Sear-Roasted Haddock or Cod with Horseradish Aïoli & Lemon-Zest Breadcrumbs

Sear-Roasting isn't a technique just for restaurants; you can—and should—do it, too. It's one of the best ways to prepare fish so that it has a gorgeous, delicate crust and is still moist inside, and it takes just minutes.  

For the lemon-zest breadcrumbs:

• 3 Tbs. olive oil
• 1 cup coarse fresh breadcrumbs (from a rustic loaf)
• 1 Tbs. finely grated lemon zest
• Kosher salt and freshly ground black pepper

For the horseradish aïoli:

• 5 Tbs. mayonnaise
• 2 tsp. prepared horseradish
• 3/4 tsp. fresh lemon juice
• 1/2 tsp. minced garlic
• 1/2 tsp. tomato paste
• Kosher salt and freshly ground black pepper

For the fish:

• 3 Tbs. olive oil
• 4 thick skinless haddock or cod fillets, about 6 oz. each
• Kosher salt and freshly ground black pepper
• 2 cups fresh flat-leaf parsley leaves, washed and dried
• 1 lemon
• About 1 tsp. extra-virgin olive oil

Heat the oven to 425°F.

Make the lemon-zest breadcrumbs: In a large skillet, heat the oil over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crunchy, about 2 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest and season to taste with salt and pepper. Set aside at room temperature.

Make the horseradish aïoli: In a small bowl, mix the aïoli ingredients, adding salt and pepper to taste. Cover and refrigerate.

Sear-roast the fish: Heat the oil in a heavy 12-inch nonstick ovenproof skillet over medium-high heat. Pat the fish dry with a paper towel and season on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and remove the pan from the heat.

Spread the seared side of each fillet with some of the aïoli and then a layer of breadcrumbs. (You may or may not need all of the aïoli and crumbs.) Put the pan in the oven and roast until the fish is cooked through, 5 to 6 minutes.

While the fish is roasting, put the parsley leaves in a small bowl; cut the lemon in half and squeeze some juice from one half over the parsley, to taste. Drizzle the parsley with enough extra-virgin olive oil to lightly coat the leaves, season with salt and pepper, and toss. The parsley should taste bright and lemony. Cut the remaining lemon half into four wedges.

When the fish is cooked, remove the pan from the oven and transfer the fillets to plates. Top each with some of the parsley salad and garnish with a lemon wedge.

Crispy Fish Sandwiches with Wasabi and Ginger

Wasabi, ginger, and soy sauce give this otherwise typical fried fish sandwich a bright and spicy flavor. Look for tubes of wasabi paste near other Asian ingredients in the supermarket.

• 1/2 cup mayonnaise
• 1 medium lime, finely grated to yield 1/2 tsp. zest and squeezed to yield 4 tsp. juice
• 1-1/2 tsp. wasabi paste; more to taste
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 2 Tbs. soy sauce
• 1 cup panko
• 4 4- to 5- oz. boneless, skinless hake, haddock, or cod fillets (preferably 1 to 1-1/2 inches thick)
• 1/2 cup plus 1 Tbs. vegetable oil
• 1 tsp. finely grated fresh ginger
• 3 cups thinly sliced iceberg lettuce (about 1/4 head)
• 4 hamburger buns, lightly toasted

In a small bowl, combine the mayonnaise, lime zest, 1 tsp. of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.

In a wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the soy sauce until combined. Put the panko in another wide shallow bowl.

Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.

In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.

Meanwhile, in a large bowl, stir together the remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 1 Tbs. oil, the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Add the lettuce and toss to coat.

Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, and then top with the lettuce and the bun top.

Black Cod with Pine Nuts, Tomatoes, and Olives

Toasted pine nuts provide a nice textural contrast to the firm, flaky fish in this easy dinner recipe.

• 1 Tbs. extra-virgin olive oil
• 3 medium cloves garlic, chopped
• 1/2 cup dry white wine
• 3 cups grape tomatoes, halved (quartered if large)
• 1-1/2 cups lower-salt chicken broth
• 1/2 cup pitted, halved Niçoise olives
• 4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each)
• Kosher salt and freshly ground black pepper
• 1 Tbs. chopped fresh thyme
• 2/3 cup pine nuts, toasted

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.


Season the fish with salt and pepper. Stir the thyme into the sauce. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve.

