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12/15/2012
Fiskesuppe (Norwegian Cod and Root Vegetable Chowder)
When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.
Issue #153
09/05/2012
Canh Chua Cá (Sour Fish Soup)
Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple.
Issue #150
10/14/2011
Fish Balls in Tomato Sauce
A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy.
Issue #141
10/09/2012
Cacciucco (Tuscan Seafood Stew)
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
Issue #110
01/08/2008
Fish Curry with Potatoes
This dish is one example of the cuisine of the Banda—hot, sweet, spicy and sour.
Issue #94
08/08/2007
Bouillabaisse
The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock.
Issue #14
05/23/2012
Menu: A Senegalese Feast
Influenced by its geographical neighbors (North Africa and Morocco), colonialism (France and Portugal), and recent immigration (from Asia and Vietnam), Senegal's cuisine is multifaceted and full of intense flavor. This menu, featuring the national dish of thiéboudienne, is a pleasing collision of flavors and textures.
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