From Provençal in the south of France comes Brandade de Morue, an emulsion of salt cod, cream and olive oil. Use it as a dip accompanied by olives.
This is the method used by chef Anthony Tuttle at the Marriott Phuket Resort and Spa’s cooking school to prepare those delicious prawns.
For smoked fish, use only fresh fish that has been kept clean and cold. Salmon are split or filleted; bottom fish filleted; herring are headed and gutted.
KCBS member Dave Conti likes his food spicy, on or off the grill. He shared his jambalaya recipe with Hartford’s WSFT-TV and with his friends at KCBS.
Varieties include seafood paella, in which seafood is substituted for the meat and snails, or mixed paella, which contains both meat and seafood.
This South African recipe is a party favorite. Just don’t overcook the calamari unless you want to know what it’s like to eat a hemorrhoid donut
The marinade for these spicy kabobs is quite sweet–but works well with the shrimp. A staple in North Africa, cous cous is wheat in granular form.
This salt cod dish is named after Vizcaya (Biscay), a province of Spain and a historical territory of the autonomous community of the Basque Country.
This grilled garlic fish recipe is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines.
Portuguese salt cod casserole, aka Bacalhau a Portuguesa, is far more flavorful than the tuna-based ones we’re used to in the United States.