Classic Seafood Market

Cleveland's Best Catch

Located inside the historic West Side Market, Classic Seafood provides an enticing selection of fresh and frozen seafood, salads, shellfish, soups and sauces.  We take great pride in offering products of high quality and freshness; our fish is flown in daily and cut under refrigeration within our HACCP-certified building in the Flats.      

Pasta With Clams in Saffron Alfredo Sauce

From: Big Oven
Serves: 4

1 lb      Capellinni or Fideos pasta
2 C      Heavy cream
1 tsp    Saffron threads; crumbled
1 C       Sm. cauliflower florets
1 C       Sm. broccoli florets
⅓ C      Extra virgin olive oil
10         Garlic cloves, whole/peeled
½ C      White wine or Seafood stock
1 lb       Fresh, medium clams; cleaned
Freshly ground pepper & salt to taste

Preheat the oven to 375˚F. Break the pasta into 3-inch pieces. Arrange the pieces in an even layer on a rimmed baking sheet. Place in the oven and bake until golden brown, 8-10 minutes. Remove from the oven and set aside to cool.

In a medium saucepan, combine the cream, saffron and salt to taste and place over medium heat. Bring just to a boil, whisking and watching the pot so the cream doesn’t boil over. Remove from heat, stir in the cauliflower and broccoli and set aside.

Preheat the broiler. In a large saucepan, heat the oil and garlic over low heat, stirring until the garlic begins to soften and turn golden, about 15 minutes. Break the garlic up with the back of a wooden spoon, then add the wine, clams and pasta. Season with salt and pepper to taste and stir to combine.

Preheat the oven to 375˚F. Break the pasta into 3-inch pieces. Arrange the pieces in an even layer on a rimmed baking sheet. Place in the oven and bake until golden brown, 8-10 minutes. Remove from the oven and set aside to cool.

In a medium saucepan, combine the cream, saffron and salt to taste and place over medium heat. Bring just to a boil, whisking and watching the pot so the cream doesn’t boil over. Remove from heat, stir in the cauliflower and broccoli and set aside.

Preheat the broiler. In a large saucepan, heat the oil and garlic over low heat, stirring until the garlic begins to soften and turn golden, about 15 minutes. Break the garlic up with the back of a wooden spoon, then add the wine, clams and pasta. Season with salt and pepper to taste and stir to combine.

Increase the heat to medium-high and cover the pan. Cook for about 4 minutes, shaking the pan, until the clams have opened. Discard any unopened clams. Stir in the cauliflower and cream mixture and remove from heat.

Divide the clams and pasta mixture among 4 oven -proof dishes. Place the dishes in the oven and broil until golden brown, 2-4 minutes. Garnish with the chopped parsley and serve immediately.

GULF COAST SEAFOOD STEW

From: Southern Living Magazine
Serves: 6-8

1½ Lb    Med size raw shrimp, unpeeled
2           Celery ribs
1 lg        Sweet onion
2 qts     Chicken Broth, reduced fat/salt free
12 oz     Andouille sausage, cut into ½” pcs
1            Poblano pepper, seeded/chopped
1            Green bell pepper, seeded/chopped
1 Tbsp   Canola oil
3           Garlic cloves, chopped
1 lb        Small red potatoes, halved
12 oz     Beer
½ tsp    Thyme, ground
2           Bay leaves
2 tsp     Creole seasoning
1 ½ lbs  White fish fillets of your choice
1 lb        Cooked crawfish tails, optional

Peel shrimp and place in refrigerator until ready to use. Chop celery and onion, set aside. Place celery ends, onion and shrimp peelings in a saucepan. Add broth. Bring to a boil over medium high heat. Reduce to low and simmer 30 minutes.

Meanwhile, cook sausage in a large dutch oven over medium high heat stirring often until browned. Remove sausage. Saute celery, onion and peppers in hot oil in dutch oven, saute 45 seconds or until onion is tender. Add garlic and saute 45 seconds to 1 minute or until fragrant. Stir in potatoes, beer, thyme and bay leaves, return sausage to pan. Pour broth mixture through a fine wire strainer into dutch oven, discard solids. Increase heat to high and bring to a boil.  Reduce heat to low and cook, stirring occasionally, 20 minutes or until potatoes are tender.

Add fish, cook 2-3 minutes or until just opaque. Add shrimp and cook 2-3 minutes or just until shrimp turn pink. If desired, stir in crawfish and cook 2-3 minutes more or until hot. Add salt and pepper to taste. Spoon seafood into warmed soup bowls. Top with broth mixture. Serve immediately.

