Craig Fear's Blog, page 3

How to Make an Incredible Mussel Bisque (Recipe Included)

The first time I made this recipe I made it the way most chefs make a mussel bisque. That is, you steam the mussels, strain the broth, and remove the mussel meats from the shells. Then you make the bisque and the mussel meats are added whole at the end. Well, guess what? I didn’t […]

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Two Old-School Clam Bisque Recipes That You Need to Try

This post includes not one but two recipes for clam bisque. Generally speaking, there are two categories of people: clam lovers and clam likers. Clam lovers can be summarized in four words: the brinier the better. They love raw clams on the half shell, steamers dipped in clam broth, and the clammiest clam dishes you […]

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Bourride: A Classic French Monkfish Stew You Need to Try

Bourride (pronounced “boo-reed-a”) is a French fish 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 […]

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Shrimp Mozambique: A Zesty Fusion of Portuguese Cuisine

Shrimp Mozambique is one of those fascinating recipes that exist only in small regional pockets of the United States. Though the name suggests it’s an African dish, it’s actually Portuguese so you’ll often hear it referred to as Portuguese Shrimp Mozambique. In particular, you’ll find it in the Portuguese communities on the southern coast of […]

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Salmon Bisque: A Fantastic and Easy Bisque Recipe

I’m going to take a wild guess and say you’ve probably never had a salmon bisque. It’s a bit of an unusual seafood soup recipe. You don’t see fish bisque recipes very often, if at all. But salmon makes a fantastic bisque. And, as opposed to lobster bisque, you can make it in a fraction […]

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Traditional New England Scallop Stew: Pure Seafood Simplicity

A New England-style scallop stew is basically in the style of a traditional oyster stew. These old-time New England shellfish “stews” are not really stews but rather brothy seafood soups made with a combination of broth and milk or cream. Their defining features are two-fold. First, their simplicity. They are so easy to make it’s […]

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Maine Lobster Stew: A Taste of Coastal Bliss from New England

In my new seafood cookbook, New England Soups from the Sea, I include 3 lobster soup recipes – lobster bisque, lobster corn chowder, and a Maine lobster stew. These are the 3 main types of lobster soups in New England. Without question, the Maine lobster stew recipe is the least known of the three. But […]

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Crab Stock: A Delicious and Versatile Base for Soups and Stews

Crab stock is a richly flavored stock that can be used as a base in all sorts of seafood soup recipes, especially soups like crab bisque, crab chowder, and crab stew. It’s not something many people make at home, however, the method for making crab stock is almost identical to lobster stock, a stock that […]

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Easy Portuguese Clam Stew: A Must-Try for Seafood Lovers

This easy Portuguese clam stew recipe is a much simpler adaptation of a more traditional Portuguese clam stew, especially great when you’re short on time and/or ingredients. Nevertheless, despite its simplicity, it bursts with flavors of both the land and sea. If you love seafood, especially clams, you’re really gonna love this savory and briny […]

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Bouillabaisse Recipe: A Simple Approach Without All the Rules

There are times when the beauty in this life stops you dead in your tracks. A misty mountain vista with shades of blue and purple, a fiery orange sunset that lights up the sky, an uplifting piece of music. The same could be said of the iconic French Bouillabaisse recipe. When it’s done right, it’s […]

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