Fish Recipes and Menus from Saveur Magazine

11 results
Narrow Results You've Selected: Fish Soups & Stews Slow Cook Remove all Source Saveur (10) Spoonful (1) Difficulty Easy (9) Medium (2) Cuisine Japanese (3) Asian (2) American (1) French (1) Gluten-Free (1) Show all... Greek (1) Irish (1) Italian (1) Southern/Soul Food (1) Vietnamese (1) Season Winter (6) Fall (5) Topic Recipe (11) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Slow Cook"; var omni_prop8 = "Main Ingredient:Fish,Course:Soups & Stews,Technique:Slow Cook"; var omni_pageName="saveur:"+omni_prop12; 09/22/2010 Tai Kabura (Sea Bream and Turnip Hot Pot) The recipe for this elegant fish soup was inspired by the version served at Kitcho, the legendary Kyoto restaurant. Continue... Issue #132 07/15/2010 Fish and Vegetable Soup (Kakavia) Adding eel to this fish soup lends body and flavor to the broth. Issue #131 06/21/2007 Adriatic Fish Broth Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor. Issue #38 03/20/2002 Fish Soup with Crayfish Ravioli Jacques Maximin’s version of the classic Provençal soupe de poisson is emblematic of his bold but refined cooking. Issue #17 12/04/2000 'Number One' Soup Stock Dashi, the stock at the heart of all Japanese cooking, should taste of the sea. It is simple to make as there are only three ingredients. Issue #16 12/04/2000 'Number Two' Soup Stock Niban-dashi is a stronger stock, made from the konbu and bonito flakes left over from ichiban-dashi. It is used as a stock, braising liquid, and seasoning. Issue #16 01/27/2007 Scallop Bisque When you’re craving a rich, creamy soup, try this silky bisque, accented with the distinctive flavor of lemongrass. Issue #5 01/23/2007 Saimin Saimin noodles, made from fine white flour and sold fresh, are the key to this warming soup. Issue #3 01/23/2007 Trout Chowder Simple ingredients and the freshest fish make this chowder a winner. Issue #2 11/07/2012 Menu: Vietnamese Pho Dinner Center you next dinner party around an aromatic, steaming bowl of pho, the traditional Vietnamese beef noodle soup. Start the meal with crispy crab spring rolls, crunchy lettuce wraps, and a fresh lotus stem salad, and end with traditional sweet banana-coconut packets. Does Not Apply 10/01/2010 Crawfish Étouffée Pot Pies Good fish stock and a dark roux make the difference in Spoonful's classic crawfish étouffée.Continue... Does Not Apply Source: Spoonful