Veggies & Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking

by Bart van Olphen

Overview

The acclaimed author of The Tinned Fish Cookbook turns to fresh, eco-friendly seafood with 95 veggie-loving, globe-trotting recipes—spectacularly photographed by David Loftus

“Joyful. . . . Bart continues to raise the global standards of the fish on our tables in a very delicious way!”—Josh Niland, author of The Whole Fish Cookbook

Grilled, sautéed, roasted, even raw—veggies and fish are perfect for each other. But traditionally, fish has been the main event. Bart van Olphen flips the script in this exciting new cookbook starring healthy, fresh produce, with delicious fish and shellfish in the supporting role. Sail away on a world tour of cuisine in 95 mouthwatering recipes—from Italian-inspired Tomato & Tuna Gnocchetti to Miso Eggplant with Fried Mackerel from Japan.

• FLAVORFUL RAW DISHES, like Cucumber & Fennel Salad with Gin & Tonic Salmon and Vegetable Ceviche with Hake & Jalapeño Tiger’s Milk
• SAVORY CURRIES & STEWS, like Yellow Curry with Mussels and Vegetable Stew with Saffron & Monkfish
• SCRUMPTIOUS SNACKS & SANDWICHES, like Crudités with Anchoïade & Tapenade and Pan Bagnat
• BELOVED CLASSICS REIMAGINED, like Seaweed-Salmon Burgers with Celery Rémoulade, Spaghetti Carbonara with Spinach, Dulse & Smoked Salmon

An impassioned advocate of sustainable fishing, Bart also demys­tifies ethical shopping and spotlights eco-friendly seaweeds and sea vegetables in irresistible dishes like Sea Lavender & Water Spinach with Shrimp & Tarragon Cream. Spectacularly photographed by David Loftus, this inspired cookbook will change the way you eat Veggies & Fish!

Product Details

ISBN-13:	9781615198344
Publisher:	The Experiment, LLC
Publication date:	10/26/2021
Pages:	256
Sales rank:	627,226
Product dimensions:	7.60(w) x 9.60(h) x 1.00(d)

About the Author

Bart van Olphen is the cofounder of fish brand Sea Tales and author of Veggies & Fish, The Tinned Fish Cookbook, and Bart’s Fish Tales, the 2018 Gourmand World Cookbook Award winner for Best Fish and Seafood Cookbook. Bon Appétit has praised Bart and Sea Tales for the company’s commitment to sustainability, naming Sea Tales canned tuna their all-around favorite in 2024. Sea Tales tinned fish is now available in stores throughout the US. Visit Bart at bartvanolphen.com and sea-tales.com.

Editorial Reviews

★ 09/20/2021

In this delicious dive into eco-friendly cooking, Van Olphen (The Tinned Fish Cookbook), cofounder of the seafood brand Sea Tales, celebrates the culinary pairing of vegetables and fish with quick and tasty meals. He begins with an introduction to his favorite fruits and vegetables to pair with fish (including artichoke, cucumbers, and fennel), tips for “better seafood consumption” (opt for fish that’s plentiful and go for smaller portions), and a glimpse into his pantry, which is stocked with dried herbs, wine vinegar, and capers. While most recipes are for cooked dishes, there are appetizing raw options such as tuna tartare with frisée salad and mackerel poke bowls. Elsewhere, miso ramen gets a twist with vegetables and scallops, while spinach pancakes topped with cream cheese, avocado, and smoked salmon are decidedly daring but no less appealing. There are also scrumptious brunch, sandwich, and pasta options as well as grains, curries, and barbecue dishes that are sure to delight. Green pea guacamole rolls with pulled salmon; ravioli with leeks, ricotta, and wolfish; and roasted vegetables with whole sea bass are just a few of the stellar recipes Van Olphen showcases to inspire readers to “eat more fish... but focus on the vegetables.” Readers seeking to incorporate more fish into their diets—especially those concerned with sustainability—need look no farther than this exemplary work. (Oct.)

Publishers Weekly

"Creatively constructed with an emphasis both on nutrition and on using sustainably-sourced seafood species."

Beacon

"Delicious, filling, economical and healthy—for me and the sea."

Atlanta Journal-Constitution

"There’s a vibrant ease to Van Olphen’s recipes that make this cookbook practical for at-home cooking, while also making the end result feel a little elevated."

Salon

"This healthy eating cookbook makes it easy for you to get more veggies and fish in your diet."

Clean Eating Magazine

"This joyful collection of imagery and words from the brilliant Bart van Olphen and David Loftus celebrates not only our very precious oceans but also the wonderment of the land around us. Bart continues to raise the global standards of the fish on our tables in a very delicious way!"

Josh Niland

An Amazon Best Book of October—Cookbooks, Food Wine

“A delicious dive into eco-friendly cooking. Readers seeking to incorporate more fish into their diets need look no farther.”—Publishers Weekly

“A master course for combining fish and vegetables and a great addition to any collection, especially given the increased attention to pescatarian and flexitarian diets.”—Library Journal

“Delicious, filling, economical and healthy—for me and the sea.”—Atlanta Journal-Constitution

“This healthy eating cookbook makes it easy for you to get more veggies and fish in your diet.”—Clean Eating Magazine

“There's a vibrant ease to Van Olphen's recipes that make this cookbook practical for at-home cooking, while also making the end result feel a little elevated.”—Salon

“This joyful collection of imagery and words from the brilliant Bart van Olphen and David Loftus celebrates not only our very precious oceans but also the wonderment of the land around us. Bart continues to raise the global standards of the fish on our tables in a very delicious way!”—Josh Niland, author of The Whole Fish Cookbook

“Creatively constructed with an emphasis both on nutrition and on using sustainably-sourced seafood species.”—Beacon

From the Publisher

09/01/2021

There's much to appreciate in the latest from Van Olphen (The Tinned Fish Cookbook) for readers seeking a score of ideas for fish-forward and vegetable-forward meals or practical advice on adopting a pescatarian diet. Van Olphen notably advocates for easy meals and preparation. First, he gives background on different fish (haddock, pollock, hake) and vegetables and fruits (avocado, beet), then shares what herbs and seasonings to have in the pantry to make his soups, salads, curries, and stews (most recipes are in the realm of Northeastern American cuisine). Van Olphen also offers advice on preparing and sourcing fish (primarily considering the kinds of fish readily available in North America); notably, he recommends buying frozen and canned fish, which he says is often more sustainable than fresh. Among the highlights of this cookbook are recipes for stuffed zucchini blossoms with saffron dressing and lentil salad with smoked wild salmon and arugula pesto. The beautiful photographs accompanying the recipes will whet the palate. VERDICT A master course for combining fish and vegetables, which makes it a great addition to many collections, especially given the increasing media attention on pescatarian and flexitarian diets.—Barbara Kundanis, Longmont P.L., CO

Library Journal