The Fish & Shellfish Cookbook (Classic Cook’s Collection 4)

Fish and seafood is universally recognized as both delicious and nutritious. All fish and shellfish is low in fat and high in protein, minerals and vitamins, but good health is only one of the reasons to eat fish – when properly prepared and cooked, it can be among the most delectable foods imaginable. The fabulous compendium will guide you through the complexities of handling and preparing all kinds of fish and shellfish, and provide an incredible collection of recipes to try. The comprehensive introduction includes essential information on every type of fish and shellfish complete with a description and advice on how to choose it at its best and how to prepare and cook it. Then follows 150 inspirational and enticing recipes with illustrated step-by-step instructions. Find out how to make classic dishes such as Bouillabaisse, Oysters Rockefeller and Lobster Thermidor, and a host of stunning, contemporary creations such as Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans. Combining a practical directory with enticing recipes, this is the only book on identifying, preparing and cooking fish and shellfish that you will ever need.