Summer in New England and local New England seafood. For me, it doesn’t get much better than that. In many ways, this recipe for a grilled striped bass with mango salsa is the ultimate New England summer seafood dish because wild striped bass is only in-season during the summer months. Topped with a juicy sweet, […]

It’s not hard to make a lobster ravioli sauce. There are many suitable choices from tomato-based sauces to pesto to alfredo to a brown butter sauce. But I think a light garlicky cream sauce with hints of wine, herbs, and lemon is the perfect choice for lobster ravioli. It’s quite easy to make and most […]

Poor man’s lobster usually refers to one of two things. The first is monkfish. Its dense, firm meat is often compared to the texture of lobster meat. The second is a poor man’s lobster recipe which actually is not made from lobster. The recipe name is a bit of a joke because we all know […]

In my new cookbook, New England Soups from the Sea, I include 7 recipes for different types of seafood stock and seafood broth. That includes two types of fish stock, two types of lobster stock, crab stock, clam broth, and mussels broth. They are the foundation of all the recipe chapters for chowders, bisques, brothy […]

This monkfish soup recipe is inspired by my love of Southeast Asia. The ginger, lemongrass, lime, and cilantro give the broth a southeast Asian-inspired feel without it being a true Southeast Asian soup. Adding fish sauce and chiles (and perhaps galangal instead of ginger) would bring it more into that realm. But I wanted to […]

Bourride (pronounced “boo-reed-a”) is a French monkfish stew whose defining feature is an aioli made with olive oil, garlic, lemon, and mustard, that infuses the broth, slightly thickening it into a velvety texture and turning it a gorgeous golden yellow color. Bourride may not be as famous as Bouillabaisse, its world-renowned French Provencal sibling, but it […]

Take any coastal region of the world. If you dig deep enough, you’ll find dozens if not hundreds of native seafood soup recipes in that region. Most of these you won’t ever find on the internet. In fact, the overwhelming majority of seafood soups remain relatively obscure. Take New England, for example, a region known […]

That’s my sweet pup, Lipton, in the picture above. Isn’t she a beauty? I think she’s the most adorable dog ever, though I may be a little biased about that. We’ve been trying out an organic bone broth made specifically for dogs recently. Bone broth for dogs is becoming quite popular and for good reason. […]

80 years ago, in the Long Island Seafood Cookbook, J. George Frederick wrote about fish broth (also called fish stock), “The whole family of fish chowders, fish stews, gumbos and bouillabaisse, including even the gefullte fish, count upon the fish head, tail, skin, bones for the real essence of fish flavor. We need to incorporate […]

When I first saw Pumpkin Swordfish many years ago, I thought to myself, are you kidding me?! Not even seafood can escape pumpkin marketing in the fall?! Have we sunk so low in our food culture that we’re now going to artificially color and flavor swordfish just to make it look and taste like pumpkin? […]

When most people think of a seafood soup recipe they think of something like New England clam chowder or lobster bisque. But what if you could make your own type of seafood soup recipe? And what if it could be just as delicious as chowder or bisque? And what if you could make it 30 […]

Contrary to popular belief, there are many different types of clam chowder in New England. If you live far outside New England, you might only know the famous creamy version. But if you live within New England, you may know the other regional styles, which means you may be able to name four kinds of […]