Fish

Aioli is a garlic sauce from southern France. Its indispensable components are olive oil, egg yolks and lemon juice. Usually served with fish.

A simple, bright, spring-like, tasty and very healthy dish of grilled trout paired with pepper salad with chili peppers!

Fish stuffed with mushrooms is a wonderful dish in every respect: healthy, tasty and very appetizing. In addition, it is prepared quite easily, that is, it does not require supernatural culinary skills from the hostess. There are many options for fil

Instead of cod fillets, you can use fresh/fresh-frozen zander or catfish fillets in this recipe. But the second fish must be hot smoked.

Ancona brodetto is an Italian fish stew cooked in a pot that resembles a chowder. According to tradition, in a thick ear from Ancona - an ancient port in Italy - there should be thirteen varieties of fish - according to the number of apostles who par

The leek has a unique property: during storage, the amount of vitamin C in it does not decrease, but increases. waking up. Store the leek in the refrigerator, wrapped in cellophane.

Rasstegay is a traditional Russian yeast dough pie. In order for a yeast dough product to be called that, it is necessary to leave a small hole in the top middle open when forming the pie - it is this that creates the impression of an unsewn hole, a

The traditional Russian pie is especially relevant on those fasting days when fish is allowed. The combination of fresh and smoked fish makes it incredibly tasty.

Portion pieces will allow you and your guests to immediately start tasting fish with cold beer! Enjoy your meal!

Whitefish is an unusual fish for the Middle East, and I usually cook this dish with sea bass. But then I fell into the hands of a whitefish, and I did not regret it for a second. The bones are wonderfully separated, and the taste is quite worthy, and

This is how fish is traditionally prepared in Greece. And it is best to drink tsipoura with tsipouro - fragrant Greek moonshine or retsina - dry wine with a slight aftertaste of coniferous resin.

Casserole of buckwheat, fish and mushrooms under a cheese crust.