fish andamp seafood

Here’s an easy way to make congee using a rice cooker – there’s nothing easier than throwing everything into a pot a clicking a button, especially when you’re hurting.  Stirring is important here, but overall, this is convenience cooking that will hopefully help you through the rest of the chilly days to come.

Rice Cooker Congee

jasmine rice (uncooked)

water or chicken stock

ginger

garlic

gluten-free oyster sauce (or fish sauce)

gluten-free tamari soy sauce

fish

seafood (such as shrimp, scallops, squid)

coriander

onions

White pepper

Salt and pepper

Rinse rice in rice cooker pot, changing water 4 to 5 times.  Add stock, ginger, garlic, oyster sauce, tamari sauce to pot and turn on rice cooker.  Leave uncovered and stir occasionally for 45 minutes or until congee is smooth and no longer grainy.  Add more water or chicken stock if necessary.

When congee is done, change setting to 'keep warm'.  Add fish and seafood to rice cooker. Stir and cover for 5 minutes or until seafoods is cooked through.  Add salt to taste and stir in cilantro.  Garnish with green onions and serve with white pepper and tamari sauce.

These Salmon Maki Sushi Rolls are my take on the most classic looking sushi. Raw fresh salmon is wrapped in sticky sushi rice and crispy seaweed. The bite-size rolls are a world away from dodgy supermarket sushi and surprisingly easy to make.

Salmon Maki Sushi Rolls

250 g Cooked Sushi Rice

90 g Fresh Salmon Fillet

Spring Onions (Scallions)

Chives

Toasted Nori

Start by ensuring that your 250g Cooked Sushi Rice is totally cooled.

Prepare 90g Fresh Salmon Fillet by thinly slicing it as finely as possible into long strips.  I prefer thinner strips rather than a large chunk as I think it makes the sushi roll nicer to eat. Set aside.

Prepare 2 Spring Onions by trimming the ends, removing the very outer layer and carefully slicing them length-ways into quarters. Keep slicing into sixths or eighths if they are especially fat. Set aside.

Split the salmon strips, prepared spring onions and 8 Stems Fresh Chives into two even piles.

Cover your sushi rolling mat with clingfilm and lay 1 of the 2 Sheets of Toasted Nori onto the clingfilm.

Tip on half of the cooked sushi rice and evenly spread it over three quarters of the nori sheet.

Leaving a small border, lay one of the bundles of fillings horizontally over the rice. I like to make sure that the spring onion is evenly spaced with the white and green ends spread out nicely.

Using the rolling mat to assist, roll the nori and rice around the salmon and fillings.

Use the rolling mat to squeeze the filling tight into the rice roll. You may find that your rice has spread too far, in which case use a sharp knife to trim any excess. I prefer to do this rather than create a spiral effect but that wouldn&#x27;t be the end of the world.

Use a little cold water to dampen the visible nori.

Wrap the loose end of nori around the roll making sure it is as tight as possible.

Wrap the roll in the cling film and twist the ends to 'burrito roll' and tighten it.

Leave in the fridge for at least 60 minutes or in the freezer for only 15 minutes. Repeat with the second roll.

Take the rolls out of the fridge and slice them about half an hour before serving.

Start by cutting a little off each end.

Make a little mark halfway down the roll, then again at each quarter point. Make another mark to half each of the quarters.

Cut through the roll at each marked points starting from one end.

Remove the clingfilm from each roll.

Serve the sushi at room temperature.

Linguine and clams, or vongole, is a dish that celebrates the best that canned fish and pasta has to offer. Lucky for us, this version excludes those fussy clam shells. 

No-Shell Linguine &amp; Clams

shallots

lemon

parsley

olive oil, divided

red pepper flakes

dry white wine

(10-ounce) clams

linguine pasta

kosher salt

black pepper

unsalted butter

Pecorino Romano cheese,

Storage: This dish is best eaten immediately, but leftovers can be refrigerated in an airtight container for up to 2 days.

The Kitchn

Danny Palumbo

Step 1

Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, prepare the sauce.

Step 2

Thinly slice 5 garlic cloves (about 2 tablespoons) and finely chop 1 medium or 2 small shallots (about 1/4 cup), and place both in the same small bowl. Halve 1 medium lemon; reserve one half and cut the remaining half into wedges for garnish. Pick the leaves from 1/4 medium bunch fresh parsley until you have 1/4 cup, then coarsely chop the leaves (chop more for garnish if desired).

Step 3

Heat 2 tablespoons of the olive oil in a 12-inch frying pan over medium-low heat until shimmering. Add the garlic and shallot and cook until fragrant and translucent, about 2 minutes. Add 1/2 to 1 teaspoon red pepper flakes and cook for 1 minute more.