WILD RICE WITH SHRIMP AND SWEET & SOUR SAUCE

Serves 4

2 cups wild rice, cooked
2 lb small shrimp, cooked
1 small onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 can water chestnuts, sliced
1 can Chinese vegetables
salt & pepper to taste
Sweet & Sour Sauce (recipe below)

Saute onion, celery and pepper n butter over low heat 2-3 minutes. Mix together all ingredients in a covered and greased dish and bake 300F for 1 hour.  Meanwhile prepare sweet and sour sauce.

3/4 cup sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/2 cup water
juice of 1 lemon
1 tsp soy sauce
1/4 cup cornstarch, dissolved in 1/4 c water
1/4 cup frozen baby peas

Combine sugar, vinegar, ketchup, water and lemon juice in a saucepan.  Cook over medium heat 3-4 minutes. Stir in soy sauce and dissolve cornstarch.  Bring to a boil, stirring constantly.  Cook until thick and clear. Stir in the peas and heat for 3 minutes.
Serve sauce separately to be spooned over each serving.

SKILLET SEA SCALLOPS

Serves 4

½ C          Dry bread crumbs
½ tsp       Salt
2 Tbsp     Butter
1 Tbsp     Olive oil
¼ C          White wine or reduced sodium chicken broth
2 Tbsp     Lemon juice
1                 Garlic  clove, minced
1 tsp         Fresh parsley, minced

In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere.

In a skillet, heat butter and oil over medium-high heat. Add scallops; cook 1½-2 minutes on each side or until firm. Remove from pan; keep warm.

Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle sauce over scallops; serve immediately.

HARISSA-SPICED SALMON WITH ISRAELI COUSCOUS

From: Food & Wine Magazine
Serves: 4

1 C              Israeli couscous
½ C            Chopped chives, plus 1 Tbsp
1 Tbsp       Dried mint, crushed
1 Tbsp       Dried parsley, crushed
2½ Tbsp   Fresh lemon juice
2 Tbsp      Extra-virgin olive oil
1½ lb         Salmon fillet in 1 piece, cut from tail end
2 Tbsp      Harissa
1 Tbsp       Agave
Kosher Salt & Pepper, to taste

Preheat oven to 400˚F. Bring a medium saucepan of water to boil. Add couscous and a pinch of salt; cook, stirring occasionally until al dente, or 10 minutes. Drain well and let cool.

In a bowl, toss the couscous with ½ cup of chives, mint, parsley, lemon juice and oil. Season with salt and pepper.

Place salmon, skin side up on a large plate. Score the salmon, skin side, 5- 6 times about ½” deep. In a bowl, whisk the harissa, agave and remaining chives. Rub all over the salmon and in the slashes; season with salt and pepper.

Transfer the fish, skin side up, to a foil-lined baking sheet. Roast for 8 minutes, until barely cooked. Turn on the broiler and broil for 3-5 minutes, until nearly cooked through and the skin is crisp. Cut the salmon into 4 pieces and serve with the couscous.

SEABASS IN TOMATO-PEPPER SAUCE WITH KALAMATAS

From: Cuisine at Home Magazine
Serves: 4

4             Seabass fillets, skin removed
1½ C       Red onion, minced
1 Tbsp    Garlic, minced
2 Tbsp   Extra virgin olive oil
1 Tbsp    Tomato paste
2 Tbsp   Red wine vinegar
1 Can      Diced tomatoes in juice (14.5 oz)
1 C          Roasted red peppers, chopped
¼ C        Kalamata olives, sliced
1 tsp       Dried oregano
Kosher Salt (to taste)
Red Pepper Flakes (to taste)
Lemon Wedges (garnish, optional)
Fresh Oregano Sprigs (garnish, optional)

Sweat onions and garlic in oil in a saute pan over medium heat until softened, 5 minutes. Stir in tomato paste, cook 2 minutes. Deglaze pan with vinegar; reduce until nearly evaporated, 30 seconds.

Stir in tomatoes, roasted peppers, olives, oregano, salt and pepper flakes and simmer over medium-low heat, 5 minutes. 

Add seabass, skinned side down. Cook sea bass, covered, until an instant-read thermometer inserted into the thickest part registers 145˚F, or about 10 minutes. Serve sea bass with sauce and lemons; garnish with oregano sprigs.

 

BROILED SHRIMP VERMOUTH

Serves: 12 Skewers

12             Wooden Skewers
½ C         Dry vermouth
¼ C         Soy sauce
3 tsp       Ground ginger
1               Clove garlic, freshly grated
36 lg       Shrimp, 16/20 peeled & deveined
2 Tbsp    Olive oil
Chives for garnish

Soak skewers in water for at least 30 minutes. Combine vermouth, soy sauce, ginger and garlic in a bowl. Add shrimp and toss to coat. Cover and marinate 20 minutes to 1 hour.

