Fish/6 recipes

Soupe de saumon a la creme is a French salmon cream soup made with a homemade fish stock, diced salmon, and whipped cream finished with fresh dill. An elegant, light first course for a dinner party.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.

Smoky bluegill fish dip made with steamed fillets, mayo, Worcestershire sauce, liquid smoke, and a squeeze of lemon. A no-cook appetizer that turns your fresh catch into party food.

Lettuce-wrapped steamed cod with lemon juice and black pepper, ready in 20 minutes. A clean, low-calorie fish recipe with no oil and no fuss.

Pickled fish poaches mild white fillets, then bathes them overnight in a citrus-bright marinade of vinegar, orange juice, green chiles, bay leaf, and garlic. A make-ahead Mexican escabeche-style dish served cold.

Irish cream of mussel soup steams fresh mussels in white wine and fish stock with leek and celery, then enriches the strained broth with cream for a silky, briny seafood bisque.

Soy-grilled whole fish marinated in soy sauce, sherry, ginger, and garlic. A simple Asian-inspired grill recipe with a sweet-savory glaze that caramelizes over hot coals.

Homemade inari sushi with seasoned fried tofu pouches stuffed with vegetable sushi rice, mushrooms, carrots, and green beans. A sweet-savory Japanese classic.

Low-fat fried fish fillets coated in Parmesan breadcrumbs and egg whites, frozen for a crisp crust, then pan-fried with cooking spray instead of oil.

Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.

Chinese-style fried fish with whole garlic cloves in a savory black bean and soy sauce. Cornstarch-coated snapper or halibut fillets pan-fried until crispy, then glazed with a bold garlic sauce.

Homemade fish stock from trimmings simmered with white wine, lemon juice, onion, celery, and fresh herbs. Makes 3 quarts that freeze beautifully for up to six months.

Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Fish fillets layered with red onion and tomato slices, seasoned with dill, and baked in cream. A Scandinavian-style one-dish dinner ready in 25 minutes.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.