GETTING READY 1. If frozen fish is being used, thaw fish and cut fish fillets into 2-inch pieces. 2. When lobster is partially thawed, cut crosswise and split tails in half lengthwise. 3. Cut large scallops in half. 4. Wash clams well in water. 5. Set aside ..

In 5-quart casserole, combine olive oil, onion, green pepper and garlic. Stir. Cover. Microwave at High for 3 to 4 minutes, or until onion is tender-crisp, stirring once. Add tomatoes, mushrooms, broth, wine, salt, thyme, fennel, saffron, cayenne and bay

Allow fresh shrimp to stand in boiling water to cover 3 min. Remove shells and black vein running down back. Order lobster cleaned and split, with claws cracked and removed from body. Steam clams for 2 min.; then remove from shells, reserving the ..

GETTING READY 1. Cut fish into bite-sized pieces 2. Shell shrimp, lobster or crab if desired 3. Scrub clams, mussels, oysters or lobster claws well MAKING 4. Heat oil, saute onions, shallots and garlic about 10 minutes 5. Add liquid, tomatoes and seasonings, ..

MAKING 1. In a large skillet, place halibut and cover with cold water; add 1/2 teaspoon salt. 2. Start to heat and bring the mixture to boiling; then reduce heat, cover and simmer for 10 minutes until fish flakes easily with fork. 3. Remove the fish from ..

Break greens in bowl. Arrange seafood, tomatoes and blanched and drained celery on top. Sprinkle with egg and chives. Heap onions on top. Toss with

Heat the oil or butter in a large saucepan, then fry the sliced onion, crushed garlic and sliced tomatoes until soft. Add all the other ingredients except lobster or prawns, wine and chopped parsley. Simmer for 15-20 minutes. Take out the bay leaf and add the ..

Thaw clams or mussels and lobster, if frozen. Wash clams or mussels well. If necessary, debarred mussels. Combine 8 cups water and 3 tablespoons salt Add clams or mussels; let soak for 15 minutes, then drain and rinse. Discard the water. Repeat soaking, ..

In a 3-quart casserole micro-cook fish, if frozen, and lobster, uncovered, on 30% power (MEDIUM-LOW) 4 minutes. Add shrimp, if frozen. Micro-cook, uncovered, on 30% power (MEDIUM-LOW) 11 to 14 minutes or till nearly thawed, separating and rearranging pieces ..

MAKING 1. Combine fish and shellfish and arrange over salad greens in a shallow serving bowl or small platter SERVING 2. Garnish with melon balls, strawberries or other fruit and serve with wafers or crackers 3. Pass the Louie

Boil shrimp and 4 cloves in 1 1/2 quarts water and 1 level tea spoon salt for 6 minutes. Remove shrimp with straining spoon leaving water in pot to be used later for fish. Remove shells from shrimp and slit in half lengthwise. Cut mushrooms in V4-inch slices ..

MAKING 1) In a large saucepan, heat bacon dripping and saute onions and celery until soft. 2) Stir in tomatoes and parsley to the bacon mixture, 3) Season with garlic salt, basil, Worcestershire sauce, monosodium glutamate, salt and pepper. 4) Stream in 4 ..

In 4-quart casserole, combine onion, oil and garlic. Cook, covered with lid, at HIGH 2 to 3 minutes. Add clams, tomatoes, clam juice, bay leaves, salt, pepper, thyme and saffron. Cook, covered at HIGH 5 minutes and at MEDIUM 15 to 20 minutes, or until clams ..

In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley and thyme; blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and snapper and ..

In a large skillet, heat oil. Add onion; saute until softened. Add garlic, basil, pepper, marjoram, salt, lemon juice, saffron, tomato sauce and broth or bouillon. Simmer uncovered over medium-low heat 10 minutes. If large, cut scallops into 1/2-inch ..

In large kettle, cook and stir onion, carrot, and garlic in oil until onion is tender, about 10 min. Add fish fillets, lobster, tomatoes, bay leaves, and water. Heat to boiling; reduce heat. Cover and simmer gently 15 min. Add remaining ingredients; simmer ..

Set Power Select at HIGH. In 4-quart casserole dish, combine onion, oil and garlic; heat, covered, 2 to 3 minutes. Add clams, tomatoes, clam juice, bay leaves, salt, pepper, thyme and saffron; heat, covered, 5 minutes at HIGH. Set Power Select at ..

In large slow-cooking pot, combine carrot, onion, garlic, tomatoes, water, bay leaves, bouillon, parsley, thyme, salt, lemon juice, and saffron. Cover and cook on low for 6 to 8 hours. Strain; return broth to pot. Turn control to high. Add shrimp, fish ..

Clean clams and snrimp; cut lobster-tail into large pieces. Thaw flounder and haddock fillets; cut into bite-sized pieces. Cook onions and leeks in oil in saucepan until onions are tender; stir in wine, salt, pepper, saffron, garlic and tomatoes. Simmer for ..

