500 Fish and Shellfish

This title includes tempting recipes for every occasion including soups; appetizers and light snacks; mousses, pates and terrines; salads; pasta, noodles and rice dishes; fried and grilled dishes; pies and baked dishes; casseroles, stews and slow-cooked dishes; and sauces for fish and shellfish. Easy-to-follow recipes mean any standard of cook can achieve delicious results every time. Each recipe is illustrated with an enticing photograph of the finished dish and includes practical step-by-step instructions and a full nutritional breakdown. You can enjoy the very best in classic and contemporary fish cuisine with Lobster Thermidor, Trout with Curried Orange Butter and Fish Pie with Saffron and Dill Mash. With an increasingly wide range of fish and shellfish now available, there’s never been a better time to experiment and enjoy the variety of textures, flavours and colours of seafood. This collection of 500 classic and contemporary dishes makes the perfect cookbook for any occasion. Here are all the popular classics such as Clam Stovies, Scallops with Bacon and Poached Salmon with Hollandaise Sauce as well as tempting contemporary dishes including Chilli Crab Cakes, Moroccan Fish Tagine and Seared Tuna Steaks with Red Onion Salsa. In this comprehensive and complete sourcebook you can discover recipes from all over the world, with something to please every palate, every occasion and every season of the year.