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Fruits de mer recipe

Fruits de mer recipe

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  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Prawn starters

Fruits de mer makes a luxurious starter and is so easy to prepare. Use your own homemade aioli if you can, or for a lower fat option, use creme fraiche for half of the mayonnaise.

1 person made this

IngredientsServes: 4

  • 250g winkles
  • 250g whelks
  • 100g prawns
  • salt
  • 200g mayonnaise

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Bring a small saucepan of salted water to the boil; add periwinkles and let boil for 1 minute; drain.
  2. Meanwhile, bring another pot of salted water to the boil and add whelks; boil for 5 minutes and drain.
  3. Bring another pot of salted water to the boil and add prawns; boil for 5 minutes and drain.
  4. Arrange winkles, whelks and prawns on a serving plate or platter and serve with mayonnaise for dipping.

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Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Recipe Summary

  • 1/4 cup white-wine vinegar
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons finely diced, peeled cucumber
  • Coarsely ground black pepper
  • 1/3 cup ketchup
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon finely grated orange zest
  • 4 jumbo shrimp, steamed, peeled, and deveined
  • 4 oysters, shucked and in shells
  • 1 small lobster tail, steamed and cut in half
  • Lemon wedges, for garnish

Stir together vinegar, shallot, cucumber, and 1/4 teaspoon pepper in a small bowl for mignonette. Stir together ketchup, horseradish, and orange zest in another small bowl for cocktail sauce. Refrigerate sauces until chilled, at least 1 hour, and up to 1 day.

Place crushed ice on a tray, and arrange seafood, sauces, and lemon wedges on top.

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As written, the sauce was too thin and watery and a bit bland. I wound up taking the seafood out to doctor the sauce and adding a whole jar of a chopped tomatoes in a garlic-olive oil sauce, a bay leaf, and even a couple threads of saffron, making the sauce much better. Chopped tomatoes, not just sauce, is seriously needed in this recipe for some texture!! Was delicious with adaptations though. Served with homemade egg pasta.

This was delicious. We did it over rice!

well, the total damage was about $40 to gather all the items whereas a large Linguine Fruitti di Mare from Buca Di Beppo costs around $30. The dish has a "fishy" sweet taste that I can not say I like too much, my kids just walked away after the first bite. Maybe the cooking directions were not clear but IF I am to do it again (notice the big IF), I would not toss the linguine to the mix at the end because I like to roll the pasta in my fork. The tossing cut the pasta into small chunks that one can only scoop up to eat. The pasta also sticks to the shells and inside the clams & mussels, quite messy. I have only one advice for the future "chefs" who want to try cooking this dish: prepare "Frutti di Mare" sauce separately, then pour it on top of the pasta when serving, like you do with meat sauce. Also start with only 1 portion to see if you like it, wasting $10 is probably worth learning the lesson.

Gotta love 8/9/2011 `knaptyme' review: ". don't like seafood, so didn't use it. " Frutti di mare = "fruit of the sea". Perhaps mac-n-cheese could be make with kudzu and armadillo.

Loved it. Our local fine Italian restaurant has this dish on the menu and I had hoped to make a knockoff for dinner the other night. I was a little put off by the simplicity of the recipe at first (there had to be more to it for it to taste like Carmine's) but gave it a shot. I added 1/2 onion and sauteed it for a minute or two before adding the garlic (which I doubled and highly recommend), and followed the rest of the recipe as printed. Be aware that the shellfish will release a lot of liquid into the sauce so the 3/4 cup tomato sauce will make enough! The sauce is sweet and can be made more savory with some aromatics and perhaps a bay leaf or two and some extra pepper.

An easy recipe to adapt. Doubled the garlic. Sauteed green pepper & onion. I used a can of crushed tomatoes. Added fresh chopped tarragon and some grated parmesan to the sauce. I had a can of baby clams that I drained and added with a lb of shelled shrimp and 1/2 lb small bay scallops. Served over fresh linguine with warm crusty bread and white wine. I garnished with some more chopped tarragon instead of the parsley.

I followed the recipe as directed, however I added fresh Mahi Mahi. It was excellent. My wife said it was the best meal that I ever made.

This was. Very good made exactly except for omitting seafood we didn't like so doesn't impact my rating we will make again and again

I made this for mother's day for my family (8 adults) and everyone really liked it. I added thinly sliced red pepper and onion, as suggested by another reviewer, and served over fresh pasta and with toasted baguette on the side. Due to the number of guests, I doubled the original recipe and found that it took quite a bit longer for everything to cook (almost 30 minutes in the pot). Delicious, healthy meal for seafood lovers.

