450 salt fish recipes

Seafood bouillabaisse with white fish, shrimp, oysters, and crab in a saffron-spiked tomato-wine broth. Slow-simmered base, quick-added seafood, finished in under two hours.

Kakavia is the Greek fisherman's soup built from homemade fish stock, whole fish pieces, lobster tails, and shrimp simmered with tomatoes, leeks, and potatoes. A traditional seafood soup served with crusty bread and lemon wedges.

California-style bouillabaisse with lobster, snapper, halibut, shrimp, crab, clams, oysters, and mussels in saffron-fennel broth with white wine and tomato. Pacific coast classic.

Fish fillets with tomatoes, capers, and olives is the Veracruz-style Mexican classic: lime-marinated red snapper or halibut simmered in tomato-olive-caper sauce spiked with pickled jalapeños and warm spices.

A simple and scrumptious dish made with tender fish fillets, jalapeno peppers and green olives.

Fish fillets nestled in spinach with sauteed onions, garlic, white wine, and tarragon, grilled in foil packets over medium coals. A low-calorie, no-mess grilled fish dinner for summer cookouts.

Vietnamese caramelized pork simmered low and slow with fish sauce and scallions until sticky and glazed. Serve over steaming rice for an easy, savory weeknight dinner.

A delicate Chinese clear fish soup with blanched fish fillets, spinach, bamboo shoots, and a splash of sherry, finished with sizzling peanut oil. Light, clean, and ready in 30 minutes.

Traditional Ukrainian fish in aspic (studynyna rybiacha): whole fish poached in aromatic stock, layered with carrot rounds, and set in shimmering gelatin. A stunning cold appetizer for holidays.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Vietnamese lemongrass chicken (Ga Xao Xa Ot) with fish sauce, chili, and homemade caramel sauce. A fragrant, sweet-savory braise with deep golden color.

Impossible tuna cheese pie makes its own crust from a Bisquick batter poured over tuna, cheddar, and caramelized onions. Topped with fresh tomato slices and melted cheese.

New England fish chowder with bacon, potatoes, onion, and milk. No cream, no flour, no thickener. The bacon drippings and breaking fish do all the work in this pared-down one-pot classic.

An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.