Fish & food

Thursday, March 26, 2015

Bouillabaisse Nutritional info per serving

A classic French bouillabaisse recipe is a combination of rich broth and delicate pieces of fresh fish, served with rouille-smeared toasts. INGREDIENTS Drizzle olive oil 1 onion, sliced 1 small fennel bulb, sliced 1 carrot, sliced 2 celery sticks, sliced 1 leek, sliced 4 salted anchovy fillets, sliced...

Asia Unites Against Poaching

Representatives from 13 Asian countries committed to immediate action to stamp out poaching at the conclusion of a four-day symposium hosted by the Nepal government in Kathmandu from February 2-6, 2015.The Symposium: Towards Zero Poaching in Asia adopted five recommendations:Swift and decisive action to elevate the importance and effectiveness...

Tuesday, March 24, 2015

Portuguese Salt Cod Stew (Bacalhoada)

The first time my friend and fellow food blogger Fernanda mentioned wanting to make a Portuguese salt cod stew, I was skeptical. (Though given how well Fernanda’s salmon fish stew had turned out what was I thinking?) Salt cod isn’t one of those easily-found-in-the-supermarket items. For hundreds of years codfish preserved in salt...

Smoked Salmon Bisque

A little trivia here. What makes a bisque a bisque and not a chowder? Both bisques and chowders are made with seafood and vegetables, with a cream base. Chowders tend to be more stew-like or chunky, and bisques puréed. Bisques are traditionally made with shellfish, though these days a puréed tomato, cream-based soup can be called...

Provencal Seafood Bisque

Hank made this seafood bisque for us the other day and it was so outrageously good I begged him to make it again. I served some of it to a friend from Provence whose eyes lit up upon tasting it, “This is just like we have at home! ‘Bisque de Fruits de Mer'”. The saffron is essential, and even though I usually don’t like saffron,...

Smoky Paprika Shrimp Skewers

My dear friend, the ebullient, smiley, and somewhat wacky Matt Armendariz of Matt Bites has a new “schtick”, namely, food on a stick. On a Stick! is Matt’s new cookbook, aimed at the party crowd, and filled with every conceivable food one could put on a stick. There are the expected—kebabs, corn dogs and popsicles—and the whimsical—jello...

Tilapia with Olives, Mushrooms, and Tomatoes

Tilapia, a tasty farm-raised fish originally from Africa, has become more and more popular here in the states. I recently brought home a whole tilapia from our local Asian fish market and made quite a mess of trying to fillet it myself. Dad pitched in, with no more luck than I, and we ended up throwing the pieces (you couldn’t...

Shrimp with Orange Beurre Blanc

At a recent cooking class at Scott’s Seafood (Folsom, CA), Chef David Lamonica set us to work preparing shrimp with orange beurre blanc (a French butter and shallot sauce). Chef David says the best shrimp to get are fresh, Gulf of Mexico White shrimp, still in the shell. Gulf white shrimp are firm and sweet. For this particular...

Seared Scallops with Asparagus Sauce

A few years ago my father discovered scallops, not that he didn’t know about them before, it’s just that some light bulb went off in his head one day and he decided that he had to cook them. So for a time he would madly attack any scallop recipe that seemed half-way interesting. The problem was that he just couldn’t get...

Shrimp and Avocado Salad

What better way to cool down in the heat of summer than with a delicious cold salad? Freshly cooked shrimp and creamy avocado are a perfect match, especially with a crisp vinaigrette. The best news? It only takes a few minutes to prepare. Shrimp and Avocado Salad Recipe Yield: Serves...

Tempura Squid

Do you like fried calamari? If so, just imagine the lightest, crispiest, melt-in-your-mouth-iest coating over the most tender squid, and this would be it. The tempura version. I love fried calamari, but you know what? After this tempura, I’m not going back. This is just too good. Eat the whole batch good. And oddly enough, it’s...

Seared Tuna with Avocado

Recipe and photo updated July 25th, 2011 One of the benefits of having your own cooking website is that your friends and relatives start sending you recipes to try. The basis for this recipe comes by way of my cousin Laurie in Maryland (thanks Laurie!) and we’ve played with it a little. It’s hard to go wrong when the ingredients...

Tuna Patties

Tuna patties! All you have to do is say these two words and I’m flooded with childhood memories. We kids are only a few feet high, have tiny feet, scabbed knees, and boundless energy. In between chasing each other around the dining room table we are squealing to our mother, “We’re having tuna patties!” We were...

Shrimp Risotto

Have you ever had a food epiphany? Years ago I had a seafood risotto at a restaurant on the Grand Canal of Venice (back in the cushy days of business trips with expense accounts) that was so silky, so luscious, so creamy yet still light, I didn’t know what hit me. I ate every grain with a stunned and happy look on my face and...

Pages

Thursday, March 26, 2015

Tuesday, March 24, 2015