Black cod is my new favorite fish – it is very delicate, flaky and simply delicious. And the tomato-saffron combination is one of the most versatile accompaniments to any sea food dish – such as black cod over with tomato-fennel-saffron broth or the Saffron tagliatelle with tomato, fennel, saffron sauce and pan fried shrimp
Category: seafood
Squid ink pasta with tomato-fennel-saffron sauce and pan fried shrimp
I am still learning how to make pasta but this one turned out all right :). I am fascinated with squid ink because of its ability to make food black, and there aren’t too many black things we eat. And there is also the deep sea flavor. This is the second squid ink dish that…
Black cod with caramelized fennel and Manila clams in tomato-fennel-saffron broth
Black cod is a very delicate, flaky fish and is one of my favorites. The tomato-fennel-saffron broth is something that I have been making for a long time, and it is one of the best accompaniments for any kind of sea food. This is a luxurious dish – perfect to impress at your dinner party.
Crab salad with avocado and grapefruit
When life gives you lemons, you make a lemonade; and when friends give you a Harry and David grapefruit basket, you … keep making dishes that involve grapefruit: Braised endive and citrus salad, Caramelized fennel and grapefruit salad, and now crab salad with grapefruit.
Saffron tagliatelle with tomato, fennel, saffron sauce and pan fried shrimp
Making pasta at home is still new to me, and something I am learning. But this one turned out all right :).
Pan Fried Salmon with Sautéed Broccoli
Pan fried salmon with sautéed broccoli is also known as the 15 min weeknight dinner at our house. When I don’t have time for something fancier, pan frying a piece of fish and a side of broccoli is my go-to dinner dish.
Lobster risotto
As I promised in the original risotto post the possibilities are endless. Lobster risotto is one luxurious and indulgent dish.
Crab cakes (with shrimp)
I have been making crab cakes from the same recipe for years, but at my recent cooking bootcamp at the Culinary Institute of America I learned a new one. In this recipe shrimp paste is used as the binder to hold the crab cakes together.
Squid ink risotto with pan-fried scallop or fried squid tentacles
Another variation on the risotto theme. This one is interesting because of the striking color!
Octopus on patatas bravas
This dish can be served as canapés, as an appetizer or even a main course. I use it mostly as canapés when I host large groups of people for Thanksgiving or Christmas.
