The Newfoundland and Labrador Seafood Cookbook
More than a collection of recipes, The Newfoundland and Labrador Seafood Cookbook is a compendium of fish and shellfish found in North Atlantic waters. Complete with illustrations, it includes physical characteristics, habitat descriptions and best preparation mehtods for dozens of species. With a clear conversational style, Joan Over guides the cook through her own innovative and delectable recipes, as well as many of the traditional seafood dishes of Newfoundland and Labrador.
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baking dish basil bay leaf bell pepper bread crumbs Bring the mixture butter over moderate capelin clams cloves cloves garlic coarsely chopped cook cream cup dry white cup finely chopped dice Drain dry white wine evenly fillets finely chopped fresh flavour Freshly ground black freshly squeezed lemon frying pan garlic garnish grill ground black pepper heavy frying pan large bowl large heavy frying lemon wedges lightly lobster mayonnaise medium-sized minced moderate heat mussels Newfoundland and Labrador oil over moderate oysters parsley platter potatoes pounds Preheat the oven recipe index Reduce the heat refrigerate Remove salmon salt and pepper Salt Freshly ground sauce saucepan saute scallops seafood Servings shallots shells shrimp simmer slotted spoon small bowl Sprinkle squeezed lemon juice squid summer savory tablespoon finely chopped tablespoons tablespoons freshly squeezed tablespoons unsalted butter tarragon teaspoon dried teaspoon salt tomatoes trout tuna whisking Worcestershire sauce