Looking for ideas about how to prepare a delicious Maryland seafood dish for your friends or family? This is your page! Cooking with seafood is not a frightening process and is actually quite easy. The Seafood Marketing Program has assembled some of the best recipes from local chefs and public contributions and posted them here. So whether you are craving crab meat or oysters you will find something to make your mouth water. Try them all and let us know which one is your favorite.

    Chesapeake Bay Seafood Stew
    Rouille Instructions Below

    This version of a bouillabaisse-styled main dish is teeming with fresh clams and Chesapeake crab in a saffron-tinted broth. The side serving of Rouille, a classic French accompaniment to fish stews, is mayonnaise-like in texture and made from garlic, chilies and olive oil. Pass around plenty of hot, crusty bread for dipping in the broth.


    Heat oil in a heavy pot and sauté the onion, garlic, leeks and fennel until slightly softened, about 8 – 10 minutes. Add the tomatoes, potatoes, wine, stock, thyme, oregano and bay leaf. Bring to a slow boil, reduce heat, and simmer for 30 minutes.

    Puree the mixture in a blender or food processor. Pour through a fine sieve and return to the pot. Add the orange zest, saffron, salt, and pepper. Cook over medium-low heat, stirring frequently, until somewhat reduced, about 20 – 30 minutes.

    Meanwhile, heat the over to 3750F.

    Brush the bread slices with melted butter and top with garlic. Toast in the oven until browned.

    Cut the fish into chunks about 2 inches square. Add to the sauce and cook for 8 – 10 minutes, or until the fish is done. Add the crabmeat and clams. Stir, then cover. Cook just until the clams have opened. Remove 1 cup of the liquid for making the Rouille.

    Prepare the Rouille according to the recipe that follows.

    Place 1 piece of garlic bread in each bowl, then spoon in the fish and broth. Arrange the clams on top. Garnish with fresh parsley. Serve the Rouille on the side.


    ¼ cup olive oil
    1 large onion, diced
    2 leeks, well washed, halved and cut into pieces
    1/3 cup chopped fennel bulb, or 1 Tablespoon fennel seed
    5 pounds ripe tomatoes, chopped
    2 small potatoes, peeled and diced
    2 cups dry white wine
    3 cups fish stock
    1 teaspoon dried thyme leaves
    1 teaspoon dried oregano
    1 bay leaf
    Grated zest of one orange
    3 – 4 threads of saffron
    Salt and freshly ground black pepper to taste
    8 – 10 pieces of French bread, sliced on diagonal
    Melted butter and chopped garlic for toast
    2 pounds bass, rockfish, bluefish, or other firm-fleshed fillets
    1 pound backfin crabmeat, picked over to remove shells
    1 ½ pounds small hard-shell clams, well scrubbed
    Rouille (recipe follows)
    Chopped parsley

      1 small potato, peeled
      1 cup of the liquid broth from Chesapeake Bay Seafood Stew
      6 cloves of garlic
      4 fresh or died red chilies
      1 teaspoon Tabasco sauce
      ½ cup olive oil
      Salt, to taste

    Quarter the potato and cook in the broth. Drain, reserving the liquid. Finely chop the garlic and the peppers in a blender or food processor. Add the potato, Tabasco, and olive oil. Process until the mixture forms a paste. Slowly add enough of the reserved broth to give the mixture the consistency of Mayonnaise. Season to taste with salt.

For questions or comments contact Steve Vilnit - Fisheries Marketing Director @ svilnit@dnr.state.md.us 410-260-2406
MD DNR Fisheries Service 580 Taylor Avenue Floor B-2 Annapolis, MD 21401