Recipes from Issue #164: The Seafood Issue

This shellfish-sauced dish is adapted from artist Henri de Toulouse-Lautrec's The Art of Cuisine (Henry Holt and Company, 1966). Toulouse-Lautrec used Dover sole, but any fillet—tilapia, turbot, or even salmon—will work.

Datil chiles add heat and tang to this tomato-based clam chowder, but habaneros, which have a similar aromatic flavor, are a good alternative.

**See the recipe for Minorcan Clam Chowder »**

Inspired by a rémoulade served in New Orleans' Galatoire's, this white, mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper is rooted in the classic French recipe.

Spicy paprika and whole-grain mustard sauce coats plump shrimp in this classic New Orleans red rémoulade from the late chef Warren Leruth.

Easily filleted by removing the heads, then pulling the spines away from the fillet from the neck toward the tail, sardines are cured in a bright mixture of sugar, salt, and thyme.

Stuffing sardines with fresh herbs, garlic, and lemon before grilling suffuses them with zesty flavor.

Braise the sardines with fennel, chiles, celery, onions, and carrots for a slightly spicy flavor

This casserole combines sardines with a creamy Swiss chard and a layer of crunchy bread crumbs.

You may think it's best to steer clear of canned sardines, but those are actually preferred for this dish.

The recipe for this pan-fried fillet, finished with a white-wine butter sauce laced with lemon, capers, and shallots, is adapted from Rick Moonen's Fish Without a Doubt (Houghton Mifflin, 2008).

See the recipe for Sole Piccata »

The recipe for this shellfish-laden pasta comes from chef Michael Chiarello.

See the recipe for Bucattini ai Frutti di Mare »

Garlicky hunks of potato are mixed with wilted Swiss chard in this quick Croatian side dish.

Cooked, chopped shrimp or scallops can be substituted for crab in this asparagus-adorned terrine.

Puréed scallops and whipped egg whites lend heft and creamy texture to these crab cakes from Ocean Bleu @ Gino's restaurant in Newport, Oregon.

Mussels are blanketed under a thick cheese-and-cream mornay sauce in this savory tart recipe from Miquelon home cook Paulette Boissel.

Ocean Bleu @ Gino's in Newport, Oregon, uses Dungeness crab for this indulgent cheese dip, but snow or jumbo lump crabmeat works just as well.

See the recipe for Dungeness Crab and Shrimp Cheese Dip »

Lobster meat, cream, and cayenne are chilled in a lobster-shaped mold to make this airy hors d'oeuvre, which can be garnished to create a whimsical appearance.

See the recipe for Mousseline de Homard »

Canned tuna is enlivened with fresh herbs, lemon, and a dash of sherry in this velvety dip.

See the recipe for Pâté de Thon »

For the recipe for this silky soup, store-bought stock can be used, but nothing matches the intense flavor of homemade crab stock.

See the recipe for Roasted Garlic and Dungeness Crab Soup »

Toasted carob powder, yogurt, and grated sweet potato add complex flavor and chewy texture to this Croatian take on focaccia from home cook Tatjana Ciciliani.

This elaborate appetizer is based on one served at the seafood festival on the Atlantic island of Miquelon. We use snow crab in this recipe, but Dungeness or jumbo lump crabmeat works just as well.

See the recipe for Roulade de Saumon aux Crabes des Neiges » **

This citrusy radish salad also makes a cool, palate-cleansing side for whole grilled fish.

Curry powder and smoky pimento d'Espelette, a mild, complex chile powder made with a pepper grown in the Basque region of France, contribute a warming kick to this custardy terrine.

This recipe for whole bass, adapted from one in Grace Young's The Wisdom of the Chinese Kitchen (Simon & Schuster, 1999), calls for a wok, but a 12″ skillet can also be used. A drizzle of hot oil brings out extra flavor and crisps the skin.

See the recipe for Jing Lou Yu »

Cornichons and walnuts add nice crunch to tuna salad served on hearty multigrain toast.

Salt cod fritters, a specialty of Saint-Pierre and Miquelon, gain herbaceous dimension from potatoes cooked in a wine-laced court bouillon.

In this Croatian seafood stew, the ingredients are layered but not stirred to keep the delicate fillets intact.

See the recipe for Brodet »

Clam juice amplifies this creamy risotto adapted from a dish at Newport, Oregon's Ocean Bleu @ Gino's.

For this classic French preparation, scallops are broiled with mushrooms in a cream sauce topped with bubbling cheese.

Seka Salamun, a home cook in Tisno, Croatia, uses olive wood to impart a mild smokiness to this grilled fish. Though delicious with just a squeeze of lemon, it also pairs beautifully with classic French fish sauces.

This classic preparation from Brittany is especially good over mild, flaky fish.

See the recipe for Buerre Blanc &Raquo;

Ravigoter means “to invigorate” in French, and indeed, this lightly acidic French sauce perks up the palate.

This long-simmered sauce from Le Bernardin chef Eric Ripert adds aromatic intensity to grilled fish.

See the reipe for Tomato Coriander Broth »

This Croatian risotto gets its deep color from the addition of cuttlefish or squid ink.

See the recipe for Black Cuttlefish Risotto »

Brandy adds a luxurious note to these creamy lobster pot pies.

See the recipe for Homard en Croûte »

At Pacific Way Bakery and Cafe in Astoria, Oregon, flaky cheese-crusted halibut fillets are topped with a bright parsley sauce and paired with pan-seared broccoli rabe and garlicky mashed potatoes.

On Croatia's Dalmatian coast, shellfish are often prepared na buzaru, simmered in a brandy-and-wine-enriched tomato sauce. Langoustines are used here, but the preparation works just as well with shrimp, clams, or mussels.

See the recipe for Langoustines in Tomato, Garlic, and Wine Sauce »

Thick, meaty fillets of paiche, an Amazonian river fish, stand up wonderfully to the nutty, spicy-sweet crust in this recipe, while a citrusy vinaigrette adds bright contrast.

See the recipe for Macadamia-Crusted Paiche with Cilantro-Lime Vinaigrette »

Fresh or canned sardines can be used in this spicy, crispy Moroccan snack. Eat 'em like french fries.

"Sardines" and "miso soup" probably don't go in the same sentence very often, but here they make a great pair. Get the recipe for Sardine Miso Ball Soup »

In this whimsical Cornish dish, whole sardines poke their heads through the crust of a savory pie filled with bacon, hard-boiled eggs, and a mustard-laced custard. Get the recipe for Stargazy Pie (English Sardine Pie) »

Cooked and chopped shrimp can be used in place of crawfish for this Cajun salad adapted from one in Justin Wilson's Homegrown Louisiana Cookin' (Macmillan, 1990).

See the recipe for Cajun Crawfish Salad &Raquo;

Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook.

Veal stock adds richness to these plump stuffed squid in a recipe from home cooks Jean and Carole Maurice of Miquelon, an island in the North Atlantic 12 miles from the southeastern tip of Newfoundland.