Fish recipe collection

Simple one-pot tuna chop suey with rice, celery, onion, and soy sauce. Budget-friendly, diabetic-friendly, and on the table in about an hour with almost no cleanup.

Louisiana-style Christmas crawfish stuffing with cornbread, Creole seasoning, bell pepper, and water chestnuts. Stuff it in your holiday bird or bake it as a bayou-flavored side dish.

San Francisco-style seafood stew loaded with shrimp, clams, crab, and whitefish simmered in a garlicky tomato-wine broth. A homemade shellfish stock from the shrimp shells builds deep, briny flavor.

Butterflied shrimp pressed with a lemon-lime zest crust, seared with jalapeno and white pepper, then finished with sliced starfruit, fresh ginger, and a splash of rum. Tropical, bold, and ready in 40 minutes.

Traditional Maine clam chowder with salt pork, potatoes, and fresh clams creates a creamy, briny bowl that tastes like the New England coast.

Thai-style clay pot shrimp with glass noodles, homemade cilantro-garlic-pepper pesto, ginger, and a savory sauce of fish sauce, oyster sauce, and sesame oil. Fragrant, slurp-worthy, and on the table in an hour.

A Thai-inspired coconut curry soup with tender chicken, soba noodles, and mushrooms in a fragrant broth of lemongrass, galangal, fish sauce, and lime. Warming, aromatic, and ready in 35 minutes.

Cod fillets nestled in sauteed mushrooms and shallots, blanketed with sour cream, Parmesan, and buttered breadcrumbs, then baked until golden and bubbling. A cozy, elegant fish dinner ready in 45 minutes.

Thick cod steaks baked under a creamy homemade mushroom sauce with a paprika finish. A hearty, old-school fish dinner that comes together with pantry staples in about an hour.

Baked cod smothered in a creamy mushroom sauce with sweet peas, red bell pepper, and a squeeze of lemon. A freezer-friendly weeknight fish dinner ready in under an hour.

Old-school cold redfish mold with boiled red snapper, bell pepper, celery, and a mustard-lemon kick, set in its own fish stock. A Gulf Coast classic served chilled with mayo and crackers.

Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

A savory deep-dish salmon pie with a homemade parmesan crust, rich sour cream and egg filling, melted gruyere, and a whisper of dill. Baked in a springform pan. Serves 8.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Seafood gumbo built on a butter-flour roux with shrimp, okra, tomatoes, chili powder, and Worcestershire, served over rice with filé powder. Where Louisiana bayou meets Texas ranch country.