Tasty Seafood Recipes That Are Perfect for Winter

When you think of warm comfort foods for the winter, seafood dishes may not be the first to come to mind. But seafood isn’t just a warmer-weather delight. There are many delicious fish and shellfish recipes that are perfect after trekking through the snow or coming home after a day of winter outings. These comforting seafood dishes will warm you up without adding to your waistline.

Fish stew with beans City Fish Market1. Fish stew with chorizo, white beans, and garlic toasts

This smoky, tomato-based fish stew with garlic toast, from the Boston Globe, is inspired by Spanish and Portuguese traditions. The white beans and chorizo make it heartier than traditional fish stews. The crispy garlic toast is the perfect side. It is easy to throw together on a weeknight.

You can pick up dried chorizo for this recipe from a specialty food shop or substitute fresh chorizo sausage. Just add the fresh chorizo before the vegetables.

Garlic Toast


1 loaf French bread, cut into 6 pieces

¼ cup olive oil

1 clove garlic, peeled


1. Place an oven rack 4 inches from the broiler. Turn on the broiler.

2. Cut the French bread into 6 thick slices. Places the pieces on a rimmed baking sheet.

3. Brush both sides of the bread with olive oil. Then put the baking sheet on the rack in the oven.

4. Broil for 1 to 2 minutes, or until the centers are lightly golden but still soft and the edges are crispy and brown.

5. When you pull the bread out, rub the garlic clove over it.

Fish Stew with Chorizo & White Beans


2 tablespoons olive oil

2 cloves garlic, finely chopped

1 onion, coarsely chopped

1 fennel bulb, trimmed and cut into ½-inch dice

¼ teaspoon crushed red pepper

6 ounces mild dried chorizo sausage, sliced into thin rounds

1 can (15 ounces) fire-roasted diced tomatoes

2 cans (15 ounces each) cannellini beans, drained

1 cup white wine

3 cups chicken stock

2 cups water

1 pound cleaned mussels

1½ pounds cod, halibut, or another mild white fish, cut into 1½-inch chunks

¼ cup chopped fresh parsley (for garnish)

Salt, to taste


1. Place a large, stovetop-safe casserole dish on the stove over medium heat.

2. Heat oil in the casserole dish. Then add the garlic, onion, fennel, red pepper, and chorizo. Cook for 6 minutes or until the vegetables start to get soft, stirring often.

3. Add the tomatoes. Cook until most of the water evaporates, stirring often (about 5 minutes).

4. Add the wine, stock, water and beans. Bring to a boil while stirring often.

5. Lower the heat. Simmer for 5 minutes. Taste for seasoning. Add salt and more red pepper, if needed.

6. Add the mussels. Cover and cook for 1 minute, or until the mussels start to open.

7. Add the fish and cover. Cook for 2 to 3 minutes or until the fish looks opaque but not well done.

8. Remove the dish from the heat. Discard any mussels that did not open.

9. Serve with parsley sprinkled on top and the toast on the side.

2. Cod with Pancetta, Artichokes, and Olives

If you want to make a savory dish that is sure to impress your family or friends, this cod recipe with pancetta and artichokes from Fine Cooking is perfect. You can cook it all in one skillet, cutting down on your clean up after dinner. It has a rich, salty flavor.


4 (6-ounce) pieces fresh cod loin fillet

2 tablespoons extra-virgin olive oil

2 ounces pancetta, cut into ¼-inch dice

1 medium yellow onion, cut into ¼-inch dice

1 teaspoon fresh thyme leaves

⅛ to ¼ teaspoon crushed red pepper flakes

½ cup dry white wine

1 (15-ounce) can diced fire-roasted tomatoes in juice

1 cup marinated artichoke hearts, drained and chopped

½ cup large green olives, pitted and halved

Kosher salt and freshly ground black pepper, to taste


1. Pat the cod dry so that it will brown nicely. Lightly season with salt and pepper. Set aside.

2. Heat oil in a large nonstick skillet over medium.

3. Add the pancetta and cook until crispy and golden (approximately 2 to 4 minutes).

4. Transfer the pancetta to a paper-towel lined plate using a slotted spoon so that the fat stays in the pan.

5. Add the cod to the skillet. Cook on one side until the bottom is slightly golden around the edges (about 3 minutes). Remove from the heat, flip and transfer to a plate with the seared side up.

6. Add the thyme, onion, and pepper flakes to the skillet. Then add the onion and cook until it is soft (about 4 minutes).

7. Add the wine and cook down until the pan is almost dry (about 1 minute). Then add the tomatoes with their juice, olives and artichokes.

8. Simmer while stirring occasionally until the flavors meld (about 2 minutes).

9. Lower the heat and add the fish back to the pan (keeping the seared side up). Cover and cook until the fish are opaque and cooked through (about 3 minutes).

