Recipes

Second courses

Mediterranean tuna

text

Stuffed hake

text

Stewed monkfish

text

Cod with onions, black olives and potatoes

text

Red snapper with tomato sauce

text

Swordfish with tomatoes

text

Veneto mussels soup

text

Baked stuffed squid

text

Cod fish

text

Swordfish cutlets

text

Baked snapper

text

Aromatic salmon fillets

text

Octopus in a pan

text

Soused eel

text

Baked sea bass

text

Fried eel

text

Fillet of sole alla Sorrentina

text

Croutons with creamy bream

text

Roasted swordfish

text

Sumptuous soup

text

Turbot with butter (Friuli Venezia Giulia)

text

Seabream with anchovies (Sardinia)

text

Baked lobster (Sardinia)

text

Mullet with Prosciutto (Marche)

text

Stewed sturgeon (Emilia Romagna)

text

Codfish with greens (Liguria)

text

Grilled octopus with pumpkin cream

text

Polenta croutons with mussels under basil and Tabasco

text

Shrimp fishcakes with sesame seeds

text

Spelt soup with redfish

text

Fish and vegetable tempura

text

Fragrant baked seabass with ginger

text

Cod stew with fennel seeds

text
Share by: