Veggies & Fish
Inspired New Recipes for Plant-Forward Pescatarian Cooking
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- € 12,99
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- € 12,99
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The acclaimed author of The Tinned Fish Cookbook turns to fresh, eco-friendly seafood with 95 veggie-loving, globe-trotting recipes—spectacularly photographed by David Loftus
“Joyful. . . . Bart continues to raise the global standards of the fish on our tables in a very delicious way!”—Josh Niland, author of The Whole Fish Cookbook
Grilled, sautéed, roasted, even raw—veggies and fish are perfect for each other. But traditionally, fish has been the main event. Bart van Olphen flips the script in this exciting new cookbook starring healthy, fresh produce, with delicious fish and shellfish in the supporting role. Sail away on a world tour of cuisine in 95 mouthwatering recipes—from Italian-inspired Tomato & Tuna Gnocchetti to Miso Eggplant with Fried Mackerel from Japan.
FLAVORFUL RAW DISHES, like Cucumber & Fennel Salad with Gin & Tonic Salmon and Vegetable Ceviche with Hake & Jalapeño Tiger’s MilkSAVORY CURRIES & STEWS, like Yellow Curry with Mussels and Vegetable Stew with Saffron & MonkfishSCRUMPTIOUS SNACKS & SANDWICHES, like Crudités with Anchoïade & Tapenade and Pan BagnatBELOVED CLASSICS REIMAGINED, like Seaweed-Salmon Burgers with Celery Rémoulade, Spaghetti Carbonara with Spinach, Dulse & Smoked Salmon
An impassioned advocate of sustainable fishing, Bart also demystifies ethical shopping and spotlights eco-friendly seaweeds and sea vegetables in irresistible dishes like Sea Lavender & Water Spinach with Shrimp & Tarragon Cream. Spectacularly photographed by David Loftus, this inspired cookbook will change the way you eat Veggies & Fish!
PUBLISHERS WEEKLY
In this delicious dive into eco-friendly cooking, Van Olphen (The Tinned Fish Cookbook), cofounder of the seafood brand Sea Tales, celebrates the culinary pairing of vegetables and fish with quick and tasty meals. He begins with an introduction to his favorite fruits and vegetables to pair with fish (including artichoke, cucumbers, and fennel), tips for "better seafood consumption" (opt for fish that's plentiful and go for smaller portions), and a glimpse into his pantry, which is stocked with dried herbs, wine vinegar, and capers. While most recipes are for cooked dishes, there are appetizing raw options such as tuna tartare with frisée salad and mackerel poke bowls. Elsewhere, miso ramen gets a twist with vegetables and scallops, while spinach pancakes topped with cream cheese, avocado, and smoked salmon are decidedly daring but no less appealing. There are also scrumptious brunch, sandwich, and pasta options as well as grains, curries, and barbecue dishes that are sure to delight. Green pea guacamole rolls with pulled salmon; ravioli with leeks, ricotta, and wolfish; and roasted vegetables with whole sea bass are just a few of the stellar recipes Van Olphen showcases to inspire readers to "eat more fish... but focus on the vegetables." Readers seeking to incorporate more fish into their diets—especially those concerned with sustainability—need look no farther than this exemplary work.
