Fishy Fishy Cookbook

By Paul Shovlin

Do you love fish and seafood? On the hunt to try out some great new recipes? Then fire up your grill or grab your frying pan and crack open this wonderful cookbook. It's time to make a flavorful meal that is sure to please anyone! Here are 90 recipes to make your mouth water. The authors include advice on the importance of buying fish and seafood that is fresh, local, and in season and why that matters. (There is even a chart that shows the best times to catch, get, or buy various fish.) They encourage every chef and home cook to know where and how the fish on their plate was caught. They provide advice on buying, cleaning, and preparing fish, giving some excellent information for those readers wanting to go the whole nine yards. Learn how to prep everything from round, flat, shellfish, and even octopus. Then, the recipes! Get ready to enjoy some delicious fish stew or a nice fillet with exotic citrus salsa. Here are recipes for fish and shellfish, ideas for special occasions, amazing sauces, side dishes, and desserts. One recipe from the Fishy Fishy Cookbook is all it will take to hook you on a new passion for seafood. You will find yourself flipping through the pages, eager to try more!

• Language: English
• Publisher: IMM Lifestyle Books
• Release date: Dec 31, 1999
• ISBN: 9781607654025

Paul Shovlin

Dermot O'Leary, radio and TV presenter, is best known as the X Factor frontman. He lives in London and along with friends James and Paul is passionate about fish and seafood. Opening a restaurant was a long-held dream that has finally come to fruition and Fishy Fishy now has an established following and is regularly booked up in advance. They have just opened a second restaurant in Poole. This is their first book.

Reviews for Fishy Fishy Cookbook

[presto_1 · Rating: 4 out of 5 stars]

 Put together by three enthusiastic young men from Brighton with a passion for fish who run a restaurant there (and now also Poole) under the same name, Fishy Fishy is based on the menus served in their establishments. The introduction covers various aspects of fish and the team, from their ethos and the different methods of fishing to how to buy and prepare fish.The ninety plus recipes are broken down into Starters; Barbecue and al fresco eating; Everyday fish and shellfish; Special occasions; Sauces, side dishes and desserts. The book includes a section (digram) on when fish are in season, and an index.The recipes are well laid out and clearly explained with numbered steps in preparation. The measurements are in metric only, and most of the recipes are illustrated with appetising photographs. Each recipe also opens with a few brief words by way of comment, something I always like to see in a cookbook.My one reservation is the the recipes tend to be 'complicated', I do not mean by this that they are involved and requiring a great deal of work, but that maybe the dish is often very much enhanced by additional ingredients. I would have liked to see included a few recipes that showed how to cook the various fish simply but well. But of course the recipes here are based on those served in the writers' restaurants.