Mediterranean Seafood: A Comprehensive Guide with Recipes

by Alan Davidson

ISBN-10: 1580084516
ISBN-13: 9781580084512
Region: British
Publisher: Ten Speed Press
Publication Date: September, 2002
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Recipe Index

Recipesort icon Page Rating
A Moroccan Marinade for Fish 383
0
Acciughe Tartufate. Piedmont Truffled Anchovies 316
0
Aigo-Sau and Rouille 266
0
Alici Ammollicate. Fresh Anchovies au Gratin 316
0
Alici Ripiene. A Sardinian Recipe for Stuffed Anchovies 316
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All i Pebre. Eel Stew 251
0
Almejas a la Marinera. Sailor's Clams 263
0
Alose à l'Oseille. Shar wih Sorrel 275
0
Anchovies as an Antipasto 315
0
Anguilla or Capitone Arrosto. Spit-Roasted Eel 318
0
Anguille Sfumate (Orbetello). How They Smoke Eels in Orbetello 321
0
Angulas. Baby Eels Cooked in Boiling Oil 251
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Arroz a la Marinera. A Dish or Seafood and Rice 248
0
Athenaikí Mayonaísa. Athenian Fish Mayonnaise 341
0
Avgolémono Psarósoupa. Egg-and-Lemon Fish Soup 341
0
Balik Corbasi Bodrumli. Bodrum Fish Soup 353
0
Balik Firini. Baked Fish (Such as Grey Mullet, Bonito, etc.) 356
0
Balik Köftesi. Turkish Fish Balls or Croquettes 354
0
Barboúnia Stó Hartí. Red Mullet en Papillote 346
0
Beignets de Pastègues. Sea Anemone Fritters 299
0
Beignets de Sardines. Sardine Fritters 290
0
Besugo con Almendras a la Castellana. Red Bream with Almonds 254
0
Biánco. A Corfoit Recipe for Cooking Small White Fish 342
0
Bisato in Tecia and Bisato sull'Ara. Two Eel Dishes from Venice 320
0
Blehat Samak. Fish Sticks (as Made in Egypt) 393
0
Boquerones a la Malagueña. Fresh Anchovy as prepared at Málaga 253
0
Borthéto. A Corfiot Recipe for Stewing Fish or Octopus 342
0
Bouillabaisse 267
0
Boulettes de Merlan Pannées. Tunisian Fish Balls 378
0
Brik à l'Oeuf au Thon 372
0
Brodetto di Pesce Veneziano. Venetian Fish Soup 301
0
Brudet. A Fish Stew from the Dalmatian Coast 385
0
Burrida ala Genovese. A Genoese Fish Soup 304
0
Burrida all Sarda. A Sradinian Recipe for Dogfish 309
0
Cacciucco Livornese. Leghorn Fih Stew 302
0
Calamares rellenos con Jámon. Squid with a Ham Stuffing 264
0
Calamari in Umido. Stewed Squid 338
0
Calamari Ripieni. Stuffed Squid 338
0
Caldera de Langosta (o de Cigalas o de Mero). A Menorcan Recipe for Spiny Lobster (or Cigales de Mer, or Mérou) 262
0
Caldillo de Perro. ‘Dog Soup’ a fish soup with juice of bitter oranges 246
0
Cap-roig (o Dentón o Mero) con Salsa de Almendra. Racasse Rouge (or Denté or Mérou) with Almond Sauce 257
0
Cape Sante in Tecia (Cappe Sante in Tagame). A Venetian Recipe for Scallops 334
0
Capone Apparecchiato. A Silician Way of Preparing Dolphin Fish 322
0
Cappon Magro. A Unique but Imitable Genoese Construction of Fish and Vegetables 306
0
Cassoulet de Racasse à la Suffren. Conserve of Racasse 287
0
Ce'e alla Salvia (Cieche alla Pisana). Baby Eels Cooked in the Pisan Fashion 318
0
Cernia Ripiena. Stuffed Mérou 323
0
Chanquetes and Aladroch 256
0
Chapon Farci. A Marseillais Method of Cooking a Large Racasse 286
0
Ciorba de Peste cu Smântâna. Fish Ciorba with Sour Cream 366
0
