Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood by Mark Bittman

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  • Quickest chicken stock (page 40)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Stocks; Quick / easy
    • Ingredients: whole chicken; onions; carrots; celery; thyme; bay leaves; parsley
    show

  • Full flavored chicken stock (page 40)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Stocks
    • Ingredients: onions; carrots; celery; bay leaves; chicken pieces; dried thyme; parsley
    show

  • Fast fish stock (page 40)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Stocks; Quick / easy
    • Ingredients: onions; carrots; garlic; black peppercorns; fish heads
    show

  • Flavorful fish and vegetable stock (page 40)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Stocks
    • Ingredients: tomatoes; carrots; onions; celery; garlic; whole cloves; black peppercorns; bay leaves; thyme; parsley; dry white wine; fish heads
    show

  • Court bouillon (page 41)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Stocks; French
    • Ingredients: dry white wine; onions; carrots; garlic; black peppercorns; herbs of your choice; bay leaves; lemons
    show

  • Pesto (page 41)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Sauces, general; Italian; Vegetarian; Vegan
    • Ingredients: basil; pine nuts; garlic
    • Accompaniments: Fried clams
    show

  • Spicy pepper sauce for fried fish (page 42)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Sauces for fish
    • Ingredients: garlic; fresh ginger; soy sauce; chile paste with garlic; peanut oil; chicken stock
    • Accompaniments: Salt cod cakes
    show

  • Onion tomato relish for grilled fish (page 42)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Chutneys, pickles & relishes; Sauces for fish; Vegetarian; Vegan
    • Ingredients: tomatoes; balsamic vinegar; red onions
    show

  • Red pepper sauce for steamed or grilled fish (page 42)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Sauces for fish
    • Ingredients: shallots; red peppers; thyme; butter; fish stock
    show

  • Avocado salsa for grilled or broiled fish (page 43)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegetarian; Vegan
    • Ingredients: avocados; tomatoes; scallions; cilantro; limes
    show

  • Basic vinaigrette (page 43)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Dressings & marinades
    • Ingredients: shallots; wine vinegar; store-cupboard ingredients
    show

  • Basic mayonnaise (page 43)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Sauces, general; Vegetarian
    • Ingredients: eggs; ground cayenne pepper; dry mustard; wine vinegar; olive oil
    show

  • Garlic mayonnaise (Aïoli) (page 43)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: eggs; ground cayenne pepper; dry mustard; olive oil; garlic
    show

  • Rouille (page 43)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Sauces, general; French
    • Ingredients: eggs; ground cayenne pepper; dry mustard; olive oil; roasted red peppers; Tabasco sauce; garlic
    show

  • Tartar sauce (page 44)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Sauces for fish; Vegetarian
    • Ingredients: eggs; ground cayenne pepper; dry mustard; olive oil; cornichons
    show

  • Mustard sauce (page 44)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Sauces, general; Sauces for fish; Vegetarian; Vegan
    • Ingredients: Dijon mustard; dill; store-cupboard ingredients
    show

  • Anchovy butter (page 44)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Dips, spreads & salsas
    • Ingredients: canned anchovies; butter; lemons
    show

  • Herb butter (page 44)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: butter; herbs of your choice
    show

  • Mustard butter (page 44)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: Dijon mustard; butter
    show

  • Horseradish or wasabi butter (page 44)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: butter; prepared horseradish
    show

  • Garlic butter (page 44)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: butter; garlic; lemons
    show

  • Ginger butter (page 45)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: fresh ginger; butter; lemons; garlic; soy sauce
    show

  • Jalapeño butter (page 45)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: lemons; butter; jalapeño chiles
    show

  • Balsamic butter (page 45)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: balsamic vinegar; butter; shallots
    show

  • Lime or lemon butter (page 45)

    from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood Fish by Mark Bittman

    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: lemons; limes; butter
    show

Notes about this book

  • Eat Your Books

    1995 International Association of Culinary Professionals Award Winner

  • nomadchowwoman on January 07, 2010

    Thorough. This is one of those books I use more for guiding principles and ideas/information than for actual recipes--not that the recipes I have tried haven't been delicious.

