In a small medium sauté pan heat oil and place mussles, clams, shrimp, onions, bacalhau, tomato, okra and garlic. Cook over high heat for 1 minute or until mussels and clams start to open up. Deglaze ...

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New England chowders are made with a thick, creamy base while Manhattan chowders have a tangy tomato base. Manhattan-type chowders are especially delicious when made with fresh picked tomatoes, but ...

First put water to boil to cook the pasta, once it is boiling add sea salt. Your water must taste like sea water, so don’t be shy and don’t add a pinch of salt…..will do nothing to the dish at all.

In a large nonstick skillet, heat the olive oil. Season the cod fillets and shrimp with salt and pepper and cook over moderately high heat until they are browned and cooked through, about 3 minutes ...

In a sauté pan over low heat, sweat shallots and garlic in vegetable oil until translucent. Add mussels, cockles, langoustines, and white wine. Cover and cook until mussels and cockles open. Add ...