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Tips & Tools
Wild Caught / Foraged



Ingredients & Recipes: Wild-Caught or Foraged

 

Baby Calamari Stuffed with Shrimp and Pancetta



I get these baby squid, imported from Vietnam, in 2-1/2 pound frozen blocks at the Asian market. They are very tender, so I've found a lot of pleasant...

 

 

Bacallà Marsala



One of my all-time favorite Italian restaurants, The Daily Catch, on Hanover Street in Boston's North End, has a dish -- Monkfish Marsala -- that stan...

 

 

Calamari with Thai Basil, Onions and Ginger



This dish is very simple to prepare. The calamari is briefly blanched, then quickly stirfried with the onions and ginger, and finally mixed with the o...

 

 

Crispy Fried Smelts



Here's one more way to prepare your Christmas smelts. Battered and fried crisp, this is the most popular way to cook them, and no wonder...these littl...

 

 

Fiddleheads



Fiddleheads are one of a rapidly dwindling list of foods harvested or gathered in the wild, instead of produced by the agricultural industry. Fresh be...

 

 

Flounder and Maine Shrimp Roulades in Polenta Cups



There was a snowstorm a couple of days ago and when I stopped at my local fish market they apologized for the sparse selection in their display case. ...

 

 

Grilled Striped Bass with Lemon Butter Sauce



One of the more pleasant side benefits of living near the beach is that every once in a while you can pull your dinner from the sea. The other morning...

 

 

Grilled Swordfish with Lentils



Lentils always make an appearance in my cooking in the fall, so the idea of pairing them with our grilled swordfish last week seemed perfectly obvious...

 

 

Haddock Fillets with Mushrooms, Tomatoes, Onions and Pancetta



One of the best wild-caught products of the New England fishery is the simple haddock. Usually breaded and fried, and almost always used for fish and ...

 

 

Lion's Mane and Oyster Mushroom Pasta



A couple of days ago I picked up some nice Oyster and Lion's Mane mushrooms from one of the farmers at our biweekly farmers's market, and with cilantr...

 

 

Lobster / Shrimp Broth



This lobster/shrimp broth is an important ingredient in my kitchen and I almost always have several containers of it on hand in the freezer. It provid...

 

 

Maine Shrimp Boil



This is the simplest and probably the most popular way to cook and eat Maine shrimp: boil them in salted and herb-perfumed water and just set them out...

 

 

Maine Shrimp Pizza with Avocado and Tomatoes



Maine shrimp are back again, so when I got a request from Elise for pizza last night I knew what I was going to do. Maine shrimp are really special, a...

 

 

Maine Shrimp with Lemon-Ginger Sauce



It's last call for Maine shrimp for this year so I grabbed one more bag of these beauties. The season legally extends until the end of May but Mother ...

 

 

Monkfish with Mint/Honey Reduction Sauce



I stopped by Free Range Fish Market again in Portland and had a hard time chosing between local line-caught halibut, some more huge diver scallops or ...

 

 

Moroccan Fish Tagine with Quinoa and Olives



As regular Stephencooks readers know, I'm always looking for ways to take advantage of the fresh seafood that arrives every day at the docks here in P...

 

 

Open-faced Pipérade Omelette with Swordfish



This is a great dish for brunch or an informal supper, with or without the swordfish, shrimp, lobster or other seafood that I often use in it. The pip...

 

 

Pan Roasted Smelts



These little seasonal fish call out to me every time I see them in the fish market in winter and early spring. Relatives of salmon and trout, they are...

 

 

Poached Cod in Lemon Fume Broth



I've been going through an obsession with poached fish lately. This was one of the first "serious" cooking techniques I learned, when I was young and ...

 

 

Scallop Amuse Bouche with Star Anise, Leeks and Persimmon



The combination of flavors in this little bite -- orange, anise, the faint sharpness of Parmigiano Reggiano, the scallop itself and the persimmon puré...

 

 

Seared Halibut with Ginger, Lemon and Garam Masala



This morning's visit to Harbor Fish found glistening sides of boat-fresh wild-caught Atlantic halibut, so without thinking much about how I would prep...

 

 

Seared Tuna with Avocado and Fennel-Onion-Caper Salsa



When the local fishermen are bringing tuna to the docks I can't resist this preparation. The tuna is given a quick sear in a hot pan, leaving the cent...

 

 

Shad Roe with Lemon Butter and Capers



Around our house it's not a groundhog's shadow that heralds spring, but rather the appearance of a tattered little handmade sign in the window of our ...

 

 

Smelt with Parsley Pasta



As readers of this blog know, I love wild-harvested and locally produced foods and look forward to the return of seasonal crops. One of my favorite s...

 

 

Summerhouse Scallops with Roasted Pears in Wine-Butter Sauce



Summerhouse cooking is a vexing little subset of real cooking that is characterized by dull knives, unfamiliar and hard-to-control stoves, strange wat...

 

 

Tagliatelle with Lobster Cream Sauce and Mushrooms



I don't need much encouragement to want to cook with lobster, especially in winter, when lobster prices are low and hardshells are readily available. ...

 

 

Tuna Crusted with Wasabi Peas



Wasabi is prepared from the root of a plant in the mustard family, and if you've been to the sushi bars around the Tsukiji Fish Market in Tokyo (mecca...