Contemporary seafood, notably complete fish, was a staple on our eating desk rising up, with my dad taking two buses to Chinatown to handpick the fish himself. And whereas I really like contemporary seafood, I do not cook dinner it typically in my kitchen. Certain, I am going to generally purchase sashimi-grade fish for poke rice bowls and sushi or whip up a fast pasta or casserole with canned wild Alaskan salmon, however I hardly ever hit up the fish marketplace for an entire fish or contemporary shellfish. That is partly resulting from laziness, but in addition the costliness that generally comes with seafood.
This 12 months, nevertheless, one among my New Yr’s resolutions is to eat and cook dinner extra seafood—beginning with these 11 pescatarian recipes. Many are one-pot meals, like our Argentinian fish stew, shrimp risotto, and doejang jjiae, or Korean fermented bean paste stew—good for a weeknight dinner. In the event you’re out to impress, we even have recipes for cioppino and lobster fra diavolo. We assure you may be cooking these recipes all season…and past!
