Smoked Salmon served with Red Onion Salsa and Sour Cream by Ernesto Stefani

Zuppa di Pesce - Sea food Stew- by Pasquale Frola

Here it is a delicious Fish Plate full of flavors and rich taste This is the real version of the neapolitan Fish Stew as made in the best restaurants. One of the best you can try is at Ristorante Alberto - Ischia Island . I was sous chef there and learned some tips from the amazing donna Maria Mattera a superb Chef...

Chilean Sea Bass with sea Beans and Basil Tomato Broth by Pasquale Frola

Very Simple dish and very testy try it!!! The Most important thing is the preparation of all the ingredients.. The first thing to prepare is the broth, maybe one day in advance, takes time but is worthed...

Sole Piccata with Spinach by Nancy Miyasaki

This tasty piccata recipe can be made with any white fish...sole, flounder, tilapia, etc. It's simple and very fresh tasting. It goes great with my Basmati Rice with Herbs recipe...as the light lemon flavor blends very well with the pungent herbs.

Pasta al Tonno by Jessica Ryan

"Tuna sauce for Pasta"

Tuna Conserva with Tomatoes, Cucumbers, Capers and Bread by Nate Appleman

Not to be confused with thick Sicilian caponeta made with eggplant, Neopolitan caponeta originated with local sailors who tossed tomatoes with a dash of seawater with the ship's store of hardtack. We have added cucumbers and capers to this simple tomato and bread salad, using baked leftover pizza dough torn into bite sized chunks,…