cooking.nytimes.com
Blackfish With Potatoes And Onions Recipe
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.

corn oil, potatoes, onions, peppers, blackfish, salt, black pepper, cloves, parsley, butter

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cooking.nytimes.com
Broiled Fish With Lemon Curry Butter Recipe
Broiled fish fillets topped with a little butter and a squirt of lemon is a quick, easy weeknight staple But when the butter is spiked with plenty of garlic, a jolt of curry powder and piquant fresh ginger, then brightened with fresh herbs, it becomes a superb, company-worthy dish that still cooks in under 10 minutes flat Use your favorite fish here; any mild fillet will allow the buttery sauce to shine.

butter, garlic, thyme leaves, curry powder, ginger, salt, lemon, blackfish

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cooking.nytimes.com
Whole Roasted Fish With Wild Mushrooms Recipe
A very large whole roasted fish brought to the table with head and tail intact is a visually dramatic and incredibly tasty dinner party main course Even better is that it’s both a breeze to cook (season it up, throw it in the oven and wait), and to serve (big fish have big bones, which makes it easy to scoop the flesh off the skeleton) Do not forget to call your fishmonger ahead to order a large fish

fish, olive oil, salt, black pepper, herbs, wild mushrooms

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www.delish.com
Vegetarian-Friendly Fish or Bean Stew
Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.

olive oil, sweet onion, salt, fennel seed, bay leaf, rosemary, garlic, bulb fennel, potatoes, carrots, plum tomatoes, dry white wine, cannellini beans, white fish, mayonnaise, smoked paprika, red bell pepper

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cooking.nytimes.com
Bouillabaisse With Orange Zest, Fennel and Saffron Recipe
This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters But creating an admirable local version is no more difficult than making clam chowder

olive oil, onions, oranges, fennel seeds, cayenne, tomatoes, monkfish, clams, scallops, fish, garlic, parsley

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