Caramel-Braised Cod

• 1 tsp. dried red chile flakes; more to taste
• 1/4 tsp. salt
• 1/4 cup plus 1 tsp. granulated sugar
• 1-1/2 lb. cod fillets, 1 inch thick
• 2 Tbs. olive oil
• 3 Tbs. fish sauce
• Cooked jasmine rice or other long-grain rice for serving
• 1 scallion (white and light green parts), thinly sliced
• Salt and freshly ground black pepper to taste

Combine the chile flakes, salt, and 1 tsp. sugar in a small bowl. Rub the fish with half of the mixture and set aside. Combine the other half of the mixture with 1/4 cup water, the oil, and the fish sauce; set aside.

Put the remaining 1/4 cup sugar in a large, heavy-based sauté pan with straight sides and cook over high heat until the sugar starts to melt at the edges and turns golden brown, about 2 minutes. Reduce the heat to medium when the sugar starts browning and stir energetically with a wooden spoon. When the caramel is a reddish mahogany brown (another 1 to 2 minutes), take the pan off the heat. Stirring gently, slowly add 1/2 cup water to the pan; be careful, as the caramel may steam or spatter. If the caramel doesn’t dissolve completely, return the pan to medium heat and stir until dissolved. Stir in the fish sauce mixture.

Put the fish in a single layer in the sauté pan. Bring to a gentle simmer over medium-low heat and braise the fish, uncovered; use a soupspoon to baste the fish with the sauce occasionally. After about 7 minutes, gently flip the fish and continue to braise and baste until the fish is opaque throughout, another 5 to 7 minutes. Serve with the sauce over the rice, sprinkled with the scallion slices.

Summer Bouillabaisse with Smoky Rouille

Ripe, gorgeous summer vegetables are a treat for anyone who loves to cook: the only challenge is finding the time to cook them all. This smoky bouillabaisse helps you make the most of two summer favorites you’ll find in abundance right now: tomatoes and corn. If you’re not growing your own, this recipe is worth the trip to the farmers’ market tonight.

• 3 Tbs. extra-virgin olive oil; more for the sauce
• 1-1/2 Tbs. chopped garlic, plus 1/2 tsp. finely grated or minced garlic
• 2 lb. ripe tomatoes, cored and large diced (about 4-1/2 cups)
• 1 cup dry white wine
• 1 tsp. sweet smoked paprika (Spanish pimentón)
• 1/4 cup mayonnaise
• Kosher salt
• One 14-oz. can low-salt chicken broth (1-3/4 cups)
• 1 large pinch saffron
• 1 lb. halibut, cod, or other firm white fish, cut into 1-inch chunks
• 2 cups fresh corn kernels (from 4 medium ears)
• Freshly ground black pepper
• 1 to 2 Tbs. chopped fresh flat-leaf parsley, for garnish (optional)

In a 5- to 6-qt. soup pot or Dutch oven, heat the oil over medium heat. Add the 1-1/2 Tbs. chopped garlic and cook until fragrant, about 30 seconds. Add the tomatoes and wine, increase the heat to medium high (if necessary), and simmer vigorously until the tomatoes are broken down and the mixture is slightly soupy, about 15 min.

While the tomatoes are cooking, whisk the 1/2 tsp. grated garlic, paprika, and mayonnaise in a small bowl. Whisk in a little olive oil and enough cool water to make a creamy, pourable sauce. Taste and add salt if you like.

Add the broth and saffron to the tomato mixture and simmer to slightly reduce the broth and concentrate the flavors, 5 min. Add the fish and simmer until it’s opaque throughout, 3 to 5 min. more. Stir in the corn. Season to taste with salt and black pepper. Serve in large bowls with a big drizzle of the sauce on top and a generous sprinkle of parsley, if using.

Black Cod with Pine Nuts, Tomatoes, and Olives

Toasted pine nuts provide a nice textural contrast to the firm, flaky fish in this easy dinner recipe.

• 1 Tbs. extra-virgin olive oil
• 3 medium cloves garlic, chopped
• 1/2 cup dry white wine
• 3 cups grape tomatoes, halved (quartered if large)
• 1-1/2 cups lower-salt chicken broth
• 1/2 cup pitted, halved Niçoise olives
• 4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each)
• Kosher salt and freshly ground black pepper
• 1 Tbs. chopped fresh thyme
• 2/3 cup pine nuts, toasted

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.


Season the fish with salt and pepper. Stir the thyme into the sauce. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve.

