by John Dory | Oct 27, 2021 | Recipes
Scallop Bourride (Provencal Scallop Stew with Aioli 2 cups fish stockLarge pinch saffron threads12 thin slices baguette1 ½ cups extra virgin olive oil6 large cloves garlic1 large eggJuice of 1 lemonSaltCayenne or espelette pepper1 medium fennel bulb1 cup finely...
by John Dory | Oct 27, 2021 | Articles
More than 3 billion people in the world today rely on seafood as their primary protein. It turns out that even Neanderthals loved what the sea had to offer. Huge caches of shells and bones were found in caves in Portugal dating back to 86,000 to 106,000 years ago....
by John Dory | Oct 26, 2021 | Recipes
Five Spice and Crushed Red Pepper Calamari 1/2 teaspoon Chinese five-spice powderKosher saltVegetable oil (for frying)2 large eggsCornstarch (for dusting)1 pound cleaned squid—bodies cut into 1/2-inch rings (tentacles halved)Freshly ground black pepper1 teaspoon...
by John Dory | Oct 22, 2021 | Recipes
Kibbeling with Garlic Sauce (Dutch Fried Fish) FOR THE GARLIC SAUCE3 garlic cloves½ bunch of parsley1 cup crème fraîche3/4 natural yoghurt2 tsp mustard2 tbsp white wine vinegar1 tsp salt½ tsp pepperFOR THE KIBBELING1 tsp paprika powder1 tsp garlic powder½ tsp nutmeg2...
by John Dory | Oct 22, 2021 | Recipes
Moqueca Capixaba (Brazilian Fish Stew) 8 8-ounce pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick)1/4 cup fresh lime juice1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes2 tablespoons finely chopped...
