Stu’s favorite seafood recipes: these are not the most fancy but they are in constant rotation at his house. Above all, they are EASY because he is a lazy cook that wants to get good food out fast.

  1. Fish, veggie and rice bowls with gremolata

    • To make this supremely quick and easy, we typically use microwaveable rice and broccoli. Salt and pepper the fish and pop in the oven at 375F for about 8 minutes per inch of thickness. During grilling season, I pop the fish on the grill. For the gremolata, I finely chop a little parsley and garlic (microplane is preferred if you have one) then add olive oil and fresh lemon juice. Top the fish and you’re good to go.

  2. Poke bowls

    • Here’s the thing about poke, you don’t need much sauce at all. Grab your favorite sushi grade fish (most opt for tuna or salmon). Cut them into 1/2 inch cubes. Then, take a bowl and add some soy sauce and about the same amount of rice vinegar, a dash of sesame oil, dash of fish sauce. Adjust levels to taste. Pour enough over the fish to make a light coating. Add some chopped scallions for flavor and color.

  3. Mark Bittman’s bouillabaisse

    • I love Mark Bittman because he keeps it so simple. For the bouillabaisse, just sauté some garlic, onion and fennel and then add a quart of Fearless Fish Stock. Add a little crushed tomato and then drop in your chunks of white fleshed fish (I prefer monkfish) for 3 - 5 minutes and serve.

  4. Roasted oysters

    • Open the oysters and place a pat of butter in the oyster and top with a nice, stronger cheese (Parmesan, pecorino, gruyere). Grill or broil on high heat for about 5 minutes (enough for butter and cheese to melt. Garnish with some fresh chopped parley and serve! Also, insanely good with hot sauce.

  5. Pasta with clams in red sauce and spicy sardines.

    • This one is so supremely easy, delicious and basically a pantry meal. Take a tin of our whole sardines and pop in in a sauté pan and mash it up. Next, add a jar of pre-made pasta sauce (we like Rao’s). Then, drop in a pint of Fearless Fish Market chopped clams. Let that simmer while the pasta cooks. Put a generous ladle on top of your pasta and you’re good to go.

  6. Moules Frites

    • A French classic that could not be easier. Drop a few tablespoons of olive oil and butter into a good sized pot. Then sauté some finely chopped garlic and onion and sauté until soft. Next, add a little white wine and drop in your mussels. Steam until open. Garnish with parsley.

    • Meanwhile, buy yourself some frozen fries and just bake them in the oven. Serve with mayo and you’re right back in your favorite Parisian Bistro.