Seafood + 1 to 3 hours recipes (50)

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Baked seafood rice

Recipe by: BitsOfTaste

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Last weekend, I thought of making something special, baked rice with seafood. And.... the result is "superb"!

Caribbean Crab Soufflé

Recipe by: Esmee

Reviews(4)

A spicy crab soufflé - it's equally delicious made with lobster. My dad always made this for us on Christmas Eve.

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Carne de Porco à Alentejana (Portuguese Pork and Clam Stew)

Recipe by: John Pacheco

Reviews(1)

An traditional Portuguese pork and clam stew. Serve with crusty bread - the juices are heavenly.

Chilled melon soup with prawn and avocado

Recipe by: Maggie Pannell

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Fresh fruit soups can be prepared ahead and are fresh and cooling on a hot summer's day. Serve with grissini (Italian breadsticks) for a light lunch.

Clams Kokkinisto

Recipe by: ICYREDD

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Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or vermicelli pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine.

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Classic Cioppino

Recipe by: Beth

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This is an authentic recipe that originated in the 1800s with Italian fishermen who settled in San Francisco, California. Serve in large bowls with crusty sourdough bread on the side.

Cockles and mussels hotpot

Recipe by: Chrissie Lloyd

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Cockles and mussels have a high content of selenium, a cancer-fighting antioxidant, as well as iron and vitamin B12. Sage and a mixture of finely chopped vegetables add different flavours and extra nutrients to the simple sauce of tomatoes and wine.

Crab and prawn cakes

Recipe by: Maggie Pannell

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Homemade fishcakes are always a special treat. They are the ultimate all-in-one dish, as they contain fish, potato and vegetables. These can be made ahead and chilled, ready to bake when you need them.

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Crab and prawn parcels with sweet and sour sauce

Recipe by: Brenda Houghton

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Crisp filo parcels open to reveal a creamy seafood filling that contrasts wonderfully with a ginger and pineapple sauce. Try serving with a medley of mixed seasonal baby vegetables.

Crab, basil and ginger ravioli

Recipe by: Brenda Houghton

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Canned crabmeat is given a twist with fresh herbs and hot spices in this delectable filling for home-made pasta.

Creole-style chicken and prawn gumbo

Recipe by: Maggie Pannell

Reviews(1)

From the Deep South of the USA comes this piquant gumbo with rice, chicken, prawns and vegetables, a cross between a soup and a stew – a filling feast in a bowl. The sliced okra not only contributes towards your five-a-day, but gives the gumbo its traditional thickened texture.

Fresh artichoke and crab salad

Recipe by: Norma MacMillan

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This salad is a real treat when globe artichokes are in season. The large outer leaves are removed and the succulent, meaty bottom part, or heart, is cooked, then served with fresh crab meat in a lemony dressing.

Gingered crab filo parcels

Recipe by: Azmina Govindji

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These Oriental-style, triangular parcels of crisp, light filo pastry enclose a ginger-flavoured filling of crab, water chestnuts and sweetcorn. They look and taste wonderful, and are really easy to make. Prepare them ahead for a party, then bake just before serving with a sweet chilli dipping sauce.

Hearty mussel soup

Recipe by: Azmina Govindji

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This soup tastes fabulous. The diced potatoes absorb the flavours from the herbs and vegetables to make a mellow complement to the mussels. Warm soda bread is an ideal partner, delicious for dunking and mopping up the last of the soup. To complete the meal, serve a light, fruity dessert for a refreshing, vitamin-packed finale.

Italian seafood stew

Recipe by: Azmina Govindji

Reviews(1)

Any fish or shellfish is delicious in this Italian fisherman's stew – make the bubbling tomato mixture and add whatever is tasty and fresh from the sea. Serve with triangles of polenta grilled at the last minute.

King prawn bisque

Recipe by: Azmina Govindji

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This classic seafood soup is ideal for a special first course. A last-minute addition of chopped red pepper brings a delightful flourish of flavour, texture and extra vitamins instead of the fat in the traditional swirl of cream.

Lobster bisque

Recipe by: Norma MacMillan

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This recipe makes the most of a lobster – it even uses the shell – so it is a good way to stretch a luxury ingredient. The soup tastes very rich but only uses a small amount of cream – the creamy smooth texture comes from the rice. Serve as a special first course, with slices of warm ciabatta or other bread.

Lobster Paella

Recipe by: luckyjen7

Reviews(1)

This is an authentic dish from Spain, the exotic flavours will burst in your mouth. Serve this to a group of friends, and they'll come back every time!

Maria's Paella

Recipe by: SpanishPrincess

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This is the paella all your family and friends will beg you to make again. It has the true flavour of Spain and has been made by my family in Catalonia, Spain for many generations. Enjoy!

Mediterranean seafood salad

Recipe by: Norma MacMillan

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Poached mussels, prawns and scallops bring the flavour of southern Italy to this chilled salad. Black squid-ink pasta would be served in restaurants along the Amalfi coast, but spinach, red pepper and egg linguine are also suitable. Enjoy this as a tempting summer lunch or supper dish.

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