Fish and Seafood

Appears in

Sud de France

By Caroline Conran

Published 2012

About

© 2012 All rights reserved. Published by Prospect Books.

In this section

Fish Soup with Aïoli and sauce ardente

Bourride from Sète

Catalan Fish Stew

Shellfish Paella with Monkfish

Seafood Paella with Toasted Noodles and Aïoli

Clams in Tomato Sauce

Mussels with Ravigote Sauce

Mussels with Sausage Sauce

Mussels in Saffron Sauce

Grilled Crawfish or Lobster with Garlic Butter

Fresh Lobster with sauce rémoulade

Grilled Baby Cuttlefish or Squid with chorizo

Squid or Cuttlefish With Garlic, Saffron and White Wine

Squid à la plancha with Preserved Lemons

Prawns à la plancha

Cuttlefish with rouille

Cuttlefish or Squid With Green Olives

Squid with Chard

Salt Cod with Tomatoes and Peppers

Salt Cod with Leeks

Salt Cod Marseillan Style

Salt Cod Fritters

Roasted Cod with Caper Sauce

Tartare of Grey Mullet

Red Mullet from Algiers

Roasted Red Mullet with Black Olives

Grilled Monkfish with Aïoli

Monkfish with Swiss Chard

Sea Bass Fillets with Tapenade Sauce

Roasted Sea Bass with Fennel and Thyme

Sea Bass with Crab Sauce

Sea Bream with Tomatoes and Olives

Red and Gold Sardines

Fried Fresh Anchovies

Monsieur Olmo’s Snails in Tomato and Garlic Sauce

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