Step 4

Increase the heat to medium-high. Add 1 cup dry white wine and cook until the liquid is reduced by half and it smells sweet and fragrant, about 3 minutes. Meanwhile, open 2 (10-ounce) or 3 (6.5-ounce) cans chopped clams but do not drain.

Step 5

Using the lid of the can as a strainer or pouring through a strainer, pour the clam juice from the cans into the pan. Reserve the clams for later. Bring the liquid to a simmer. Drizzle in the remaining 1/4 cup olive oil and stir with a wooden spoon to incorporate the oil into the broth fully. Bring to a strong simmer but not to a boil, adjusting the heat as needed. Reduce the heat to maintain a bare simmer while you cook the pasta.

Step 6

Add 8 ounces dried linguine pasta to the boiling water and cook for 2 minutes less than package directions for al dente, about 7 minutes.

Step 7

Using tongs, transfer the linguine directly into the pan of clam broth (it will look quite soupy). Add 1/2 teaspoon kosher salt and the 1/4 teaspoon black pepper. Cook over medium-high heat, tossing the pasta often, for 4 minutes. If the pan is dry, add the pasta water a tablespoon at a time as needed. Add the reserved clams and gently toss until fully combined and the clams are just warmed through (do not overcook), about 2 minutes more.

Step 8

Remove the pan from the heat. Squeeze the juice from the 1/2 lemon over the pasta. Add 2 tablespoons unsalted butter and the parsley. Stir and toss vigorously until the butter is melted and the parsley is evenly distributed. Serve with more chopped parsley, grated Pecorino Romano cheese, and the lemon wedges.

Pan-Seared Halibut with Lemon Caper Sauce

capers

(4 halibut

kosher salt,

black pepper, plus more as needed

olive oil

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

Sheela Prakash

Prepare the following, adding each to the same small bowl as you complete it: Finely grate the zest of 1 small lemon (about 1 teaspoon). Juice the lemon until you have 2 tablespoons. Mince 2 garlic cloves. Rinse 1 tablespoon capers well under cold running water, if salt-packed, to remove salt.

Cut 4 tablespoons cold unsalted butter into 4 pieces. Coarsely chop the leaves and tender stems of 2 fresh parsley sprigs (about 1 tablespoon). Pat 4 (4 to 6-ounce) skinless halibut fillets dry with paper towels. Season all over with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large cast iron or nonstick skillet over medium-high heat until just starting to smoke, 2 to 3 minutes. Add the halibut and sear undisturbed until well browned on the bottom and the sides are cooked just past halfway up the fillets, 4 to 5 minutes. Reduce the heat to medium, flip the fillets, and cook until just cooked through and the flesh flakes easily, 3 to 5 minutes more. Transfer to a serving platter or individual plates.

Reduce the heat to medium-low. Add the lemon juice mixture and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the butter one piece at a time, waiting until each piece is almost completely melted before adding the next.

Remove the pan from the heat and stir in the parsley. Taste and season with salt and pepper as needed. Pour over the halibut and serve immediately.

Clams are steamed in a fragrant and tasty broth made with melted butter, garlic, and white wine. 

20-Minute Garlic Butter Steamed Clams

garlic, minced

salt, plus more as needed

clams,

basil

lemon,

bread,

Yasmin Fahr

Melt the butter in a large pot, Dutch oven or wide skillet with a tight-fitting lid over medium heat. Add the pepper flakes, garlic, and salt, and cook until fragrant, about 30 seconds. Pour in the wine and raise the heat until it comes to a simmer (avoid a boil). Add the clams, cover, and adjust heat to maintain an active simmer. Cook until the majority of the clams open, about 6 to 9 minutes depending on the size of the clams. Give the pot a good shake about halfway through to move the clams around. Discard any that don’t open. 

Remove from the heat. Stir in the lemon juice, adjust the seasoning with salt and pepper as needed, then top with most of the herbs. Ladle the clams into bowls. Pour the remainig liquid over the clams and sprinkle with the remaining herbs. Serve with lemon wedges, crusty bread, and the remainder of the wine.  

An easy recipe for a farro risotto with shrimp, garlic, and fresh basil.

Recipe: Garlic Basil Shrimp Farrotto

farro

onion,

garlic,

Kosher salt

shrimp

basil leaves

lemon juice

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Place the farro in a large saucepan and cover with 2 inches of water. Bring to a boil, then reduce the heat and simmer uncovered until the farro is tender but still firm to the bite, 20 to 30 minutes. Drain.

Heat the oil in the same saucepan over medium heat until shimmering. Add the onion and sauté until soft and translucent, 3 to 5 minutes. Add the garlic and sauté for 1 minute more. Stir in the farro, along with a big pinch of salt and a few generous grinds of pepper.

Add the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir until it has all evaporated, about 1 minute.

