Loretta Sebastiani
Traditional Italian seafood recipes
- Anchovies in green sauce
- Baked grey mullet
- Baked salmon
- Baked sardines, Sardinia-style (Sardinia)
- Baked turbot
- Beccafico sardines, Palermitan-style (Sicily)
- Boiled salt-dried cod (Venetia)
- Boiled salmon
- Fried & marinated fish (carpione)
- Fried sardines in sweet and sour sauce (saor)
- Grouper fillets with peas and saffron
- Marinated row anchovies
- Salmon carpaccio
- Salmon, Scandinavian-style
- Salt cod, Basilicata-style (Basilicata)
- Salt cod, Florence-style (Tuscany)
- Salt cod, agghiotta style (Sicily)
- Salt cod casserole with celery root (Trentino, reworked)
- Salt cod stew, capuchin style(Friuli)
- Stewed monkfish Marches-style (Marches)
- Stockfish with mushrooms (recipe written by Gino Larosa)
- Stockfish, Mammola-style(recipe written by Gino Larosa)
- Swordfish, agghiotta style
- Tuna, Alghero-style(Sardinia)
- Tuna with peppers
Our original home cooking: seafood main dish
- Anchovy pie
- Baked cod on a bed of lemons
- Baked fresh cod
- Baked gilthead
- Baked sea bass
- Boiled cod
- Boiled mackerels
- Boiled stockfish, Venetian style
- Braised swordfish, no tomato
- Brill on spicy tomatoes
- Citrus-flavored amberjack
- Citrus fruits-flavored grouper fillets
- Coated swordfish steaks in the oven
- Cod, miller's style
- Fish soup without bones
- Fried sea-bream
- Gilthead with olives
- Grilled and marinated salmon
- Marinated tuna
- Plaice fishballs with flat beans
- Polenta & salt cod
- Potato and cod pudding
- Salmon in red wine
- Salmon salad
- Sautéed fresh tuna
- Sardine flat balls
- Seafood salad
- Steamed salmon fillets
- Stockfish with potatoes, raisins, pine nuts in tomato sauce
- Swordfish with mushrooms
- Tasty salt cod
- Turbot fillet rolled and stuffed with broccoli and salmon