About 45 minutes before serving: 1. In each of 2 8-quart kettles heat 3/4 cup oil. To each add half of onions, peppers, and carrots; brown lightly. 2. Then in one kettle arrange clams; top with whole fish, each cut in half; in second kettle arrange shrimp, ..

About 45 minutes before serving: 1. In each of 2 8-quart kettles heat 3/4 cup oil. To each add half of onions, peppers, and carrots; brown lightly. 2. Then in one kettle arrange clams; top with whole fish, each cut in half; in second kettle arrange shrimp, ..

1. In large saucepan, heat oil; add onion and garlic. Cook over medium-high heat, stirring occasionally, 3 minutes. Add tomatoes, 1 1/2 cups water, wine, parsley, tomato paste, thyme, bay leaf, saffron and fennel seeds; stir to combine. Bring to a boil, ..

Clean fish; cut into 1-inch slices. Remove heads from lobsters, remove nonedible sacs located behind heads. Split tails; remove intestinal veins. Cut lob- sters in shells into 1-inch pieces. Place leeks, onions, carrot and tomatoes into large kettle; add ..

Thaw frozen shellfish and fish. When lobster is partially thawed, split in half lengthwise; cut in half crosswise if necessary to make 6 to 8 portions. Cut fish fillets into 2-inch pieces. Cut large scallops in half. Wash clams well. In large saucepan cook ..

Thaw shellfish and fish, if frozen. When lobster is partially thawed, split tails in half lengthwise; cut crosswise to make 6 to 8 portions. Cut fish fillets into 2-inch pieces. Cut large scallops in half. Wash clams well. Cover clams with salted water 1/3 ..

Thaw frozen shellfish and fish. When lobster is partially thawed, halve lengthwise; halve crosswise to make 8 portions. Cut fish fillets into 2-inch pieces. Cut large scallops in half, Wash clams well. In Dutch oven cook onions in hot olive or cooking oil ..

1. Thaw fish if frozen. Split lobster tails in half lengthwise, then cut each length into quarters. Cut fish fillets into 1-inch chunks. Wash clams thoroughly. Set all fish aside. 2. Combine onion, garlic, and oil in a 3-quart glass casserole. Microwave, ..

1. Thaw fish if frozen. Split lobster tails in half lengthwise, then cut each length into quarters. Cut fish fillets into 1-inch chunks. Wash clams thoroughly. Set all fish aside. 2. Combine onion, garlic, and oil in a. 4-quart glass casserole. Microwave, ..

Thaw frozen shellfish and fish. When lobster is partially thawed, split in half lengthwise; cut in half crosswise if necessary to make 6 to 8 portions. Cut fish fillets into 2-inch pieces. Cut large scallops in half. Wash clams well. In large saucepan cook ..

Skin eel first. Cut skin around head of eel. With a sharp knife, cut under skin slowly to loosen a small flap. Hold head in one hand and grasp skin with the other hand or use a pair of pliers. Strip the skin off as you would a glove, in one motion. Cut off ..

MAKING 1. Place each seafood in a separate bowl 2. Add dressing to each bowl and mix well. 3. Cover the bowls with plastic wrap and refrigerate until ready to serve. SERVING 4. Line a large salad platter with lettuce leaves. 5. Spoon each type of ..

Bouillabaisse is a mixed fish stew made along with vegetables. European in origin, this bouillabaisse recipe has added seafood to it and is herbed with thyme and parsley. Coloured with a hint of saffron, which is the hallmark of bouillabase, this fish stew ..

Prepare Soup Croutons; set aside. Begin Rouille preparation. Heat oil in a large heavy kettle. Add onions, leeks and garlic; over medium heat, saute about 5 minutes. Add stock, wine, tomatoes, fennel seeds, parsley, thyme, bay leaf and saffron. Bring to a ..

MAKING 1. In an 8-quart kettle heat olive oil. 2. Add chopped onion and the garlic and saute until the onion is tender for about 5 minutes. 3. Add clam juice, tomatoes with their liquid, 3/4 cup water, the orange peel, salt, saffron, fennel seed, thyme, ..

1. Heat the oil in a large pan. Add the onions, leeks,carrots, and garlic. Cook slowly until golden brown, stirring frequently to prevent burning. 2. Add the fish, which should be boneless and cut into chunks. Add the peeled, chopped tomatoes (or canned ..

In saucepan, cook onion with garlic and thyme in olive oil until tender. Add soup, water, seafood, bay leaf, lemon juice, and hot pepper sauce. Heat; stir

Ask the fishmonger to fillet and skin the mackerel, plaice, whiting and rock salmon but keep the skin and bones for stock. Prepare the crab, if used, and the lobster or crawfish tail. Shell the prawns but keep the mussels in their shells. Put the skin, bones ..

Heat the olive oil in a large soup pot. Add the leeks and onions and cook over medium heat, covered, until the vege tables are tender and lightly colored, about 25 minutes, stirring occasionally. Add tomato puree, tomatoes, thyme, parsley, bay leaves, wine, ..

Put the tomatoes, onions and garlic into a large, heavy-bottomed pan with the oil. Add the herbs and the saffron and season well. Put the firmer fish (porgy and conger eel) on top and cover with boiling water. Cook over high heat for 5 minutes. Then add the ..

