Volume XIII

The Whole Catch

Eighty recipes across the whole fish counter, in eight chapters — the cheap shellfish you buy by the kilo, the white fish nobody asks for, the two or three expensive things worth doing once a year, and the stews that were invented to use what was left. All of it cooked, and not one recipe repeated from anywhere else on the shelf.

Try 48 recipes free — two from every book, including this one.

What's inside

• 1½ lb (700 g) shrimp, peeled
• 3 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, sliced
• 1 can (14 oz) crushed tomatoes
• ½ cup dry white wine
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• 6 oz (170 g) feta, in slabs
• 3 tbsp parsley, chopped
• ½ tsp flaky salt

1. Soften the onion in the oil over medium heat for 8 minutes, then add the garlic and pepper flakes for 1 minute.
2. Pour in the wine and let it boil down by half.
3. Add the tomatoes and oregano and simmer 15 minutes, until the sauce is thick enough to leave a trail behind the spoon.
4. Heat the broiler. Stir the shrimp into the sauce and cook 2 minutes on the stove, no more.
5. Lay the feta over the top in slabs and put the pan under the broiler for 4 minutes, until the cheese blisters.
6. Season with the salt, scatter the parsley over and take the pan straight to the table with bread.