Seafood cuisine encompasses all fish (including halibut and salmon) and shellfish including lobsters, crabs, shrimps, mussels, and clams; cephalopod mollusks–squids and octopuses; and edible jellyfish.

The pick-your-own seafood option at Molos is a hit with customers, who praise the freshness and flavor of dishes such as Seafood Orzo and Black Sea Bass. It’s also a great place to try calamari, which even avowed seafood haters will find hard to dislike. Experience authentic local flavors at Our Palafox where every meal tells a story.” 

A Plateau de Fruits de Mer is a classic seafood platter featuring a selection of raw and cooked shellfish. Typically it includes oysters, clams (palourdes), snails (bigorneaux) and whelks, but depending on the region of France you are in or what you like, a platter can include crab, shrimp, mussels and scampi. It is usually stacked on a large platter or serving dish and served with bread, lemon wedges and dipping sauces such as herbed aioli, cocktail sauce and mignonette.

One of the best things about seafood platters is that they can be enjoyed at home with very little effort and expense. Creating a seafood feast for friends and family can be very satisfying, and a Plateau de Fruits de Mer is an excellent option. You’ll need to do a little preparation to create the best seafood platters at home, but with a few tips you can easily serve up a impressive seafood platter for less than the price of ordering a similar platter in a restaurant.

The key to a good seafood platter is variety and freshness. You’ll want to start with a selection of the highest quality oysters you can find. Some good choices are buttery Watch Hills; mild, sweet and crisp Sinkus; pristine Raspberry Points; or briny Olde Salts. You’ll also want to have some cockles and periwinkles to add flavor and texture, and of course a few scallops.

If you are a fan of crab, then make sure to get some king crab legs to add protein. You can usually find them at specialty seafood markets or order them online. To help you get the most out of your crab legs, I recommend using a nutcracker to open them, and a special crab fork to dig out the meat from the claws and tail.

Lastly, add a few cooked shrimp and scampi to the seafood platter for added flavor and a bit of crunch. For presentation, cover the platter with a handful of seaweed for a nice color pop and add bowls of herbed aioli and cocktail sauce. For a more elegant touch, garnish the platter with some mignonette sauce or a simple vinaigrette of olive oil and sherry wine vinegar.

Seafood Bisque

Seafood bisque is a luxurious, creamy soup that can be made with shrimp, lobster, crab, or crawfish. Its unique flavor and trademark richness come from the use of seafood broth, butter, and aromatics like garlic and shallots. The word “bisque” derives from the French term for a twice-baked biscuit that has many modern meanings, but in this case it refers to the thick, creamy texture of this gourmet soup.

The first step in a traditional seafood bisque is to boil the shells of whatever crustaceans are being used to make a luxury, sweet seafood broth. The meat from the shellfish is kept aside and then added back into the soup at the end to add a delicate seafood flavor to the dish. The broth is then simmered, and the rest of the ingredients are added, including full-fat cream and lemon juice.

A roux is then made by combining flour and butter, which is cooked to remove the raw taste of the flour and help the soup thicken. This is then mixed into the soup along with seafood stock and a little bit of heavy cream to ensure it has a smooth, thick consistency. The finished product is seasoned with Old Bay and other spices for a final punch of savory, rich flavor.

If fresh seafood is not available, high-quality frozen seafood can be substituted. This will change the flavor slightly, but it is a good short-cut when fresh shrimp or crab are not available. Imitation crab can also be used, but it will not give the bisque the same complex flavor as fresh crab. If chicken broth is used, it will provide a similar flavor but will not have the same depth as seafood stock.

Seafood bisque can be enjoyed with a simple dinner salad to complement the delicate flavors of the dish. A glass of crisp white wine is also a perfect accompaniment as the acidity helps to cut through the richness of the soup. If a hearty meal is desired, grilled cheese or crab cakes are excellent options that will pair nicely with this dish.

Matelote

A highly seasoned fish stew which is usually made of a combination of freshwater fish such as trout, pike, perch and carp. It may also include eels or other saltwater fish such as mullet. It is served with mushrooms, glazed button onions and heart-shaped Croutons of bread fried in butter. The cooking liquid is usually moistened with white wine before it is thickened with Beurre Manie, a mixture of 100 g (3 1/2 oz) butter and 60 g (2 oz) flour per 1 litre (1 3/4 pt or 4 1/2 U.S cups) of cooking liquid.

The word matelote is derived from the French for sailor, a reference to its popularity among sailors as a meal they could prepare after a day at sea. It is similar to bouillabaisse and has many regional variations, such as matelote Normande which uses hard cider instead of wine.

This recipe is based on that of chef Remy Boquelet of Le Relais St Melaine in Pont l’Eveque, France, and was modified to suit the ingredients at hand. He substituted common carp, a firm fish with assertive flavors, for the cod used by many chefs and added a clove of garlic to the Bouquet Garni.

To prepare this delicious seafood dish, first, the fish is cleaned, washed and cut into filets as needed. They are then arranged in a shallow pan with 2 sliced onions, a Bouquet Garni and the garlic. Moisten with a litre (1 3/4 pt or 4 1/4 U.S cups) of white or red wine and add the brandy. When the flames subside, simmer the dish for 10 to 15 minutes. Then garnish as described below and serve.

Seafood Pizza

Putting seafood on pizza might be unconventional for some people’s taste buds, but it adds a distinct flavor that is sure to be a hit. You can find a wide variety of delicious seafood pizza recipes that feature everything from sumptuous shellfish to smoked salmon. The best part is that most of these seafood pizza recipes are easy to make and will impress your friends and family.

The first step is to prepare the dough. Combine flour, olive oil, milk, baking soda and salt in a bowl and mix until it is smooth. Powder the dough with a hand full of extra flour and roll it out thinly. Place it on a greased baking tray or a pizza stone. Cover the dough with strained tomatoes and sprinkle some oregano on top. Now spread a layer of mozzarella on top and put the seafood (seafood ingredients can be bought at the local market). Finally sprinkle some chopped parsley or basil on top and bake in the oven.

Another variation on the classic pizza is to drizzle the crust with a mixture of melted butter and Louisiana hot sauce. Then top it with shredded mozzarella, pieces of blacked tilapia that are seasoned with Cajun spices, and sliced bell peppers. Then bake the pizza until the cheese is melted and the crust is golden brown.

This is a great recipe to make for a party. The lobster pizza is especially impressive, and you’ll want to serve it at your next dinner party. The pizza is topped with a lemon garlic sauce, three kinds of cheese, and lobster. It’s almost too good to eat, but you’ll definitely want to try it.

Seafood is a healthy addition to any pizza. It’s rich in omega-3 fatty acids, which help maintain heart health, and it contains low levels of saturated fat. Plus, it’s a good source of protein that helps build muscle and boost your energy levels.

While you can eat pizza with any topping, seafood is one of the best choices for those looking to increase their protein intake. The combination of fish and cheese makes it a very satisfying meal that’s perfect for anyone who wants to feel full.