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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
(4.85)
Recipes
Serve with trout roe, live your best life.
4.3
(4.33)
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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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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)
5.0
(5)
3.0
(2.8)
Quick
2.7
(2.7)
3.3
(3.26)
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
(3.25)
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The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder.
3.7
(3.67)
Recipes
A creamy, herby, comforting bowl of seafood.
5.0
(5)
Easy
Recipes
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)
3.3
(3.3)
Easy
Recipes
The secret to removing the pin bones from black cod is to wait until after it’s been cooked.
3.7
(3.66)
Easy
Recipes
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)
5.0
(5)
