The national dish of Senegal, this boldly flavored combination of fish, rice, and vegetables simmered in tomato sauce is a hearty one–pot meal. You can make it with any fish or vegetables you have on hand, including potatoes, cassava, squash or pumpkin, and plantains. See the article Senegalese Shopping List for more information on the ingredients traditionally used in this dish.
This classic sweet and savory Vietnamese fish dish is excellent paired with white rice and stir-fried Asian greens.
Home-canned, oil-packed tuna is sumptuous, flaky, and full of flavor—a world apart from most commercial versions.
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it.
This method of cooking a whole striped bass keeps it very moist.
Cabbage is the quintessential Irish green vegetable: versatile, satisfying, and a worthy match for salmon.
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.