Fish/4 recipes

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Lemon baked fish fillets with butter, fresh lemon juice, lemon zest, and rosemary. A light, simple weeknight dinner using flounder or haddock, ready in 35 minutes.

A tangy and delicious fish dish that has a unique flavor it gets from the apricots.

A wonderful sauce for fresh grilled salmon, halibut or sea bass.

Isobe zukuri sashimi rolls with fresh fish wrapped in toasted nori seaweed, sliced into bite-sized pieces. A simple Japanese appetizer with dipping sauce.

Sudado, a Latin American fish saute simmered in a garlicky tomato sauce with thyme, oregano, and bay leaves. A one-skillet dish ready in 30 minutes.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

Diced bass mixed with tomato, onion, thyme, and bay leaves, wrapped in mashan leaves and steamed. A traditional Guatemalan fish tamale (tashmul) that's rustic, aromatic, and ready in 40 minutes.

Pan-fried fish fillets with Jerusalem artichokes braised in white wine, rosemary, lemon, and heavy cream. An elegant dish where the artichokes melt into a thick, silky sauce.

Deep fried cod in a light egg batter with sesame seeds. Cod fillets are dipped in a simple flour and egg coating, then fried golden brown for a crispy, flaky fish dinner.

A simple New England classic that highlights the flaky tenderness and light taste of the cod or any white fish.

Pan-fried fish fillets coated in instant potato flakes for an extra-crispy golden crust. Mustard in the egg wash adds a subtle kick.

Roasted cod with plum tomatoes, orange zest, and caramelized onions. A one-dish Mediterranean fish dinner with bright citrus, fresh thyme, and sweet roasted vegetables layered over flaky white fish.

This tuna dish is made with a creamy thick white sauce that can be served over mashed potatoes or rice.

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.

Vegetable baked fish sandwiches a fillet between layers of sliced zucchini, peppers, tomato, and onion, baked together so the vegetables steam the fish into flaky tenderness.