Seafood

This very ancient dish of pickled salmon is of Swedish origin, and considered by a great many Scandinavians to be superior to smoked salmon. It must be made with fresh fish that has never been frozen, and with a plentiful supply of fresh dill weed.

Moqueca de camarão Dendê (palm) oil brings to the cooking of coastal Brazil what drums bring to samba: an insistent underlying sensuality. It transforms the coconut milk with its deep orange-red color and makes the flavor of the shrimp sing. But it is as perishable as it is seductive, so smell it before you use it. Active time: 25 min Start to finish: 45 min

Make this a new version of Britain's fish and chips with (frozen) steak fries. Lemon tarts from the bakery would be good for dessert.

Brining the shrimp and then grilling them in their shells will help retain flavor and the natural juices.

This stock is even easier to put together than <epi:recipelink id="105266">Strong Fish Stockepi:recipelink. It does not require fish heads, only the bones of flat fish — sole, founder, halibut, or turbot — and it doesn’t call for the extra step of sweating the bones. It has a more delicate seafood flavor, and it is not as gelatinous as the Strong Fish Stock, making it very versatile. In addition to chowder and seafood stews like bouillabaisse, you can use this to make fish velouté and delicate French sauces such as Bercy (based on velouté and shallots) or bonnefemme.</epi:recipelink></epi:recipelink>

The salt creates a seal around the fish, which preserves its moisture and pure flavors. Romesco is a classic sauce from the Catalonia region. For cooking the fish, use two 13x9x2-inch metal baking pans.

The magnificence of a beautifully presented cooked whole fish is experienced far too infrequently today. Most people prefer the convenience of fillets, but fish has so much more flavor when cooked whole. Wrapping the fish in foil is a simple, effective way to lock in the juices.

This is from Tabla, where it is served with tamarind chutney and pappadams, the savory wafers that accompany most Indian meals.

Use the smallest clams you can find. Mussels would also work in this dish. Serve with: Portuguese rolls and a green salad.

In Indonesia, the term sambal encompasses a wide range of condiments and side dishes. Our version gets its sweet and spicy flavor from pineapple and chiles. Active time: 35 min Start to finish: 50 min