Seafood stock :

Tunisian fish tagine ? redux

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Since arriving in Istanbul, I’ve realised what a huge difference the provenance of ingredients makes to the flavour of a dish. I’ve always been aware of this, obviously ? especially when I was lucky enough to be living five[...]

Making a point with Pan-Roasted Halibut

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This rarely happens. Okay, it?s the beginning of halibut season on the west coast. Okay. That happens every year this time of year. That?s not what I meant when I said, ?this[...]

butternut squash risotto with scallops + sage butter

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We’re halfway through March which can only mean one thing – time for another Daring Cooks challenge! This month Melbournefood Geek and Jess the Baker have set us the task of creating a risotto from scratch, complete with[...]

Fish Stew With Fennel, Fire Roasted Tomatoes and Garlic

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Simplicity is the name of the game when it comes to a fabulous weeknight meal.   Sometimes recipes are much better when the ingredients are fresh but simple.  That couldn’t be more true for this divine fish stew! I came across a[...]

Perfect Lobster Stock

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Ingredients: 4 pounds lobster shells and/or bodies 10 cups water 2 bay leaves 1/2 bunch fresh parsley 2 medium onions, finely chopped 2 large carrots, peeled and chopped 2 stalks celery, peeled and chopped 6 whole peppercorns 6[...]

Lobster Oil and Stock

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Last week I posted the boil recipe we use. (Click HERE for details) Now it?s time to share what I do with the shells once we?ve stuffed ourselves with the meat. One of the most flavorful parts of the crawfish and lobster has to be the shells! To[...]

Maryland Scallops with Roasted Garlic Cream Sauce

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Ingredients: 3 tablespoons olive oil 1 head garlic, cut in half 1 cup chicken stock 1/2 cup cream 1 tablespoon butter 1 tablespoon olive oil 1/2 pound sea scallops salt and ground black pepper to taste 1 tablespoon lemon juice[...]