Craig Fear's Blog, page 9

Zarzuela de Mariscos: A Spectacular Spanish Seafood Stew

You know when you taste something from another country that is so incredible that it makes you contemplate, for a brief second, going straight to the airport and flying to that country just so you can eat it EVERY DAY?  That’s Zarzuela de Mariscos, a stupendously delicious Spanish seafood stew that is THAT good. Now, […]

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How to Make Salmon Bisque with Dill

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 it very often, if at all. But salmon makes a surprisingly fantastic bisque. And, as opposed to lobster bisque, you can make it in a fraction of […]

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Simple Shrimp Mozambique Recipe

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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Traditional Clam Bisque and Tomato Clam Bisque

This post includes not one but two recipes for clam bisque. Because 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 […]

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How to Make a Mussel Bisque with Fennel

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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How to Make a Scallop Bisque with Sage

A scallop bisque is a rarity in the bisque world. You don’t see it much, if ever, on restaurant menus. Let’s face it, 99% of all bisques made in restaurants are lobster bisque. I’ll take an educated guess and say you’ve never tried a scallop bisque before. Me neither until I made this recipe. The […]

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Bluefish Chowder Recipe

I grew up fishing for bluefish every summer on the Long Island Sound and it’s among my fondest childhood memories. Man do they put up a fight! But it’s only recently that I’ve learned to appreciate them for their culinary potential. Contrary to popular belief, they make a robust fish stock and an absolutely luscious […]

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Portuguese Clam Chowder: New England’s Best-Kept Chowder Secret

It truly is New England’s best-kept chowder secret. Few people are aware of it and yet this little-known chowder is actually native to New England. It’s also tomato-based. This may be shocking to most New Englanders who abhor tomatoes in chowder. But in pockets around New England, there exists a Portuguese clam chowder that bears […]

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Maine Clam Chowder with Steamers

Maine clam chowder is a unique twist on the more well-known New England clam chowder. The defining characteristic of Maine-style clam chowders is that traditionally they’re made with milk and never thickened with flour. In comparison to other chowder recipes in New England, the northernmost New England versions are on the thinner and brothier side […]

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Long Island Clam Chowder: What It Is and How to Make It

If you have strong opinions about chowder you might freak out when you learn about Long Island clam chowder. Judging from the picture below you’re probably already a little alarmed. Yeah, it’s pink. I know, strange, isn’t it? We all know chowder allegiances run deep in the Northeast. Everyone claims the version they grew up […]

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