Sear-Roasted Haddock or Cod with Horseradish Aïoli & Lemon-Zest Breadcrumbs

Sear-Roasting isn't a technique just for restaurants; you can—and should—do it, too. It's one of the best ways to prepare fish so that it has a gorgeous, delicate crust and is still moist inside, and it takes just minutes.  

For the lemon-zest breadcrumbs:

• 3 Tbs. olive oil
• 1 cup coarse fresh breadcrumbs (from a rustic loaf)
• 1 Tbs. finely grated lemon zest
• Kosher salt and freshly ground black pepper

For the horseradish aïoli:

• 5 Tbs. mayonnaise
• 2 tsp. prepared horseradish
• 3/4 tsp. fresh lemon juice
• 1/2 tsp. minced garlic
• 1/2 tsp. tomato paste
• Kosher salt and freshly ground black pepper

For the fish:

• 3 Tbs. olive oil
• 4 thick skinless haddock or cod fillets, about 6 oz. each
• Kosher salt and freshly ground black pepper
• 2 cups fresh flat-leaf parsley leaves, washed and dried
• 1 lemon
• About 1 tsp. extra-virgin olive oil

Heat the oven to 425°F.

Make the lemon-zest breadcrumbs: In a large skillet, heat the oil over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crunchy, about 2 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest and season to taste with salt and pepper. Set aside at room temperature.

Make the horseradish aïoli: In a small bowl, mix the aïoli ingredients, adding salt and pepper to taste. Cover and refrigerate.

Sear-roast the fish: Heat the oil in a heavy 12-inch nonstick ovenproof skillet over medium-high heat. Pat the fish dry with a paper towel and season on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and remove the pan from the heat.

Spread the seared side of each fillet with some of the aïoli and then a layer of breadcrumbs. (You may or may not need all of the aïoli and crumbs.) Put the pan in the oven and roast until the fish is cooked through, 5 to 6 minutes.

While the fish is roasting, put the parsley leaves in a small bowl; cut the lemon in half and squeeze some juice from one half over the parsley, to taste. Drizzle the parsley with enough extra-virgin olive oil to lightly coat the leaves, season with salt and pepper, and toss. The parsley should taste bright and lemony. Cut the remaining lemon half into four wedges.

When the fish is cooked, remove the pan from the oven and transfer the fillets to plates. Top each with some of the parsley salad and garnish with a lemon wedge.

Sear-Roasted Haddock or Cod with Horseradish Aïoli & Lemon-Zest Breadcrumbs

Sear-Roasting isn't a technique just for restaurants; you can—and should—do it, too. It's one of the best ways to prepare fish so that it has a gorgeous, delicate crust and is still moist inside, and it takes just minutes.  

For the lemon-zest breadcrumbs:

• 3 Tbs. olive oil
• 1 cup coarse fresh breadcrumbs (from a rustic loaf)
• 1 Tbs. finely grated lemon zest
• Kosher salt and freshly ground black pepper

For the horseradish aïoli:

• 5 Tbs. mayonnaise
• 2 tsp. prepared horseradish
• 3/4 tsp. fresh lemon juice
• 1/2 tsp. minced garlic
• 1/2 tsp. tomato paste
• Kosher salt and freshly ground black pepper

For the fish:

• 3 Tbs. olive oil
• 4 thick skinless haddock or cod fillets, about 6 oz. each
• Kosher salt and freshly ground black pepper
• 2 cups fresh flat-leaf parsley leaves, washed and dried
• 1 lemon
• About 1 tsp. extra-virgin olive oil

Heat the oven to 425°F.

Make the lemon-zest breadcrumbs: In a large skillet, heat the oil over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crunchy, about 2 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest and season to taste with salt and pepper. Set aside at room temperature.

Make the horseradish aïoli: In a small bowl, mix the aïoli ingredients, adding salt and pepper to taste. Cover and refrigerate.

Sear-roast the fish: Heat the oil in a heavy 12-inch nonstick ovenproof skillet over medium-high heat. Pat the fish dry with a paper towel and season on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and remove the pan from the heat.

Spread the seared side of each fillet with some of the aïoli and then a layer of breadcrumbs. (You may or may not need all of the aïoli and crumbs.) Put the pan in the oven and roast until the fish is cooked through, 5 to 6 minutes.

