Cod

Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.

Turn this halibut recipe into a dinner bowl by serving the fish and veggies over any warm grains, like rice or barley. Check out step-by-step photos here.

Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.

The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. (If you’ve been to the Red Rooster on route 22 in Brewster, NY, you already know this is true.) The batter alone should become your go-to whenever you fry fish.

If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is.

"Curry" rhymes with "hurry" for a reason. A few shortcut ingredients yield a gently spiced, deep-flavored sauce that’s ready in under an hour.

The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

If you’re camping, make this your night one dinner, when the fish is freshest.

Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

Cooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go in this recipe: any flaky white fish will work well. Just add more cooking time for a thicker slice of fish.

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

For this rustic interpretation of brandade, chef Inaki Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.

Senior associate food editor Alison Roman traveled to Norway, and learned all about cod and salmon. She also ate a lot of waffles

For this cod recipe, you want to cook it at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew’s flavor.

Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold. If it isn't quite ready when you are, crank up the heat to 350° and it'll finish quickly.

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

Key when making the batter for these fish and chips: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

You'll want crusty bread for sopping up this San Francisco fish stew.