A gathering of recipes using local seafood and fresh ingredients.
Chef Coe’s Thai-Inspired Lobster Bisque
Thai-Inspired Lobster Bisque Here’s my Thai-inspired lobster bisque that’s rich, and fragrant, and layers sweet lobster with the warmth of coconut, red curry, and ginger. This is a version of the dish that I created to challenge Chef Bobby Flay! - Chef Stephen...
Roasted Salmon
Roasted Salmon Salmon or white fish (portions or steaks (Approximately 4 to 6 ounces per person.)) Heat the oven to 275º.Lightly oil an oven-safe pan.Arrange fish skin-side down.Remove from the oven when just done, after approximately 20 minutes. (The fish will...
Seaweed Butter
Seaweed Butter While you’re waiting for Barton’s new cookbook to be released, check out some of his previous titles—like:For Cod and Country. 4 tablespoons butter (softened)1 tablespoon flaked dried kelp (or dulse)1 teaspoon Pernod (o rother anise-flavored...
Baked Clams on the Half Shell
Baked Clams on the Half Shell 12 raw top neck quahog clams (Be sure all the clams are closed. If the shells are open, they are not safe for consumption—though you may want to save the shell for its color (Scrub the excess mud off the clam and rinse.))2...
New England Clams & Stuffies Explained: What Are Stuffed Quahogs?
Stuffies—New England’s beloved baked stuffed clams—are more than just a tasty dish. Also known as stuffed quahogs, they’re a coastal classic with deep local roots.
Seafood Made Simple: Barton Seaver’s Mission to Get America Cooking Fish
-Barton Seaver, Seafood Evangelist Silver-tongued and handsome as the devil, chef-author-activist Barton Seaver just might be America’s most articulate seafood evangelist. After a decade of championing sustainable seafood, he is on a crusade to give people...
Monkfish Osso Buco
Monkfish Osso Buco with Risotto alla Milanese A coastal twist on a classic comfort dish, this Monkfish Osso Buco brings rich, slow-cooked flavor to your table. Firm, meaty monkfish stands up beautifully to a braise, soaking in the bold, savory broth. Perfect for...
Eat The Invasives: Green Crabs
*Exciting Note: St Ours dehydrated green crab broth is coming very soon! Resources: eSEMA articles: https://ediblesema.com/summer-2025/its-easy-being-green-the-irrepressible-green-crab-a-preview/ ...
Erin French’s Chowder of Mussels with Bacon, Leek & Lime
A Chowder of Mussels with Bacon, Leek & Lime Mussels are the unsung heroes of the...
Couch Potato: Erin French’s Big Heart Little Stove
reviewed by Louise Kasdon. Some cookbooks read like poetry. Some cookbooks read like training manuals. Others are exotic travelogues. Erin French’s new cookbook reads like a conversation with a talented—and humbly creative—friend. Yes, the recipes are delightful....
Octopus Ceviche
by RHONDA M. FAZIO. We can thank Peru for foods such as potatoes, tomatoes, and quinoa, to name a few. However, nothing beats their national dish: ceviche. A bucket list can mean so many things in a person’s life. What is it that you most want to do before you...
Stuffed Flatfish Rollups
Growing up I always had fresh, off-the-boat seafood in my house. Most commonly, we ate scallops and whitefish. The stuffed flat fish recipe I’ve provided here uses both. It’s fairly simple and pulls together quickly without many ingredients. If you’re not a fan of...
Wulf’s Fish Soup Recipe
Wulf's Fish
Roger Warner’s Simple Green Crab Stock
From the terrific The Green Crab Cookbook. Scale the proportions up according to your catch and cookpot. And substitute shore crabs if that’s what your abundant invasive is. 1 pound (minimum) lively green or shore crabs Sea salt Juice of 1 lemon Optional seasonings:...
Cioppino or Italian Zuppa di Pesce
Zuppa di Pesce, named Cioppino by Italians that immigrated to San Francisco, is now an Italian-American classic. Serve over linguine or with toasted focaccia. Mangia! 1 large bulb fresh fennel, cleaned 1 Vidalia onion 6 large garlic cloves ¼ cup extra virgin olive oil...
Beef and Oyster Stew
Beef and Oyster Stew 2 tbsp flour½ tsp salt¼ tsp pepper1 lbs grass-fed stew beef, cut into 1 1/2 inch pieces2 tbsp vegetable oil1 large yellow onion, diced1 cup sliced button mushrooms4 carrots, sliced into rounds2 large potatoes, cut into cubes1 12-ounce bottle...
Broiled Bluefish With Sweet-Pepper Butter
A turn-of-the-century brainchild of Alexander Filippini, a longtime chef at the world-famous Delmonico’s, this simple and luscious recipe was picked up and reprinted by a big Boston fish dealer, Freeman & Cobb, in their 1913 tract Recipes for Sea Food. The tone of...
Gruyère Crab Melts
8 slices good-quality sourdough bread 2 tablespoons olive oil ¾ cup mayonnaise 2 teaspoons grated lemon zest 12 ounces lump crabmeat, drained and picked over for shells and cartilage 2 tablespoons finely chopped red onion ¼ teaspoon sea salt, plus more as needed 1 cup...
CREAMY OYSTER STEW
16 medium oysters 2 tablespoons canola oil 1 small bulb fennel, finely diced, trimmings reserved 1 shallot, diced 1 garlic clove, minced 1/4 cup white wine 2 cups heavy cream 1 bay leaf 2 tablespoons unsalted butter 1 stalk celery, thinly sliced 1 tablespoon freshly...
Oyster Roast
4 ounces butter 3 tablespoons sherry 1/2 teaspoon cayenne pepper (or to taste) 48 oysters (6 to 12 per person), cleansed of mud Prepare a grill setup and burn a hardwood fire to build up some good coals. Round up some tongs, some oyster knives or just small paring...