Add a ladleful of the hot broth and simmer, stirring constantly, until the farro has absorbed almost all of the broth. Continue adding ladlefuls of the broth and stirring until it&#x27;s absorbed, until the farro is creamy, 8 to 10 minutes total. You should have about 1/2 cup or more of hot broth remaining at this point.

Season the shrimp with salt and pepper and add them to the pan. Continue to stir until the shrimp is opaque, 2 to 3 minutes, adding more broth as needed to keep the farrotto creamy and not dried out (you might not use all of the remaining stock). Remove from the heat and stir in the basil, butter, and lemon juice. Taste and season with additional salt and pepper as needed. Serve immediately.

How to make restaurant-quality lobster ravioli at home. 

Lobster Ravioli with Tomato Cream Sauce

recipe Fresh Pasta Dough (about 1 pound)

Semolina flour, for pasta rolling

Parmesan cheese (1/2 cup firmly packed freshly grated

(about

ricotta cheese (6 ounces)

kosher salt, divided, plus more as needed

onion

tomato paste

heavy cream

Make ahead: The ravioli can be made ahead and frozen uncooked on a baking sheet in a single layer until solid. Transfer to zip top bags and freeze for up to 3 months. Cook from frozen, adding 1 minute to the cooking time.Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

Laura Rege

Step 1: Roll out the pasta dough:

Line a baking sheet with parchment paper and generously dust with semolina flour.

Step 2: Roll out the pasta dough:

Cut 1 pound pasta dough into 8 pieces. Roll out the dough one piece at a time (cover the remaining pieces of dough in plastic wrap to keep them from drying out): Set a pasta roller to the thickest setting. Flatten the piece of dough into a thick disk with your hands, dusting with semolina flour if it feels sticky. Feed it through the pasta roller twice. Fold the dough into thirds, like a letter, and press it between your hands again.

Step 3: Roll out the pasta dough:

With the pasta roller still on the widest setting, feed the dough crosswise (folded-side in first) between the rollers. Feed it through once or twice more, until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.

Step 4: Roll out the pasta dough:

Begin changing the settings on the roller to roll the pasta thinner and thinner. Roll the pasta 2 or 3 times at each setting (no need to fold anymore), and don&#x27;t skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and cut it in half crosswise before you continue rolling.

Step 5: Roll out the pasta dough:

Roll until the pasta is very thin and you can see your hand through it (setting 6 on a KitchenAid pasta roller attachment). Sprinkle lightly with semolina flour and lay flat on the baking sheet. Repeat rolling out the remaining pieces of dough, separating the layers of pasta sheets with more parchment paper.

Step 1: Make the ravioli filling and prep for the sauce:

Prepare the following, adding each to the same medium bowl as you complete it: Finely grate the zest of 1 small lemon until you have 1 teaspoon; reserve the zested lemon for another use. Finely grate 1 ounce Parmesan cheese (about 1/2 cup), or measure out 1/3 cup store-bought grated; grate more for serving if desired.

Step 2: Make the ravioli filling and prep for the sauce:

Finely chop 4 garlic cloves; add half to the bowl and reserve the remaining for the sauce. Crack and remove the meat from the claws and tails of 3 (about 1 pound) whole cooked lobsters (about 2 cups); discard the shells. Finely chop the meat and add to the bowl.

Step 3: Make the ravioli filling and prep for the sauce:

Add 3/4 cup whole-milk ricotta cheese, 1/4 teaspoon of the kosher salt, and 1/4 teaspoon black pepper, and add to the bowl. Stir to combine. Cover and refrigerate until ready to use.

Step 4: Make the ravioli filling and prep for the sauce:

Finely chop 1 small yellow onion (about 1 cup) and reserve for the sauce.

Step 1: Make the ravioli:

Line a second baking sheet with parchment paper and sprinkle with semolina flour. Sprinkle a work surface with semolina flour and arrange a pasta sheet on top with a longer side closer to you.

Step 2: Make the ravioli:

If the pasta sheet is at least 4 inches wide from top to bottom, spoon 1 1/2-teaspoon portions of the filling onto the bottom half of the pasta sheet about 1-inch apart. Gently brush a little water around each portion of filling. Starting from one side and working your way to the other, fold the top half of the sheet down and over the filling, pressing out the excess air around each portion of filling as you go and sealing the top and bottom together. If the dough gets sticky at any point, dust generously with semolina.

Step 3: Make the ravioli:

If the pasta sheet is less than 4 inches wide, spoon 1 1/2-teaspoon portions of the filling across the center of the sheet about 1-inch apart. Gently brush a little water around the border of the sheet. Starting from one side and working your way to the other, place a second sheet over the first sheet, pressing out the excess air around each portion of filling as you go and sealing the top and bottom together. If the dough gets sticky at any point, dust generously with semolina.