Clovisses Farcies au Gratin. "Stuffed" Clams 297
0
Coda di Rospo. Tail of Angler-Fish 327
0
Conchas de Atún. Tuna in Scallop Shells 258
0
Congrio o Musola con Pasas y Piñones. Conger Eel - or Smooth-Hound or Cuttlefish - With Raisins and Pine-Nut Kernels 252
0
Coquilles Saint-Jacques à la Provençale. Fried Scallops with Garlic and Parsley 297
0
Cozze e Patate al Forno. Mussels Baked with Potatoes 335
0
Daurade à la Créme d'Oursins. Daurade with Sea-urchin Sauce 280
0
Daurade à la Niçoise. Daurade in the style of Nice 280
0
Daurade aux Citrons Confits. Daurade with Preserved Lemons 380
0
Daurade aux Tomates (à la Dugléré). Daurade with a Tomato Sauce 279
0
Denté Farci, Grillé et Flambe à la Farigoulette. Stuffed Denté Grilled and Flamed with WIld Thyme 280
0
Dentice Farcito. Stuffed Denté 322
0
Dentón al Horno. Baked Denté 253
0
Elmali ve Soganli Balik. Fish Baked with Apple and Onion 354
0
Encornets (Calmars) à l'Étuvée. Stewed Squid 296
0
Filetti di Pesce Gallo al Marsala. Fillets of John Dory Cooked with Marsala 323
0
Filetti di Sfoglia, Veri e Falsi. A Way of Cooking Fillets of Sole, with an Explanation of How to Fake Fillets of Sole 328
0
Fish Couscous 374
0
Flan de Baudroie. A Luncheon Dish made with Angler-fish 278
0
Four Turkish Ways with Anchovy 355
0
French Ways with Small Crabs 292
0
Frittata all Marinara. An Eighteenth-Century Neapolitan Seafood Omelette 334
0
Fritto Misto Mare. Mixed Fried Fish 308
0
Garides mé Féta. Prawns or Shrimps Baked with Feta Cheese 349
0
Garidopílafo. A Greek Dish of Prawns and Rice 349
0
Garozi. Salted Mackerel Livers 364
0
Grey Mullet with Piquant Sauce 377
0
Gurnard with Almond Sauce 357
0
Herring with Apples 369
0
Hut Mamar. A Moroccan Recipe for 'A Large Fish' 383
0
Impanata di Pesce Spada. Sicilian Swordfish Pie 326
0
Kakaviá. Greek Fish Soup 340
0
Kalamária Yemistá. Stuffed Squid 350
0
Kalkan Haslamasi. Turbot Cooked with Vegetables 359
0
Kibbeh Samak. Syrian Fish Patties 389
0
Kiliç Domatesli. Swordfish with Tomatoes 358
0
Kiliç Siste. Swordfish en Brochette 358
0
Kousha. Ragoût of Saupe, as Prepared at Sfax 373
0
l'Alose à la Tressanaise. Shad Cooked in the Style of the Village of Tressan 276
0
l'Anchoïade 276
0
La Baudroie de la mére Figon 279
0
La Bourride 269
0
Lacherda la Gratar cu Sos de Mustar si Smântâna. Grilled Bluefish with Mustard Sauce and Sour Cream 367
0
Lampreda al Vino Bianco, which can be turned into Pasticcio di Lampreda 324
0
Lampuki Biz-zalza Pikkanti. Solphin Fish in a Piquant Sauce 387
0
Lampuki PIe 386
0
Langosta a la Catalana. Spiny Lobster in the Catalan Style 261
0
Langouste comme au Frioul. Spiny Lobster with a Special Sauce 293
0
Le Poupeton. Dealing with the left-over Bouillabaisse 271
1
Loup de Mer, Buerre de Montpellier. Sea Bass with Montpellier Butter 281
0
Lubina en Salsa Verde. Sea Bass in Green Sauce 256
0
Maaquouda aux Rougets. A Tunisian Pâté of Red Mullet 377
0
Macaroni à l'Ombrine à la Tunisienne 379
0
Marídes and Maridákia. Greek Ways with Picarel 343
0
Marka (or Mreika). Sfax Fish Soup 371
0
Mayátici Skorthaliá. Amberjack with Garlic Sauce 347
0
Merlan en Raïto. Whiting in a Provençal Red-Wine Sauce 282
0
Merluza Rellena. Stuffed Hake 255
0
