Seafood
Tested, loved, and easy to make your own
Bouillabaisse (seafood in Saffron Broth) with Creamy Garlic AioliBy Tested and perfected in the Sur la Table kitchen
Charred Squid with Pan-roasted Fennel, Ginger, and LimeBy Renee Erickson, Sunlight & Breadcrumbs
Seafood Chowder with Clams, Scallops, Shrimp and CodBy Staub
Pistachio Crusted Salmon with Brussel Sprouts and Butternut SquashBy Haley Aldoroty
Root Vegetable SoupBy Staub
Asparagus Soup with Smoked Salmon, Creme Fraiche and Salmon CaviarBy Ethan Stowell
Grilled Shrimp GazpachoBy Recipe developed for Sur La Table’s Cooking Classes
CioppinoBy The Modern Proper