The sauce is refreshingly light, but does sweeten considerably due to the seafood. I did not double the sauce, as I think the idea is to let the pasta and seafood stand out - not drown. Great for people who love sweet sauces - too bad for me that I'm not one of them.

Easy & delicious! The seafood creates a wonderful sauce with the garlic, red pepper flakes, tomatoes (I used fresh) & wine. A recipe to "make your own" depending on what your fishmonger has fresh. I'll definitely make this again.

Wow! This is one of the best meals I have ever made!! I followed the recipe exactly, though I did use whole wheat pasta. All the flavors, textures, and colors married perfectly. I will be making this again!

Easy and flavorful light Italian recipe. The sweetness of the smallest freshest clams and extremely fresh mussels will enhance this dish. If not available, I would urge you to substitute more shrimp and calamari, both of which can be frozen. For a change, I skipped the wine and just used water, although next time I'll try some bottled clam juice. I used a frozen marinara sauce and added 3 peeled and cored plum tomatoes, in order to improve consistency and freshness. Also suggest doubling the garlic.Used 1/2 package of pasta - 8 oz. Result was restaurant quality, light Italian meal which will feed 6 and took under an hour.

This recipe is so simple, yet so delicious!! I added more shrimp and scallops (same amount of clams) since I left out the mussels and calamari. I wish Iɽ added even more shrimp - I would rather have had less linguine and more seafood - but that's for next time. I did not, as some reviewers suggest, double the sauce (although I did use a little more wine). At least for me, doubling the sauce would have made it too heavy - this way, every noodle was coated, but not dripping. Very light and yummy!

I left out the calamari and clams. I used a large can of tomato sauce so that I had plenty. It was greeted with rave reviews. I am definitely going to make this again and again. Simple ingredients. Really fast to make. I served with bread that I spread with butter and mozarella and toasted to crisp in the oven. It made it really yummy with the sauce to dip in.

This recipe is delicious, easy and inexpensive . but you come off as deceivingly fancy! Great for a date night. My fiancé was impressed when he came home and saw me slicing calamari - but really it was nothing. Add extra red pepper flakes for some kick.

Excellent recipe and very easy to make. Fortunately I doubled the recipe for our four, because we could easily have finished the whole thing. I added a thinly sliced red pepper and and small onion at the end of the garlic stage, and added about a 12 ounce piece of cod, cut into 1" pieces. I also used fresh pasta, bought at our local market (Adams Fairacre Farms).

My wife and kids loved it. With a bottle of white spanish wine. CHEERS!

very tasty. i followed recipe pretty much exact. a little extra garlic and red pepper flakes though

This was excellent! Added extra shrimp and extra sauce. What a treat.

This turned out so yummy! I did however leave the mussels and calamari out and added more clams and scallops and shrimp to make up for it. My husband raved over this dish and insisted I serve it to friends for dinner and they loved it too!

recipe is average to below average. the sauce is way too plain. i added additional garlic and fresh thyme but it was still watery and boring. it was, however, quick, easy, and relatively healthy.

Very good as is. I will substitute fresh tomato chopped for the tomato sauce next time.

This was delicious. I added red & yellow bell peppers and turned out very good. Doesn't taste like a lowfat recipe

Forgot the most important part - I doubled the sauce part of the recipe (tomato sauce & wine) - that's a must especially if you have leftovers!


Je n'utilise pas de vin blanc, aucune herbe afin de profiter pleinement de la saveur des fruits de mer. L'utilisation des oignons, ail et échalote pour la préparation du coulis (pas dans la cuisson des fruits de mer) poursuit le même but. Retenons l'importance des tomates fraîches, des tagliatelles de qualité et le fait de râper le fromage juste avant de passer à table. Boisson conseillée: vin blanc sec, voire un sancerre rouge servi frais. [9] -------------------------------------------------------------------------------------------------------------------------------------------------------------------------- TAGLIATELLES sont une variété de pâtes longues d'origine italienne (centre et nord de l'Italie). Le nom provient de l'italien "tagliare" ("couper") puisqu'elles s'obtiennent en pétrissant de longues feuilles de pâte que l'on coupe finement. Depuis 1990, une variante orthographique acceptée est TALIATELLE. Elles sont le plus souvent accompagnées avec une sauce bolognaise.

Spaghetti Frutti di Mare

Note from the Editor: Foodies searching for a simple yet elegant dinner to serve will be happily surprised how easy it is to make the famed spaghetti fruitti de mare. This seafood and noodle combo is as elegant as it is light. Rather than other rich pasta recipes, this food is prepared with white wine that compliments that seafood perfectly. While this recipe calls for shrimp, mussels, and baby, you could easily substitute other seafood favorites like scallops and clams if you'd prefer. If you're feeling adventurous, you could even try making your own pasta at home.