Step 4: Make the ravioli:

Using a pasta cutter or sharp knife, cut around each portion of filling to form individual raviolo. Don’t worry if they are not perfect — they will still taste great.

Step 5: Make the ravioli:

Transfer the ravioli to the baking sheet in a single layer and repeat filling all the pasta sheets. Gather the pasta scraps, reroll them, and form more ravioli until you run out of filling. You can cut up any remaining pasta scraps and cook them up for a snack. If you don’t plan to cook the ravioli right away, refrigerate uncovered for up to 4 hours. (See Recipe Notes for freezing instructions.)

Step 6: Make the ravioli:

Bring a large pot of heavily salted water to a boil. Add half of the ravioli and cook until the pasta is cooked through and al dente, 4 to 5 minutes. Remove the ravioli with a large slotted spoon or spider to a colander.

Step 7: Make the ravioli:

Repeat cooking the remaining ravioli, but reserve 1 cup of the pasta water before draining.

Step 1: Make the sauce:

Return the now-empty pot to medium heat. Add 2 tablespoons olive oil and heat until shimmering. Add the onion and remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add the reserved garlic and cook, stirring often, until golden and fragrant, about 1 minute. Add 1/4 cup tomato paste and cook, stirring often, until the tomato paste slightly darkens in color, about 1 minute.

Step 2: Make the sauce:

Add 1/2 cup dry white wine and boil, scraping up the browned bits at the bottom of the pot, until reduced by half, about 1 minute. Add 1/2 cup heavy cream and add 1/2 cup of the reserved pasta water. Bring to a boil. Add the ravioli and toss and cook until the sauce coats the ravioli and they’re heated through, about 2 minutes. If the sauce is too thick, add more of the pasta water as needed. Taste the sauce and season with more kosher salt as needed. Serve garnished with more grated Parmesan and chopped fresh parsley or basil leaves.

Fish and chips aka the epitome of the pub-food experience.

Extra-Crispy Air Fryer Fish and Chips

Cooking spray

frozen steak fries

panko breadcrumbs

kosher salt, divided

all-purpose flour

eggs

water

(6-ounce) skinless cod fillets

Malt vinegar and lemon wedges,

mayonnaise

sweet pickle relish

Dijon mustard

Storage: Leftover fish and chips can be refrigerated in an airtight container for up to 2 days. They can be reheated and re-crisped in the air fryer. Heat the air fryer to 350°F for 10 minutes then reheat fish until warmed through, about 5 minutes.

Kristina Vänni

Step 1: Make fish and french fries: 

Heat air fryer to 400°F for 10 minutes. Coat the air fryer basket with cooking spray. Working in batches if needed, place 1 pound frozen steak fries in a single layer in the air fryer basket. Air fry for 6 minutes. Flip the fries and air fry until crispy, 6 to 8 minutes more. (Final cook time will depend on your air fryer&#x27;s capacity and the thickness of your fries.)

Step 2: Make fish and french fries: 

Meanwhile, place 1 1/2 cups panko breadcrumbs and 1 teaspoon of the kosher salt in a shallow dish and stir to combine. Place 1/3 cup all-purpose flour, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a second shallow dish and stir to combine. In a third shallow dish, lightly whisk together 2 large eggs and 2 tablespoons water. 

Step 3: Make fish and french fries: 

When the fries are ready, transfer to a serving bowl and season with kosher salt. Tent the bowl loosely with aluminum foil to keep warm. Reduce the air fryer temperature to 375°F. 

Step 4: Make fish and french fries: 

Halve 4 cod fillets lengthwise into 2 long strips. (There will be a total of 8 pieces.) Working with one stirp at a time, dredge in the flour mixture and shake off the excess. Dip in the egg mixture and let any excess drip off. Dredge in the panko mixture, pressing it in to adhere. Place on a baking sheet or plate.

Step 5: Make fish and french fries: 

Working in batches if needed, place the fish in a single layer in the air fryer basket. Air fry until golden and crispy, flipping halfway through, about 12 minutes total. The thicker parts of the cod fillet will take longer to cook than the thinner parts toward the tail of the fish, so you may need to cook thicker pieces longer. Meanwhile, make the tartar sauce.

Step 1:  Make the tartar sauce: 

Place 1/2 cup mayonnaise, 1 teaspoon relish, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon lemon juice in a small bowl and whisk to combine.

Step 2:  Make the tartar sauce: 

To serve, place 2 pieces of fish and some steak fries on a plate or arrange inside a newspaper cone. Serve with lemon wedges, malt vinegar, and the tartar sauce.

Crispy-skinned salmon sits on top of a bed of saucy spinach and chickpeas in this fast and easy skillet dinner.

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