This speedy seafood chowder is full of your favourite fish fillets! Treat yourself to a warming bowl of goodness this ...

The menu at The Fish House reads like a love letter to Florida’s waters, with an emphasis on locally caught seafood prepared ...

Tucked away on a corner in Clifton Heights, Pennsylvania, sits a seafood sanctuary that proves the old adage: never judge a ...

8 ears of corn, shucked. 1/4 cup extra-virgin olive oil, plus more for drizzling. 1 medium onion, chopped. 3 garlic cloves, thinly sliced. Kosher salt ...

Ruth Langsford has unveiled a fuss-free salad recipe that's perfect for an easy lunch. The TV presenter, 65, indulged in the nutritious dish after a 'very long' Pilates session and gave her fans a ...

The delicate flavor of celery soup enhances the seafood’s natural sweetness, creating a balanced and delectable taste. Serve with oyster crackers for added texture. Whether you’re near the coast or ...

Forget about all those burgers, pizza and chicken tenders for a moment. We sure do love our fish. And shellfish, with shrimp being the most consumed seafood in this country and the world.

Chowder mix: 50g haddock ; 50g smoked coley ; 50g salmon ; 50g cold water prawns ; Method . To make the chowder base, bring stock, bay leaves, thyme and grated nutmeg to a boil. In a separate pan, ...

Make the stock . Heat oil in a Dutch oven over medium. Add onion, carrots, and celery; cook, stirring occasionally, until softened and beginning to brown, 10 to 14 minutes.