26 sea scallop cod Recipes

sea scallops (1 1/2 cups), your favorite white fish fillet (cod or sea bass my favorite), milk, salt, white pepper, butter, flour, mushroom, sliced, sweet white wine or 1/4 cup sherry wine, fresh mashed potatoes , about 5-8 large potatoes

bacon , cut into 1-inch squares (about 8 slices), onions, coarsely chopped (or large onions), celery ribs, sliced, boiling potatoes, peeled and cut into 1/2-inch dice, fish stock or 2 (8 oz) bottles clam juice, mixed with 1 cup water, fish stock or water, fresh thyme sprigs (or 1/4 tsp crumbled dried thyme), parsley sprigs, milk (or more ), heavy cream, hot pepper sauce , to taste, salt & freshly ground black pepper (to taste), scrod fillets, cut into 1-1/2-inch cubes (or cod or haddock), canned tomatoes, drained and cut into 3/4-inch pieces, bay scallop, cut into 3 pieces each (or whole sea scallops), unsalted butter, paprika

olive oil, onions, finely chopped, carrot, peeled and finely chopped, garlic cloves, minced, favorite marinara sauce, tomato paste, fresh lemon juice, fish stock or 2 cups clam juice, dry white wine (sauvignon blanc), sugar , a pinch, salt, fresh ground black pepper, olive oil, steamer clams , well scrubbed, mussels , well scrubbed, dry white wine, halibut, cut into 2-inch chunks (or sea bass, flounder, red snapper, cod, monkfish, swordfish), sea scallops, shrimp, peeled and deveined, cooked dungeness crab, cracked and cut into pieces, chopped fresh parsley, lemon, thinly sliced

chopped onion, divided, dry white wine, mussels (about 1 1/2 lb), scrubbed and debearded, flat-leaf parsley sprigs, divided, butter, chopped fennel bulb, chopped leeks (about 1 lb), boiling water, extralarge fish-flavored bouillon cubes (such as knorr), thyme sprigs, bay leaf, half-and-half, creme fraiche, egg yolks, cod or other firm white fish fillets, cut into 1-inch pieces, sea scallops, chopped fresh flat-leaf parsley, julienne-cut lemon rind, sea salt, black pepper

olive oil, onion, chopped, garlic, minced, green pepper , julienned, tomatoes, chicken broth, white wine, clam juice, basil, thyme, oregano, red pepper flakes, bay leaf, parsley sprig (for garnish ), clams or 8 mussels, in shell,scrubbed, haddock or 1/2 lb halibut or 1/2 lb cod, cubed, sea scallops, shrimp, deveined

quarter-size pieces fresh ginger, kombu kelp *, about 1/4 oz., loosely packed bonito flakes (katsuobushi), leek, white and pale green parts only, sliced and rinsed well, carrots, peeled and cut into 2-in. matchsticks, black cod or pacific halibut, cut into 1 1/2-in. pieces, sea scallops (15 to 16 per lb.), shrimp (26 to 30 per lb.), peeled, tails left on if you like, shiro (sweet white ) miso, lager (preferably longboard), lemon zest (optional), sliced shiso leaf * (optional)

butter, divided, king arthur unbleached all-purpose flour, pepper, chicken broth, milk, grated parmesan cheese, divided, sea scallops, haddock or cod fillets, cut into six pieces, sliced fresh mushrooms, shredded part-skim mozzarella cheese, shredded cheddar cheese

sliced bacon, diced, onions, chopped, cubed peeled potatoes, water, bay or sea scallops, quartered, lobster meat , cut into 1-inch pieces, uncooked medium shrimp, peeled and deveined, cod , cut into 1-inch pieces, haddock , cut into 1-inch pieces, butter, melted, salt, minced fresh parsley, curry powder, milk, evaporated milk

unsalted butter, all-purpose flour, white fish stock, milk, dry sherry, fresh lemon juice, fennel bulb (sometimes called anise), sliced thin and chopped (about 4 cups), white and pale green parts of 1 1/2 lb leeks , halved lengthwise,chopped, rinsed well, and drained (about 4 cups), extra-virgin olive oil, shrimp (31 to 35), shelled and cut crosswise into 1/2-inch pieces, sea scallops, cod fillet, cut into 3/4-inch dice, egg, beaten lightly, fresh lemon juice, heavy cream, twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta, fine dry bread crumbs, freshly grated parmesan (about 7 oz)

spinach fettuccine, half-and-half, parmesan cheese, grated, egg yolks, slightly beaten, butter, roasted sweet red pepper, small dice, raw shrimp, peeled and deveined, cut in half, fresh sea scallop, cut in half, bacon, dry white wine (optional), fresh ground pepper

olive oil, onion, diced, celery rib, chopped, garlic cloves, thinly sliced, canned chopped tomatoes, undrained, roasted red peppers, diced, dried thyme, dried oregano, red pepper flakes, salt and freshly ground black pepper, dry white wine, beef stock, bottled clam juice, sea scallops, firm white fish, cut into 1-inch pieces (suggested : cod, halibut, striped bass, red snapper), shrimp, peeled and deveined, clams in the shell , scrubbed, freshly squeezed lemon juice, fresh parsley leaves, crusty bread , for serving