10. Serve in rimmed plates or shallow bowls with the sauce poured over the cod and pancetta sprinkled on top.

3. Winter Salad with Sautéed Bay Scallops

You might not think of salad as a comfort food but this salad from Bon Appétit, with citrus notes and sautéed scallops, hits the spot. It is perfect when you need a break from dense winter foods. It is easy to whip up quickly and can serve up to 8.


2 tablespoons orange juice

1½ tablespoons plus 2 teaspoons balsamic vinegar

¼ cup plus 1 tablespoon extra-virgin olive oil

2 large oranges

1 teaspoon grated orange peel

1 teaspoon grated lime peel

1 teaspoon fresh lime juice

1 pound bay scallops

10 cups (lightly packed) mixed bitter greens

16 grape tomatoes, halved

¼ teaspoon ground black pepper


1. For the dressing: Whisk together orange juice and 1½ tablespoons vinegar in medium bowl until blended. Then whisk in ¼ cup oil. Season with salt and pepper.

2. Cut, peel and split open the oranges. Cut the segments of out the membranes and cut into bit-sized pieces.

3. For the scallops: Make a marinade by whisking together 1 tablespoon oil with the orange peel, lime peel, lime juice, pepper, and 2 teaspoons vinegar. Add the scallops. Let stand for 10 minutes.

3. Heat a large nonstick skillet over high heat.

4. Add in the scallops and marinade. Sauté until opaque and just cooked through (about 2 minutes). Season with salt to taste.

5. Toss the orange segments, tomatoes and mixed greens together in a large bowl with enough dressing to coat. Divide the salad among plates. Place the scallops on top.

angel hair pasta shrimp City Fish Market4. Shrimp and Angel Hair Fra Diavolo

When you are craving carbs, try out this delicious recipe from the Cooking Channel. This filling angel hair pasta recipe with sautéed shrimp and a simple sauce has a rich flavor without the density of meatballs and spaghetti. You can have it on the table in a little over 30 minutes.


1 pound angel hair pasta

6 tablespoons extra-virgin olive oil

1 cup chopped onion

3 tablespoons minced garlic

2 to 3 teaspoons crushed red pepper, to taste

1½ cups tomato sauce

2 tablespoons tomato paste

1½ pounds shrimp, peeled and deveined

1 teaspoon salt, plus more for the pasta water

2 tablespoons chopped fresh parsley

½ cup grated Parmesan cheese, optional


1. Bring salted water to a boil in a large pot. Then add the pasta and cook until barely tender (about 4 minutes). Drain the pasta, reserving 1 cup of the cooking water, and set aside.

2. Heat a large sauté pan over medium-high heat with the olive oil in it. Once the oil is hot, add the onion. Cook until lightly caramelized and wilted (about 3 to 4 minutes).

3. Add the garlic and sauté until fragrant (about 30 seconds).

4. Add the crushed red pepper and sauté briefly quickly following it with the tomato sauce and tomato paste. Stir and cook until the sauce has reduced by about a half (about 3 minutes).

5. Add the shrimp to the sauce. Cook for 2 minutes.

6. Pour the pasta and reserved cooking water into the pan. Mix together and cook until the pasta is heated through and coated with the sauce (about 3 minutes).

7. Season the pasta with salt, to taste, and garnish with parsley. Toss to combine, plate and serve with grated cheese on top.

5. Oven-Roasted Salmon with Parsnips, Potatoes, and Peas

A thick cut of salmon can be as satisfying as a good steak. This simple recipe from Epicurious is easy to make and filling. While salmon is the star of this meal, the roasted vegetables are a perfect side.


Nonstick vegetable oil spray

1 pound russet potatoes, peeled, thinly sliced

8 ounces parsnips, peeled, thinly sliced

1 tablespoon olive oil

1⅓ cups frozen green peas, unthawed

4 (6-ounce, 1-inch-thick) skinless salmon fillets

1 tablespoon chopped fresh thyme or 1 teaspoon dried

Lemon wedges


1. Preheat oven to 450 degrees F. Spray a rimmed baking sheet lightly with vegetable oil spray.

2. Mix together the potatoes, parsnips and oil in large bowl. Then spread them out on the baking sheet; sprinkle with salt and pepper. Place in the oven.

3. Roast the vegetables until they beginning to soften (about 20 minutes). Turn the vegetables over; continue to roast until they are tender and starting to brown (about 10 minutes). Then remove from the oven.

4. While the vegetables roast, pat the salmon dry and lightly dust with salt and pepper.

5. After removing the vegetables from the oven, push them towards the center of the pan to make a bed for the salmon. Then place the salmon on top. Sprinkle with the thyme.

6. Roast the fish in the oven until it is opaque in the center (about 10 minutes). Then remove from heat.

7. Plate and serve with lemon slices on the side.

Want to try out these delicious winter seafood recipes? Stop by City Fish Market to pick up fresh ingredients!

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