Fish recipe collection

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.

Slow-simmered conch stew with salt pork, tomatoes, oregano, and potatoes. Two hours of low heat transforms tough conch into a rich, tender Caribbean-style chowder.

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.

Bay scallops and mushrooms simmered in white wine, folded into a buttery cream sauce with sherry, and baked in ramekins until bubbling. French elegance made approachable.

These Puerto Rican snacks can be served with a drink, or as a side dish along with fish.

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.

A traditional Welsh prawn gratin with tender cauliflower, creamy bechamel, and crumbled Caerphilly cheese, grilled golden and served with piped creamed potatoes. Elegant comfort food.

Creamy crab and clam dip with cream cheese and a kick of Tabasco, spread on melba rounds and warmed in the microwave. Ready in 10 minutes for easy party snacking.

Hot crab and cream cheese dip spiked with horseradish, baked under a blanket of slivered almonds until golden. A 20-minute appetizer that vanishes fast at any gathering.

Crab and shrimp baked in a sharp cheddar cheese sauce with a hit of hot sauce, topped with more melted cheddar and served over steaming rice. Southern-style seafood comfort.

Crab or tuna cakes bind crumbled crackers, red pepper, parsley, and herbs into golden oven-baked seafood patties. A lighter, no-fry baked-not-fried version of the classic.

A delicious accompaniment for any dish. Vary the number of chili peppers in the sauce according to personal taste.

Thai crab fried rice with fish sauce, scrambled eggs, and green onions, finished with fresh lime and fiery nam prik sauce. Wok to plate in 5 minutes of cooking.