Fresh seafood and fish from dock to door.
Welcome to All Fresh Seafood, your convenient, online fresh fish market. We offer an unparalleled selection of fresh seafood, from traditional favorites to unique, hard-to-find delicacies. New York City’s finest restaurants, hotels and country clubs trust All Fresh Seafood for supplying them with the finest, freshest fish available and now you can enjoy the same high quality seafood right in your own home. Order online anytime — we’ll deliver it the next day!

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Buy Now! Ahi Tuna Steaks $9.99 Coming from Hawaii or Ecuador, this sushi quality yellow fin tuna has a vibrant red color and can be eaten raw, grilled or sauteed. [Read more] Store: All Fresh Seafood   Buy Now! Chilean Sea Bass $14.99 Also known as Patagonian Toothfish, This is the grand daddy of firm, white, flakey fillet. It has the same omega 3 oils that salmon has with a more mild flavor. Great for sauteeing, grilling baking... [Read more] Store: All Fresh Seafood   Buy Now! Cod $8.99 Fresh from the North Atlantic, the medium-firm snow white meat has giant flaky pieces. Great for poaching or roasting. [Read more] Store: All Fresh Seafood   Buy Now! Farmed Salmon Fillet $6.99 These fresh Canadian farmed salmon fillets originated in the pristine icy cold waters of the North Atlantic. High in omega 3 fatty acids, these nutritious salmon fillets lower cholesterol and are a... [Read more] Store: All Fresh Seafood   Buy Now! Flounder Fillet $8.99 The worlds most popular fillet. Mild white fleshed fillets that are great for sauteing, broiling or baking. [Read more] Store: All Fresh Seafood   Buy Now! Fluke Fillet $9.99 This comes from the North Atlantic coast and it is a firm, white fillet that sushi chefs desire most in their preparation. Great for baking, stuffing or sauteing. [Read more] Store: All Fresh Seafood   Buy Now! Red Snapper Fillet $11.99 Our Wild Caught Red Snapper comes from Florida or the Gulf of Mexico and it is the most sort after white fillet for fine dining restaurants. The flesh is white, firm and has a succulent sweet flavo... [Read more] Store: All Fresh Seafood   Buy Now! Scrod Fillet $7.99 If you like cod, some say the baby Cod or Scrod is a little sweeter and more delicate. [Read more] Store: All Fresh Seafood

• 2 cups water
• 1 cup uncooked long-grain white rice
• 1 teaspoon olive oil
• 2 tablespoons butter
• 1/4 cup minced onion
• 1 tablespoon minced garlic
• 1 1/2 cups heavy cream
• 1/4 cup milk
• 1 1/2 tablespoons cornstarch
• 1/2 pound fresh shrimp, peeled and deveined
• 1 cup sliced fresh mushrooms
• 1 tablespoon chopped fresh dill
• seasoning salt to taste
• pepper to taste
• 1 pound cod fillets
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

DIRECTIONS

1. In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.
2. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
3. Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.
4. Arrange cod in the prepared baking dish. Pour the heavy cream mixture over the cod. Sprinkle with Parmesan cheese and parsley.
5. Cover, and bake 30 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork. Serve over the rice.

Ingredients

• 4 large baking potatoes, peeled and thickly sliced
• Salt
• 3 tablespoons extra-virgin olive oil (EVOO)
• 2 onions, thinly sliced
• 3 to 4 ribs celery from the heart, with leafy greens, chopped
• 3 to 4 cloves garlic, finely chopped
• 1 large bay leaf
• 2 tablespoons fresh thyme leaves, chopped
• Grated peel and juice of 1 lemon

Pepper

• 1/2 cup dry white wine
• 1 cup chicken broth
• One 14.5-ounce can diced or stewed tomatoes
• 1 1/2 pounds thick cod fillets, cut into chunks
• 1 pound large shrimp, peeled and deveined
• 1/4 cup white balsamic vinegar or white wine vinegar
• 2 tablespoons butter

1. In a deep pot, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook the potatoes until tender, about 15 minutes. Drain.
2. In a Dutch oven or a large, deep skillet with a lid, heat the EVOO, 3 turns of the pan, over mediumhigh heat. Add the onions, celery, garlic, bay leaf, thyme and lemon peel; season with salt and pepper. Cook until the onions are softened, 7 to 8 minutes. Pour in the wine and cook for 1 minute. Stir in 1/2 cup chicken broth and the tomatoes with their juice; bring to a simmer. Add the cod in a single layer, cover and cook for 3 minutes. Gently stir in the shrimp; season with salt and pepper. Cover and cook until the cod and shrimp are just opaque throughout, about 3 minutes. Remove from the heat and stir in the lemon juice; discard the bay leaf.
3. Mash the potatoes with the remaining 1/2 cup chicken broth, the vinegar and butter; season with salt.
4. To serve, mound the potatoes into shallow bowls. Ladle the stoup around the potatoes.

Cod – $ 8.99
From: All Fresh Seafood

Large Shell on Shrimp – $ 6.99
From: All Fresh Seafood