While the fish is roasting, put the parsley leaves in a small bowl; cut the lemon in half and squeeze some juice from one half over the parsley, to taste. Drizzle the parsley with enough extra-virgin olive oil to lightly coat the leaves, season with salt and pepper, and toss. The parsley should taste bright and lemony. Cut the remaining lemon half into four wedges.

When the fish is cooked, remove the pan from the oven and transfer the fillets to plates. Top each with some of the parsley salad and garnish with a lemon wedge.

Roasted Cod with Lemon-Parsley Crumbs

• 1 cup panko breadcrumbs
• 3 Tbs. melted unsalted butter
• 3 Tbs. finely chopped fresh flat-leaf parsley
• 2 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• Six 1- to 1-1/2-inch-thick cod fillets (about 6 oz. each)

Tip:

If you get thinner tail pieces of cod, you might want to fold them over to double the thickness so they don’t cook too quickly and dry out.

Position a rack in the center of the oven and heat the oven to 425°F.

In a medium bowl, combine the panko, butter, parsley, and lemon zest. Add a pinch of salt and a grind of pepper and stir to evenly distribute the ingredients.

Line a heavy-duty rimmed baking sheet with parchment. Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so it adheres. Roast until the breadcrumbs are browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check), 10 to 12 minutes, depending on the thickness of the fillets. Serve immediately.

Steamed Black Cod with Scallions and Rice Wine

Called sablefish in Europe, black cod is one of the richest-tasting fish on the market. It is buttery and luxurious and nearly impossible to overcook. You can substitute dry sherry if you can’t find Shaoxing rice wine in an Asian market or a wine store.

• One 2-inch piece fresh ginger, peeled
• 1 tsp. reduced-sodium soy sauce
• 1 tsp. granulated sugar
• 4 skinless black cod fillets (about 4 oz. each)
• 12 scallions or spring onions, dark-green parts only, cut on the diagonal into 2-inch pieces
• 2 Tbs. canola oil
• 1/4 cup Shaoxing (Chinese rice wine)
• 1 cup long-grain white rice, preferably jasmine,cooked according to package directions

With a rasp-style grater, grate the ginger into a fine sieve set over a large bowl. Use the back of a spoon to press down on the pulp to release the juice; discard the pulp. Stir in the soy sauce and sugar. Add the fish, turn to coat, cover, and marinate for 20 minutes at room temperature.

Set a steamer (either western style or Asian bamboo) over a pot with at least 1 inch of simmering water. On a dinner plate that can fit in the steamer, arrange the fish so the fillets fit without touching (discard the remaining marinade). Distribute the scallions around the fish and put the plate in the steamer. Cover and steam the fish until just cooked through, 4 to 5 minutes.

Heat the oil in a small pan over medium heat and add the Shaoxing. Allow it to sizzle for just a few seconds and remove from the heat.

Divide the rice among 4 dinner plates. Top the rice with the fish and scallions (transfer directly from the steamer without attempting to remove the plate). Spoon the Shaoxing sauce over all and serve.

Sichuan Braised Cod

This one-pot meal is so flavorful, it's hard to believe that you can prepare it in under 30 minutes. You'll be tempted to save this recipe exclusively for company, but don't. A Monday night is as good as any night to treat yourself to this warming dish.

• 1/2 cup plus 2 tsp. cornstarch
• 2 Tbs. rice vinegar, more to taste
• 3/4 cup low-salt canned chicken broth
• 1-1/2 Tbs. soy sauce
• 1 Tbs. ketchup
• 1-1/2 lb. thick cod fillets (“cod loins”), cut into 4 uniform pieces
• Kosher salt and freshly ground black pepper
• 2 eggs, beaten
• 3 Tbs. canola or peanut oil
• 10 dried Thai chiles or other small whole chiles
• 4 scallions, thinly sliced, white and green parts separated
• 1-1/2 Tbs. minced ginger

In a small bowl, mix the 2 tsp. cornstarch with the 2 Tbs. vinegar. Add the broth, soy sauce, and ketchup. Season the fish with 1/2 tsp. salt and 1/2 tsp. black pepper. Spread the remaining 1/2 cup of the cornstarch on a plate, and put the eggs in a wide bowl. Dredge the fish in the cornstarch. Heat 2 Tbs. of the oil in a 12-inch nonstick pan over medium-high heat until shimmering hot. Soak the fish in the egg for a couple of seconds, then add to the pan. Cook, flipping after 3 min., until the fish is browned and a little firm to the touch, about 5 minutes total (it should not be cooked all the way through). Transfer the fish to a large plate.

