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01/11/2012
Sautéed Cod with Pea Cream
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).
Issue #144
11/08/2011
Sautéed Sole with Olives
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
Issue #143
05/25/2010
Yankee Fish Cakes
These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts.
Issue #130
03/08/2010
Seafood Chowder
This is the chowder served at the Esquire Restaurant, a 54-year-old diner near Halifax, Nova Scotia. Donna Rogers, a reader from Bedford, Nova Scotia, wrote about this soup as part of our SAVEUR 100 list in our January 2010 issue. Continue...
Issue #126
09/07/2012
Smoked Trout Hash
A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. This recipe was developed by Hunter Lewis for our Breakfast Issue.
Issue #114
05/08/2008
Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter
Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish.
Issue #112
08/23/2007
Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
Issue #105
01/16/2008
Creamed Tuna on Toast (Apcray on Apcray)
To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna.
Issue #96
12/05/2005
Stuffed Sole
Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
Issue #84
03/06/2007
Salmon with Spring Vegetables
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
Issue #83
12/05/2005
Halibut Cheeks with Baby Leeks, Peas, and Fines-Herbes Gnocchi
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
Issue #75
10/20/2005
Fish and Shellfish Soup with Lobster Croutons
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
Issue #69
10/24/2007
Penne Rigate with Smoked Salmon
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
Issue #51
10/04/2001
Burnt-Scallion Fish
We like sea bass for this dish, but any firm white fish can be substituted.
Issue #47
01/22/2001
Seared Cod
A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish.
Issue #42
10/24/2000
Roasted Cod with Chanterelles
The chanterelle mixture may be prepared a day in advance.
Issue #36
10/20/2000
Salt Cod Hash
This recipe, says Hopkinson, is based on one in Chez Panisse Cooking by Paul Bertolli with Alice Waters (Random House, 1988).
Issue #34
03/06/2007
Seared Salmon with Salsa Verde
A delightful blend of fresh herbs enhances the look and flavor of fresh salmon.
Issue #33
04/30/2008
Trout with Morels and Wild Asparagus
If wild asparagus is unavailable, substitute pencil asparagus.
Issue #19
04/02/2002
Three-Cod Chowder
We altered this chowder recipe from the Crane Brook Restaurant & Tea Room by replacing hard-to-find smoked cod with smoked haddock.
Issue #12
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