sea scallops, shrimp, peeled and deveined, skinless fish fillets such as cod or snapper (a firm fish), olive oil, garlic, minced, dry white wine, water, peeled, seeded and chopped tomatoes, dried oregano or thyme, salt, freshly ground pepper, chopped fresh parsley, preferably flat-leaf (italian )

i fell in love with this recipe. i love anything tomato based. this is like tomato sauce and chunks of all your favorite fish. you add whatever fish you like. and get a huge loaf of crusty bread and butter! i basically modify this recipe to my own sauce, so can you add what fish you like. just a great great recipe! you can make this your own! everyone thinks this is italian it is not. chip in . chip in as a call heard on the world famous fisherman s wharf in it s early heyday before world war ii. this was a call for san francisco s mainly italian immigrant fisherman coming home with their catch of pacific seafood to donate a small portion of their catch for a communal fish stew prepared on the docks. anything would do. a few clams, mussels. adding some red snapper, a crab or two, some scallops some halibut or flounder, anything to add to the fragrant stew that would soon be served to the club of san francisco fisherman who would talk about the days catch and dunk san francisco sour dough bread into the rich broth. eventually the broken english cries of chip in turned into chip-in-o . hence the name cioppino . this is a rich seafood stew with not much care as to how it was assembled. this consisted of throwing the days catch into a big pot and pouring sauce into the pot with the shellfish and chunks of what fish was available. let all these flavors enhance each other for awhile and you have the most flavorful and messy to eat stew that ever was., turns around the pan in a slow stream ) extra-virgin olive oil, crushed red pepper flakes, flat fillets of anchovies, drained, garlic, crushed, bay leaf, fresh or dried, celery ribs, chopped, onion, chopped, good quality dry white wine ( i am sure even beer works), chicken stock, chunky style crushed tomatoes, fresh thyme, leaves removed (about 1 tbsp), handful flat-leaf parsley, chopped, cod, cut into 2-inch chunks, salt and pepper, shrimp , ask for deveined easy-peel or peel and devein, sea scallops, raw mussels , scrubbed, a loaf of fresh , crusty bread, for mopping up!! or 2 loaves depending on quanity and people eating this.

unsalted butter, diced red onion, garlic, chopped, skinless, boneless firm-fleshed fish fillet (like farmed tilapia, mahi mahi, or black cod, cut into 4 pieces (the thicker the better), tail-on shrimp, peeled and deveined, sea scallops, tomatoes (about 15 oz), diced, mussels (about 20), scrubbed and de-bearded, dozen cherrystone clams, snow crab claws (or split legs cut into 3-inch pieces), optional, white wine, kosher salt, freshly ground black pepper, sliced basil, plus 4 sprigs for garnish

quarter-size pieces fresh ginger, kombu , kelp* about 1/4 oz, loosely packed bonito flakes (katsuobushi), leek, white and pale green parts only, sliced and rinsed well, carrots, peeled and cut into 2-in . matchsticks, black cod or 1 1/2 lbs pacific halibut, cut into 1 1/2-in . pieces, sea scallops (15 to 16 per lb.), shrimp, peeled (26 to 30 per lb.), shiro miso (sweet white ), lager beer (preferably longboard), lemon zest (optional), sliced shiso leaf (optional)

extra-virgin olive oil, coarsely chopped fresh or frozen onions (about 2 medium-large yellow onions), half of a 1-lb bag frozen bell pepper stir-fry mix (red, green , and yellow peppers; do not thaw), garlic cloves, minced, whole bay leaves, dried oregano, crumbled, dried basil, crumbled, crushed tomatoes, with their liquid, two 1-lb jars chunky salsa (as mild or hot as you like), two 8-oz bottles clam juice, dry white wine such as a verdicchio or soave, boned and skinned halibut, haddock, or cod, shelled and deveined medium-size raw shrimp or 1/2 lb each shrimp and lump crab or sea scallops, these halved if large, salt and freshly ground black pepper

celery ribs, sliced on a long angle, fennel bulb, cored and then thinly sliced, onion, thinly sliced, garlic cloves, chopped, crushed red pepper flakes, extra virgin olive oil , to coat veggies and fish see below, flat leaf parsley, divided, white wine, clam juice, fresh cod or 3 lbs halibut or 3 lbs any firm white fish, cut into large chunks about 2 inches in diameter, jumbo sea scallops, jumbo shrimp, peeled and deveined, mussels (i added) (optional), crushed canned tomatoes, crusty bread, cut or 1 loaf torn into large chunks we used sourdough bread

maine lobsters, sea scallops, shrimp, peeled, cleaned and tail removed , aprox. 2 lbs, black cod, carrot, diced small, celery, diced small, leek, diced small, potato, diced small, kosher salt, white pepper or 1 tsp black pepper, ground nutmeg, heavy cream, dry vermouth (can be made without), puff pastry sheets, cut into 10 5-inch rounds