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Thumb_18729_Baked Fish Provencale

Thumb_18729_Baked Fish Provencale

This baked fish in a quick tomato sauce is a warm Sunday meal. If you have leftover sauce, try it in a dish of Mediterranean-style braised lamb. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_17762_Halibut Provencal

Thumb_17762_Halibut Provencal

Halibut roasted and served with asparagus, olive tapenade, chive oil and red and yellow tomato confit is a great warm-weather dish. Read more about this recipe in The Kitchen Table: Brennan's of Houston.

Thumb_9252_Seattle Shellfish Stew with Kale and Guanciale

Thumb_9252_Seattle Shellfish Stew with Kale and Guanciale

This is a treasure of a stew for the days you want to space out and avoid deciding between, say, being a good wife, a “successful” person, or an attentive friend. Read more about this recipe at hogwash.

Thumb_13021_Jeane Kirkpatrick's Paella

Thumb_13021_Jeane Kirkpatrick's Paella

John Kirkpatrick has fond memories of the hours his mother spent in the kitchen making paella two or three times a year. For this recipe, she used a pan he says must have measured 2 1/2 to 3 feet wide, but the dish can be made in a roasting pan as well. Read more about this recipe in the Washington Post.

Thumb_13017_Sardinian Paella

Thumb_13017_Sardinian Paella

More than 400 years of Spanish occupation left Catalan influences on modern Sardinian cooking. Unlike traditional Spanish paella, this dish uses fregula instead of rice, only fresh seafood (no chorizo) and a robust fish stock. Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey.

Thumb_11958_Grilled Baby Red Snapper

Thumb_11958_Grilled Baby Red Snapper

Oil the grill really well, then lay the oiled and seasoned fish on the grill. Press flat, then leave it alone. Grill the fish last to keep its flavor from permeating the other dishes. You can substitute cockles for clams. Read more about Barry Koslow's recipe in the Washington Post.

Thumb_18789_Spicy-Sweet Creole Fish Cakes

Thumb_18789_Spicy-Sweet Creole Fish Cakes

This is a great dish to make with leftover cooked fish such as baked fish Provencale. If you don't have any, just follow the instructions. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_12003_Green Curry Shellfish Soup

Thumb_12003_Green Curry Shellfish Soup

Here is a recipe for a spunky, spicy, wondrously comforting shellfish soup. Buy the shellfish listed below, or go crazy by adding squid, a few big spot prawns, or a cubed filet of a lighter white fish -- like bass, cod or tilapia. Read more about this recipe at hogwash.

Thumb_8168_Thai Shrimp, Coconut And Mushroom Soup

Thumb_8168_Thai Shrimp, Coconut And Mushroom Soup

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_6712_Broiled Salmon With Miso

Thumb_6712_Broiled Salmon With Miso

Be sure to spread just a very thin layer of miso paste across the salmon. Too much will overpower the clean flavor of the fish. What you want instead is a rich, salty crust to the salmon. We prefer a lighter white miso, but a darker paste will work just as well.

Thumb_12628_Bouillabaisse

Thumb_12628_Bouillabaisse

Bouillabase is a traditional Provençal fish stew originating from the port city of Marseille. It can include any variety of fish or shellfish in a rich broth. To serve this for a party, try making the broth in advance, and then asking each guest to bring 1/4 pound of their favorite seafood to share.

Thumb_7774_Asian Mussels

Thumb_7774_Asian Mussels

Mussels stand up well to strong Asian flavors like ginger and lemongrass -- and are surprisingly easy and fast to prepare at home. Be sure to discard any mussels that are open before cooking, or closed once steamed.


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