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Jeni Wright, Eric Treuille, Le Cordon Bleu

Fish on the Menu

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
From coast to coast, great cooks pair their region’s catch with local ingredients and cooking techniques to create internationally appealing dishes.

France - Bouillabaisse (a lusty fish stew of Mediterranean fish and shellfish with saffron and fennel) originated in Marseille.

Greece - Kalamari (squid deep-fried in a light batter and served with lemon wedges and chilled retsina) is a favourite midday snack on the Aegean.

Italy - Spaghetti alle vongole (with clam sauce) is a staple in trattorias throughout Italy.

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