In less than 1/2 hour you can enjoy this tender baked salmon, topped with a savory sauce that gently enhances the flavor without overwhelming it.



  • Place the fish into a 2-quart shallow baking dish. Sprinkle with the black pepper and drizzle with the oil.
  • Bake at 350°F. for 15 minutes or until the fish flakes easily when tested with a fork.
  • Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the orange.
  • Heat the cornstarch, broth, vinegar, brown sugar, orange juice and orange zest in a 2-quart saucepan over medium-high heat to a boil. Cook and stir until the mixture thickens. Top the salmon with the orange slices and serve with the sauce.
  • Cooking Basics: When grating the zest from citrus fruits you’ll want to avoid grating too deeply. There’s a white layer between the zest and the flesh, called the pith, which can be bitter.

Serves: 6-8
Difficulty: Intermediate


  • 1/2 pint of olive oil

  • 2 bowls of rice (1lb. 5 oz. approximately)

  • 5 bowls of fish broth

  • 1/2 lb. of shrimp

  • 2 mid-sized squids

  • 2 lb. of mussels or clams

  • 1 green pepper

  • 1 red pepper

  • 1 small can of peas

  • 1 small onion

  • 2 tomatoes

  • saffron

  • 1 clove of garlic (optional)

  • parsley

  • salt


Start to heat half of the oil and once warm, toss in the chopped onion. After 5 minutes, add the diced tomatoes. The tomatoes should be seedless and peeled. Let it braise about 5 minutes longer, mashing the tomatoes with a skimmer. Strain. And throw it into a paella pan.In a pot of cold water, cook the shrimp and the lobster however, reserve the tails. In another ladle, cook the mussels with little water (prior to, wash the mussels in cold salt water). As soon as the shells open up, take them away. Take off the half that doesn’t have the bug. Keep the other halves and strain the broth (where they were cooked) and the waste of the shrimps through a very fine strainer.Add t...

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Serves 6
Difficulty: Intermediate

  • 4 quarts water

  • 1 tablespoon coarse sea salt

  • 1 frozen octopus, about 3 pounds thawed overnight in refrigerator

  • 1 cup extra virgin olive oil

  • 2 tablespoons hot paprika

Prepare in a large stockpot, combine the water and 1 tablespoon of the salt and bring to a boil. While the water is heating, rinse the octopus under cold running water. Using sharp kitchen scissors, cut out the mouth and the eyes.With a long fork, pierce the octopus to get a firm grip and dip it into the boiling water. Lift out immediately and, when the water returns to a boil, dip it briefly again. Repeat this dipping procedure 3 to 4 times, or until the tentacles have curled (the dipping process aids to tenderize it). Submerge the octopus in the water and let it boil over medium heat for about 2 hours, or until it is tender when pierced with a knife. (To prepare in less time, use a pressure ...

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Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham
and olives adds layers of flavors to the stew.


1 1/2 pounds plum tomatoes, halved crosswise
3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced2 garlic cloves, minced
1 cup bottled clam broth
4 ounces sliced serrano ham, cut into thin strips
1/3 cup pitted green olives, chopped
1.5 pound halibut fillet, cut into 2-inch chunks
Kosher salt
1/2 cup mayonnaise
1/2 teaspoon sweet Pimentón de la Vera, smoked Spanish paprika


  • Using a box grater set in a bowl, carefully grate the cut sides of the tomatoes, stopping when you reach the skin. You should have about 2 cups of tomato pulp.

  • In a large, deep skillet, heat 1 tablespoon of the olive oil. Add the onion and half of the garlic and cook over moderate heat, stirring frequently, until they are softened and just beginning to brown, about 6 minutes. Add the tomato pulp and cook over high heat until it is thickened, about 5 minutes. Add the clam broth and boil until it is reduced by half, about 5 minutes.

  • Add the serrano, olives and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer.

  • Meanwhile, in a small bowl, using the back of a spoon, mash the remaining garlic to a paste with a pinch of salt. Whisk in the mayonnaise, pimentón and the remaining 2 tablespoons of olive oil.

  • Serve the fish stew in shallow bowls with a dollop of the pimentón mayonnaise.

Recipe from Food and Wine and Huffington Post

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1 lb baby octopus
1 lb firm white fish, such as seabass
1/2 lb shrimp
1/2 lb bay scallops
1/4 cup olive oil
2 chopped medium onions
2 chopped celery stalks
3 chopped garlic cloves
1 chopped green pepper
1 chopped red bell pepper
1 t. hot paprika or Espelette pepper
1 T. sweet paprika
1 wineglass full of dry white wine
1 qt. fish stock (or chicken, or water)

  • 5 Italian plum tomatoes, chopped and seeded

  • 6 chopped sage leaves

  • 1 T. chopped fresh rosemary

  • 2 T. chopped fresh parsley

  • 1 T. chopped basil

  • Salt and pepper to taste

  • Lemon juice


Cut the octopi into large pieces. Slice the fish into 1-2 inch cubes. Peel the shrimp and wash the scallops. Toss each of them with some salt and set aside — separately.Heat the olive oil in a dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3-4 minutes, then add the green and red bell peppers and the ...

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Since this recipe is good either warm or at room temperature, and because it keeps for several days, it is a perfect make-ahead recipe for parties.
Our already cooked octopus legs take much of the work and time away from the recipe.
Serves 4.
Prep time: 10 minutes
cook time: 3 hours

  • 2 to 3 pounds octopus

  • 1 bunch of parsley

  • Tops from a fennel bulb

  • Sprig oregano

  • 2 to 3 green onions, chopped roughly

  • 2 bay leaves

  • 4 garlic cloves, crushed and minced

  • 1/2 cup extra-virgin olive oil

  • 1 tablespoon paprika

  • 1 teaspoon smoked paprika (optional)

  • 1/4 teaspoon cayenne

  • Salt and black pepper

  • Lemon wedges to serve

  • First you’ll need to tenderize the octopus. Here’s how i do it: first bring a large pot of salty water to a boil. Boil the octopus in the water for 2 minutes, then remove to a cutting board. While the octos are cooling turn the oven to 225°f.

  • Line a dutch oven or other heavy, lidded pot with the parsley, fennel fronds, oregano, green onions and the bay leaves. Trim icky fatty bits from the octopus and clean out the heads (normally this last step has been done for you, but not always). Cut the octopi into several pieces and nestle into the pot of greens. Cover the pot and cook for 90 minutes to 4 hours, depending on how large and tough the octopi are. I typically shoot for 2 hours. Don’t worry about the lack of liquid in the pot: the octos will release enough to make a flavorful broth.

  • When the octopus is tender, remove from the pot and cut into serving-sized pieces like you see in the pictures. Coat with some of the olive oil and either grill or broil until you get some char marks, about 8 to 10 minutes.

  • Toss the octopus with the rest of the olive oil, the paprika, smoked paprika and cayenne. Add salt and black pepper to taste and serve with lemon wedges, either at room temperature or slightly warm. Serve with bread.

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