Mero a la Naranja. Mérou with Orange Sauce 254
0
Mérou au Bleu de Bresse 283
0
Mérou Cooked with Tunisian Pickles 379
0
Mérou, Sauce Rouge. Grouper with a Red Sauce 380
0
Midye Tavasi Birali. Mussels with Beer, Served With a Tarator Sauce 361
0
Moleche all Muranese (Granchi Molli all Muranese). Soft-Shell Crabs Cooked in the Murano Way 333
0
Moules Camarguaises. Mussels with a Special Mayonnaise 298
0
Moules Nautile. A Mussel Recipe from Toulon 298
0
Muggine al Sugo di Melagrana. Grey Mullet with Pomgranate Juice 324
0
Mujol o Dorado a la Sal. Grey Mullet or Daurade Baked in Rock Salt 255
0
Mulet à la Martégale. Grey Mullet as prepared at Martigues 283
5
Musclos con Espinacas. Mussels with Spinach and Spinach Croquettes 262
0
Naselli alla Marchigiana. A recipe from the Marche for Small Hake 325
0
Ochtapódi Krassáto. Octopus Cooked in Red Wine 351
0
Omelette d'Oursins. Omelette with Sea-urchin Corals 299
0
Orata all Pugliese. Daurade Cooked in the Apulian Style 326
0
Oursinado. Sea-urchins 270
0
Pagre aux Moule. Sea Bream with Mussels 284
0
Palamut Papaz Yahnisi. Bonito for Eating Cold 359
0
Pasta con le Sarde. A Sicilian Macaroni and Sardine Pie 312
0
Pasta e Broccoli col Brodo d'Arzilla. A Roman Soup involving Ray (Skate), Pasta and Broccoli 313
0
Pastelillos de Pescado. Fish Pasties 249
0
Peix en es Forn. Fish Baked with Chard, as in Mallorca 250
0
Pescado de Bandera Español. A Patriotic Cold Fish Dish 260
0
Pescado en Escabeche. Marinated Fish 249
0
Pesce all Pizzaiola 307
0
Pesce in Saor. Sardines or Other Fish Tastily Prepared 308
0
Peste cu Ierburi Mirositoare. Fish with Herbs 367
0
Petits Maquereaux. Baked Small Mackerel 282
0
Petits Pâtés au Thon. Tuna in Pastry 292
0
Pizza with Fish 310
0
Polpetielli alla Luciana. A Neapolitan Way of Cooking Octopus 339
0
Poulpe à la Nicoise. Octopus in the Style of Nice 296
0
Poutine, Nonnat and Melet 273
0
Psári Plaki. A General Greek Recipe for Cooking Fish in an Agreeable Mediterranean Misture of Tomato, Onion, Garlic, Lemon, etc. 344
0
Psári Spetsiótiko. Fish Baked in the Manner of the Islanders of Spétsai 345
0
Psária Marináta. Fried and Pickled Fish, Greek Style 346
0
Psitó Psári. Grilled Fish 344
0
Pulpos con Papas. Octopus and Potatoes 264
0
Ragù di Tonno. Tuna Fish Stew 330
0
Raie au Beurre Noir. Skate with Black Butter 285
0
Ramadan Fish Soup 372
0
Rape. Spanish ways with Angler-Fish 258
0
Raya a la Malagueña. Ray Cooked in the Málaga Style 259
0
Riben Kebap v Giuvetcheta. Fish Kebabs Baked in Individual Bowls 365
0
Ribi Pechani na Keremidi. Fish Baked in 'Roof Tiles' 364
0
Riso con le Seppie. Cuttlefish Risotto 311
0
Rizot od Skampi. Risotto of Dublin Bay Prawns 385
0
Rougets à la Nicoise. Red Mullet in the style of Nice 288
0
Rougets au Safran. Cold Red Mullet with Saffron 288
0
Rougets aux Feuilles de Vigne 289
0
Rougets en Papillote 'Baumanière' 289
0
Saint-Pierre à la Parmentier. John Dory Baked with Potatoes 284
0
Salade Antiboise. A Fish Salad from Antibes 274
0
Salade Niçoise 275
0
Salmonetes con Salsa Romesco. Grilled Red Mullet with Romesco Sauce 257
0
Samak Kamouneyah. Fish with Cumin 395
0
Samak Kebab. An Egyptian Fish Kebab 394
0
Samak Yakhni. Fish Baked with Vegetables 394
