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Members of the genus Lophius, also sometimes called monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the Atlantic and Indian Oceans. Lophius is known as the "monk" or "monkfish" to the North Sea and North Atlantic fishermen, a name which also belongs to Squatina squatina , the angelshark ...
In Portugal, espetadas can be prepared with different types of meat, as well as squid or fish, with monkfish being commonly used. The most common are beef or pork, or a mixture of the two. More recently, turkey or chicken is used. Often pieces of bell pepper, onion, and chouriço are placed between the meat pieces. Espetada is usually ...
Spoon into your slow cooker with the squid and the monkfish, then cover and cook on low for 3 to 4 hours. Add the prawns, sugar snaps and bok choy, and cook, uncovered, on high for 15 minutes.
Illustration of L. piscatorius from vol. 5 of Marcus Elieser Bloch's Histoire naturelle des poissons (1796). Lophius piscatorius was first formally described by Carl Linnaeus in the 10th edition of Systema Naturae given as "in Oceano Europæo", meaning the Northeastern Atlantic Ocean, Mediterranean and Black Seas with localities mentioned including Bordeaux, Marseille and Montpellier in France ...
Here are 3 ways to save money on allergy friendly food. In this new installment of our money saving ideas articles we will look at three new tips.
This sustainably caught canned tuna 85 mg of sodium, 2.5 grams of fat and isn’t made with any fillers or broth. It's a great choice for salads or sandwiches where you really want the tuna flavor ...
Crab cake – a variety of fishcake which is popular in the United States composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Especially popular in the Mid-Atlantic state of Maryland. Crab dip – typically prepared with cream cheese and lump crab meat.
1 cup onion, diced. ½ cup celery, diced. ½ cup carrot, diced. 5 cloves garlic, chopped. 1 tablespoon tomato paste. 1 ½ jars Carbone marinara sauce. ¾ cup red wine