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	Classic Cioppino by John Spottiswood This is a traditional Cioppino base recipe for you to play with. Cioppino is a simple and hearty fish stew originally cooked by Italian fisherman on the California coast. Don't worry too much about what sort of fish or shellfish you put in it. Just keep it simple with these basic ingredients. The easier the better...so you'll be…	9 votes 4 reviews 1 comment 20043 views
	Polpo alla Griglia con raparossa affumicata e cips vegetable by GianMaria Le Mura Un Piatto meraviglioso da offrire in un piatto diverso ed un concetto diverso.	2 votes 1 review 7750 views
	Greek Fish Soup Avgolemono by John Spottiswood The Greeks supposedly invented fish stew and there are many versions of the dish. This version, which I adapted from a recipe in the Frugal Gourmet's Three Ancient Cuisines (a great book), is really phenomenal. We served this during a holiday party with greek salad and spanakopita. Friends of mine who have made regular chicken…	3 votes 1 review 5920 views
	Zalmrolletjes by SpiritBarb Heerlijke zalmrolletjes met wat sla, kruidenkaas, gerookte zalm en bieslook gemaakt op een wrapper/tortilla	1 vote 1 review 3799 views
	Roasted Loch Cuart Salmon with Chanterelle Mushrooms by Roland Passot Plate and serve individually or family style with my Corn Fondue and Sauce Diable.	1 vote 1 comment 10051 views
	Tilapia with Roasted Red Pepper & Chipotle Rice by Salad Foodie This tops my favorites of ways to prepare Tilapia. The recipe was one of the winners a few years ago in a contest sponsored by the USA Rice Federation. Using prepared jars of red roasted peppers and chipotle salsa cuts down on the preparation, but certainly not the taste of this snappy Spanish entree. (See "Useful Links" below for…	1 vote 1 comment 3204 views
	Catfish «en meurette» by Frank Fariello The term «en meurette» refers to a dish that has been braised in a particularly delicious red wine sauce from the Burgundy region of France. Probably the best known of these dishes is oeufs en meurette, made from poached eggs. But even tastier, in my opinion, is fish made this way. The firm-fleshed monkfish (lotte in French) lends…	1 vote 1 comment 3990 views
	Cappesante Picasso alle tre salse piccanti (rosso verde giallo) by GianMaria Le Mura Piatto strepitoso sotto l'aspetto contemplative e gustativo .	1 vote 4335 views
	Speedy Perch by Kirsti Fagerström I hope you cooked potatoes before ...	1 vote 1 comment 3668 views
	Salmon marinated in blackberry by Nollian Virtually none of the holiday table is complete without a salted salmon. To make a variety of guests and please recommend this recipe.	2 votes 1844 views
	Drunken Salmon by Nollian Try also pickle salmon in orange liqueur: 500 g salmon fillets, 3 tablespoons of salt, 50 g of orange liqueur. Rub fillets with salt and put into dishes skin vniz.Sverhu pour liquor. Cover with plenkoy.Stavim food in the refrigerator for 2-e sutok.Vkusno!	2 votes 2372 views