Seared Tuna with Green Beans Tomato Vinaigrette
This is a variation of a well-known Italian summer favorite, Fagiolini al Tonno. The original recipe uses canned tuna. For this dish we use fresh tuna, to be grilled or seared in a pan.
Catfish with Mojo Verde
This dish from Spain combines the catfish with Mojo Verde, the cilantro and caper sauce originally from the Canary Islands. This dish goes well with small new potatoes, boiled or slightly roasted, and a green salad.
Salmon Fish Cakes with Spicy Cilantro Lime Sauce
Salmon’s fresh taste goes amazingly well with Thai spices. Easy to make and a great way to use all those salmon end pieces which are not thick enough for a fillet or steak.
Salt Codfish and Leek Soup
A traditional vegetable soup with carrots, potatoes, garlic, onions, and leeks enhanced by salt cod.
Alsatian Seafood Choucroute
Fillets of various firm fish, clams and shrimps are pan-fried or sauteed and served on a bed of creamy sauerkraut.
Moroccan Seafood Tagine
This mouth-watering seafood dish from Morocco is full of flavors and colors – as they say, “the eye eats before the mouth”. Accompanied by Couscous and Chermoula it is a sure bet with our friends.
Mussels à la Marseillaise
Moules à la Marseillaise, a traditional Provençal recipe from the port city of Marseille. Marseille food is rich in tomatoes, herbs, and olive oil a deference to the Italian and Spanish immigration in the South of France.
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Sardine and Potato Bake
The combination of sardines and potatoes is much reflective of the old times “Cucina Povera” (the poor’s kitchen) of Italy. Simple and cheap ingredients turned into a much satisfying meal.
Country fried Catfish with Creamy Jalapeno Cilantro Sauce
An exhilarating recipe, a change to “fried catfish with French fries and hushpuppies”, the traditional way of serving catfish in the South, where most restaurants seem to double bread and fry everything.
Slow Roasted Salmon with Fennel, Capers and Pine Nuts
Salmon slowly roasted on a bed of fennel and onions caramelized in their own juices. The perfectly cooked fish! One of my favorite dishes.
Salt Cod Purée with Grilled Vegetables
Baccalà con Verdure Grigliati, a traditional dish from Venice in Italy. It takes a bit of work and time but the result is worth it if you are, like me, a salt cod aficionado.
Shrimps with Caramelized Fennel and Raisin Couscous
A fare for fennel lovers. It’s the sort of dish where most of the work is done by the stove. All you have to do is stir once in a while. Preparation time will depend on how caramelized you like your fennel.
Brandade de Morue
Salt Cod and Potato Purée, a classic dish from the Provence. In the Provencal language “brandar” means to stir and “morue” means codfish in French.
Andouille and Shrimp Stew
An adaption of the traditional Louisiana gumbo made with okra, roux and filé powder. My version with lima beans – I absolutely love them – and shrimps are soul food without the heaviness.
Salt Cod with Leeks
Baccalà con i Porri is a well known and dearly loved Italian recipe. Salted and dried codfish is an old-fashioned food that has outlived this form of preservation. Salted cod could be stored for long periods and transported easily.
Baked Codfish with Feta Cheese and Peppers
Cod’s clean and mild taste partners well with bolder flavors like feta cheese and peppers adding another dimension to this surprisingly simple dish with Mediterranean flavors.