Spirited Spanish-style cod rests on a pool of chorizo-studded tomato broth.

Spanish-Style Cod in Chorizo-Tomato Broth Recipe

olive oil, divided

small onion, minced (about 1/3 cup)

garlic,

Spanish chorizo or pancetta (see note)

dry white wine

chicken stock

sherry vinegar

(14.5 ounce) can crushed tomatoes

pimentón (smoked paprika), divided

red pepper

thyme

Kosher salt

(6-ounce) skin-on cod fillets

baguette, 1/4-inch thick

flat-leaf parsley

Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering. Add onion and garlic and cook, stirring, until slightly softened, about 3 minutes. Add chorizo and continue to cook until sausage is lightly browned, about 4 minutes more. Add wine and increase heat to medium-high. Bring to a boil and simmer until reduced by half, about 1 minute. Add chicken broth, vinegar, tomatoes, 1 1/2 teaspoons pimentón, crushed red pepper, and thyme. Reduce heat and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper.

While the sauce is simmering, season fish with salt, pepper, and remaining teaspoon of pimentón. Heat remaining 1 1/2 tablespoons oil in a large skillet pan over high heat until shimmering. Carefully place cod in pan skin-side down. Cook without moving until skin is crisp and nicely browned, about 3 minutes. Carefully flip fish, reduce heat to medium and continue cooking until fish is firm to the touch and no longer opaque, 4 to 5 minutes longer. Transfer fish to a paper towel-lined plate to rest.

Add baguette slices to pan. Brown on one side and let it and soak up the pan juices. Flip after 1 minute and brown on the other side for about 30 seconds. Remove from heat.

Discard thyme sprigs from tomato broth. Plate fish by spooning a generous amount of broth into individual bowls. Top with fish, two slices of baguette and parsley and serve immediately.

Coconut Cod Chowder With Seasoned Oyster Crackers recipe | Epicurious.com

1½ lb. skinless, boneless cod or halibut fillets

2½ tsp. kosher salt, divided,

Tbsp. ghee

leeks,

garlic cloves, thinly sliced

(3") piece ginger, peeled,

turmeric

coriander

cardamom

serrano chile, thinly sliced

baby Yukon Gold

coconut milk

celery stalks, thinly sliced, plus leaves

oyster crackers

paprika

limes, divided

This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that’s often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.

Glazed Cod With Bok Choy, Ginger and Oyster Sauce

canola oil

ginger

baby bok choy,

Kosher salt and black pepper

oyster sauce

soy sauce

unsalted butter

lime juice

soba

In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.

Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.

Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

These quick and easy fish cakes are fun appetizer or main course made with cod, or you favorite white fish. Pair them with <a href="https://www.simplywhisked.com/homemade-tartar-sauce/">homemade tartar sauce</a> to really take this recipe to a new level.

6 Ingredient Fish Cakes

panko

eggs

green onion

lemon juice

Old Bay

salt

black pepper

Cooking oil

Place ingredients in a large mixing bowl *affiliate link. Stir the ingredients together with a fork, breaking apart the fish, until evenly combined.

Portion mixture into patties (about 2 tablespoons each).

Coat the bottom of a large skillet *affiliate link with cooking oil and heat to medium-high. Fry fish cakes in batches until golden brown, about 3 minutes per side.

6 ingredient fish cakes were soooo delish and super easy!! A huge hit in our house! made the tarter sauce as well, so good and enough to keep in the fridge for later!!

I am a huge fan of fish and these cakes are definitely at the top of my list. So much flavor and the tartar sauce I could eat with everything. A little squeeze of fresh lemon and the dish was complete for me! :)

These were AMAZING!! great flavor, super easy, and relatively healthy. Will make again for sure

I really liked this one because the ingredients are simple. But, understand I did not use all of the listed ingredients. I substituted everything except the lemon juice. I had two large pieces of Perch, a similar texture; white onion; Pepperidge Farms herb seasoned classic stuffing (from Xmas); a serrano pepper. Quarantine has definitely made me have to be resourceful and stretching meals, while doing something different. Being raised on the east coast we ate fresh fish all the time. My husband loves them. So, this is a good way to push more fish. Thanks from Tijauna!

This was my first time making fish cakes and we loved them! The recipe was so easy to follow and it was delicious!

College student here! Made this recipe using left over tilapia and some Steak N Shake seasoning and it turned out amazing. Will do it again, hopefully with tartar sauce next time!

