Fish and Shellfish

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Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

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Mediterranean Clay Pot Cooking by Paula Wolfert. Copyright © 2009 by Paula Wolfert. Photographs copyright © by Ed Anderson. Published by Houghton Mifflin Harcourt. All rights reserved.

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In this section

Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons

Tangier-Style Fresh Sardines with Charmoula

Sicilian Fresh Sardines Stuffed with Pine Nuts and Raisins

Salmon Fillets Slow-Baked on Clay Tiles with Favas and Green Beans

Tuna with Sweet-and-Sour Onions

Oven-Poached Fillets of Sole with Tomatoes, Mushrooms, and Chiles

Sturgeon Poached in the Manner of the Po Valley with Roasted Zucchini

Poached Swordfish in the Style of Izmir

Halibut Steaks Poached in Olive Oil with Mushrooms, Anchovies, and Capers

Fresh Cod Roasted on a Bed of Potatoes with Olives

Black Cod Baked on a Bed of Shredded Fennel

Stuffed Baby Squid Lungiana Style

Ligurian Shellfish Amphora

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