I always use an enameled cast-iron casserole (though one day I will cook this dish in a clay pot!
Shell the shrimp right at the table and then dunk each one into our positively irresistible cayenne-spiced sauce.. Get the Recipe.Crunchy Fish Sticks with Tartar Sauce.
Grace Parisi dredges cod strips in flour and potato flakes to create crunchy fish sticks, which she serves with a chunky sun-dried-tomato tartar sauce.. Get the Recipe.Fish Teriyaki with Sweet-and-Sour Cucumbers.This is a fairly classic take on teriyaki — broiled or grilled slices of marinated meat or fish.
The small amount of sugar in the soy-based sauce caramelizes in the heat, creating a deliciously sticky glaze.. Get the Recipe.Fish Grilled in Banana Leaves with Chile-Lime Sauce.
For this quick and bold sauce, Zak Pelaccio purees vibrant ingredients like fresh lemongrass and ginger with chiles and fish sauce.
The sauce is delicious with any grilled or roasted fish, with or without the banana leaves.. Get the Recipe.Add crushed tomatoes and wine; cook, stirring occasionally to scrape up any browned bits from bottom of pot, until mixture is reduced to a jam-like consistency, about 10 minutes.. Stir in 8 cups chicken stock, bread, kale, and Parmesan rind (if using) until well combined.
Gently boil over medium-high until kale is tender and bread is almost dissolved, about 10 minutes..Meanwhile, mash 1 cup beans with remaining 1 cup chicken stock in a medium bowl using a fork.
Add bean puree, remaining whole beans, and remaining 1 teaspoon salt to Dutch oven; gently boil until beans are tender, about 10 minutes.Season to taste with black pepper and additional salt.. Divide soup evenly among serving bowls; drizzle with olive oil and sprinkle with grated Parmesan.. Editor's Note: We've retested this recipe in the F&W Test Kitchen and updated it to address the comments below.