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Curated Recipes for the Seafood in Your Box

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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

 crab and shrimp shells, from about 2 crab clusters and 1 pound shrimp

Green tops from 1 leek or 1 small yellow onion, coarsely chopped

 water (or 3 cups each water and clam juice)

Heat the oil in a medium pot over medium heat. Add the crab and shrimp shells and cook, stirring and pressing until fragrant, about 5 minutes. Stir in the leek tops, tomato paste, bay leaf, and peppercorns. Cook, stirring, for 2 to 3 minutes.

Add the water (or water and clam juice) and thyme and bring to a boil. Reduce heat to low and simmer until the liquid is flavorful and slightly reduced, about 30 minutes.

Strain the stock through a fine-mesh sieve, pressing hard on the solids. Use right away or cool to room temperature and freeze in an airtight container for up to 1 month.

For a taste of the south of France, sauté the stalks and fronds of a fennel bulb with the aromatics and add a pinch of saffron to the simmering liquid.

Here’s a simple seafood stock recipe that makes use of those crab and shrimp shells we always encourage you to save. With just a bit of aromatics and gentle simmering, shrimp and crab shells impart sweetness and depth of flavor to soup stock. For an enriched stock, substitute half of the water with bottled clam juice.

Full Bleed Hero

Seafood Stock