Recipes with fish
107 recipes
Fish Broth
Homemade fish broth from fish heads and bones sauteed with onions, leek greens, celery, thyme, and tomato paste. A clean, Italian-style base for soups, stews, and seafood risotto.
Rustic Fish Stew
Rustic fish stew with tilapia, white wine, clam juice, zucchini, red pepper, and Roma tomatoes. A light Mediterranean-style one-skillet stew ready in 35 minutes.
Basic Fish Stock
Homemade fish stock from trimmings simmered with white wine, lemon juice, onion, celery, and fresh herbs. Makes 3 quarts that freeze beautifully for up to six months.
Baja Seafood Stew
A hearty Baja-style seafood stew loaded with clams, shrimp, fish, and crab simmered in a citrusy tomato broth with green chiles and white wine.
Cuscusu(Shellfish & Couscous Soup) (Weir)
Cuscusu is a Sicilian shellfish and couscous soup with mussels, clams, shrimp, and scallops in a saffron-tomato broth. Steamed couscous served in bowls with a rich seafood stew ladled over.
Fish Pie~
Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.
Fisherman's Catch Chowder
Fisherman's catch chowder: a slow cooker fish chowder with mixed white-fish fillets, tomatoes, white wine, clam juice, rosemary, and a cream-and-butter finish stirred in at the end.
Soup De Poisson
Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.
Mousseline of Frog Legs with Fresh Pasta
An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.
Classic Yucatan Seafood Stew
Yucatan seafood stew loaded with clams, mussels, monkfish, tuna, cod, lobster, shrimp, oysters, and squid in a fire-roasted tomato and lime broth. The Mexican coastal showpiece for a special-occasion table.
Studynyna Rybiacha (Fish in Aspic)
Traditional Ukrainian fish in aspic (studynyna rybiacha): whole fish poached in aromatic stock, layered with carrot rounds, and set in shimmering gelatin. A stunning cold appetizer for holidays.
Northwest Seafood Cioppino
Northwest seafood cioppino simmers white fish, shrimp, and oysters in a tomato-herb broth with onions, garlic, and basil. Pacific Northwest take on the Italian-American fisherman's stew.
Northwest Seafood Cioppino
Northwest seafood cioppino simmers white fish, shrimp, and oysters in a tomato-herb broth with onions, garlic, and basil. Pacific Northwest take on the Italian-American fisherman's stew.
Smoked Fish
Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.
Steamed Fish with Black Beans
Steamed whole fish with fermented black beans, ginger, garlic, and scallions finished with sizzling hot oil. A classic Cantonese technique that keeps fish silky and flavorful.
Bouillabaise
A succulent seafood stew, best serve it hot with some good crusty bread.
Homemade fish broth from fish heads and bones sauteed with onions, leek greens, celery, thyme, and tomato paste. A clean, Italian-style base for soups, stews, and seafood risotto.
Rustic fish stew with tilapia, white wine, clam juice, zucchini, red pepper, and Roma tomatoes. A light Mediterranean-style one-skillet stew ready in 35 minutes.
Homemade fish stock from trimmings simmered with white wine, lemon juice, onion, celery, and fresh herbs. Makes 3 quarts that freeze beautifully for up to six months.
A hearty Baja-style seafood stew loaded with clams, shrimp, fish, and crab simmered in a citrusy tomato broth with green chiles and white wine.
Cuscusu is a Sicilian shellfish and couscous soup with mussels, clams, shrimp, and scallops in a saffron-tomato broth. Steamed couscous served in bowls with a rich seafood stew ladled over.
Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.
Fisherman's catch chowder: a slow cooker fish chowder with mixed white-fish fillets, tomatoes, white wine, clam juice, rosemary, and a cream-and-butter finish stirred in at the end.
Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.
An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.
Yucatan seafood stew loaded with clams, mussels, monkfish, tuna, cod, lobster, shrimp, oysters, and squid in a fire-roasted tomato and lime broth. The Mexican coastal showpiece for a special-occasion table.
Traditional Ukrainian fish in aspic (studynyna rybiacha): whole fish poached in aromatic stock, layered with carrot rounds, and set in shimmering gelatin. A stunning cold appetizer for holidays.
Northwest seafood cioppino simmers white fish, shrimp, and oysters in a tomato-herb broth with onions, garlic, and basil. Pacific Northwest take on the Italian-American fisherman's stew.
Northwest seafood cioppino simmers white fish, shrimp, and oysters in a tomato-herb broth with onions, garlic, and basil. Pacific Northwest take on the Italian-American fisherman's stew.
Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.
Steamed whole fish with fermented black beans, ginger, garlic, and scallions finished with sizzling hot oil. A classic Cantonese technique that keeps fish silky and flavorful.
A succulent seafood stew, best serve it hot with some good crusty bread.