Preheat broiler with rack 5-6 inches away from heat. Drain shrimp and skewers; discard marinade. Thread shrimp on skewers and brush with oil, dividing evenly. Place on a foil lined baking sheet. Broil, until cooked through, 2-3 minutes per side. Serve sprinkled with chives.

BAKED SKREI & VEGETABLES IN WHITE WINE-SHALLOT SAUCE

Serves: 4
From: Seafoodfromnorway.us

4    6 oz Skrei fillets, skin removed
1    Head cabbage, chopped
2    Carrots, sliced
1    Clove garlic, sliced
5 Tbsp    Butter, separated
1 C    White wine
1 Tbsp    Shallots, chopped
½     Bunch fresh parsley, chopped
Salt & Fresh cracked pepper, to taste

Preheat oven to 350˚F. Sprinkle 1 tsp salt over each Skrei fillet. Let sit for 7 minutes, rinse, and pat dry. Line a baking tray with parchment or foil. Season Skrei with pepper and top with 1-2 Tbsp butter and garlic. Bake Skrei for 10 minutes or until just cooked through.
Chop the cabbage and boil with carrots in lightly salted water.  Meanwhile, in a separate sauce pan, bring wine and shallots to a simmer, and cook until alcohol is cooked out. Whisk in butter and season with salt and pepper. Hold warm.
Serve Skrei on a bed of cabbage and carrots, pour the sauce around the Skrei but not on top of fillets. Garnish with parsley.

 

ROASTED SHRIMP WITH ORZO

From: Philly Shrimp
Serves: 4

¾ Lb    Orzo pasta
½ C      Lemon juice
2 Lb     16/20 Shrimp, peeled/deveined
1 C        Minced scallions, whites & greens
1 C        Fresh dill, chopped
1 C        Fresh parsley, chopped
1            English cucumber, seeded/diced
½ C      Red onion, medium diced
¾ Lb    Feta, diced
Kosher Salt
Olive Oil
Black Pepper, freshly ground

Preheat oven to 400˚F. Fill a large pot with water, add 1 Tbsp salt and bring to a boil. Add orzo and simmer 9 to 11 minutes, stirring occasionally, until al dente. Drain and pour into a large bowl.

Whisk together lemon juice, 1/2 cup olive oil, 2 tsp salt and 1 tsp of pepper. Pour over the hot pasta and stir well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5-6 minutes, until the shrimp are cooked through. Do not overcook! Add the shrimp, scallions, dill, parsley, cucumber, onion, 2 tsp salt and 1 tsp pepper. Toss well. Add feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend. 

 

 

CRAB MANGO & CORN SALSA

8 Oz       Crab Meat (Special)
1 C           Mango, medium dice
½ C         Black Beans cooked & drained
⅓ C         Red bell pepper, medium dice
¼ C         Red onion, fine dice
½ C         Corn
1              Jalapeno, fine dice
3             Garlic clove, fine dice
2 Tbsp   Rice wine vinegar
1 Tbsp    Honey
1 Tbsp    Lime Juice
1 Tbsp    Olive Oil, Extra Virgin
2 Tbsp   Cilantro, chopped
1 Tbsp    Mint, chopped
1 Tbsp    Scallion, sliced
1 tsp       Cumin
½ tsp     Coriander
Cayenne pepper - to taste
Sea Salt - to taste

In a glass or stainless steel bowl, toss the crab meat, beans, diced vegetables, and fruit gently. In a separate bowl, whisk the vinegar, honey, lime, and oil until evenly incorporated. Pour vinegar mixture over crab mixture. Add the remaining ingredients and toss gently to keep crab pieces intact. Season to taste according to personal preference. Chill for at least one hour before serving. Serve as an appetizer with chips or crackers or as an entree with grilled proteins or in tacos and quesadillas or on a baked potato.

WILD RICE & BAKED OYSTERS

Serves 4

3/4 cup wild rice
1.5 cups fresh oysters
1/4 lb butter, melted
1/2 cup celery, chopped
1 (10.75 oz) can cream of celery soup
2.5 cups soda cracker crumbs

Prepare wild rice according to package instructions. Saute the celery in butter over low heat a few minutes or until light brown. Melt the butter and combine with cracker crumbs. Dilute the clery soup with a can of hot water. Stir in the chopped celery.  Cover the bottom of a greased baking dish with half the buttered crumbs. Add a layer of half the wild rice.  Arrange the oysters on the bed of rice. Cover with the remaining rice. Pour the celery soup mixture evenly over the contents of the baking dish. Top with the balance of the buttered crumbs. Cover, and bake 300F for 1 hour, uncover the last 30 minutes.

