The Classic 1,000 Seafood Recipes

If you love fish you'll love this book. It tells you all those facts about seafood you want to know, from a rundown on the varieties available to how to choose the best, keep them that way once you get them home and, of course, cook them.

There are so many good reasons to eat fish, and your health is just one of them. They're powered with the only fats you can honestly eat to your heart's content -- polyunsaturated Omega-3 fatty acids not to mention protein and vitamins A and D. Carolyn Humphries proves that just about the only thing you can't do with fish is serve it up as a dessert. And with recipes that include everything from the sublime to cost-conscious family favourites, you can decide whether it will be Lobster Thermidor tonight or Traditional Fish and Chips.

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The Book Of Sushi

Learn just how good for you this dish really is. There's just one drawback: the more you learn about sushi, the more you'll probably start liking it. You may find sushi getting to be a habit.

Product Description: Sushi, that so typical Japanese food, has a history going back to prehistoric times. Over the centuries it has been refined into a surprising number of variations, from the simplest everyday fare such as tuna wrapped in vinegared rice and crisp vitamin rich nori seaweed to elegant and imaginative sushi created for festive occasions.

The centerpiece of this book is Edomae-zushi, the delicate, natural, fresh variety first made in Tokyo in the early nineteenth century and now popular throughout the world. The sushi shop, with its scrubbed wooden counter and fillets of raw fish sleeping in refrigerated cases right before the diner's eyes, is a memorable experience in itself but faced with such variety and the special vocabulary of the sushi world, how and what does one order, how does one truly appreciate it? The answers are all here.

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Pallu Mara (Yellow Tamarind Fish Soup)

Pallu Mara is traditional dish from Makassar, it's Delicious...

Ingredients:
1 fish or fish steaks weighing 2 kg (4.5 lb)
1 tsp turmeric
10 red chillis
8 shallots or 2 onions
3 cloves garlic
A piece of root ginger or 1 tsp ginger powder
1.5 cups tamarind water
Salt

Clean the fish and rub it with the turmeric and salt.
Seed the chillis and cut them lengthwise into two.
Slice the shallots (or onion), garlic and ginger.
Put the garlic and ginger with half the sliced shallots and five chillis at the bottom of your fish pan.
Lay the fish or fish steaks on top of these.
Put the remaining chillis, shallots, garlic and ginger on top of the fish, and pour the tamarind water over everything.
If you are using ginger powder, disolve this in the tamarind water first. Add some more salt.

Cover the pan and cook slowly for 40 to 50 minutes.

Shake the pan gently from time to time and make sure the fish is not burnt.

You can add a little more water during cooking if you think the fish is becoming too dry and is in danger of burning.

This fish should be served the next day, cold.

Garnish with sliced tomatoes.

Haddock Fillets with Sauce (Soslu Mezgit Baligi)

250-300 gr Haddock (or Sole etc.) fillets, 4 pieces frozen

1 tbsp butter

1 onion, copped

1 garlic clove, chopped

125 gr mushrooms, sliced (fresh or in a can)

1 medium tomato, peeled and diced

1 tbsp crushed tomato, canned

Salt

Freshly ground black pepper

3/4 cup water

125 gr cooked shrimp, frozen or fresh, cooked, peeled and deveined

Sauce:

1 egg yolk

1/4 cup cream

2 tbsp lemon juice

Garnish:

4 lemon slices

2 tbsp parsley, finely chopped

Sautee the onion with butter for 3-4 minutes in a pan. Add the garlic and when the smell comes out, add the mushrooms, tomato, crushed tomato, salt, pepper and stir.

Place 4 fillets on top of the vegetables in the pan. Add the water. First turn the heat to high. When the water starts bubbling, turn the heat down and simmer. Cover the lid and cook for 10 minutes. Place the fillets on a service plate. Cover with aluminum foil to keep them warm.Add the shrimps into the pan, cook until half of the remaining water evaporates.

Meanwhile, whisk the egg yolk, lemon juice and cream. Pour slowly into the pan. Mix and turn the heat off. Don't boil the cream mixture. Pour all over the fish. Garnish with lemon slices and parsley.

Enjoy!

Hunting & Fishing Cookbook

* 330 recipes

* Every recipe tested & tasted in the Taste of Home Test Kitchen

* 192 pages with full-color photos If you're on the hunt for savory game and fish recipes, then you won't want to miss a bite of the 330 recipes inside Taste of Home's Hunting & Fishing cookbook. Shared by avid hunters and fishermen, you'll find hundreds of mouthwatering ways to turn venison, elk, wild turkey, salmon and more into satisfying meals. There are even recipes for hearty camp breakfasts, sweet and savory portable snacks - even recipes that use wild ingredients that can be picked or gathered.

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