Label
All
0
Clear all filters

Fish and Shellfish

Appears in
The Times Cookbook

By Frances Bissell

Published 1995

  • About
I wish we could all seek out and support a fishmonger. Fish is very good for us, highly nutritious, low in fat, and, best of all, it is absolutely delicious and quick and easy to cook.
Many people don’t realize just how immensely varied fish is in its flavours and textures. Even within the large cod family, for example, there is a difference between cod and haddock. Whiting, of the same family, is delicate, and, although liable to break up easily, is invaluable as a basis for mousses and terrines. Monkfish is dense in texture with a sweet flavour. Mackerel, herring, tuna and other oily fish can take strongly flavoured accompaniments, such as the gooseberry sauce traditionally served with mackerel, the Mediterranean flavours of garlic and tomatoes, or the oriental tones of ginger, soy sauce and sesame oil. As well as all these familiar fish and the whole range of smoked fish, shellfish and freshwater fish, there are new fish coming into our shops all the time, such as the brightly coloured tropical fish from the Seychelles, the cod-like hoki from New Zealand and those from more northern waters, like the Arctic char and the zander or pike-perch with its sweet, firm, white flesh.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

The licensor does not allow printing of this title