T &J Seafoods

26 Elm Street

Kitchener, ON

1425 Weber St. E.

Kitchener, ON
(now open!)

Ph: 519-578-3080

Mon-Sat: 9am - 6pm
(Sunday - closed)

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Featured Recipes by Our Customers

T&J Seafoods knows how many amazing Chef’s and Home cooks there are and we want to feature YOU on our Website!   So send in your Recipe and a picture of the finished dish by email and we will feature you here in our Featured Recipes page.  Thank you!

Seafood pasta in a decorative bowl

Pasta Primavera

Recipe by: Brenda Jardine

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Scallop-whisky-bacon-alfredo-linguini

Scallop, Whiskey, Bacon
Alfredo Linguine

Recipe by: Gary and Danielle Hanna

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Punheta Bacalhau Appetizer in a serving dish

Punheta Bacalhau 
Portuguese Appetizer

Recipe by: A. Sousa

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Pasta Primavera

Seafood pasta in a decorative bowl

Ingredients

    • 1/2 cup [125 ml] dry white wine
    • 1 pound [454 g] seafood [raw deveined shrimp, scallops, crab… ]
    • 3 small carrots sliced, plus 1 cup of broccoli chopped
    • 12 1/4 ounces [347 g] linguini
    • 2 tablespoons [30 ml] butter
    • 1 garlic clove, finely chopped
    • 1 1/2 cups [375 ml] small fresh mushrooms
    • 1 cup [250 ml] 35% cream
    • 1/2 cup [125 ml] Parmesan cheese, shredded
    • 1 1/2 tablespoons [22.5 ml] softened butter
    • 1 1/2 tablespoons [22.5 ml] flour
    • Salt and pepper to taste

Recipe by Brenda Jardine

Directions

    1. Bring wine to a boil, then add raw seafood [except crab]. Cover and bring to a boil.
    2. Remove from heat and let stand without removing the cover
    3. Cook carrots and brocolli in salted boiling water for 3 minutes. Drain and rinse with cold water.
    4. Cook linguini according to package instructions.
    5. Melt 2 tablespoons butter in a large frying pan.
    6. Brown garlic and mushrooms, add carrots, brocolli, cream, parmesan, seafood with liquid and crab
    7. Bring to a boil
    8. Mix together butter and flour. Add to seafood and cook, stirring until sauce thickens.
    9. Adjust the seasonings and serve over the linguini
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scallop, whisky, bacon Alfredo linguine

  • render down your bacon in a pan,
  • add a shot of whisky 
  • add to Alfredo sauce in a pot.
  • add salt, pepper and whatever herbs you like. (Season to taste)
  • soak your fresh scallops in milk for a least an hour and pan fry in garlic butter
  • cook the linguine and add the sauce, 
  • top with parmesan cheese, scallops and parsley.

Recipe by Gary and Danielle Hanna

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Punheta Bacalhau - Portuguese appetizer

Punheta Bacalhau Appetizer in a serving dish

Ingredients
• 3 pieces of (non-salted) cod (depending on how many you are serving)
• ½ medium red onion, finely sliced and chopped into small pieces
• 1 clove garlic, finely minced (optional, but traditional)
• 1 small bunch fresh parsley, finely chopped
• 3–4 tbsp extra virgin olive oil (good quality)
• 1–2 tbsp white wine vinegar (or to taste)
• Freshly ground black pepper, to taste
• Optional garnishes: black olives, chopped tomato, or boiled egg slices

Chop up the onion, garlic and parsley set aside.  Boil the cod for 4-8 minutes depending on thickness.  The fish is done when it turns opaque and flakes easily with a fork. When cool, pull apart the Cod into small pieces.  Mix together with other ingredients and store in the fridge until ready.  Serve with crusty Portuguese bread or toasted baguette slices.  You can play with this recipe, adding more vinegar if you like, or olive oil to taste.  We used black olives from the can, and mixed them right in.  

Recipe by A. Sousa