These were amazing!! My first time trying and they came out fantastic. 

Can we use crab or shrimp instead of fish?

Poaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish. Here, go for meaty, mild-flavored, firm-fleshed varieties like cod, haddock, pollack, halibut or flounder. This flavorful sauce, made from burst cherry (or other small) tomatoes, sizzled shallots and toasted garlic, definitely has a summery vibe; feel free to substitute a can of peeled tomatoes if the real deal isn’t in season.

Tomato-Poached Fish With Chile Oil and Herbs

olive oil,

shallot,

red-pepper flakes

small, sweet tomatoes, halved

fish sauce (optional)

halibut

cilantro, leaves and tender stems

mint, leaves and tender stems

Limes, halved,

Tortillas, toast

Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.

Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.

Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.

Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).

To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.

Cod in Red Wine Sauce

olive oil

shallots

red wine

balsamic vinegar

port

pepper

Italian parsley

Heat 1 teaspoon of the butter and the oil in a large skillet over medium heat. Add the cod and sauté just until cooked through, about 2 minutes per side, turning the cod carefully with a wide spatula. Remove the cod to a plate and keep warm.

Place the shallots in the skillet and sauté until softened, about 1 minute. Add the wine and cook, stirring and scraping the bottom of the skillet with a wooden spoon, until reduced by half, about 5 minutes. Stir in the vinegar and port. Cook for 1 minute longer. Cut the remaining teaspoon of butter into small pieces and whisk it into the sauce. Season with the salt and pepper. Strain.

Spoon the sauce into the center of 4 plates. Top with a cod fillet and sprinkle with parsley. Serve immediately.

A light and healthy fish supper with homemade basil pesto, fresh tomatoes and a hint of chilli -  ready in under half an hour

Pesto-crusted cod with Puy lentils

pack basil, leaves only

garlic cloves, 2 whole, 2 crushed

pine nuts

lemon

codfillets

red chillies, finely chopped

2large tomatoes, roughly chopped

ready-to-eat puy lentils

First, make the pesto. In a food processor, pulse the basil, whole garlic cloves, pine nuts, the juice of half the lemon and some seasoning, gradually adding most of the oil. Taste and adjust the seasoning.

Heat oven to 180C/160C fan/ gas 4 and line a roasting tin with foil. Season the cod on both sides and coat each fillet in the pesto. Cook for 8-10 mins until a crust has formed and the cod is cooked through.

Meanwhile, heat the remaining oil in a small saucepan. Add the crushed garlic and the chillies, and cook for a couple of mins to release the flavour. Add the tomatoes and cook for 1 min more. Tip in the lentils, squeeze over the other half of the lemon, then season. Cook until piping hot and serve with the pesto cod.

This sour-salty soup was made for using up sweet, late-season tomatoes.

Brothy Tomato and Fish Soup With Lime

vegetable oil

shallots,

garlic cloves, finely chopped

lemongrass

tomatoes

1¼ lb. skinless, boneless cod, haddock,or halibut, cut into 1½" pieces

Tbsp. (or more) fish sauce

This sour-salty soup was made for those late-season tomatoes on your countertop about to go bad. They get jammy while the fish poaches. And go ahead, add some greens. Use shrimp! This soup is flexible.

Bon Appétit

Heat oil in a medium pot over medium. Add shallots, garlic, lemongrass, and chiles and cook, stirring occasionally, until aromatics start to soften but have not taken on any color, about 5 minutes. Add tomatoes and cook, smashing and stirring, until tomatoes have burst and fallen apart and mixture is slightly thickened, about 5 minutes.

Pour 5 cups cold water into pot and bring to a boil. Reduce heat to medi um-low so broth is at a bare simmer.

Add fish to pot; season lightly with salt (you’ll finish soup with fish sauce). Cook until fish is opaque and cooked through, about 4 minutes. Remove from heat; add lime juice and fish sauce. Taste and season with more salt and/or fish sauce if needed. Stir in herbs and ladle into bowls.

This roast fish uses a slow-roasting method , giving vegetables a head start in a hot oven before turning the heat way down, laying the fish on top, and letting everything finish together.

