Fish & Shellfish: The Definitive Cook's Companion by James Peterson

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  • Eat Your Books

    1997 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Yellowtail jack fillets simmered with ginger and daikon

    • lorloff on November 02, 2020

      This was a delicious dish. The preparation was perfect and easy to do. It would be great with Chilean sea bass, sable and many other types of particularly white fishes. Will make many times again.

    • lorloff on November 05, 2020

      This was a great dish simple to make and delicious. I doubled the sauce because extra sauce was needed to cook the fish. It was good to have the extra sauce which was flavorful and perfect to serve with the fish. The next time I make this I will increase the sauce by 1.5 rather than double. Highly recommended. I will make this when ever I find yellowtail from my fish monger.

  • Spanish-style baked clams (Almejas al horno)

    • Avocet on July 09, 2011

      Excellent with Manila clams. Goes well with champagne as an appetizer for a Christmas or New Year's party or dinner.

  • Sautéed salmon fillets with Moroccan spices

    • Kringler on November 02, 2010

      Very good. Easy, tasty, just a little different. The spices do not overwhelm the salmon. I especially liked it because I was craving Moroccan flavors, which I do not associate with salmon. I whipped up a little sauce of chopped preserved lemons and capers sauteed in butter. If you don't have preserved lemons on hand you could just add a squeeze of lemon juice to capers sauteed in butter and pour it over the salmon.

    • RachaelN on January 20, 2020

      This is simple and very flavorful. Absolutely worth making. We served it with sauteed peppers and couscous. Will make it again.

  • Sautéed shrimp with parsley and garlic

    • Bloominanglophile on October 22, 2013

      Hard to go wrong with just shrimp, parsley, garlic and olive oil--unless you overcook the shrimp! Peterson gives several variations to try in the intro to this recipe.

  • Panfried croaker fillets with porcini dust and chive sauce

    • Bloominanglophile on October 22, 2013

      I gave this 4 stars back in 2007, but noted that it was a bit rich. I used plaice instead of the recommended fish.

  • Sautéed tuna teriyaki

  • Thai-style fish sauté with yellow curry

    • lkgrover on April 03, 2017

      I enjoyed the flavors of this curry; just the right amount of spice. Did not use cilantro. I used swordfish fillet, and it stayed firm throughout the cooking. I cooked it longer than Peterson suggested, because I wanted a thicker sauce. Excellent served over jasmine rice.

  • Mediterranean-style shrimp and tomato pilaf

    • lkgrover on April 03, 2017

      I made the sauce separately, and used leftover rice. The next night, I ate the sauce over fettucine, which was equally good. I will definitely make again when I need an easy weeknight supper.

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  • ISBN 10 0688127371
  • ISBN 13 9780688127374
  • Published Feb 13 1997
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.

Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.

If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.

As you explore Fish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.

Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.

Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.

At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.

James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

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