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Fish Recipes

Mussel Salad
James MacGuire
 • 
The Art of Eating
Deep-Fried Oysters
Beer batter is classical French.
 • 
Edward Behr
Fish Mousselines
By James MacGuire
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The Art of Eating
Crayfish or Lobster Coulis for Quenelles
By James MacGuire
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The Art of Eating
Fish Pâté
By James MacGuire
 • 
The Art of Eating
Fish Quenelles
By James MacGuire
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The Art of Eating
Cioppino
By Mitchell Davis and Laurent Gras
 • 
The Art of Eating
Peperoni Ripieni con Tonno (Bell Peppers Stuffed with Tuna)
The forerunner of this antipasto from Piedmont in Italy was probably peppers with anchovy sauce; both are still made and are excellent.
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Edward Behr
Finnan Haddie Chowder
The simplicity of this chowder shows off excellent finnan haddie, a smoked fish now so scarce in North America that many people have no idea what it is.
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Edward Behr
Maryland Crab Soup
The blue crab, Callinectes sapidus — whose name means “savory beautiful swimmer” — is found all along the Atlantic Coast of North and South America and…
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Edward Behr
Cod with Tomato, Hyssop, and Tarragon
For this, you need fresh hyssop, a perennial herb with spikes of fine, small, edible blue-purple flowers, which are good in a salad.
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Edward Behr
Marinated Tuna in Olive Oil
The predecessor of canned tuna in oil, a 19th-century innovation that at its best is extremely good, was tuna cooked with a large amount of salt and…
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Edward Behr
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