Roast Fish With Curry Butter

fennel bulb, sliced

red onion,

baby Yukon Gold potatoes, halved if large

Tbsp. extra-virgin olive oil

garlic cloves, crushed

½" piece ginger, peeled, finely chopped

curry powder

1¼ lb. piece cod, hake, haddock, or pollock

Mint (for serving)

The slow-roasting method that turns salmon all buttery and luxurious works equally well on the whole wide delicious world of flaky white fish, from cod to haddock. Here we give vegetables a head start in a hot oven before turning the heat way down, laying the fish on top, and letting everything finish cooking together. The result: an entire (healthy!) dinner in one pan. We call for fennel, potatoes, and red onion here, but you can swap in any seasonal vegetable that you love to eat in roasted form. As long as all your veg pieces are roughly the same size, you’re golden. Try: sweet potatoes, carrots, cauliflower florets, or butternut squash.

Roast Fish with Curry Butter

Preheat oven to 425°. Toss fennel, onion, potatoes, and oil in a 3-qt. baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35–40 minutes.

Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.

Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350° and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.

Serve vegetables and fish with mint scattered over.

Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish

Crispy Fish Tacos Recipe By Tasty

cabbage,

½ medium red onion, small diced

roma tomatoes, diced

cilantro,

jalapeño,

salt,

all-purpose flour

bay seasoning

baking powder

lager beer

vegetable oil,

cod,

avocados

sour cream

corn tortilla, warmed

radish, thinly sliced, for serving, optional

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Crispy Fish Tacos Recipe by Tasty

Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.

Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.

Heat the vegetable oil in a large pot until it reaches 350°F (180°C).

Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.

Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.

To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.

https://vid.tasty.co/output/113618/landscape_480/1540840058

Simply cook cod on one side until it's crisp and golden and serve it on a bed of delicate creamed leeks for an easy, not too heavy dish.

Crispy Cod Cooked 'Unilaterally' With Creamed Leeks Recipe

cod filets,

salt and black pepper

baby leeks, finely sliced (about 2 cups sliced leeks)

heavy cream

Lemons

Crispy Cod Cooked 'Unilaterally' with Creamed Leeks Recipe

Season the cod with salt and pepper. Heat oil over medium heat in a large non-stick skillet until shimmering. Add the cod, presentation side down. Cover and cook without moving until the fish is cooked through, about 15 minutes (meat should flake easily when pulled with a fork). Carefully transfer fish to a large plate, crisp-side up, and tent with foil to keep warm.

Pour off most of the oil from the pan and return it to medium heat. Add the leeks, season with salt and pepper, and sweat until soft, about 6 minutes, adding up to 1/3 cup water to encourage softening if necessary.  Add 1/3 cup of water to help soften the leeks further. Add cream, increase heat to high, and bring to a boil. Cook until lightly thickened, then season to taste with salt and pepper. To plate, scoop the creamed leeks onto the bottom of a serving dish and top with the cod, golden side up. Serve with lemon wedges.

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away,...

Sicilian-Style Baked Cod Recipe | Seriously Italian

onion

red wine vinegar

anchovy paste

breadcrumbs

parsley

mint leaves

basil leaves

Salt and pepper

Cut the onion into quarters, then cut the quarters crosswise and separate the layers to create wide, square slices. In a sauté pan, heat 1 tablespoon of olive and add the onion. Season with salt and pepper, and sauté over low heat until the onion has wilted and started to turn translucent; be careful not to let it brown.  Add the red wine vinegar to the pan and shake it briefly, then transfer everything to the bottom of a medium-sized baking dish. 

Wipe the pan with a paper towel to clean it, then place it back over low heat and add the remaining tablespoon of olive oil. Add the anchovy paste and stir with a wooden spoon to dissolve the paste into the oil. Dump the breadcrumbs into the pan and stir to completely coat them with the oil. Transfer the breadcrumbs to a small bowl to cool slightly.

Wash the herbs, pat them dry, and finely chop them. Add them to the bowl with breadcrumbs, and season everything with a small pinch of salt and a few grinds of black pepper. 

Lay the portioned fish on top of the onions and season with a bit more salt and pepper. Distribute the breadcrumb-herb mixture evenly on top of the fish. Add the white wine or water to the pan and scatter the olives around the dish.

Bake the fish for 15 to 20 minutes, depending on the thickness of the fish; it should be cooked through but still moist; check the pan after 10 minutes and add a bit more water or wine if necessary.

Serve immediately, with the some of the onions, olives and pan juices spooned alongside the fish.

When cooking fish, I usually aim for lighter preparations without sauce, where the flavor of the fish comes through. But this quick lemon-thyme mayonnaise melts into the flesh to season it, keep it moist, and develop a mouthwatering golden brown crust on the top.

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