MAKING 1) In a 4-quart or a larger slow cooker, add the carrot, onion, garlic, tomatoes, water, bay leaves, broth, parsley, thyme, salt, lemon juice, and saffron or turmeric. ; cook covered on LOW for about 6-8 hrs. 2) Strain the mixture, return the broth ..

GETTING READY 1) Peel the carrot and cut into small cubes. 2) Peel, seed and dice the tomatoes. 3) Chop the lobster tails into large pieces. 4) Cut the fish into pieces of 2-inches each. MAKING 5) In a large saucepan or kettle, put all the ingredients except ..

Place onion, garlic and olive oil in a 2 qt.glass casserole dish. Cover and microwave 2 to 3 minutes or until tender. Stir in remaining ingredients except bread. Cover and microwave 7 to 10 minutes or until piping hot. Let stand 3 to 5 minutes. Ladle over ..

1. In a large kettle heat the oil, add the celery, onion, garlic, leek, thyme and bay leaf and cook five minutes. 2. Add the tomatoes, clam juice, wine, fennel, saffron, salt, pepper and pars ley and simmer fifteen minutes. 3. Add the seafood and cook fifteen ..

In 3 qt glass casserole, combine onion, garlic, bay leaf, thyme and oil. Microwave (high) 3-4 minutes, stirring once. Add soup, water, seafood (any combination you like), lemon juice, and hot sauce. Microwave (high) 6-8 minutes, stirring every 2 minutes until ..

In 4 or 5-quart casserole, combine onion, garlic and oil. Cook uncovered, 2 minutes. Add remaining ingredients and mix to distribute evenly. Cook covered, 15 to 20 minutes or until seafood is done, stirring occasionally. Serve in large soup

1. In a large kettle heat the oil, add the celery, onion, garlic, leek, thyme and bay leaf and cook five minutes. 2. Add the tomatoes, clam juice, wine, fennel, saffron, salt, pepper and parsley and simmer fifteen minutes. 3. Add the seafood and cook fifteen ..

MAKING 1) Take a large casserole and mix the garlic, onion and oil in it. 2) Remove lid and cook for 2 minutes. 3) Add the rest of the ingredients and mix evenly. 4) Cover and cook for 15 minutes or until the seafood is cooked, stirring once in a while. 5) ..

MAKING 1) In a saucepan, add olive oil to heat. 2) Add onion, garlic, bay leaf, and thyme to sauté until tender. 3) Stir in soup, water, seafood combination as per your choice, lemon juice, and "Tabasco" sauce. 4) Combine thoroughly and bring the mixture ..

GETTING READY 1) Prepare all the ingredients. MAKING 2) Take a 3 qt. glass casserole and combine onion, garlic, bay leaf, thyme and oil in it. 3) Microwave (high) 3-4 minutes, stirring once. 4) Add soup, water, seafood (any combination you like), lemon ..

I had a fascination for this French classic Bouillabaisse recipe from when I was small. Make the best use of the marine life that is available at your place with this Bouillabaisse recipe.

Put vegetables, herbs and orange peel in large kettle. Arrange selected cleaned crustaceans over vegetables and top with firm fish of choice. Pour olive oil over and sprinkle with salt, pepper and saffron. Add liquid, cover and bring to fast boil; quick ..

In 5-qt casserole combine onion, celery and olive oil; cover. Microwave at High 6 to 9 minutes, or until vegetables are tender, stirring every 3 minutes. Stir in remaining ingredients except fish and seafood; cover. Microwave at High 25 to 30 minutes, or ..

GETTING READY 1) Cut all the fish in 2 inch pieces. MAKING 2) In a large non-stick pan, put the leeks, onion and garlic. 3) Sauté, cover and cook the leek mixture for 10 minute. 4) Remove the lid and increase the heat to brown the onion. 5) Stir in the ..

GETTING READY 1. Cut the lobsters lengthwise without removing their shells 2. Cut the fish into 3-inch sized fillets. MAKING 1) Take a pan, add the onions, carrots and garlic to it and cook them for 10 minutes over low heat. 2) Add tomatoes, bay leaf and the ..

GETTING READY 1. Cut the lobsters lengthwise and de-vein them. 2. Divide it into pieces without removing the shell. 3. Cut the mackerel, perch and the eel into 1 inch sized pieces. 4. Clean the mussels and clams by dusting the sand from them. MAKING 5. Take a ..

MAKING 1) In a slow cooker, place all the ingredients, except the seafood. 2) Cover and cook on HIGH for 2 to 4 hours. 3) Then add the entire seafood. 4) Cover and cook on HIGH for 3 to 4 hours. SERVING 5) Serve immediately on individual serving plates or ..

MAKING 1 In a large kettle, add oil and cook the first 4 ingredients until golden-brown. 2 Add in the fish, tomatoes, salt and pepper, bay leaf, and stock. 3 Bring to a boil and simmer, covered for about 20 minutes. 4 Add the shellfish and simmer for ..