The Pissaladière is a savoury tart made with onions, olives, grated cheese and anchovy fillets. (It looks like… pizza, but French style.)
The Sardine Bouillabaisse Soup is as tasty and hearty as it sounds, really. 🙂 Enjoy!
Tahini Sauce is used with fish, or as a salad dressing, or as a roasted vegetables dressing.
This Cuttlefish Casserole is a Greek Orthodox Lent classic: easy to make, a tasty, hearty, one-pot recipe full of good things for one’s own health. Enjoy!
A typical dish of the Provence region of France. Without further ado, let’s cook, shall we? 🙂
A simple, fast and tasty Japanese salad with Okra and Bonito fish Curiously, okra is not very popular in North America but it is preferred and cooked voraciously in other parts of the World. Japan is one of them.
Vegetables, Mussels, Potatoes and Rice Casserole (Casserole Barese) is an interesting casserole recipe from Puglia, Italy. It could well be a distant cousin to the Spanish Paella. “Barese” means “from Bari”.
How To Make Fish Stock. French cooking uses stocks as a base for soups and sauces. This is a generic fish stock (fumet) recipe used in French cooking.
Sardines in the Oven. Sardines are generally shunned as a food choice in this “age of plenty”. However, they offer the healthiest of fats, Omega-3s, and Vitamins D, A and B12. Do some research, you may be pleasantly surprised.
Octopus Soup. This is a Greek Orthodox Lent classic: easy to make, a tasty, hearty, one-pot recipe full of good things for one’s own body, mind and health. Enjoy!