Reduce the heat to low and cook for 10 minutes or until the cod flakes easily with a fork and the clams open. Discard any unopened clams. Serve the seafood mixture over the rice.

Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the chorizo, cod and clams. Cover the sauce pot. Reduce the heat to low and cook for 10 minutes or until ...

Accused restaurant entrepreneur says he remains confident in his actions and values, plans ‘exceptional dining experience.’ ...

Hallie Milstein is an Editorial Fellow for Southern Living where she is primarily focused on digital production and online content creation. She covers home design, entertaining, and lifestyle across ...

Jenice Yu, co-owner of Fresh Ideas Start Here is demonstrating her West Coast Congee with local seafood, in celebration of the upcoming Lunar New Year. Congee is “jook” in Cantonese ...

Spain-based Iberconsa, a global provider of frozen seafood products, has been acquired by Platinum Equity. Platinum Equity announced on Thursday the signing of a definitive agreement to acquire a ...

Impress at a dinner party with Rick Stein’s seafood risotto recipe flavoured with saffron and white wine. Boost a good quality fish stock with extra flavour and choose the freshest seafood for a ...