Fiskesuppe, as it’s called in Norwegian, can be found at nearly every restaurant on the Lofoten Islands of northern Norway.
When silky salmon meets peppery spice, your taste buds are treated to the most aromatic— and pleasantly heated— flavors.
As a large restaurant chain, Howard Johnson’s relied on a commissary system of centralized kitchens. The clams would have been prepared as strips by the supplier, but here the whole clam body is fried. Individual recipes of this size were adaptations for family cooks, but nevertheless, the result is an authentic evocation of the chain’s most famous dish.
As featured in episode 611.
Ingredients
Ingredients
Tilapia filets are halved and marinated while you make the crusty tortilla topping and the quick pickled red onion.
This is a simple stew that delivers big flavor.
This fish-enhanced garlic soup is the humblest soup and also one of the most flavorful.
When I was growing up in Bombay, this was a very common lunch dish at our house.