Try your hand at making this extraordinary soup. Rich and creamy, with complex layers of flavor and plentiful chunks of fresh lobster, it's worth every ounce of effort required. Serve it in elegant small portions as a first course, or increase the portions a bit and serve it as a stunning main dish.
There's an ongoing debate about which is best, cream-based New England clam chowder or tomato-based Manhattan clam chowder, which actually orginated in Rhode Island, where Portuguese immigrants started adding tomatoes to the mix. We make and love both versions. This recipe, with crumbled bacon, fennel, garlic, white wine, and plenty of juicy tomatoes, definitely gives New England-style chowder a run for its money!
A favorite from the Chesapeake Bay, this warming soup is filled with veggies and tender crab meat in a savory tomato broth spiked generously with Old Bay seasoning.
Our fragrant, saffron-scented soup is nice and garlicky. It will transport you to southern France with your first spoonful. We take a shortcut for the aïoli garnish, using a ready-made mayonnaise. Stir it into the soup before serving.
Clams, calamari, and tilapia are simmered in a savory broth with tender aromatic vegetables, white wine, artichokes, and spinach. Serve this fragrant dish over steamed rice or with slices of French bread to soak up the juices.
A traditional Italian way of cooking fish--simmer it in a flavorful tomato sauce studded with olives and capers and scented with white wine and rosemary--and don't forget the garlic! Delizioso!
Tender seafood simmering in a creamy sauce scented with white wine and tarragon, topped with a rich golden crust--a white Burgundy and a simple green salad are all you need for a luscious, warming cold-weather meal.
Spicy, fragrant, and silky smooth, Thai yellow curry sauce is the perfect foil for sweet sea scallops and baby corn, brightened with fresh herbs and sprinkle of red bell pepper. This easy-to-prepare dish is a great way to begin experimenting with delicious Thai curries.
This classic Spanish dish orginated in Valencia, where it is traditionally made with rabbit, chicken, and snails. The contemporary version here is filled with delectable vegetables, sausage, and shellfish--but the real treat in either case is the rice. It soaks up the flavors of all the ingredients, including onion, garlic, tomatoes, smoked paprika, and a saffron-scented mixture of stock and wine. Cooked in a large, wide pan, paella makes the perfect dish for entertaining. Just place the pan in the middle of the table so guests can help themselves, and pour a chilled Spanish rosé.
There are many different ways to make this delicious Southern specialty, some of them very controversial. Tomatoes or not? File powder or not? Hot sauce or cayenne? Absolutely no artificial crab meat allowed! What all good seafood gumbos have in common is a variety of seafood, the "holy trinity" (onion, celery, and green pepper), roux, a little peppery heat, and a flavorful seafood stock. This is our version--try it out and make it your own!
Succulent chunks of seafood napped in a luxurious cream sauce scented with sherry and tarragon, this is our take on a classic American dish that orginated at Delmonico's Restaurant in New York City in the late 1800's.
An elegant blend of rich tomato flavor with shrimp, mussels, and fresh herbs makes this risotto one to remember. Savor it with a glass of crisp Sauvignon Blanc or Albarino.
This rich, luxurious soup gets its flavor from both the shrimp and their shells in this classic French preparation with mirepoix, garlic, tomatoes, and white wine. Accented with cream and sherry, it's sure to wow your dinner guests.
Shrimp and tomatoes come together beautifully in this classic New Orleans dish. Make it as spicy as you like and serve it over a mound of steaming white rice for a tasty and warming dinner.
This rich, smoky chowder is quick and simple to put together. Serve it for a satisfying weeknight supper or as an elegant starter for a dinner party.
Tender clams in a spicy tomato sauce tossed with pasta--a classic Italian-American dish. Serve it up with a side of garlic bread and a crisp salad for a quick and delicious meal.
This fusion of flavors from around the world is tantalizing. Serve with crusty French bread to soak up every last drop of sauce.
Also known as Clams Casino, this tasty appetizer originated in Rhode Island and is now served in many variations all over the U.S., including in New Orleans, where oysters are substituted for the clams.
This one-dish main course has the glamorous style of today's top chefs: succulent scallops, ribbons of baby spinach, and rice chosen from a rainbow of possible choices in a truly extraordinary sauce.