Fish recipe collection

Classic New Orleans Oysters Rockefeller with broiled oysters topped with rich spinach-herb butter and breadcrumbs, spiked with Pernod for an elegant appetizer.

Golden saffron rice baked with shrimp, tomatoes, white wine, and beer in an earthenware casserole. A festive Spanish-style one-pot meal for any gathering.

Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.

Thick-cut porterhouse steak marinated in a bold Asian-inspired blend of chili bean paste, soy sauce, and sesame oil. Fire up the grill for this fusion masterpiece that brings steakhouse quality with Pacific Rim flair.

A quick and easy Asian inspired dish. Scallops and snow peas stir-fried with classic Asian flavours.

A simple and scrumptious tuna casserole made with chow mein noodles and bean sprouts.

Authentic Maryland crab soup loaded with lump crab meat, potatoes, carrots, corn, and tomatoes in a savory fish stock. This Chesapeake Bay classic is brothy, chunky, and on the table in 45 minutes.

Escalloped salmon bakes flaked canned salmon in a buttery white sauce topped with bread crumbs until golden and bubbling. Old-fashioned American comfort dish from the canned-fish era, ready in 30 minutes.

Baby salmon stuffed with caviar, a restaurant-style dish where a whole baby salmon is filled with salmon mousse and a line of caviar, baked in white wine, and plated with two sauces. An elegant seafood showpiece.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Baby shark fry coats fillets in flour and beaten egg, pan-fries them in corn oil, and tops with a simple tomato-onion pan sauce. A 20-minute Mediterranean-style fish dinner.

A rich and delicious dish made with potatoes, succulent ham, pickled jalapeno peppers and pimento-stuffed green olives.

Inherited from Spain, this codfish dish is a favorite of the Mexicans.

Baccalà alla Vicentina is Vicenza's legendary slow-baked stockfish: cod rolled with anchovies, garlic, parsley, and Parmigiano, then braised low and slow in milk and olive oil until fork-tender.

Bailey's Bouillabaisse (Fish Stew) with Potatoes and Vegetables recipe

A hearty Baja-style seafood stew loaded with clams, shrimp, fish, and crab simmered in a citrusy tomato broth with green chiles and white wine.