1,000 fish recipes

French fish poached in champagne with onion, lemon, and thyme, finished with a silky egg yolk and champagne butter sauce. An elegant, classic technique that cooks the fillets in minutes.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Littleneck clams steamed open in a quick garlic, crushed tomato, and fish stock sauce with oregano and fresh parsley. A Neapolitan classic that takes just 25 minutes from stovetop to table.

Pork loin and carrots stir-fried with fresh ginger, hot chilies, and Thai fish sauce over screaming high heat. A 20-minute weeknight dinner with serious wok flavor.

Vietnamese-style beef and French fries with thin-sliced sirloin in a savory fish sauce glaze, served over crispy matchstick potatoes. A sizzling 20-minute stir-fry that earns its 5-star rating.

Peppered seafood sausage: fresh fish, shrimp, jalapeños, and cilantro ground together, stuffed into hog casings, and gently poached. A Southwestern take on fish sausage, bound with egg whites and brightened by cumin and lemon.

Mussel and bacon soup with fresh mussels steamed open in a smoky bacon, tomato, and basil fish broth. A rustic, one-pot seafood soup ready in 40 minutes.

Ga Xao Xa Ot is a classic Vietnamese stir-fry of chicken with lemongrass, chili, and caramel fish sauce. Sticky, fragrant, and bursting with sweet-savory-spicy depth.

Salmon en croute wrapped in golden puff pastry with a herbed white fish mousse between two fillets. A stunning centrepiece shaped to look like a whole fish.

Thai-style shrimp and asparagus stir-fry with garlic, straw mushrooms, fish sauce, and oyster sauce. Wok-fast: shrimp turn bright orange and the sauce sets in under a minute.

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.

Tom Yam Goong, the classic Thai hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and a sharp kick of black chili paste.

Curried shrimp in a creamy roux-based sauce made with turmeric, ginger, curry powder, and shrimp-poaching broth. Served over white rice for a flavorful weeknight dinner.

Red snapper fillets with a French seaweed sauce built on homemade fish and lobster stock. Broiled, baked, or steamed with a silky, ocean-rich fumet.

Quick shrimp sautéed in garlic oil with white wine, lemon, and fresh parsley over pasta. A lighter take on classic scampi using fish stock and cornstarch instead of heavy butter.