by John Dory | Oct 28, 2021 | Recipes
Smoked Fish Fritters with Beet Vinaigrette BEET VINAIGRETTE2 medium red beets (about 8 oz. total)¼ cup fresh lemon juice2 tablespoon prepared horseradish1 tablespoon Sherry vinegar½ cup extra-virgin olive oilKosher saltFISH FRITTERS1 12- oz. skinless cod5 tablespoon...
by John Dory | Oct 27, 2021 | Recipes
Eventide Fish (and Scallop) Chowder 1 teaspoon black peppercorns1 pound boneless (skinless cod fillet, about 1-inch thick)Kosher salt1 pound sea scallops (or use more cod, some hake or another firm fish)2 tablespoons unsalted butter1 medium white or yellow...
by John Dory | Oct 27, 2021 | Recipes
Scallop Bourride (Provencal Scallop Stew with Aioli 2 cups fish stockLarge pinch saffron threads12 thin slices baguette1 ½ cups extra virgin olive oil6 large cloves garlic1 large eggJuice of 1 lemonSaltCayenne or espelette pepper1 medium fennel bulb1 cup finely...
by John Dory | Oct 27, 2021 | Articles
More than 3 billion people in the world today rely on seafood as their primary protein. It turns out that even Neanderthals loved what the sea had to offer. Huge caches of shells and bones were found in caves in Portugal dating back to 86,000 to 106,000 years ago....
by John Dory | Oct 26, 2021 | Recipes
Five Spice and Crushed Red Pepper Calamari 1/2 teaspoon Chinese five-spice powderKosher saltVegetable oil (for frying)2 large eggsCornstarch (for dusting)1 pound cleaned squid—bodies cut into 1/2-inch rings (tentacles halved)Freshly ground black pepper1 teaspoon...
