This is a great way to use up anchovies that you might have left over from another recipe.
Fish and Seafood Dish Recipes
This avocado & shrimp salad is a fabulous rich-tasting salad, but lighter in calories than you would imagine. Serve with something off the grill, and perhaps another plainer, leafy salad.
This modern twist on a classical French dish draws on inexpensive, environmentally-sustainable basa fish and takes less than 15 minutes to prepare, so it’s an ideal mid-week supper candidate.
If you love sardines and the rich, tangy preserves known as Branston Pickle, your ship has come in. This is an easy mixture of sardines and pickle to spread on hot buttered toast.
A simple, zesty glaze to make a piece of fish more interesting.
This is a dipping sauce to serve with grilled fish.
A very rich-tasting fish pie.
A classic, no-fail batter for fish.
A very good stand-in for fish stock that would otherwise take hours to cobble together.
This are fancy yet kid-friendly lunch sandwiches that the kids can help you make for them.
Serve these as a starter in their dishes on a plate, with some bread and some salad or nibbly veggie bits on the side.
These are great nibblies.
Good with mashed or plain boiled potatoes.
A Japanese stock recipe. You can make two broths from the seaweed and the tuna.
Katsuobushi Dashi is a simple Japanese stock recipe, based on dried flakes of tuna.
Kombu Dashi is a simple Japanese stock based on seaweed. It is often used with meat or fish dishes.
Niban Dashi is often used to simmer vegetables in.
Often used as a base for miso soup. Niboshi are dried sardines.
The small pots of potted shrimp are nice as a starter, served in their pots on a larger plate with a small bit of salad on the plate, along with toast, crackers or good bread.
An easy, no-fail seafood sauce for shrimp, etc.
Often served in America stirred into hot linguine noodles.
Marie Rose Sauce is a simple, classic sauce to go with shrimp, battered fish, or French fries. It’s very quick and easy to make, and there’s no cooking required, just a quick stir.
Tartar sauce lovers will rejoice at this recipe. It’s quick and easy to make out of ingredients you may have in your fridge every day; it’s tangy and refreshing like the best tartar sauces you’ve ever had, and it doesn’t taste chemically.
A classic, though eccentric, regional English recipe!