0
Samaki Harra. Fish with Coriander and a Hot Walnut Sauce 392
0
Samkeh Mechwiyeh and Tarator Sauce with Pine-nut Kernels. Baked Fish With a Lebanese Sauce 392
0
Sar ou Dorade au Fenouil et au Vin Blanc. Bream Cooked with Fresh Fennel and White Wine 290
0
Sartañado 274
0
Satsivi iz Ryby, Fish with Georgian Walnut Sauce 368
0
Sayadieh. Fish, with Rice Cooked in an Oniony Fish Broth 391
0
Schile Agio e Ogio. A Traditional Venetian Way of Cooking Shrimps 333
0
Seiches à l'Agathoise. Cuttlefish as prepared at Agde 294
0
Seiches à l'Aiguemortaise. Cuttlefish in the Style of Aigues-Mortes 294
0
Sephardic Baked Fish 396
0
Seppie alla Veneziana con Polenta. Cuttlefish Cooked in the Venetian Way, with Polenta 337
0
Serde a Beccaficcu. A Silician Way of Stuffing and Baking Sardines 317
0
Shad Cooked with Stuffed Dates. (a Recipe from Fez) 382
0
Shermoula 376
0
Shton Makalli. Moroccan Whitebait 382
0
Skuse Marinirane. Pickled Mackerel 386
0
Sogliole all Parmigiana. Sole with Parmesan Cheese 329
0
Sole à la Provençale. Fried Sole with Aubergine 290
0
Somun-Balighi Kyulbasstissi. Salmon Trout in a Turkish Style 361
0
Sopa de Peix. Fish Soup 247
0
Sopa del Duelo. Mourning Soup 246
0
Soupe de Roche (or Soupe de Poissons de Marseille). Marseille Fish Soup 272
0
Soupiá Yachní. Cuttlefish Cooked with Their Ink 350
0
Spaghetti con Uova di Pesce. Spaghetti Dressed with a Fish Roe Sauce 314
0
Spigola al Forno. Sea Bass Cooked in the Oven 328
0
Spigola in Agrodolce. Sea Bass Sweet and Sour 327
0
Storione coi Funghi. Sturgeon with Boletus Mushrooms 329
0
Stuffat Tal-fekruna. Maltese Turtle Stew 388
0
Stuffat Tal-quarnit. Octopus Stew 388
0
Stuffed Grey Mullet 378
0
Suquillo (or Suquet). A Spanish Fish Stew 248
0
Synagrída (Denté) Baked with Tomatoes 389
0
Tajen Samak bi Tahini. Fish with a Sesame-Paste Sauce 390
0
Taramokeftéthes. Fish Roe Rissoles 348
0
Taramosaláta 348
0
Terrine d'Anguille à la Martégale. Eel Baked with Leeks and Black Olives 278
0
Thon en Chartreuse. Tuna Cooked in a 'Chartreuse' 291
0
Tikvitchki's Anshoa. Courgettes Stuffed with Anchovy 363
0
Timpano di 'Scammaro' Imbottito 336
0
Tône Chetha. Tuna Steaks in an Algerian Tomato Sauce 381
0
Tonno alla Genovese. Fresh Tuna in the Genoese Style 330
0
Tortilla de Sardinas Frescas. A Spanish Omelette with Fresh Sardines 252
0
Totanu Pienu. Stuffed Squid, Corsican style 295
0
Trancie di Pagro col Pesto. Sea Bream with Pesto 325
0
Triglie all'Anconetana. Red Mullet with Rosemary and Parma Ham 331
0
Triglie alla Ligure. Red Mullet Poached in a Wine and Tomato Sauce 332
0
Triglie alla Livornese. Red Mullet in the Style of Leghorn 332
0
Triglie Fredde con Salsa di Menta. Cold Red Mullet with a Mint Sauce 333
0
Tunisian Salads with Tuna 373
0
Tunj Kao Pasticada. Tunny in a Dalmatian Sauce 386
0
Ukranian Fish Rolls 369
0
Uskumru Dolmasi. Stuffed Mackerel 360
0
Vermicelli alla Vongole con i Pelati. Four Recipes in One for Vermicelli with Vongole or Mussels 314
0
Zarzuela de Pescado. A Musical Comedy of Fish 250
0
Zuppa di Pesce alla Barese. A Fish Stew from Bari 302
0
Zuppa di Pesce Caprese 303
0
Zuppa di Telline/Vongole/Cozze/Cannolicchi. Soup Made with Bivalves such as the Mussel 304
0

