FISH AND SHELLFISH are among the healthiest, simplest proteins to cook, but many of us are anxious about the process. In this class, Frances Wilson will teach you all about seafood cookery, covering the basics and beyond.

Frances will discuss choosing seafoods, with an emphasis on sustainability. She will introduce various methods of cooking, guiding you in learning to sear, braise, pan-fry, and roast. She will share sauces with diverse flavor profiles that complement these wild foods. From Wild Atlantic Way Seafood Chowder to Pan-Fried Swordfish with quick-pickled tomatoes almost too good to be true, you’ll gain a great collection of recipes and the knowledge you need to cook fish and shellfish well at home.

To conclude our class, we’ll sit down to a family-style meal of all the dishes you and your classmates have made together, served with selected wines, beers, and non-alcoholic beverages.

Menu | Recipes*

Panko Swordfish with Pickled Tomatoes and Couscous

Seafood Chowder à la Wild Atlantic Way

Halibut with a Mushroom & Pistachio Crust

Seared Tuna with Szechuan Peppercorns, Ginger & Smoked Soy Dipping Sauce

Whole Roast Trout with Chive Beurre Blanc

Primary Recipe: Fish Stock
(Fish Fumet)

* SUBJECT TO CHANGE