Sure, braised and slow-cooked meats are nice. But if you’re seeking to lighten your winter cooking, seafood is the gift that keeps on giving. Showcase the best of the ocean’s catch in any number of seafood stew:s Stefano Manfredi’s orzo alla marinara, for example, or Damien Pignolet’s bouillabaisse, plus brodetto and cotriade. See also: scallop pies, Victor Liong’s Sichuan poached fish, and clam chowders. The world’s your oyster.
Ahana Dutt’s maache’r paturi (fish wrapped in banana leaves)
Victor Liong’s Sichuan sour and spicy poached fish with pickled mustard greens
How to make bouillabaisse with Damien Pignolet
Sunda’s fish curry with cucumber salad and coriander chutney
O Tama Carey’s pipis with bay leaves and gentle curry sauce
Kylie Kwong’s steamed fish fillets with ginger, soy sauce and spring onions
Trout with brown butter, capers and garlic
Snapper curry with green beans and coriander
Lee Ho Fook’s steamed barramundi, chilli black beans and pickled mustard greens
Crab, prawn and fennel stew with rouille
Tony Tan’s crab soup with pickled vegetable and tomato
A short history of brodetto, and a recipe too
Lau’s Family Kitchen’s calamari with shrimp sauce
Stefano Manfredi’s orzo alla marinara (seafood and barley stew)
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