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Portuguese Carne de Porco à Alentejana (Pork with Clams and Potatoes)

A beloved dish from the Alentejo region of Portugal, Carne de Porco à Alentejana combines tender marinated pork, crispy fried potatoes, and fresh clams in a savory, garlicky sauce. This surf-and-turf classic is a rich celebration of land and sea.

Italian Scoglio Broth (Brodetto allo Scoglio)

Scoglio — meaning “reef” in Italian — refers to this vibrant seafood broth that brings the Mediterranean to your bowl. Popular along coastal regions of Italy, especially in Liguria and the Adriatic coast, this light tomato-based broth is brimming with mussels, clams, shrimp, and squid, gently simmered with garlic, white wine, and fresh herbs. It’s simple, rustic, and irresistibly aromatic — a seaside experience at home.

Seafood Chowder

Seafood Chowder is a rich, creamy soup brimming with fresh ocean flavors. Originating from the coasts of New England, this dish combines tender shrimp, scallops, flaky fish, and sometimes clams or mussels, with sweet corn, hearty potatoes, and a velvety cream base. It’s the ultimate comfort food for seafood lovers — cozy, satisfying, and surprisingly easy to make at home.

Spicy Korean Seafood Soup (Haemul Tang)

Haemul Tang is a bold and spicy Korean soup brimming with assorted seafood, vegetables, and an umami-rich anchovy broth. Infused with gochugaru (Korean red pepper flakes), garlic, and herbal aromatics, it’s vibrant, warming, and deeply comforting

Cioppino

A hearty San Francisco classic inspired by Ligurian fishermen, Cioppino is a tomato-based seafood stew overflowing with fresh fish, clams, mussels, shrimp, scallops, and crab — all simmered in wine, garlic, and herbs. It’s briny, bold, and perfect with crusty bread.

Bouillabaisse (Traditional Provençal Fish Stew)

Bouillabaisse is a luxurious yet rustic seafood stew born in the fishing port of Marseille. Traditionally made with multiple types of Mediterranean fish, shellfish, aromatic vegetables, saffron, and herbs, it’s served with crusty bread and a spicy garlicky rouille. This version stays true to its spirit while being accessible to the modern kitchen.

Italian Fish Stew (Cacciucco)

A deeply flavored seafood stew from the Tuscan coast, traditionally made with a variety of fish and shellfish, slowly simmered in a garlicky tomato-wine broth and served with toasted rustic bread.