“This special seafood stew hails from the Tuscan port city of Livorno and is, in my opinion, the king of seafood stews: it’s a celebration of the sea, rich with a variety of fish and crustaceans. Purists will tell you there should be 13 different types of fish (others are happy with five – one for each ‘C’ in the name of the stew), tomatoes, red wine and just a warming hint of heat. It’s undoubtedly the mixture of different types of seafood here (and at least one in whole form, not just fillets) that is what contributes to the deep flavour of this soup. In Tuscany, you would commonly find flake, red mullet, sea bream, gurnard, scorpion fish, even moray eels, which are all typical fish in this part of the Mediterranean.” – Emiko Davies. You'll need a suitably large, deep pan to fit all of this seafood, ideally so the whole fish can lay flat across the diameter.

“What makes this dish special for me is the use of the whole crab. The shells in particular really help to accentuate that beautiful blue swimmer crab flavour. Combined with handmade pasta, you can’t go wrong!” – Max Sharrad

"Perfect for a traditional Good Friday meal (or any day of the week), this pie is pure comfort, with varied flavours and textures making each mouthful a delight. Feel free to vary the ingredients according to what’s available at the market or fishmonger." – Michael James

Have a boozy brunch with this gin-spiked salmon canape.

These adults-only scallops are the perfect seafood soiree snack.

Perfect for beginners, this vibrant fish recipe is an easy dinner or lunch idea.

Go luxe with this lobster recipe by Phil Wood.

Trade up the beef for this salmon wellington, perfect for lighter-style entertaining.

“I love saltiness with a robust white fish, hence the addition of bacon to elevate a classic fish pie.” – Matt Preston

Warren Mendes puts a spicy twist on a quick and easy Mexican classic – fish tacos.

“Cooked properly, scallops are one of the best molluscs around; they’re so versatile. Just don’t overcook them – go on the medium-to-rare side.” – Adam D'Sylva

“Usually, when I peel and clean prawns, I like to dip them in some heavily salted iced water, then quickly dry them off. This ensures they are well chilled, seasoned and clean.” – Alex Prichard

“Fried rice is a staple around any Têt feast. It’s a crowd favourite, it’s simple and it’s kid-friendly. This version is a little bit more for the adults, and pays homage to Cà Mau in Vietnam, the fishing village along the Mekong Delta where my family is from, which is famous for its shellfish.” – Khanh Ong

“This is a ‘wow’ dish. The whole fish, all fried and crispy, looks amazing when it’s presented. The sweet, salty flavours with the crispy texture of the snapper is just delicious. Snapper has a nice sweetness, and fries up really well. And it’s affordable and accessible. I always like to cook snapper on the bone so it doesn’t dry out.” – Adam D’Sylva

“Classic flavours with a little twist of fermented chilli will make this dish a hit at any dinner table. People need to eat more shellfish in general. Oysters, shellfish, clams: all of those are filters of the sea and such a great source of protein. And the farmers, they’re amazing at what they do, and take care of the area they’re in.” – Jason Staudt