If you want a flavorful fish pie with the perfect texture, you should be using more than one type of seafood -- here's how to pick the best kinds.

In the recipe, substitute less expensive types of fish, like haddock, monkfish or salmon, clams, mussels and squid for the ...

¼ tsp Byzantine spice mix : ¼ tsp Byzantine spice mix 125ml/4fl oz dry white wine : 125ml/4fl oz dry white wine 1½ litre/2½ pints fish stock , hot : 1½ litre/2½ pints fish stock, hot ...

Add scallops and shrimp to tomato mixture; cook until shrimp turn pink and scallops are firm and opaque, 4-5 minutes. Stir in parsley. Drain linguine. Serve seafood mixture with linguine.

Bring the mixture to a rolling boil ... simmer and achieve your desired consistency (runny or thick). Cook the Seafood: Add the salmon and halibut to the pot and let them cook for about 2 minutes.

Reduce the heat to low and cook for 10 minutes or until the cod flakes easily with a fork and the clams open. Discard any unopened clams. Serve the seafood mixture over the rice.

The Thai dish of seafood and glass-noodle salad can be as ... I usually line the serving platter with whole lettuce leaves and mix in fresh coriander and mint. Fresh cherry tomatoes are a good ...

Dungeness crabs are back on the dock in Astoria and fishermen are back in business following a near two-month delay. The ...