The beauty of this pasta is variety. Use whatever fresh seafood you like. Caution: Tap the uncooked mussels and discard any that do not close.

Occasion Casual Dinner Party

Recipe Course Main Course

Taste and Texture Hot & Spicy, Savory


  • 3 tbsp olive oil
  • 1 small onion , finely chopped
  • 2 garlic cloves, minced
  • 2 cups crushed tomatoes
  • ½ tsp crushed hot red pepper
  • 1 lb (450g) mussels , scrubbed
  • ¼ cup dry white wine
  • ½ lemon , sliced
  • 12 large shrimp , peeled and deveined
  • 1 lb (450g) baby squid , cleaned, tubes sliced into rings
  • 3 tbsp chopped parsley
  • Salt and freshly ground black pepper

More Seafood Recipes to Try
This recipe and more are featured in our collection of seafood recipes.
Check out our long list for yummy fish, shrimp, squid and more!


Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions until al dente.

While the water is coming to a boil, prepare the sauce. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 3–4 minutes, or until softened. Add the crushed tomatoes and hot pepper. Simmer for 1 minute. Keep warm.

Meanwhile, combine the mussels, wine, and lemon in a large saucepan. Cover and bring to a boil over high heat. Cook for 3–4 minutes, shaking the pan occasionally, until the mussels have opened. Transfer the seafood to a bowl, discarding any unopened shells. Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons. Reserve a few mussels in their shells for garnish and remove the flesh from the remaining shells.

Simmer the sauce for 2–3 minutes, or until slightly reduced. Add the shrimp and squid to the sauce and simmer for 2 minutes, stirring, until just opaque. Add the reserved mussels to the sauce, stir in the parsley, and season with salt and pepper.

Drain the pasta thoroughly and return to the pan. Add the seafood sauce and toss. Transfer to deep bowls, topping each portion with a few mussels, and serve hot.

Meanwhile, combine the mussels, wine, and lemon in a large saucepan. Cover and bring to a boil over high heat. Cook for 3–4 minutes, shaking the pan occasionally, until the mussels have opened. Transfer the seafood to a bowl, discarding any unopened shells. Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons. Reserve a few mussels in their shells for garnish and remove the flesh from the remaining shells.


Step 1

Heat oil in a large saucepan over medium. Cook onion and garlic, stirring, until onions are translucent, 5–8 minutes season with salt and pepper. Add anchovies and tomato paste and cook, stirring, until color deepens, about 2 minutes.

Step 2

Stir in tomatoes, tomato juice, basil, red pepper flakes, and 2 tsp. salt. Bring to a boil, then reduce heat and simmer until sauce is thickened, about 15 minutes.

Step 3

Add clam juice and wine and bring to a boil cook 2 minutes. Lower heat and bring to a rapid simmer. Add clams and cook until they open, 8–10 minutes. Transfer clams to a large warm bowl discard any that do not open.

Step 4

Add mussels and cook until they open, 3–5 minutes. Transfer mussels to bowl with clams discard any that do not open.

Step 5

Return sauce to a boil, add shrimp and scallops, cover, and remove from heat. Let sit until shrimp and scallops are cooked through, 5–8 minutes. Transfer shrimp and scallops to another large warm bowl.

Step 6

Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 Tbsp. pasta cooking liquid.

Step 7

Return sauce to a boil, add spinach, and cook until spinach is wilted, about 1 minute. Add pasta and pasta cooking liquid simmer until sauce thickens, 2–5 minutes. Add shrimp and scallops and continue cooking until well combined, 30–60 seconds. Transfer pasta mixture to a large bowl season with salt and pepper. Arrange clams and mussels over pasta.

Step 8

Do Ahead: Sauce can be made 2 days ahead. Let cool, store in an airtight container, and chill, or freeze up to 3 months.

How would you rate Fettuccine ai Frutti di Mare?

I made this recipe 2 Christmas's ago and it was absolutely amazing. Everything about it was just perfect. I even made it for my daughter-in-law's birthday last year (for my family again) and by popular demand will be making it for Christmas this year. We just love it!

Recipe Summary

  • ½ pound medium shrimp - peeled and deveined
  • ½ pound scallops
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons all-purpose flour
  • ½ pound imitation crabmeat
  • 2 cups milk
  • salt and pepper to taste
  • 1 pinch dried marjoram
  • 1 pinch dried basil leaves
  • 1 pinch dried tarragon
  • 10 ounces dry fettuccini noodles

Bring a large pot of lightly salted water to a boil. Drop in shrimp and scallops and simmer for 10 minutes remove the seafood and reserve the seafood water or broth in another bowl.

