Stuffed Squid Braised with Tomatoes and White Wine
Whole squid sacs are stuffed with a savory mix of tentacles, cheese, and bread crumbs, then braised in a tomato and white wine sauce until …
Squid with Tomatoes and Peas, Tuscan Style
Squid is braised slowly with tomatoes until tender, then finished with sweet peas. A comforting Tuscan stew that pairs seafood with earthiness.
A Single Fish Cooked Fish-Soup Style
If you crave the flavor of fish soup but are cooking for fewer people, this method brings the lively taste of ‘zuppa di pesce’ to …
Baked Bluefish Fillets with Potatoes and Garlic
Bluefish fillets are baked atop a bed of thinly sliced potatoes roasted with olive oil and garlic. A Genoese classic where the potatoes absorb the …
Sautéed Swordfish with Capers and Vinegar
Swordfish steaks are sautéed and bathed in a tangy ‘Stimpirata’ sauce made with celery, onions, capers, and vinegar. A bright and flavorful Sicilian dish.
Porgies Pan-Roasted with Marjoram and Lemon
Small whole fish are pan-roasted with garlic, marjoram, and lemon. This method combines the flavor concentration of roasting with the juiciness of stovetop cooking.
Sautéed Snapper or Other Whole Fish with Mushrooms
Whole fish is sautéed with aromatic vegetables and white wine, then finished with mushrooms cooked in garlic and parsley. A classic Italian pairing.