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magazine brioche crusted fish
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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.
4.0
(3.8)
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When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
4.5
(4.5)
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This recipe for breiks comes from Kitty Morse, the celebrated expert on North African cuisine. She suggests serving them with lemon and harissa paste.
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This garlicky shrimp scampi version of a classic bisque embraces the technique of blending seafood shells for a luxuriously silky and creamy end result.
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(3)
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This is not your average bread and butter. At our Paris in New York dinner, chef Daniel Rose whipped up this decadent concoction using Nespresso Paris Black coffee.
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4.0
(4)
Easy
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Level up your weeknight fish routine with a crispy, flavor-packed crust.
4.3
(4.34)
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Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.
5.0
(5)
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Let bivalves be bivalves with these great mussels recipes.
Quick
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Grating tomato (especially bruised ones) acts as a simple sauce to dress this crudo.
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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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1.0
(1)
Easy
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Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.
5.0
(5)
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This adaptable chowder is deeply flavored and creamy yet light with lots of satisfying texture.
5.0
(4.81)
Quick
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Barely cracked peppercorns toasted in generous amounts of brown butter make one of the easiest, tastiest finishers for simply seared fish.
5.0
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3.5
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Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.
3.4
(3.35)
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Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
5.0
(5)