SALMON & SPINACH SALAD WITH AVOCADO

Serves: 2

2           Salmon fillets (4 oz ea)
¼ tsp    Salt
⅛ tsp    Pepper
1 tsp     Canola oil
4 C       Baby spinach
2 Tbsp  Balsamic vinaigrette
½           Medium avocado, peeled/cubed
2 Tbsp  Dried cranberries
2 Tbsp  Sunflower kernels or pepitas
2 Tbsp  Chopped walnuts, toasted* (optional)

Spinkle salmon with salt and pepper. In a nonstick skillet coated with cooking spray, heat oil over medium heat. Add fillets, skin side up; cook 4-5 minutes per side or until fish just begins to flake easily with a fork.
Toss spinach with vinaigrette; divide between two plates. Top spinach with salmon; add remaining ingredients. Serve immediately.

*To toast nuts: Bake in a shallow pan in a 350˚ oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

    

OYSTER CORNBREAD STUFFING

10 C.    Cubed cornbread
1/2 lb    Thick-cut bacon, chopped
6    Shallots, sliced thin
1    Clove garlic, minced
4    Stalks celery, sliced
1/4 C.     Sherry
3 Tbsp    Unsalted butter, melted
1 C.    Chicken stock
1 lb    Shucked oysters, drained
(reserve 1 Cup liquid)
1/3 C.    Parsley, chopped
2 Tbsp.    Sage, chopped
2 Tbsp.    Thyme, chopped
1    Egg, beaten
Zest of 1 lemon
Salt & Pepper to taste

*Do not use to stuff your poultry as it will over cook your oysters.*

   Spread cubed cornbread onto a baking sheet and dry 45 mins at 250˚. Do not brown. Meanwhile, in a skillet, render bacon over med-low heat. Add shallots, garlic, and celery until transparent.  Delgaze pan with sherry and stir in butter. Set aside.
   In a large bowl, combine cornbread, bacon mixture, oysters, herbs and zest. Slowly fold in the chicken stock and reserved oyster liquid ensuring bread is moist but not wet. Fold in egg, salt & pepper.  Spread evenly on a greased pan and bake 375˚F for 25-30 mins or until it is dry and browned around the edges. Let stand 10 mins before serving. 

BOURBON GLAZED SALMON

Serves: 4

3 Tbsp brown sugar
3 Tbsp bourbon
2 Tbsp low-sodium soy sauce
1 Tbsp grated peeled fresh ginger
1 Tbsp fresh lime juice
3 garlic cloves, minced
1/4 teaspoon ground black pepper
4 (6-ounce) skinless salmon fillets
1 Tbsp olive oil
1/4 cup thinly sliced green onions
1 Tbsp sesame seeds, toasted

Combine brown sugar, bourbon, soy sauce, ginger, lime juice, garlic and black pepper in a large non-reactive mixing bowl. Add salmon and cover. Marinate in refrigerator 1 1/2 hours, turning occasionally.

Heat a large skillet over medium-high heat, add olive oil.  Add salmon and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. 

Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Garnish each serving with 1 Tbsp green onions and 3/4 tsp sesame seeds.

SEAFOOD PUTTANESCA

Serves: 4

INGREDIENTS:
8 oz dry linguine
1 Tbsp minced fresh garlic
1 tsp anchovy paste
1/2 tsp red pepper flakes
2 Tbsp olive oil
1 can (28 oz) whole tomatoes, chopped
1 Tbsp each brown sugar & balsamic vinegar
1/4 cup pitted/slivered kalamata olives
2 Tbsp capers
2 tsp dried oregano
8 oz calamari rings
8 oz medium shrimp, peeled and deveined, tails on.
3 Tbsp chopped fresh parsley
Salt to taste

Cook linguine in a pot of boiling salted water according to package directions; drain and set linguine aside, reserving 1/2 cup pasta water. Saute garlic, anchovy paste, and pepper flakes in oil in a saute pan over medium-high heat, about 30 seconds. Add tomatoes, sugar, vinegar, and reserved pasta water. Bring mixture to a simmer. Stir in olives, capers, and oregano; simmer until liquid is slightly reduced, 10-15 minutes. Add calamari and shrimp simmer 3-4 minutes to cook through. Stir in parsley, season with salt, and serve sauce over linguine.

