Fish Recipes

Antipasto di mare

Chef: Giusepina Beglia

Antipasto di mare Antipasto Di Mare is a yummy Italian seafood appetizer that all your friends would love! Try this Antipasto Di Mare recipe for yourself and you will understand why it is so addictive! The antipasto with...

Bass and red mullet croustillants with...

Chef: Philippe Faure-Brac

Bass and red mullet croustillants with potatoes This recipe is extremely simple. The secret lies in the cooking. Special attention must be paid to the red mullet, which cannot endure the slightest overcooking. The same advice...

Bass back, cooked in juniper and almond

Chef: Lucille et Jacques Bon

Bass back, cooked in juniper and almond Chef Lucille et Jacques Bon demonstrates how to cook bass in juniper and almond. Delicious!  

Bass escalope with pine nuts and black olives

Chef: Hotels Lucien Barriere Deauville

Bass escalope with pine nuts and black olives Eating seafood is a healthier option than eating meat, chicken, beef or pork. So, all you seafood lovers follow this video on bass fish for wonderful bass escalope with pine nuts...

Broiled Lime and Tarragon Trout

Adapted from Bon Appétit 30-Minute Main Courses This simple recipe makes for a delicious meal. Try using lemon slices in place of the lime slices – or select a combination of both.

Catfish Stew

Adapted from The Blue Willow Inn Cookbook by Jane & Michael Stern A traditional Southern recipe, this catfish stew features potatoes, onions, and tomatoes.

Caviar and Eggs

Caviar and Eggs Adapted from Cooking the Russian Way by Musia Soper Caviar and eggs are a classic Russian delicacy. Combined with the cool freshness of cucumbers, and served with a side of egg yolks and mayonnaise, this is...

Char fillet with mushrooms and parsley oil

Chef: Etienne Krebs

Char fillet with mushrooms and parsley oil Arctic char is a red-fleshed salmonid (member of salmon family) that combines the delicate texture of steelhead or rainbow trout with the flavor and color of salmon. These fish have...

Char with carrots and honey

Chef: Marc Veyrat

Char with carrots and honey Easy to pack and perfect as crudit?s for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from...

Chicken supreme with anchovy and rosemary

Chef: Jean Andre Charial

Chicken supreme with anchovy and rosemary In cookery, the term supreme is used to describe a breast of chicken with the wing bone attached, generally referred to as Chicken Supreme. The same cut is used for duck, and other...

Cider Flounder

Cider Flounder Adapted from Cooking with Two Fat Ladies by Clarissa Dickson Wright and Jennifer Paterson This recipe works well for several types of fish: flounder, turbot, fluke, or halibut. With cider, garlic, and onion,...

Classic Bouillabaisse

Adapted from Country French Cooking by the editors of Sunset magazine This traditional French seafood soup is hearty and highly versatile; try using other seafood, like lobster, clams, or crab. The fish is usually removed...

Crayfish and Prawn Salad with Butterbeans

Chef: Jean Andre Charial

Crayfish and Prawn Salad with Butterbeans Here’s how to make a fabulous crayfish and prawn salad with Butter beans salad for two. This recipe makes a delicious early autumn lunch or light dinner. The butterbeans and black...

Crepes parmentieres with salmon and caviar

Chef: Georges Blanc

Crepes parmentieres with salmon and caviar Crisp crepes are popular throughout the world. Thin light pancakes, crepes taste great just by themselves. They can also be served with many a filling such as fruits, cheese or meat....

Fish bouillon from Tigullio

Chef: Hotels Lucien Barriere Deauville

Fish bouillon from Tigullio In this video series, our expert will show you how to make a traditional recipe called fish bouillon, a tomato-based stew. The dish has its origins in classic French cuisine, but has changed...