Add the remaining 1 Tbs. oil to the pan, then add the chiles, white parts of the scallions, and ginger. Cook, stirring, until the scallions become translucent and browned in places, about 2 min. Give the cornstarch mixture a quick stir and then pour it into the pan. It should come to a boil and thicken quickly. Reduce the heat to medium-low, return the fish to the pan, and flip it a couple of times to coat it in the sauce. Cover the pan, leaving the lid slightly ajar, and cook until the fish is just cooked through and starting to flake, 3 to 5 min. Taste the sauce for salt and vinegar and add more to taste. Serve immediately with the sauce spooned over the fish and sprinkled with scallion greens.

Pistachio-Crusted Cod Fillets

Cod’s mild flavor gets a boost from a crunchy, nutty breadcrumb crust. If you don’t have pistachios, you can substitute other nuts, just be sure to pick meaty, flavorful nuts, like walnuts or pecans.  

• 1/2 cup unsalted shelled pistachios
• 1/3 cup fresh breadcrumbs
• 2 Tbs. grated Parmesan
• 1/2 tsp. coarse salt; more to taste
• 1/8 tsp. finely ground black pepper; more to taste
• 2 Tbs. olive oil
• 4 cod fillets, preferably loin pieces (4 to 6 oz. each)
• 2 Tbs. Dijon mustard

Tip:

• Whether using traditional or loin fillets, the doneness test is the same: The flakes will separate easily, and the fish will be opaque.

Heat the oven to 425°F. Line a small baking sheet with foil and lightly grease the foil (spray is fine).

Chop the pistachios into medium-fine pieces. Combine the nuts, breadcrumbs, Parmesan, salt, and pepper in a shallow bowl. Drizzle with the olive oil and toss with a fork until the crumbs are evenly moistened.

If using fillets with tapered ends, loosely fold the ends under to create a fillet of even thickness. Spread the top of each fillet evenly with the mustard. Press the mustard-coated side of each fillet into the crumb mixture to generously coat the fish. Set the fillets, coating side up, on the prepared pan. Sprinkle the remaining crumb mixture over the fillets to form a thick coating.

Bake the fillets until the topping is crisp and browned and the fish is cooked through, 10 to 12 min., depending on thickness (see below for doneness test). Serve immediately.

Salt Cod and Corn Chowder

Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient in the Mediterranean. Serve this creamy stew with oyster crackers, if you like.

• 8 oz. dried salt cod
• 1 tsp. olive oil
• 2 oz. salt pork, cut into small dice (about 1/2 cup)
• 1 small yellow onion, cut into small dice (about 1 cup)
• 1 medium stalk celery, cut into small dice (about 1/2 cup)
• Kosher salt
• 2 medium red potatoes, cut into small dice (about 2 cups)
• 1-1/2 cups fresh corn kernels (from 3 ears)
• Two 8-fl.-oz. bottles clam juice
• 2 sprigs fresh thyme
• 1 bay leaf, preferably fresh
• 1 cup heavy cream
• 3/4 cup whole milk
• Freshly ground black pepper

One day ahead, rinse the salt cod, put it in a large bowl, and cover with cold water. Cover with plastic and refrigerate for 24 hours, changing the water several times.


In a 4-quart saucepan, bring 6 cups of water to a boil over high heat. Add the soaked cod, and simmer gently over low heat until it flakes easily with a fork, 10 to 20 minutes, depending on thickness. Drain and cool. Remove and discard the skin, bones, and any spongy ends. Shred the cod into pieces.


In a 6-quart Dutch oven, heat the oil over medium heat. Add the salt pork and cook, stirring occasionally, until crisp, 4 to 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Add the onion, celery, and a pinch of salt to the pot and cook until the vegetables are tender, 3 to 4 minutes. Stir in the potatoes and corn. Add 2 cups water, the clam juice, thyme, and bay leaf. Adjust the heat as necessary to reach a simmer and cook until the potatoes are just tender, 10 to 12 minutes. Stir in the salt cod, salt pork, heavy cream, and milk. Heat to a gentle simmer, but don’t boil. Remove the bay leaf and thyme sprig, and season to taste with salt and pepper before serving.

