Our April 2014 issue cast off in search of the world’s finest seafood: sumptuous lobster pot pie from the North Atlantic islands of Saint-Pierre and Miquelon; cram-and-shrimp-packed risotto from the Oregon coast; Croatia’s rustic fish stew; Cantonese steamed sea bass fragrant with ginger and garlic, and so much more.
This shellfish-sauced dish is adapted from artist Henri de Toulouse-Lautrec’s The Art of Cuisine (Henry Holt and Company, 1966). Toulouse-Lautrec used Dover sole, but any fillet—tilapia, turbot, or even salmon—will work.
Minorcan Clam Chowder
Datil chiles add heat and tang to this tomato-based clam chowder, but habaneros, which have a similar aromatic flavor, are a good alternative. **See the recipe for Minorcan Clam Chowder »**
Inspired by a rémoulade served in New Orleans’ Galatoire’s, this white, mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper is rooted in the classic French recipe.
Easily filleted by removing the heads, then pulling the spines away from the fillet from the neck toward the tail, sardines are cured in a bright mixture of sugar, salt, and thyme.
You may think it’s best to steer clear of canned sardines, but those are actually preferred for this dish. Get the recipe for White Bean and Sardine Stew »
The recipe for this pan-fried fillet, finished with a white-wine butter sauce laced with lemon, capers, and shallots, is adapted from Rick Moonen’s Fish Without a Doubt (Houghton Mifflin, 2008). See the recipe for Sole Piccata »
Lobster meat, cream, and cayenne are chilled in a lobster-shaped mold to make this airy hors d’oeuvre, which can be garnished to create a whimsical appearance. See the recipe for Mousseline de Homard »
Toasted carob powder, yogurt, and grated sweet potato add complex flavor and chewy texture to this Croatian take on focaccia from home cook Tatjana Ciciliani.
Roulade de Saumon aux Crabes des Neiges (Smoked Salmon Stuffed with Cottage Cheese and Crab)
This elaborate appetizer is based on one served at the seafood festival on the Atlantic island of Miquelon. We use snow crab in this recipe, but Dungeness or jumbo lump crabmeat works just as well. See the recipe for Roulade de Saumon aux Crabes des Neiges » **
Curry powder and smoky pimento d’Espelette, a mild, complex chile powder made with a pepper grown in the Basque region of France, contribute a warming kick to this custardy terrine.
Jing Lou Yu (Cantonese-Style Steamed Sea Bass)
This recipe for whole bass, adapted from one in Grace Young’s The Wisdom of the Chinese Kitchen (Simon & Schuster, 1999), calls for a wok, but a 12″ skillet can also be used. A drizzle of hot oil brings out extra flavor and crisps the skin. See the recipe for Jing Lou Yu »
Mixed with capers and sun-dried tomatoes, tuna salad pairs well with classic Italian ingredients in this Tuscan-inspired sandwich served on ciabatta with mozzarella and basil.
Provençal Tuna Sandwich
Marinated artichokes and briny niçoise olives dot this Provençal-inspired tuna salad, paired with hard boiled eggs and roasted peppers for an easy, dressed up sandwich. **See the recipe for Provençal Tuna Sandwich »**
Edamame beans make this sandwich a protein-packed meal while sesame-chile oil gives it a kick.
Taco Truck Tuna Sandwich
The bright flavors of lime, cilantro, and jalapeño are puréed together and combined with canned tuna fish for a unique, taco-inspired wrap. **See the recipe for Taco Truck Tuna Sandwich »**
Seka Salamun, a home cook in Tisno, Croatia, uses olive wood to impart a mild smokiness to this grilled fish. Though delicious with just a squeeze of lemon, it also pairs beautifully with classic French fish sauces. Get the recipe for Whole Grilled Fish with Lemon (Riba na Rostilju) »
Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes
Skampi na Buzaru (Langoustines in Tomato, Garlic, and Wine Sauce)
On Croatia’s Dalmatian coast, shellfish are often prepared na buzaru, simmered in a brandy-and-wine-enriched tomato sauce. Langoustines are used here, but the preparation works just as well with shrimp, clams, or mussels. See the recipe for Langoustines in Tomato, Garlic, and Wine Sauce »
Cooked and chopped shrimp can be used in place of crawfish for this Cajun salad adapted from one in Justin Wilson’s Homegrown Louisiana Cookin’ (Macmillan, 1990). See the recipe for Cajun Crawfish Salad &Raquo;
Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook.
Veal stock adds richness to these plump stuffed squid in a recipe from home cooks Jean and Carole Maurice of Miquelon, an island in the North Atlantic 12 miles from the southeastern tip of Newfoundland.
