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10/07/2010
Turbot aux Beurre Blanc (Grilled Turbot with White Wine and Butter Sauce)
Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder.
Issue #133
09/15/2010
Trout Meunière Amandine (Trout with Brown Butter and Almonds)
Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.
Issue #132
10/13/2009
Sauerkraut with Fish in Cream Sauce

This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
Issue #124
08/29/2007
Anchovy Dip with Crudités (Anchoïade)
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
Issue #98
12/15/2005
Fish Filets with Potato Scales
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
Issue #79
10/23/2000
Skate Cooked in Clarified Butter with a Brunoise of Fruit and Vegetables in Vinegar Sauce
In the hands of the Apicius kitchen staff, careful peeling and precision dicing transform fruits and vegetables into the mixture of tiny flavor-filled jewels known as a brunoise.
Issue #35
03/08/2007
Anchovy and Onion Tart
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
Issue #32
03/14/2002
Sole with Cider Sauce
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Issue #21
03/14/2002
Stuffed Squid with Lobster Sauce
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
Issue #20
03/20/2002
Warm Red Mullet and Artichoke Salad
Red mullet is shown to great advantage in this warm salad of diverse ingredients.
Issue #17
08/27/2010
Sole Meunière
Nourished Kitchen shares a recipe for sole meunière, breaded fish dripping with butter and lemon—and easily prepared in less than 15 minutes. Continue...
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Source: Nourished Kitchen
04/01/2010
Pasta Salad Niçoise
The phrase pasta salad often conjures unpleasant thoughts of mayonnaise-laden picnic fare, but this elegant version, from the blog the Gastronomer’s Guide, might change your mind. Continue...
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Source: Gastronomer's Guide
10/06/2009
Spinach and Onion Quiche
Anchovy fillets add a briny essence to a dish. Stir them into slow-cooked onions until they dissolve, and pair them with spinach to use as a base for a creamy quiche. Continue...
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Source: Hollow Legs
09/11/2009
Crispy Salmon with Creamed French Lentils
Multi-textured lentils are the real stars of this meal while the salmon is left straightforward and unadorned. Continue...
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Source: Eat Blog Sleep
10/27/2008
Bouillabaisse
This traditional seafood stew is great with warm, crusty bread and wine.
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Source: Use Real Butter
08/16/2008
Quick Bouillabaisse Pasta
This easy version of a traditional French stew overflows with mussels, shrimp, and halibut.
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Source: My Recipes
08/14/2008
Red Snapper Chipotle Meunière
Spicy smoked peppers add a twist to this classic French dish.
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Source: Chez Christine