Creamy Seafood Chowder with Bacon, Thyme & Jalapeño

The cream in the soup tempers most of the jalapeño’s heat, but you can still taste its bright, fresh flavor.

• 4 slices bacon, cut crosswise into 1/4-inch strips
• 1 medium shallot, minced
• 1 large jalapeño, seeded and very finely chopped (about 2 Tbs.)
• 2 Tbs. all-purpose flour
• 2 6-1/2-oz. cans chopped clams, clams and juice separated (about 1 cup juice)
• 2 8-oz. bottles clam juice
• 1 cup heavy cream
• 8 to 10 oz. unpeeled red potatoes (about 2 medium), scrubbed and cut into 1/2-inch dice
• 1/2 tsp. dried thyme
• 3/4 lb. skinless haddock or cod fillets
• Kosher salt and freshly ground black pepper

In a heavy 4-qt. saucepan or Dutch oven, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 8 min. Transfer the bacon to a small dish lined with paper towels, leaving the fat behind in the pan.

Add the shallots and 1 Tbs. of the jalapeño to the bacon fat and cook over medium heat, stirring occasionally, until the shallots are softened, about 2 min. Add the flour and cook, stirring, for 1 min. Gradually stir in all the clam juice (from the cans and the bottles). Add the cream, potatoes, and thyme, and bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat as necessary and continue to simmer, stirring occasionally, until the potatoes are tender, about 10 min. Add the whole fish fillets and cook for 3 min. Stir in the clams and continue stirring until the fish has broken into chunks. Cook until the fish is cooked through and the clams are heated, about another 2 min.

Season the soup to taste with salt and pepper. Portion into warm soup bowls and sprinkle each serving with the reserved bacon and the remaining jalapeño.

Caramel-Braised Cod

• 1 tsp. dried red chile flakes; more to taste
• 1/4 tsp. salt
• 1/4 cup plus 1 tsp. granulated sugar
• 1-1/2 lb. cod fillets, 1 inch thick
• 2 Tbs. olive oil
• 3 Tbs. fish sauce
• Cooked jasmine rice or other long-grain rice for serving
• 1 scallion (white and light green parts), thinly sliced
• Salt and freshly ground black pepper to taste

Combine the chile flakes, salt, and 1 tsp. sugar in a small bowl. Rub the fish with half of the mixture and set aside. Combine the other half of the mixture with 1/4 cup water, the oil, and the fish sauce; set aside.

Put the remaining 1/4 cup sugar in a large, heavy-based sauté pan with straight sides and cook over high heat until the sugar starts to melt at the edges and turns golden brown, about 2 minutes. Reduce the heat to medium when the sugar starts browning and stir energetically with a wooden spoon. When the caramel is a reddish mahogany brown (another 1 to 2 minutes), take the pan off the heat. Stirring gently, slowly add 1/2 cup water to the pan; be careful, as the caramel may steam or spatter. If the caramel doesn’t dissolve completely, return the pan to medium heat and stir until dissolved. Stir in the fish sauce mixture.

Put the fish in a single layer in the sauté pan. Bring to a gentle simmer over medium-low heat and braise the fish, uncovered; use a soupspoon to baste the fish with the sauce occasionally. After about 7 minutes, gently flip the fish and continue to braise and baste until the fish is opaque throughout, another 5 to 7 minutes. Serve with the sauce over the rice, sprinkled with the scallion slices.

Poached Cod with Green Olives and Potato Purée

Cod's silky texture makes it a natural for this at-home "sous-vide" poaching method. Salting for an hour before marinating firms it up and makes it flaky after cooking. It’s delicious served with a potato purée flavored with the briny seasoning liquid from the poaching bag.

• 4 5- to 6-oz. skinless cod fillets (about 1 inch thick)
• Kosher salt
• 1/2 cup extra-virgin olive oil
• 1/3 cup green olives (such as picholine), pitted and quartered lengthwise
• 1-1/2 tsp. finely chopped fresh thyme
• 1-1/2 tsp. finely chopped fresh rosemary
• 4 quart-size Ziploc storage or freezer bags
• 4 bay leaves
• 1-1/2 lb. medium Yukon Gold potatoes (5 or 6), peeled and quartered
• Freshly ground black pepper
• Fresh chives, sliced into 1/2-inch pieces, for garnish

Pat the cod dry and season on both sides with 1 tsp. salt total. Transfer to a plate, cover with plastic wrap, and refrigerate for 1 to 2 hours to season the fish.

