FISH CAKE RECIPES | BBC GOOD FOOD
Rustle up some tasty fish cakes. They're easy to make and a great way of using leftover potatoes or fish. Make for starters or as part of a midweek meal.
Provided by Good Food team
Number Of Ingredients 1
LINGUINE WITH CLAMS RECIPE | CLAMS RECIPES - FULTON FISH ...
Linguine with clams is the ultimate in comfort food. Briny, sweet clams tossed with pasta plus a little heat from red pepper flakes and garlic, it’s a restaurant favorite for good reason. Our classic recipe comes together in 15 minutes!
Provided by
Prep Time 005 minutes
Cook Time 010 minutes
Yield Serves 3 - 4
Number Of Ingredients 7
Steps:
- 1. Boil pasta until al dente. 2. While pasta is cooking, melt the butter in a large skillet. Add garlic and red pepper flakes, if using, and cook for 1 minute, being careful not to burn the garlic or it will be bitter. Add the white wine or water, bring to a boil and cook to reduce the liquid by half, 2-3 minutes. 3. Add the clams, cover with a tight-fitting lid, and cook until the clams have opened, 6-8 minutes. Discard any clams that remain unopened. Season to taste with salt and pepper. 4. Add the drained pasta to the clams and cook on low heat, stirring continuously for 1 minutes, to finishing cooking the pasta in the sauce. Garnish with parsley and serve.
More about "recipes using canned mackerel recipes"
EASY STEAMED MUSSELS RECIPE | MUSSELS RECIPES - FULTON ...
Steamed mussels are one of our go-to easy seafood dinner recipes. Once you start devouring these delectable mussels, it’s hard to stop! Steamed mussels are quick to make, healthy and ideal as a dinner for two or when you’re feeding a crowd. We love steamed mussels with white wine, garlic and shallots but you can also add diced tomato, thyme and even beer instead of white wine. However you make steamed mussels, make sure you serve them with plenty of crusty bread. Serves 2.
How many mussels per person?
Count on at least 1 pound of mussels per person.
How to clean mussels
It’s important to pick over and clean mussels before cooking, but this only takes a few minutes. Discard any mussels with cracked shells, and any mussels that are already open. Now, give the mussels a salt bath to expel any sand or grit from inside the shell. About 15 minutes before you’re ready to cook, soak the mussels in a large bowl of fresh, cold water mixed with salt (½ cup kosher salt to 6 cups water for 2 pounds of mussels). After 15 minutes, remove the mussels from the cold water, being careful not to agitate the bowl and risk getting the expelled sand back into the mussels. Pull out any beards (fibers sticking out of the shell) by holding a mussel in one hand and pulling the beard from the hinged end with your other hand. The beard will usually come out easily. Finally, give the shells a quick scrub to remove any debris or barnacles.
From fultonfishmarket.com
- 1. Melt the butter in a large pot over medium heat. Add shallots and garlic and cook until softened but not brown, about 5 minutes. 2. Turn the heat up to medium-high, and add the white wine and mussels. Cover the pot with a lid and give the pot a shake. Cook until the mussels have opened, about 5-7 minutes. Discard any mussels that remain closed. 3. Turn off the heat, and stir in the parsley, scallion and heavy cream if using. Taste the broth and season with salt and pepper if necessary. 4. Serve mussels with the broth, along with lemon wedges and bread for mopping up the delicious broth.
FISH CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LINGUINE WITH CLAMS RECIPE | CLAMS RECIPES - FULTON FISH ...
Linguine with clams is the ultimate in comfort food. Briny, sweet clams tossed with pasta plus a little heat from red pepper flakes and garlic, it’s a restaurant favorite for good reason. Our classic recipe comes together in 15 minutes!
From fultonfishmarket.com
- 1. Boil pasta until al dente. 2. While pasta is cooking, melt the butter in a large skillet. Add garlic and red pepper flakes, if using, and cook for 1 minute, being careful not to burn the garlic or it will be bitter. Add the white wine or water, bring to a boil and cook to reduce the liquid by half, 2-3 minutes. 3. Add the clams, cover with a tight-fitting lid, and cook until the clams have opened, 6-8 minutes. Discard any clams that remain unopened. Season to taste with salt and pepper. 4. Add the drained pasta to the clams and cook on low heat, stirring continuously for 1 minutes, to finishing cooking the pasta in the sauce. Garnish with parsley and serve.
SEAFOOD BOIL RECIPE | CRAB, LOBSTER, SHRIMP & CLAM RECIPE
Looking for a recipe that will be the ultimate crowd-pleaser? Look no further than our seafood boil! This one-pot wonder is packed with our fresh blue crabs, lobster, shrimp, and clams. Rounded out with sausage, potatoes, and corn on the cob all cooked together in a savory broth that’s a taste straight from New Orleans! Served with a delicious seafood boil sauce for dipping all that amazing seafood in; just don’t forget the napkins!
From fultonfishmarket.com
- 1. Preheat a gas or charcoal grill to a moderately hot temperature, about 400°F; if using coals, wait until they turn white-hot. 2. If desired, melt the butter in a large stockpot set over the grill or over moderate heat on a stove. Add the onion, crushed garlic, and a pinch of salt and pepper, sautéing until softened, 4-5 minutes. 3. Add the Old Bay seasoning and thyme leaves; cook and stir until fragrant, about 2 minutes. Stir in the water and bring to a boil over high heat. 4. Once boiling, reduce to a steady simmer and stir in the sausage and potatoes; return to a simmer and cook until the potatoes are just tender to the tip of a knife, 10-15 minutes. 5. Add the corn to the water and return to a simmer. Cook for 5 minutes and then remove from the stockpot and pat dry with paper towels. Set aside until needed. 6. Return the seafood boil to a simmer and stir in the crabs and lobster. Cover and cook for 10 minutes. 7. In the meantime, brush the corn with oil and season with a little salt and pepper. Place the corn on the grill and cook, turning a few times, until lightly charred all over, 6-8 minutes. Remove from the grill. 8. When the crab and lobster are ready, stir in the shrimp and clams. Cover and cook until the shrimp are opaque and the clams have opened, 4-5 minutes. 9. Add the parsley, lemon juice, and plenty of salt and pepper to taste to the seafood boil. Serve straight from the pot with grilled corn on the side and seafood boil sauce on the side. (See Tips for a seafood boil sauce.)
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