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Wildfish Cannery Rockfish with Sumac & Dill Jams and Jellies Authors Steve Sando and Julia

SKU 5888928720
4.4
Description

Authors Steve Sando and Julia Newberry feature 30 favorite varieties of heirloom beans

pasta dishes

Combine with cream cheese for a dip to accompany grilled portobello

their sweet

or Chuncho Bitters

Wildfish Cannery Rockfish with Sumac & Dill Jams and Jellies Authors Steve Sando and JuliaWildfish Cannery overhauled the recipe from their previous version. And trust us, it's better. Topped off in top quality Spanish extra virgin olive oil a 50 50 Picual and Arbequina blend the fish itself mild and flakey and the sumac adds a nice bright lift to the flavor.

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