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magazine black cod with fennel chowder and smoked oyster panzanella
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(42)
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Understated cod gets a major glow-up in this sheet-pan dinner thanks to a savory spiced topping of cheesy chorizo breadcrumbs.
5.0
(4.83)
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This adaptable chowder is deeply flavored and creamy yet light with lots of satisfying texture.
5.0
(4.81)
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Serve with trout roe, live your best life.
4.3
(4.33)
Easy
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This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.
3.3
(3.27)
Easy
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Broiling this cod for a minute at the end of cooking makes the raisin-and-nut-studded breadcrumb topping golden, crunchy, and delicious.
4.0
(4.08)
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The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder.
3.7
(3.67)
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This chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).
3.7
(3.7)
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Coconut milk and lots of zippy aromatics bring life to this creamy cod chowder.
5.0
(4.82)
Easy
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The secret to removing the pin bones from black cod is to wait until after it’s been cooked.
3.7
(3.66)
5.0
(5)
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Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
4.7
(4.67)
Quick
2.7
(2.7)
3.3
(3.26)
Easy
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This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin
4.0
(4.06)
Easy
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Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.
4.0
(4.1)
Easy
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If you’re camping, make this your night one dinner, when the fish is freshest.
3.7
(3.71)
Quick
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Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.
4.0
(4.14)
Recipes
A creamy, herby, comforting bowl of seafood.
5.0
(5)
5.0
(5)