In a small bowl, combine the olive oil, olives, thyme, and rosemary. Divide the fish and the olive oil mixture among the 4 bags and add a bay leaf to each. Seal the bags, pressing out as much air as possible, and gently massage the fish to coat it all over.

Put the potatoes and 1-1/2 tsp. salt in a 3- to 4-quart pot. Add cold water to cover by 1 inch and bring to a boil over high heat. Lower the heat and simmer until tender, about 15 minutes. Reserve cup cooking water, then drain the potatoes and return them to the pot. Cover and keep warm.

While the potatoes cook, fill a 4-quart pot with 3 inches of water and clip a deep-fat, probe, or instant-read thermometer to the side of the pot. Heat the water slowly over low heat to 140°F, about 15 minutes. Put the bags of fish in the water (the tops of the bags can stick out) and cook, maintaining a water temperature of 135°F to 145°F, until the center of the fish registers 130°F to 135°F on an instant-read thermometer (open the bags to check), 12 to 15 minutes. Transfer the bags to a rimmed baking sheet and let sit for 5 minutes.

Using scissors, snip off one corner of each bag and drain the liquid (not the olives or bay leaves) into the potatoes. Coarsely mash the potatoes, adding some of the reserved potato cooking water, if necessary, to achieve a rustic purée. Season to taste with salt and pepper.

To serve, mound the potatoes in the center of 4 dinner plates. Open each bag and cut down the center perpendicular to the seal to expose the fish. Using a spatula, lift the fish from the bags and place on top of the potatoes. Scatter the olives over the fish (discard the bay leaves), sprinkle with the chives, and serve.

Crisp Cod with Soy-Ginger Dipping‑Sauce

• 1-1/2 Tbs. grated fresh ginger  
• 1/3 cup soy sauce  
• 1 Tbs. rice vinegar
• 4 scallions (white and green parts), thinly sliced (about 1/2-cup)
• 1-1/2 lb. cod fillet (or any other mild, firm white-fleshed fish), cut into four 6-oz. pieces
• Kosher salt and freshly ground black pepper
• 1/2 cup flour for dredging
• 4 egg whites
• 1 large clove garlic, minced
• 2 small fresh red chiles (or 1 fresh jalapeño), cored, seeded, and minced
• 2 Tbs. canola or peanut oil
• 1 lime, cut into 8 wedges

In a small bowl, mix 1 Tbs. of the ginger, the soy sauce, vinegar, 2 Tbs. water, and about a quarter of the scallions. Set the dipping sauce aside.

Rinse the cod and pat dry it with paper towels. Season both sides lightly with salt and pepper. Put the flour in a shallow bowl. Put the egg whites in a medium bowl and whisk until a thick foam forms on the surface. To the egg whites, add the garlic, chiles, and the remaining ginger and scallions and mix well.

Heat the oil in a large nonstick skillet over medium heat. Dredge each piece of cod on both sides first in the flour and then in the egg whites, using your hands to press the scallions and chiles onto the fish. Transfer to a plate.

When the oil is hot (it will bubble if you put a scallion ring in it), add the cod, spacing the pieces evenly (you may have to cook them in two batches), and raise the heat to medium high. Turn the fish over after 3 minutes. Reduce the heat to medium and cook until the fish is firm to the touch and flakes apart easily when pierced with a fork, about another 4 minutes. Serve immediately with the dipping sauce and the lime wedges on the side.

Miso-Glazed Cod

This recipe, excerpted from The Food You Crave, brings home the mouthwatering taste of the haute Japanese restaurant favorite. You need a few specialty ingredients, but they are worth getting because you will make this easy, five-ingredient dish over and over again.

• Six 6-oz. black cod (sablefish) or regular cod fillets
• 1/3 cup low-sodium blond or white miso
• 1/4 cup firmly packed dark brown sugar
• 1 tsp. toasted sesame oil
• 2 Tbs. mirin (Japanese cooking wine)

Rinse the fish fillets and pat dry with paper towels.

Combine the miso, brown sugar, sesame oil, and mirin in a small bowl until the brown sugar is fully dissolved. Brush about 2 Tbs. of the miso glaze onto each fish fillet. Let marinate on a plate in the refrigerator for at least 30 minutes or up to an hour.

