Caldeirada de Peixe (Portuguese Fish Stew)

Recipe courtesy of Fearless Eating as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem. Click the button below to access recipe.

This recipe is brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.

Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.

#MASeafood
#SeafoodiesNE
@massmarinefisheries
@woodsholeseagrant

Baked Clams Oreganata

Recipe courtesy of Fearless Eating as part of the Massachusetts Seafood Ambassador program led by Eating with the Ecosystem . Click the button below to access recipe.

This recipe is brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.

Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.

#MASeafood
#SeafoodiesNE
@massmarinefisheries
@woodsholeseagrant

Bay Scallop and Flounder Dumpling Soup

BAY SCALLOP & FLOUNDER DUMPLING SOUP 🥟

This recipe is from Aliya Zarei as part of the Massachusetts Seafood Amabassador Program

Yields 30-34 dumplings
Time: 2hrs

DUMPLINGS
Dumpling wrapper
150gm bay scallops
1pc of flounder fillet
1 stalk of scallions
4pcs of dried shiitake (soaked in hot water)
Few pcs of bamboo shoots
1tbs low sodium soy sauce
1tbs rice wine/dry sherry or 1/4ts chicken bouillon powder
1tsp sesame oil
1tbs corn starch
1ts grated ginger
Salt & white pepper

BROTH (bring everything to boil and let all the flavors infuse, scoop all herbs out before serving)
1L chicken stock (I used homemade, but store bought is fine too)
1tbs light soy sauce
3 thin slices of ginger
3 stalks of scallions
Salt to taste
Chopped scallions for serving

Others (optional): veggie of choice, noodles, crispy garlic, pickled radish, chili crisp

Dumpling methods:
- mix soy sauce, rice wine, grated ginger, sesame oil and corn starch
- chop or grind other ingredients and pour them into sauce mix. Cover and let sit in the fridge for 1 hour
- lay out dumpling wrapper on damp paper or kitchen towel
- place a teaspoon of filling in the center of the wrapper
- dip your fingers into a bowl of water, rub outer edges
- fold into half and press the edges to seal in the filling, and then create a few pleats along the sealed edges
- in a pot, bring water to a boil and carefully place dumplings into boiling water. Let cook for a few minutes until cooked through and slightly translucent (Boil or steam dumplings, noodles and veggies in a separate pot, not in the broth)
- add cooked dumplings into a hot bowl of broth with noodles, veggie and scallions

Tips: having dumpling wrapper on damp surface prevents it from drying. It’s much easier to make dumplings with wet fingers.

This recipe is brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem . Follow all #MASeafoodAmBASSadors @jennyshearawn @chrissytherd @fvmidnightourscallops @fearlesseating @cedarrockgardens for more ideas.

Funding provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fisherman via DMF's Seafood Marketing Grant Program.

#MASeafood
#SeafoodiesNE
#sponsoredpost
@massmarinefisheries
@woodsholeseagrant

Acadian Redfish and Black Sea Bass Ceviche

Recipe by chef Micheal Faccidomo of Stoneacre Garden for the Aquidneck Community Table Summer Bounty Party

Ingredients:

1 cup fresh lime juice 

1 cup fish stock 

1 cup fresh orange juice

1 lb total of a combination of Acadian Redfish and Black Sea Bass filet ( or any local firm white fish ) skin removed and filet cut into small cubes

1/2 large onion thinly sliced 

2 tbsp ginger peeled and grated 

2 tsp cilantro stems 

1 small jalapeno sliced

2 1/2 tsp kosher salt

Steps

• Blend all ingredients except fish in a small bowl or mixing cup.

• Place your cut up fish in a large glass bowl and pour liquid over fish and refrigerate for at least 3 hours and up to 1 day.

• Garnish with cilantro, thinly sliced red onion, and sliced jalapeno.

Chili Lime Marinated Grilled Acadian Redfish

Recipe courtesy of Edible Maine Click the button below to access recipe.

THE EASIEST FRIED (ACADIAN REDFISH) SANDWICH

Recipe courtesy of Wulf’s Fish. Click the button below to access recipe.

