Williams-Sonoma Kitchen Library - Fish by Joyce Goldstein and Williams-Sonoma

  • Fish stock

    from Williams-Sonoma Kitchen Library - Fish Williams-Sonoma Kitchen Library - Fish by Joyce Goldstein and Williams-Sonoma

    • Categories: Stocks
    • Ingredients: fish bones; dry white wine; yellow onions; celery; parsley; thyme; black peppercorns; coriander seeds; bay leaves
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  • Baked fish alla Veracruzana

    • Aggie92 on July 16, 2015

      A family favorite that is frequently requested. Over the last 20 or so years I have tried a bunch of Veracruz recipes and this is the one that I keep coming back to. It's easy and reliable. I have successfully used this with swordfish, catfish, cod, snapper, and grouper. Instead of baking the fish in the sauce, I usually bake or grill it separately and let the sauce bubble away on the stove while the fish cooks. That way if any of this delicious sauce is leftover it can be spooned over rice and won't taste fishy. You can easily substitute cilantro for parsley, lime for lemon, and pickled jalapeños for fresh.

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  • ISBN 10 0783502621
  • ISBN 13 9780783502625
  • Linked ISBNs
  • Published May 24 1999
  • Format Hardcover
  • Page Count 108
  • Language English
  • Countries United States
  • Publisher Time-Life Books

Publishers Text

Williams-Sonoma Kitchen Library "Fish". This volume of the Kitchen Library includes all the information the home cook needs-from equipment and basic techniques to a complete glossary. Each of the easy-to-make recipes is illustrated with a full-page, full-color photograph that shows how the finished dish will look. Contents include: Braised, Poached and Steamed, Sautéed and Fried, Broiled and Grilled, Baked and Roasted and Salads.

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