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This simple traditional fishermen's recipe uses the entire fish. The bones and the head add richness to the sauce, and the flesh does not fall apart. If fillets of fish are used, the dish will be easier to serve and eat, but also less tasty. |
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The spices and aromas of this Indonesian curry dish are blended in a base of coconut milk. |
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Chermoula, like adobo in Mexican cuisine, is the basis of numerous Maghreb dishes, sauces, and marinades. Throughout the long hour and a half stewing process, all of the spices take their time to flavour the fish. |
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Prepare the day before for a perfect luncheon dish, or to snack on with cocktails. |
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There's more to fish soups than the famous bouillabaisse. While this recipe is not terribly far from the French version, it is much faster to prepare. And maybe a little more flavourful! |
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This Bengali recipe for fish stew is characteristically seasoned wioth panch phoran. |
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Shrimps in cocoanut milk, mouthwateringly seasoned with our masala blend for fish from southern India. |
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Try our Martinique-style Colombo blend. |
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Traditional Thai dish of noodles with tofu and shrimp in a sweet-and-sour sauce. |
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Panch phoran is the classic masala of Bengal. Its subtle bitterness blends well with the other flavours in this recipe to create a most interesting harmony. |
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This dish unites the classic fragrances of Chinese cuisine, the smoky notes of Lapsang Souchong, and chipotle pepper. |
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An absolutely original recipe for preparing salmon that will not overpower the gorgeous aroma of this delicate fish. |
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This magnificent classic of Indian cuisine is ready in twenty minutes. The finest dishes don't have to be complicated. |
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The method in this straightforward recipe is something like that used for ceviche. |
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This straightforward recipe can be made with any firm-fleshed white fish. The marriage of pepper, ginger, and sesame is simply delicious. |
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A creamy lobster dish fragrant with vanilla and mustard. |
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