Customer Reviews

The Romagnolis' Italian Fish Cookbook: Over 200 Irresistible Italian-Style Fish and Seafood Recipes

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The Romagnolis' (The Romagnoli's Table, The New Italian Cooking), fish cookbook, organized by course, includes a primer on basics such as shopping for and cleaning fish and shellfish, cooking methods, equipment and freezing.

Antipasti recipes focus on shellfish with a variety of tartlets and seafood cocktails; many salads use a mix of canned (tuna, salmon, even shrimp) and fresh seafood and in the pasta/rice/polenta chapter there are no less than five clam sauces.

The book leans toward simple dishes flavored with herbs and olive oil (grilled salmon steaks with parsley butter and lemon; trout poached in tomato sauce, flounder with capers) with a dash of the exotic (sole, shrimp and caviar ravioli; Venetian eels and peas; aspic with sole, crabmeat and shrimp).

The Romagnolis have thought of everything, including puff pastry, frying batter, fish stocks and a variety of sauces.

If you're looking for a great Italian cookbook and love seafood, look no farther.

The recipes are easy to follow and the notes give insight into what you're making.

I've made a dozen or so dishes from this, and we've never been disappointed. The cacciucco (Tuscan Fish Stew) is to die for!