Aggie's Kitchen (1)
Main Course (76)
Soups & Stews (13)
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
Tender root vegetables and fried fish make this garlicky stew a satisfying meal.
Garifuna cooks make a starchy plantain mash akin to African fufu and serve it with this basil- and culantro-laced stew.
In Cuba, escabeche, a vinegar and olive-oil pickling sauce, is synonymous with sierra (sawfish), much appreciated for its firm, white flesh.
Any tender, skin-on white fish can be used in this dish, which is topped with spicy shrimp sauce.
This hearty stew can be made with any firm-fleshed white fish, such as catfish or halibut.
Deviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar.
These delicious fish tacos go great with a chipotle-mayonnaise sauce.
Buttery cod is accented with a creamy pea purée and crushed mustard seeds in this recipe adapted from one in Fish: Recipes from the Sea (Phaidon Press, 2012).
This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach.
Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days.
Many Sicilian-Americans serve this dish, laced with golden raisins and fennel, on Christmas Eve.
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
Chef Jim Leiken of DBGB in New York City serves pesto-spiked mayonnaise as a dipping sauce for a salad of fried calamari, cauliflower, and chickpeas.
This trout dish turns smoky and succulent in a stove-top smoker.
A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
This update on the classic sardine sandwich combines spicy horseradish cream with rich French sardines and pickled onions.
This recipe, calling for fresh, steamed tuna in place of canned, comes from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg, and Melissa Clark (Clarkson Potter, 2010).
Chef April Bloomfield serves this sandwich with tuna-anchovy mayonnaise on a crusty roll at the John Dory Oyster Bar, in New York City.