NCL Cruises is synonymous with FreeStyle dining and offering guests a great selection of free and specialty restaurants onboard their ships. Our favorite is the waterfront area where you can dine outdoors with a view, which you can find on several newer ships including the NCL Bliss cruise ship, the NCL Encore cruise ship as well as the NCL Getaway and NCL Escape. Make sure and check out NCL cruise deals 2022. You can take advantage of up to 5 FREE offers for ocean view and above cabins including unlimited open bar, specialty dining package, shore excursion credits, WiFi and friends and family savings. As an NCL top account, we can also offer you additional discounts on top of whatever NCL’s promotions offer.
Here are a few popular NCL Cruise Line recipes. We invite you to visit our blog section which offers hundreds of cruise line recipes as well as our Pinterest board with over 600 cruise line recipes. Also if you love recipes & food traditions, we invite you to read out post on New Years Lucky Foods.
Norwegian Cruise Line Recipe: Bouillabaisse Provencal
Welcome to a cuisine scene unlike anything you’ve ever experienced. With a wide range of complimentary and specialty restaurants you have more dining options than days of your cruise. So unfold your napkin and enjoy experiences of gastronomic proportions.
- Star Anise: 4 each
- Saffron Leaves: 4 pinches
- Fingerling Potatoes: 2
- Monkfish Loin: 4 pieces
- Red Mullet Filet: 4 pieces
- Cold Water Lobster Tail: 4 pieces
- Seabass Filet: 8 pieces
- Shrimp: 20 butterflied
- Fleur de sel salt (French Sea Salt)
- Baguette: For croutons
- Garlic
- Olive Oil
Preparation
- For the Potatoes: cut the potatoes in into 1 inch pieces. Cook them in saffron broth and cool down in the broth. Separate for use.
- Place the fish fillet, lobster and shrimp in a pan.
- Slice the potatoes ½-cm thick and place 4 slices over.
- Season the fish with Fleur de Sel. Spread a few saffron leaves, one star anise and pour the hot broth to cover the fish 1-cm over.
- Bring to boil and then place in the oven at 350°F for 4-minutes.
- Remove the pot from the oven.
- For the garnish: cut the baguette into 1 inch cubes, and mix with grated raw garlic. Coat with olive oil and roast at 475°C.
- Serve immediately.
Norwegian Cruise Line Recipe: Cordero en Salsa de Vino Rojo
Norwegian Cruise Line, Serves 6
This is a delicious recipe from NCL Cruise Line. You can exchange the lamb for oxtail, brisket or bone-in short rib.
Ingredients
- Lamb shanks – 3lbs, cut into 1 1/2 inch pieces
- Red wine – 1 cup
- Chicken – 1cup, stuck
- Tomato – 1/2 cup
- Oregano – 1 tsp
- Cumin – 1 tsp
- Brijol – 1 tsp, powered
- Onion – 2 cups, chopped
- Carrots – 3, diced
- Garlic – 5 cloves
- Salt and pepper – to taste
- Paprika – for seasoning lamb
- Sweet Potato – 1, cut into julienne, fried
- Eggplans – 10 slices, seasoned and grilled
- Zucchini – 10 slices, seasoned and grilled
- Carrots – 10 slices, seasoned and grilled
Cuban Beans
- Black beans – 2 lbs
- Red onion – 6 oz, chopped
- Green peppers – 6 oz, chopped
- Garlic – 3oz, chopped
- Bay leaf – 6
- Salt and pepper – to taste
- Olive oil – 2oz
- Apple cider vinegar – 1oz
- Ground cumin – 1oz
- Cilantro – 3oz, chopped
- Sazon Completa – 2oz
Norwegian Cruise Line Recipe: Pescado de Havana
Ingredients
Snapper
- 1/4 cup olive oil
- 1 cloves garlic
- 1 cup cumin
- 2 tsp oregano
- 1/4 tsp cilantro juice
- 2 cups vinegar
- 1/4 tbsp white wine
- 10 pieces Snapper
- 5 pieces plantains
- 10 slices zucchini
- 10 wedges eggplant
- 4 pieces yucca
- 10 springs oregano
Chimichurri
- 1/2 cup red wine vinegar
- 1 tsp kosher salt
- 4 cloves garlic
- 1 shallot
- 1 fresno chili or red jalapeno
- 1/2 cup cilantro
- 1/4 cup flat parsley leaf
- 2 tbsp fresh oregano
- 3/4 cup extra virgin olive oil