Notes about Recipes in this book

  • Pan-grilled salmon fillets with lentils

    • lorloff on May 03, 2020

      This made perfect lentils that were very flavorful and well seasoned. I substituted puy lentils and it worked perfectly. I served this with a poached leek and fennel salad and used the poaching liquid to cook the lentils in. It was perfectly fine to cook the lentils in salted water. Because it was a lovely night we decided to cook the salmon on the Weber BBQ and it came out beautifully. Will make again.

    • lorloff on July 30, 2022

      Made this again this time used homemade vegetable stock to cook the lentils in. I also followed the directions and cooked the salmon in my French Mauviel pan and it came out beautifully.

  • Tilefish fillet with scallions

    • twoyolks on January 26, 2015

      The fish was very meaty and the soy sauce complimented it well. It took longer for the fish to braise even though I cooked it at a higher heat. As I was braising it, I also basted it with the juices. I also used shrimp stock in place of fish or chicken stock.

  • Spicy grilled shrimp

    • twoyolks on September 22, 2021

      Simple but good grilled shrimp recipe. I cut back on the cayenne and used smoked paprika and both worked very well.

  • Crab cakes, version I

    • emiliang on December 28, 2014

      Had a bunch of catfish in the fridge and turned it into these cakes. Great flavor (esp. with some hot sauce on top). Paired it with a simple salad. Perfect for a Sunday brunch.

  • Risotto with grouper and chives

    • emiliang on January 08, 2015

      Perfect for a weekday dinner, as it comes together easier than a traditional risotto. Used tilapia instead of grouper (could even use shrimp or whatever is easy to find at that time of the year).

  • Marinated grilled salmon

    • emiliang on March 22, 2014

      This is a nice recipe, using ingredients for the marinade that you probably already have on hand. I also marinated and grilled some green beans at the same time -- I just boiled them first for about a minute.

  • Roast trout with herbs

    • emiliang on February 11, 2014

      Really an outstanding recipe. I used thyme instead of tarragon. Fish wasn't quite ready after 15 mins, so I scored it in 2-3 places on both sides, turned it over and roasted it another 5 minutes.

  • Tuna with potato crust

    • emiliang on September 22, 2015

      This is a really nice way of cooking a tuna steak! It comes together pretty quickly and it looks very impressive when done. Just make sure that the fish is cooked all the way through. I've made this twice and I think that, next time, I will finish the dish in a 350 oven for 5 minutes.

  • Baked salmon fillets with buttered almonds

    • rmardel on June 16, 2021

      I recently made this again after several years and was impressed with the results and simplicity. I modify the directions as follows: If you brown the almonds in the butter, as Bittman specifies, they will burn while the fish is in the oven. Instead, I add the almonds to the butter as it is melting and heat just until the foaming of the butter subsides. This leaves the almonds pale golden and not brown. Once you pour the almonds and butter and over the fish however, the almonds will continue to brown in the oven and you will end up with buttery tender fish and perfectly browned and crisp almonds.

  • Salmon roasted in butter

    • rmardel on December 04, 2021

      Simple. Consistently excellent. Reduce the time if using smaller fillets.

  • Braised sturgeon with onions and cèpes

    • bching on February 27, 2022

      Okay. Recipe does not have detailed instructions--consistent with Bittman's general approach. If I make this again, I would add a handful of shredded sorrel or spinach for an acid note.

  • Scallops with bread crumbs

    • Cathyschuh on March 25, 2021

      Made today as written and served with buccatini plus the lemon sauce and breadcrumbs amped up the flavor and the scallops were perfect 2 min on each side, then remove, do your sauce and put back in the pan to finish cooking, added in pasta and tossed all. Excellent

  • Sautéed scallops, with variations

    • Cathyschuh on March 31, 2021

      Excellent and simple, made lemon sauce with buccatini

  • Stir-fried swordfish with broccoli

    • mpo on February 19, 2022

      Don't really think to cook swordfish with this flavor profile, but it was very good. Used Brussel sprouts instead of broccoli plus spinach.

  • "Blasted" scallops with creamy tomato sauce

    • mariarita on November 30, 2022

      This is one of my favorite scallop recipes- the combo of scallops, tomato, butter and tarragon is magic.

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  • ISBN 10 0025107755
  • ISBN 13 9780025107755
  • Linked ISBNs
  • Published Jun 30 1994
  • Format Hardcover
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sautéing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.

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