Pescatarian Recipes From Around the World.

Pescatarian here means what it usually means: fish and seafood are in, all other meat is out. That happens to describe an enormous amount of the world's best cooking, because coastal cultures had protein arriving daily and built their whole repertoire around it. Japan turned freshness into a discipline and fish into a cuisine. Portugal salted cod into a national obsession with a recipe for every day of the year. Peru cures raw fish in lime and ají until the acid does the cooking. Kerala simmers seafood in coconut and curry leaf, Sicily pairs it with capers and pine nuts, Norway smokes and cures its way through the winter, and the Orthodox and Catholic fasting calendars quietly built more of Europe's fish cooking than anyone admits. Some practical notes. Anchovy, fish sauce, shrimp paste, bonito flakes and dashi all fall inside this category, and they appear often in these recipes — they are how much of the world seasons food. What needs watching is the stock: a great many seafood dishes are finished in chicken or pork broth, particularly in Chinese and Southeast Asian cooking, so we flag a recipe only when the version we publish is free of other meat throughout. Where a traditional method uses pork fat and the dish still works without it, the note says so.

100 recipes on this route