Fish, Seafood, and Snails
Recipes
Open the mussels by preparing them à la marinière, using the ingredients above. Take the meats from their shells, squeezing each gently over the pot...
Along France’s many rivers, forcemeats are a way to deal with impossibly bony fish, like pike. You see this not only in the airy and...
The main ingredient in a fish pâté is the farce mousseline, a delicate creamy purée of raw fish, which is also a major component of...
Delicate mousseline forcemeats, which are closely related to quenelles and fish pâtés but without the starch of the panade, can be...
The classic French crayfish sauce, sauce Nantua, a frequent companion to quenelles, is a béchamel finished with crayfish butter and cream...
A San Francisco classic, cioppino was likely brought to the Bay Area by Italian immigrants in the late 19th century...
The simplicity of this chowder shows off excellent finnan haddie, a smoked fish now so scarce in North America ...
Fish chowder tastes best if you start with a whole haddock, weighing about four pounds, so you can make a fish broth or court bouillon...
The forerunner of this antipasto from Piedmont in Italy was probably peppers with anchovy sauce; both are still made and are excellent...
English fennel sauce, for salmon and other fish, is based on English butter sauce, and since this version omits the usual flour, it’s really...
Venetian sardele in saor is a typical summer dish, eaten either as a cicheto, a snack, or as a main course...
This recipe is Catalan, but around the Mediterranean, the method is an old one for preserving fish briefly when they are cheap, abundant...
Beer batter is classical French. In some older versions the beer is intended as leavening and the batter is set in a warm place to...
These fried salt cod cakes would fit into the cooking of various parts of the world, though the recipe happens to come from New England...
For this, you need fresh hyssop, a perennial herb with spikes of fine, small, edible blue-purple flowers, which are good in a salad...
The predecessor of canned tuna in oil, a 19th-century innovation that at its best is extremely good, was tuna cooked with a large amount...
Beurre blanc, the famous Loire Valley sauce typically served with poached fish, especially brochet (pike), sandre (pike-perch), and salmon, is made...
According to the 1962 cookbook Chez Maxim’s: Secrets and Recipes from the World’s Most Famous Restaurant...
There’s no better way to cook extremely fresh mussels than à la marinière, which is simply mussels steamed open in white wine...
Closely related to this Maryland crab soup is Charleston’s she-crab soup, prepared in winter when the female crabs are filled with roe...
These slightly peppery saucisses au vin blanc go very well with raw oysters, providing a contrast not only of flavor but of cold with hot...
Alla stemperata is a full-flavored Sicilian way to prepare swordfish or tuna (and sometimes rabbit or hare)...
This variable Provençal mixture for toasted or grilled slices of bread differs from the Piedmontese bagna cauda used for dipping raw vegetables...
With this recipe, the bland, fleshy stalks of chard are boosted by a very savory sauce that, depending on your expectations when...