Publishers Information

About Mediterranean Seafood: A Comprehensive Guide with Recipes

Publisher Web Link: http://www.randomhouse.com/crown/tenspeed/

New, updated edition of the seminal reference book on Mediterranean seafood by a writer whose reputation for writing on seafood and food history is second to none.

Author Information

About Alan Davidson

Alan Eaton Davidson (30 March 1924 – 2 December 2003) was a British diplomat and historian best known for his writing and editing on food and gastronomy. He was the author of the 900-page, encyclopedic The Oxford Companion to Food (1999, second edition 2006).

The son of a Scottish tax inspector, Davidson was born in Londonderry, Northern Ireland. His family travelled around the UK because of his father’s job, but they eventually settled in Leeds, where Davidson attended Leeds Grammar School. Davidson studied classical languages at Queen’s College, Oxford. During World War II, he served in the Royal Navy as an officer in the Royal Naval Volunteer Reserve.

In 1948, Davidson joined the Foreign Office and served in diplomatic posts in Washington, Tunis, Brussels, Cairo, the Hague; from 1973 to 1975, he was ambassador to Laos. While living in Tunis, his wife asked him to look for a cookbook on fish because she did not recognize any of the local varieties. Not being able to find one he wrote one himself together with the Italian ichthyologist Giorgio Bini, the world’s greatest living authority on seafish in the Mediterranean at this time, who happened to be visiting. The original manuscript was copied with a stencil machine. A copy of Seafish Of Tunisia And The Central Mediterranean reached the British cooking guru Elizabeth David, who passed it on to Penguin Books, which published it in 1972 as Mediterranean Seafood. The book has since become a standard reference work, and is characterized by its very creative mixture of biology and recipes.

This was followed by Seafood Of South East Asia (1979) and North Atlantic Seafood (1979), for which he travelled throughout the region, gathering thousands of recipes from Portugal to Iceland. He was a noted expert on Lao cuisine, which he introduced to the West through his two books, Traditional Recipes of Laos, and Fish and Fish Dishes of Laos.

Davidson was the founder in 1979, and long-time editor of Petits Propos Culinaires, a journal of food studies and history, published by Prospect Books, which he also founded in 1979; and also the founder and organizer of the Oxford Symposium on Food & Cookery.

In 2003 Davidson was awarded the Erasmus Prize. On 17 March 2010, BBC Four televised in the UK a documentary called "The Man Who Ate Everything", a portrait of Alan Davidson by Andrew Graham-Dixon. (Wikipedia)

Cookbooks by Alan Davidson