| BRANDADE | Provencal dish made of salt fish cooked with olive oil, garlic and cream (8) |
| OSSOBUCO | Italian meal of veal knuckle cooked with olive oil, wine and tomatoes (4,4) |
| TZATZIKI | Greek side dish of yogurt mixed with cucumber, olive oil, garlic and herbs, often served with pitta bread (8) |
| BASALT | Type of rock made of salt to degree (6) |
| SHAKEOFF | Get rid of starter of salt fish no longer on the menu (5,3) |
| CAESAR | --- salad, a dish of lettuce, cheese and croutons with a dressing of olive oil, garlic and lemon juice (6) |
| POMODORO | Italian word for tomato, used of a simple sauce containing olive oil, garlic, basil and salt (8) |
| MATELOTE | From French for "mariner-style" and "sailor", a stew of freshwater fish cooked with beurre manie, bouquet garni, pearl onions and wine (8) |
| FOCACCIA | A flat loaf of Italian bread made with olive oil and topped with salt, herbs etc. (8) |
| CIABATTA | Type of Italian white bread made with olive oil and wheat flour (8) |
| MEUNIERE | Describing fish cooked in lightly browned butter with lemon juice and parsley (8) |
| HALFSIZE | Smaller-than-usual fish cooked with zeal (4-4) |
| OMELETTE | A savoury dish made of eggs beaten and fried in a pan, usually with accompanying fillings (8) |
| MOUSSAKA | A Greek dish made of minced lamb, aubergines and tomatoes with creamy sauce on top (8) |
| HANDLING | Dealing with salt fish (8) |
| DIMBLEBY | Broadcaster free to catch fish cooked by Lib Dem (7,8) |
| MERINGUE | Dish made of baked egg whites and sugar (8) |
| SARDINES | Fish cooked as diners required (8) |
| PROVENCALE | In cooking, prepared with oil, garlic and usually tomatoes (10) |
| FUCHSIA | Traces of copper turned up in a fish cooked with flower (7) |