Heat the broiler. Place the fish on a baking sheet, then set under the broiler until their tops are slightly charred and the glaze has caramelized, 3 to 4 minutes. Remove the fish from the oven and brush with the remaining glaze. Reduce the oven temperature to 375°F and cook until the fish is flaky but moist, another 5 to 6 minutes.

Salt Cod and Crab Fritters

You can prepare the fritters ahead and then fry them when you’re ready to eat. Save the potato skins for Potato Skin Curls with Fresh Herbs.

• 8 oz. dried salt cod
• 1 lb. medium Yukon Gold potatoes (3 or 4), peeled and cut into 1-inch pieces
• Kosher salt
• 3 Tbs. extra-virgin olive oil
• 1 medium yellow onion, minced
• 3 medium cloves garlic, minced
• 3 Tbs. finely chopped fresh cilantro
• 1 tsp. hot pepper sauce; more to taste
• 1 large egg, separated
• 8 oz. jumbo lump crabmeat, drained well and picked over
• Vegetable oil, for frying

The day before you plan to serve the fritters, rinse the salt cod well under cool running water to remove any surface salt. Put it in a large bowl and cover with cold water. Cover the bowl and refrigerate for 24 hours, changing the water several times.


Bring a 4-quart saucepan filled with enough water to accommodate the cod (about 3 quarts) to a boil over high heat. Reduce the heat to low, add the soaked cod, and simmer gently until it flakes easily with a fork, 10 to 20 minutes. Drain well and let cool. Remove and discard any bits of skin, bone, or spongy ends.


Meanwhile, put the potatoes in a 4-quart saucepan and add enough cold water to cover by 2 inches. Add 1 Tbs. salt, cover, and bring to a boil over high heat. Simmer until tender, 10 to 12 minutes. Drain, transfer to a bowl, and mash well. Set aside.


In a 10-inch skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until golden brown, 4 to 7 minutes. Add the garlic and cook for 1 minute more. Add to the mashed potatoes.


Pulse the cooked cod in a food processor until finely shredded. Add the cod to the potatoes, along with the cilantro and hot sauce. Mix well and season to taste with salt and more hot pepper sauce. Stir in the egg yolk and then gently fold in the crab. In a small bowl, whisk the egg white to soft peaks and gently fold it into the cod mixture.


Pinch off walnut-size pieces of the cod mixture, roll them into balls, and set aside on a tray. (The recipe may be prepared up to this point 2 hours ahead; keep refrigerated.)


Heat 1-1/2 inches of vegetable oil in a 4-quart saucepan over medium-high heat until it reaches 360°F on a deep fat/candy thermometer. Fry the fritters in batches of 4 or 5 until golden-brown, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels to drain. Sprinkle with salt while still sizzling. Serve warm or at room temperature.

Creamy Seafood Chowder with Bacon, Thyme & Jalapeño

The cream in the soup tempers most of the jalapeño’s heat, but you can still taste its bright, fresh flavor.

• 4 slices bacon, cut crosswise into 1/4-inch strips
• 1 medium shallot, minced
• 1 large jalapeño, seeded and very finely chopped (about 2 Tbs.)
• 2 Tbs. all-purpose flour
• 2 6-1/2-oz. cans chopped clams, clams and juice separated (about 1 cup juice)
• 2 8-oz. bottles clam juice
• 1 cup heavy cream
• 8 to 10 oz. unpeeled red potatoes (about 2 medium), scrubbed and cut into 1/2-inch dice
• 1/2 tsp. dried thyme
• 3/4 lb. skinless haddock or cod fillets
• Kosher salt and freshly ground black pepper

In a heavy 4-qt. saucepan or Dutch oven, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 8 min. Transfer the bacon to a small dish lined with paper towels, leaving the fat behind in the pan.

Add the shallots and 1 Tbs. of the jalapeño to the bacon fat and cook over medium heat, stirring occasionally, until the shallots are softened, about 2 min. Add the flour and cook, stirring, for 1 min. Gradually stir in all the clam juice (from the cans and the bottles). Add the cream, potatoes, and thyme, and bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat as necessary and continue to simmer, stirring occasionally, until the potatoes are tender, about 10 min. Add the whole fish fillets and cook for 3 min. Stir in the clams and continue stirring until the fish has broken into chunks. Cook until the fish is cooked through and the clams are heated, about another 2 min.

Season the soup to taste with salt and pepper. Portion into warm soup bowls and sprinkle each serving with the reserved bacon and the remaining jalapeño.