Veggies & Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking by Bart Van Olphen

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    • Categories: Rice dishes; Dressings & marinades; Main course; Cooking for 1 or 2; Hawaiian
    • Ingredients: sushi rice; rice vinegar; sesame oil; soy sauce; mirin; mackerel fillets; cooked soybeans; chuka wakame salad; avocados; cucumbers; carrots; radishes; salmon roe
    • Categories: Pasta, filled; Main course; Cooking for 1 or 2; Italian
    • Ingredients: 00 flour; semolina flour; eggs; leeks; wolffish fillets; ricotta cheese; egg yolks
    • Categories: Sandwiches & burgers; Sauces for fish; Grills & BBQ; Main course; Cooking for 1 or 2; French
    • Ingredients: dried kelp; leeks; canned chickpeas; green curry paste; salmon fillets; shallots; eggs; panko breadcrumbs; red onions; hamburger buns; iceberg lettuce; celery; gherkins; mayonnaise; hot sauce

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  • ISBN 10 1615198342
  • ISBN 13 9781615198344
  • Published Oct 19 2021
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher The Experiment

Publishers Text

A modern pescatarian cookbook with over 95 plant-forward, sustainable seafood recipes, featuring stunning photography from Jamie Oliver’s longtime food photographer.

Author of the acclaimed The Tinned Fish Cookbook Bart van Olphen knows fish. Jamie Oliver has called him his “fish hero.” Now, Bart shares his best recipes yet in this essential pescatarian cookbook. With over 95 fish and vegetable recipes for soups, salads, sandwiches, pizza, pasta, curries, barbecue, and more, this book expands your culinary limits, turning the beginner home chef into a culinary savant.

Whether you’re a long-time pescatarian or just looking to add more seafood and vegetables into your diet, Veggies & Fish has something for you. With modern, sustainable recipes covering a wide range of seafood and vegetables—from tuna to oysters, fennel to snow peas—Bart proves that there are no limits to the different ways you can prepare fish and veggies. Classic Salmon Burgers are here, but so is Pear and Fig Salad with Cod Liver and Orange Dressing. You’ll find Gnocchi with Tomato and Tuna but also Spinach Pancakes with Cream Cheese, Avocado, and Smoked Salmon. Or how about a Paella with String Beans and Tiger Shrimp for dinner—or Latkes with Smoked Mackerel, Apple, and Parsley for lunch?

Bart teaches you how to make delicious dishes that are rich in taste, presentation, and health. Veggies & Fish is filled with mouth-watering recipes that taste as good as they look in dazzling photos by David Loftus (Jamie Oliver’s trusted photographer). Snacks, breakfasts, elaborate dinners; with this book in hand, adding seafood and vegetables into your diet is a breeze. After all, there are plenty of fish in the sea . . . so let’s eat!

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