Cooking Fish and Shellfish
Here are over 600 recipes, both international & classic-American, ranging from simple family dishes to very elegant preparations. But more than just a cookbook, this is a resource book filled with helpful advice on handling & cooking over 70 varieties of fresh & saltwater fish. Also features a clear, concise presentation of basic techniques for cooking fish.
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TWO Broths and Sauces
THREE Chowders Soups and Stews
SEVEN Barbecuing and Grilling
5 other sections not shown
anchovy baking dish bay leaf blend boil bones bowl bread crumbs broil broth brown cayenne cayenne pepper celery clams cloves garlic cook court-bouillon cover crab meat cup chopped cup dry white cup heavy cream cup olive oil dill drain dry white wine egg yolks fillets flavor flour fresh freshly ground pepper garlic garnish green pepper high heat inches lemon juice lemon wedges liquid lobster mayonnaise melted butter minced mixture moderate heat mussels olive oil onion oysters paper towels parsley peeled pepper to taste pieces platter poached potatoes pounds Preheat oven recipe red snapper refrigerate Remove salad salmon Salt and freshly salt and pepper sauce saucepan saute scallops Season to taste Serves shallots shell shrimp simmer skillet skin slices slotted spoon smoked sprinkle squid steaks stir striped bass stuffing tablespoons tablespoons butter tail teaspoon teaspoon dried teaspoon salt thyme tomatoes trout veloute weakfish