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magazine fasteasyfresh 2008 02 roasted shellfish with coriander fennel and meyer lemon
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Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.
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This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.
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This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.
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A punch fish stew with scallops and mussels and all the good things.
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
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Caramelized fennel is a revelation, especially when tossed with hot pasta and lots of Parmesan.
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Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.
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Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 Tbsp. juice and 1-2 tsp. zest from a regular lemon instead.
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A creamy, herby, comforting bowl of seafood.
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The addition of homemade confit garlic—a 20-minute set-it-and-forget-it move—takes this fennel-forward pizza to the next level.
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To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.
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This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.
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