1 well packed cup of desalted cod

Shred cod with fingers. Chop well with garlic and parsley. Add to batter, stir, and salt to taste. (This much may be done a day in advance.)Heat enough olive oil in a large frying pan to cover the bottom to a depth of ¼ inch (about 1 cup). When oil begins to smoke, drop in cod mixture off teaspoon and fry until well browned, turning once. Total frying time will be 10 to 15 minutes. Drain on brown paper before serving.Note: The finer you shred and chop the cod, the smoother the fritters will be. However, some prefer fritters with coarse flakes of cod. It is entirely a matter of taste.

3 tablespoons butter

Melt the butter in a skillet. Brown the onions in it. Arrange alternate layers of the potatoes, fish and onions in a buttered baking dish, starting and ending with the potatoes. As you arrange the layers, sprinkle the potatoes with one teaspoon salt and pepper.Beat the eggs, cream and remaining salt together and pour over the contents of baking dish.  Bake in a 350 degree oven or until firm. Serves 6.

24 clams

Scrub the clams and remove from the shells. Combine the soy sauce, broth, sugar, and sake or sherry. Marinate the clams in the mixture for 30 minutes.

Heat the oil in a skillet; sauté the onions, eggplant, mushrooms, and bamboo shoots for 5 minutes. Add the undrained clams and cook 3 minutes longer.

1 lb. tomatoes

Combine the tomatoes, onions, water, clam juice, and chili peppers in a saucepan; bring to a boil and cook over low heat 10 minutes. Cut the fish in bite-size pieces and add to the soup; cook over low heat 10 minutes. Add the watercress; cook 1 minute. Taste for seasoning and serve immediately. If you want to cook the soup ahead of time, add the watercress 1 minute before serving to avoid overcooking.

1 bass or carp (3 lbs.)

Split the fish and bone it; leave the head and tail on, if desired. Sprinkle with the onions, 1 tsp. ginger, the soy sauce, 1 tsp. salt, Ac’cent, sherry, and pepper. Rub into the fish and let stand 1 hour. Roll in the cornstarch and let stand 5 minutes.

Heat the fat to 350 degrees and fry the fish in it for 15 minutes. Drain and cover with the sauce:Mix together the vinegar, 1 tbs. cornstarch, the scallions, pepper, carrot, pickles, remaining ginger, and salt. Cook over low heat, stirring constantly until thickened.

1 tablespoon olive oil

In a large non- stick skillet heat the oil. In medium bowl, toss the scallops with the flour and salt.Transfer the scallops to the skillet. Add the garlic, shallot, and sauce. Sauté until the scallops are just opaque, 3 to 4 minutes. Stir in lemon juice and parsley. Remove and serve at once.

2 tbs. oil

Heat the oil in a deep skillet; sauté the ham and onions for 10 minutes. Mix together the cornstarch, water, and soy sauce; stir into the skillet until thickened. Gradually add the eggs, mixing steadily. Add the salt, pepper, and ginger; cook over low heat for 5 minutes. Add the crab meat; heat; taste for seasoning and serve on rice. 

1/2 cup oil

Heat the oil in a large casserole or deep skillet; brown the scallions and garlic in it. Add the pork, chicken, and shrimp; sauté 5 minutes. Stir in the rice, broth, salt, pepper, cinnamon, anise, ginger, and vinegar. Cover and cook over low heat 30 minutes, or until rice is tender.

Make 2 omelets of the eggs. Roll up. Cut into narrow strips. Lightly mix into the rice mixture. Arrange the pimentos on top.

1 cup flour

Sift the flour and salt into a bowl; work in the egg yolks and water with the fingers. Knead until smooth and elastic. Cover with a bowl and let stand while preparing the filling:

• 1 lb. ground pork
• 1/2 lb. ground shrimp, shelled, deveined, and chopped
• 1 tsp. anchovy paste
• 1 1/2 tsp. salt
• 1/2 tsp. feshly ground pepper
• 1/2 cup chopped scallions
• 4 minced garlic cloves
• 1/2 cup chopped water chestnuts
• 3 tbs. oil
• 1 cup chopped onions
• 6 cups chicken broth

Mix together pork, shrimp, anchovy paste, salt, pepper, scallions, garlic, and water chestnuts. Roll out the dough, paper-thin, and cut into 3 inch squares. Place a heaping teaspoon of the mixture on each and fold over the dough into a triangle. Seal edges well. (You will have about two-thirds of the pork mixture left.)

Heat the oil in a saucepan; sauté the onions for 5 minutes. Add the remaining pork mixture and sauté for 5 minutes. Stir in the broth and bring to a boil. Carefully drop the stuffed noodles into it. Cover and cook over low heat for 15 minutes. Taste for seasoning and serve in deep bowls.

18 raw jumbo shrimp

Remove the shells of the shrimp, but leave the tails. Slit the backs of the shrimp and remove vein; wash and dry.Mix the beef, scallions, 1 tsp. salt, and the pepper. Stuff the shrimp and pierce with a toothpick to close opening. Mix flour and remaining salt; roll shrimp in the mixture. Heat the fat to 370 degrees and fry the shrimp in it for 5 minutes. Drain, remove toothpicks, and serve hot.