ACADIAN REDFISH TACOS WITH MANGO SALSA, FRESH SLAW AND SMOKEY CREMA

Recipe courtesy of Wulf's Fish Click the button below to access recipe.

Pan Roasted Acadian Redfish Recipe

Recipe courtesy of Coastal Angler Magazine. Click the button below to access recipe.

Spicy Redfish Tacos

Recipe courtesy of Port Clyde Fresh Catch. Click the button below to access recipe.

Photo credit: Fearless Fish Market

ACADIAN REDFISH TACOS

Recipe courtesy of Edible South Shore & South Coast. Click the button below to access recipe.

Tacos Photo: Paula Marcoux

Sautéed Acadian Redfish with Pistachio and Orange Pesto

Recipe courtesy of https://www.myrecipes.com. Click the button below to access recipe.

Credit: Brian Woodcock; Styling: Claire Spollen

NEW ENGLAND CIOPPINO

Recipe courtesy of Fearless Eating. Click the button below for the recipe.

SPICY SEAFOOD STEW WITH LEEKS, FENNEL AND CALABRIAN PEPPERS

Recipe courtesy of Edible Rhody magazine. Click the button below for the recipe.

This recipe calls for a mussels, littlenecks, and any firm white fish. Some suggestions for fish include (but are not limited to) sea robin, monkfish, haddock, black sea bass, halibut, tautog, pollock, or John dory. You could also add in additional shellfish such as slipper limpets (an Eating with the Ecosystem favorite species. We suggest briefly steaming them and removing them from the shell before adding them to the stew).

FISHERMAN’S STEW

Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

RECIPE

Serves 4

 INGREDIENTS

FOR THE STEW 

½ onion, diced into ½-inch pieces 

2 tablespoons olive oil 

⅓ cup white wine 

1 cup water (or kelp broth; recipe on page 20) 

1 15-ounce can diced tomatoes 

¼ cup pitted green olives, rinsed and sliced

1 tablespoon capers, rinsed 

2 garlic cloves, smashed and coarsely chopped 

1 bay leaf 

1 teaspoon red chili flakes 

Salt and pepper to taste 

¼ cup parsley, roughly chopped 

Several slices crusty bread 

SEAFOOD 

½ pound mussels, cleaned 

½ pound littleneck or other clams 

2 pounds lobster, only claws and tail in shell 

1 pound Acadian redfish fillets (or other white fish), cut into pieces 

½ pound squid, rings and tentacles 

Pinch of saffron (optional) 

2 tablespoons olive oil 

Salt and pepper to taste

INSTRUCTIONS

Rinse mussels and clams under cold running water. Refrigerate to keep cool. Split lobster tail in half lengthwise and cut into bite-size pieces. Split claws in half lengthwise. Marinate lobster, fish, and squid with saffron and 2 tablespoons olive oil. Place in refrigerator to keep cool. Sauté onions over medium heat in 2 tablespoons olive oil until translucent, 4 to 5 minutes. Add white wine and reduce by half. Add water or kelp broth, tomatoes, olives, capers, garlic, bay leaf, and chili flakes. Cook for 2 to 3 minutes. Add clams and cook for another 4 to 5 minutes. Add mussels, lobster, squid, and fish. Cover and cook over low heat for 10 to 15 minutes. Add parsley and stir. Serve in a deep soup bowl and garnish with crusty bread. 

SEARED BABY SQUID WITH PARSLEY AND GARLIC

Recipe courtesy of the Spruce Eats. Click the button below for the recipe.



PASTA WITH ROASTED CALAMARI & CHERRY TOMATOES

Recipe courtesy of Family Style Food. Click the button below for the recipe.



PACHAMAMA’S SQUID SKEWERS

Recipe courtesy of Olive Magazine. Click the button below for the recipe.



SQUID RISOTTO

Recipe courtesy of Olive Magazine. Click the button below for the recipe.



SPANISH RICE-STUFFED SQUID

Recipe courtesy of Olive Magazine. Click the button below for the recipe.



HOW TO COOK SQUID RIGHT

Recipe courtesy of Bon Appetit Magazine. Click the button below for the recipe.