Blog Settings

If you’re a member, log in to access this content! Or, you can subscribe now and receive access to:

Curated Recipes & Cooking Classes (like this one!)

Member

Curated Recipes for the Seafood in Your Box

Sockeye Sustainer

If you’re a sustainer, log in to access this content!

King Sustainer

If you’re a sustainer or prepaid member, log in to access this content! Or, upgrade to a prepaid membership in your member account for immediate access. 

Prepaid

Style

Quick & Easy

Fast

Family friendly

One-pot

10 ingredients or less

20-minute meal

Weeknight cooking

Entertaining

Weekend project

No-cook

Breakfast for dinner

Make ahead

Great leftovers

Great for crowds 

Make-ahead / Meal Prep

Species

All Salmon

All White Fish

All Shellfish

Dietary Concerns

Heart healthy

Immune boosting

Wheat/Gluten free

Dairy free

Vegan-pescatarian

Nutrient dense

Low saturated fat

Anti-inflammatory

Low sodium

Low/No sugar

High fiber

Meal Course

Breakfast/Brunch

Lunch

Dinner

Appetizer

Dessert

Side

Technique

Roast/Pan-roast

Slow roast

Poach

Broil

Grill / Smoke

Sauté / Stir-fry

Steam

Pan-fry

Shallow / Deep-fry

Raw / Cure / No-cook

Braise / Simmer

Bake

Pan-sear

Chef

Grace Parisi

Kim Laidlaw

Test Kitchen

Chef Ali Banks

Fishermen Family Recipes

Recipe Contest Winner

Dish Type

Taco

Pan-roast

Grill

Fish fry

Soup / Stew

Rice bowl / Grain bowl

Salad

Stir-fry

Sushi / No-cook

Pasta / Risotto

Burger / Sandwich

Dip / spread

Crab boil / Seafood boil

Pizza / Pastry

Sauce / Condiment

Main

Cuisine

Italian

Mediterranean

Greek

Latin American

Spanish / Portuguese

European

Mexican

American

Asian

Japanese

Korean

Chinese

Thai

Vietnamese

Indian / South Asian

Middle Eastern

French

Cajun / Creole

South Asian

Eastern Europe

Recipes

Available in Our Premium Seafood Subscription Box

1 ounce creme fraiche or sour cream (optional)

To make a stock, remove the meat from the Dungeness leg clusters & save all shells. Bring water to a simmer. Add shells, bay leaf, peppercorns, & orange peel. Simmer gently for 15 minutes.

While the stock simmers, quarter tomatoes, lightly coat in olive oil & a pinch of salt. Roast at 400° for 15 minutes.

Heat olive oil in a heavy bottom pot. Add the onion, leek, and fennel bulbs, and sauté until soft and translucent. Save fennel fronds for garnish. Add garlic and sauté until fragrant.

Add tomatoes & wine. Bring to a boil, reducing by half. Strain crab stock through a fine mesh strainer. Add remaining liquid to wine & vegetable mixture.

Add 1 tbsp thyme, saffron, and smoked paprika, and simmer 10 minutes. Then, add the cod & crab meat. Cook 2 minutes.

Remove from heat, garnish with a dollop creme fraiche, remaining fresh thyme, and fresh fennel fronds. Serve hot.

Use the Dungeness crab shells - or another tasty, wild crustacean, like our spot shrimp - as the base of a home-made stock, and be sure to put the meat in as well. If you’re feeling adventurous, any white-fleshed species like rockfish, halibut, or lingcod will work well as a substitute for the Pacific cod. It’s warming and delicious.