 

BACKYARD CLAMBAKE

Serves: 4

INGREDIENTS:
12 Clams
4  Chicken drumsticks or thighs
4  Ears fresh corn, husked and cleaned
12 oz Cooked smoked sausage, cut into 4 pcs
1/3 cup Butter or margarine
2   Tbsp Chopped fresh chives or basil

Lightly coat the grill rack with nonstick cooking spray. Preheat the grill to medium. Scrub clams under cold water. Drain and set aside. Remove skin from chicken, if desired. rinse chicken; pat dry with a paper towel. Season chicken with salt and pepper. Grill chicken for 35-45 minutes or until tender and no longer pink (170 degrees F) turning occasionally. Add sausage pieces the last minutes of cooking, turning once. Add clams the last 5 minutes of cooking. Carefully watch clams as they cook; remove from grill as they open. Discard any clams that do not open. Meanwhile, melt the butter and stir in chives. Serve butter for brushing on corn and dipping clams.

Oyster Dressing

(Serves 4)

1 cup chopped oysters (not too fine)
2 cups cooked wild rice
1 med onion, chopped
1/2 cup celery. chopped
1/8 lb butter (to saute onion and celery)
1/4 lb butter, melted
3/4 cup hot water

Prepare wild rice according to package instructions. Saute the onion and celery in butter over low heat a few minutes. Combine all ingredients and stuff your favorite protein. Try stuffing fish, poultry, or wild game.

SCALLOP KABOBS

YIELDS: 4 servings

INGREDIENTS:

1 lb scallops, fresh or frozen
1 can (4oz) button mushrooms, drained
1 can (13.5oz) pineapple chunks, drained
1/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup Urban Herbs parsley
1/2 tsp. Urban Herbs sea salt
dash of pepper
12 slices bacon

Thaw frozen scallops (if applicable). Remove any shell particles and wash. Place mushrooms, pineapple, and scallops in bowl. Combine vegetable oil, soy sauce, lemon juice, parsley, salt and pepper. Pour sauce over scallop mixture and let stand 30 min., turning once.
Fry bacon slowly until cooked but not crisp. Cut each slice in half. Alternate scallops, mushrooms, pineapple and bacon on long metal skewers. Place on grill about 4” from hot coals. Cook 6 min. Turn and cook about 6 min longer.

Mediterranean BLT

(BACON-LOBSTER-TOMATO)

YIELDS: 2 servings

INGREDIENTS:

2                      5oz. Classic Seafood lobster tails or 8oz. monkfish
¼ lb.              Urban Herbs sun dried tomatoes, cut crosswise into strips
¼ C                pancetta, diced
½ bunch     fresh oregano leaves, rough chop
½ C               white wine
2 T                  butter, cut in pieces
½                    baguette
salt and pepper to taste

 

LOBSTER

1.   Using kitchen shears cut the lobster shell along the top to the tail.

2.   Pry the shell open and lift the meat out, leaving it attached at the end of the tail, and then lay the meat on top of the shell.  Make a shallow incision down the length of the tail meat.

3.   Brush with melted butter and broil lobster 5 to 8 minutes until lightly golden.

4.   If using monkfish, place fillets on a parchment-lined baking sheet, brush with butter and broil 5 to 8 minutes. 

SAUCE

1.   Plump tomatoes in hot water.

2.   In a medium sauté pan over medium-low heat, render pancetta until crispy.  Drain off fat.  

3.   Add tomatoes and oregano to pan, increase heat to medium and add wine.  Reduce by half.

4.   Reduce heat to low and add butter, 1 to 2 pieces at a time, stirring constantly to thicken.

5.   Pour over lobster tails or monkfish and serve with crusty baguette.

CURRIED SHRIMP IN PITA

YIELDS:  4 servings

INGREDIENTS:

1 lb.      Classic Seafood peeled and deveined shrimp, 31-40 count
1 T       Urban Herbs curry madras
½        red pepper, medium dice
½        English cucumber, peeled, seeded, medium dice
2          green onions, chopped
½ C     plain yogurt
1 T       cooking oil
4          pita

OPTIONAL:

¼ C     roasted, unsalted peanuts, chopped

salt and pepper to taste

 

1.   In a medium bowl, toss red pepper, cucumber, onions and peanuts, if using.

2.   Heat oil in a sauté pan over medium heat.

3.   Add shrimp and curry to pan, tossing to coat. 

4.   Sauté the coated shrimp over medium heat 3-5 minutes, until shrimp are pink.

5.   Stir in yogurt to the shrimp and curry.

6.   Add shrimp to bowl with vegetables and serve in pita halves.

 

*Also good chilled

Cleveland's Historic West Side Market
1979 W. 25th Street Cleveland, Ohio
Stand D1-E1
216-241-7680
The Cheese Shop  | Urban Herbs

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