Our Pantry - Recipes Using Seafood Stock
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 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.
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.
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.
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.
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.
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 fusion of flavors from around the world is tantalizing. Serve with crusty French bread to soak up every last drop of sauce.
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.