Good things come in small packages. Sardines and mackerel are proof of this adage. These are fish for the converted, fish for people who truly enjoy the flavor of fish. My first experience with fish ...

This seafood dish originally called for red snapper, but because of overfishing, red snapper has been in decline worldwide, and it’s on the Monterey Aquarium’s Seafood Watch “avoid” list. Instead, use ...

Place the flour, eggs and Panko in separate, shallow bowls and set aside. Cut the fish into 4 long strips (approx. 2 ounces each) and lightly sprinkle all sides with salt and pepper. Dredge each piece ...

Piperade is a Basque tomato and pepper stew. A mix of red, yellow and orange bell peppers makes a nice presentation. The original stew is flavoured with piment d’espelette, a spice made from dried, ...

Piperade is a typical Basque dish containing green capsicum, tomatoes and onion sautéed and flavoured with espelette pepper - a fiery red chilli pepper cultivated in Espelette, a Basque territory. 1.

Basque in the heady flavours of quick-salted baked cod, mussels, chorizo and chickpeas in this flavour-packed fancy fish stew made with West Country ingredients. Lightly sprinkle sea salt over the cod ...

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