In the same saucepan, melt the butter and add onion, garlic, red bell pepper and green bell pepper saute and stir until transparent, but do not brown.

Add flour and mix well until all the vegetables are coated add some seafood broth slowly, but stirring constantly. Add the imitation crabmeat and mix add the milk and salt and pepper to taste and mix.

Add the marjoram, basil and tarragon and simmer very gently stir constantly until the wanted thickness is obtained. Take off of heat and reserve.

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 6 to 8 minutes or until al dente drain and cover with the seafood sauce. Serve.

Perfect risotto

Make our best ever seafood risotto recipe. With a little bit of know-how, this creamy, umami-rich risotto with perfectly cooked rice is guaranteed. Here’s how to master this Italian comfort food classic

Published: April 21, 2020 at 5:30 pm

Try this classic seafood risotto then check out more risotto recipes, such as our mushroom risotto, chicken risotto and healthy risotto.

Want to make the best risotto? Risottos sometimes get a bad rap, billed as being time consuming, labour intensive and prone to disaster (no-one likes gluey, over-cooked rice). The reality, however, is far more straightforward. Follow expert tips from our test kitchen to get the perfect risotto every time.

How to make risotto

Which rice do you use for risotto?

Risottos needs a rice high in starch for that essential creamy finish. The two main types used are carnaroli and arborio – both short grains that contain lots of starch and keep their shape and texture once cooked.

Why do you need to stir risotto?

It’s important to stir and agitate the risotto all the way through cooking. The grains rubbing against each other release starch into the sauce, which creates a molten creaminess. It’s best to use a wide, deep frying or sauté pan for this as it means you can keep the rice moving and the wide surface gives the liquid a chance to evaporate evenly.

What temperature is best to cook risotto?

You want to keep everything at a relatively similar temperature when cooking risotto. Coating the rice in oil and frying for a few minutes brings it up to the right temperature quickly, and adding hot stock gradually means the grains cook evenly, keeping their shape without the outside breaking down before the centre is cooked.

Why do you add wine to risotto?

A splash of wine may be something that feels easy to leave out but it will make all the difference to the finished dish. The acidity in the wine will help cut through the richness of the umami-rich stock, starchy rice, parmesan and butter.

Does it matter which stock you use?

The stock is one of the main elements that flavours the risotto. Use the best quality you can, homemade if possible.

Do you need to taste risotto?

It’s important to taste the rice throughout cooking as the rice can easily overcook, and the only way to tell when it’s perfect is by eating some! Use a clean spoon each time you taste for hygiene purposes.

Which toppings should you use?

The classic way to finish risotto is by beating in butter and parmesan (a technique known as mantecare in Italian). The addition of dairy at the end will add richness and bring together all of the flavours, mellowing everything and helping to thicken it slightly. Leave for a few minutes with a lid on to rest before serving.

Shrimp and Andouille Pot Pies

Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet bake until golden, about 15 minutes. Cool on sheet. DO AHEAD Can be made 1 day ahead. Wrap airtight and store at room temperature.

Step 2

Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille and garlic and sauté 4 minutes. Add vermouth simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes.

Step 3

Add cream mixture to skillet stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp simmer until just opaque in center, about 3 minutes. Season with salt and pepper.

Step 4

Divide hot filling among four 1-1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.

Cheat’s seafood stew

Seafood stew doesn't have to take hours to make. This recipe for cheat's seafood stew is packed full of those delicious fish flavours but is on the table in under an hour, so it's still achievable midweek.

Published: June 24, 2015 at 3:39 pm


  • onion 1, halved and sliced
  • olive oil
  • saffron a pinch
  • baby new potatoes 300g, peeled and halved
  • chicken stock 500ml
  • plum tomatoes 2, roughly chopped
  • frozen seafood mix 300-400g (we used Waitrose raw frozen fruits de mer &ndash a mix of prawns, squid and mussels)
  • flat-leaf parsley a handful
  • mayonnaise 3 tbsp
  • garlic 1/2 clove, crushed
  • smoked paprika a pinch
  • baguette 6 slices, toasted


Cook the onion in 1 tbsp olive oil in a pan until soft. Stir in the saffron and new potatoes then add the chicken stock and tomatoes. Simmer gently for about 15 minutes, or until the potatoes are tender, then add the seafood mix and simmer until cooked through. Stir in the parsley.

Watch the video: Japanese Street Food - VENOMOUS SEA SNAKE Okinawa Seafood Japan (June 2022).


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