whitefish

This is a typical fisherman’s stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don’t like them, as they add great depth of flavor, not to mention omega-3 fats. And don’t worry: the dish won’t taste like anchovies.

Easy Fish Stew With Mediterranean Flavors

garlic cloves,

anchovy

extra virgin olive oil

onion,

celery rib, chopped

carrot,

Salt, preferably kosher salt,

(28-ounce) can chopped tomatoes, with liquid

water

potatoes,

bouquet garni

pepper

Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.

Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

A relish of sweet red peppers, tomatoes, onions and habanero chile, serves as both a marinade and a dressing in this recipe. Its distinct taste is reminiscent of an essential Nigerian stew known in Yoruba as obè̩ ata and used as a base sauce for braising meats or leafy greens, simmering seafood and ladling over cooked starches. This recipe combines the piquant, fiery relish with a tender white fish and leafy greens for an easy sheet-pan meal. A high-temperature broil in the oven will leave you with a delicious char across the pan, and a cilantro-lime finish adds a layer of brightness to the generous variety of flavors. Make the relish up to a week ahead and marinate the fillets overnight if you can. Serve it with steamed rice, millet or <a href="https://www.nytimes.com/2018/02/15/magazine/chef-dream-restore-ancient-west-african-grain-fonio.html">fonio</a>.

Sheet-Pan Fish With Chard And Spicy Red-Pepper Relish

red pepper (about 2 whole, drained from a jar)

red onion, chopped

garlic cloves, chopped

ginger,

habanero pepper, stemmed and seeds left

grapeseed oil, plus more for drizzling

turmeric

tomatoes

Kosher salt

rainbow Swiss chard

grapeseed oil

lime zest (from about 2 limes)

lime juice (from about 2 limes)

cilantro leaves

Sheet-Pan Fish With Chard and Spicy Red-Pepper Relish

Make the red-pepper relish: Combine red peppers, onion, garlic, ginger and habanero pepper in a food processor. Pulse into a coarsely chopped purée. (You can also finely mince the ingredients with a sharp knife.)

In a shallow medium sauté pan, heat 1/4 cup oil over medium heat. Add the turmeric, and toast until fragrant, about 30 seconds. Add the relish and crushed tomato, and bring up to a simmer. Allow the relish to simmer, stirring occasionally, until sauce is thickened to a paste and turns a shade darker in color, about 15 to 18 minutes. Remove from heat and season with salt to taste.

Prepare the fish: Set the oven to broil. Using a sharp knife, score the skin side of the fillets by making 2 parallel cuts across the width. Be careful not to cut all the way through the flesh. Place the fillets on a large rimmed baking sheet, and season both sides with salt. Using a spoon or gloved hands, spread 1 cup of the relish generously over both sides of each fillet, working the marinade into the cuts.

Scatter the chard around the edges of the fillets on the pan, tucking a few pieces under the fish. (You want a nice char on the fish, so don’t cover the fillets with chard pieces.) Drizzle the fillets and chard with oil, and season with more salt. Broil until fish is charred in spots, cooked through and the chard is starting to wilt and brown, about 6 to 8 minutes.

As the fish cooks, make a quick dressing: Combine the remaining relish, lime zest, juice and 1/4 cup oil. Remove the baking sheet from the oven, and scatter the torn cilantro over the fish and chard. Spoon the dressing over everything. Serve fish with any leftover dressing on the side.

If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth. Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.

Gefilte Fish

yellow onions, peeled

celery

carrots,

fennel

black peppercorns

salt,

boneless, skinless trout, pike

chives

dill

eggs,

vegetable oil

matzo meal

black pepper

radicchio

Prepared horseradish,

Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.

Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.

Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.

Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.   

Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.

Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.

Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.

Give your gefilte fish a west coast makeover by adding salmon, you don't need to go 100% salmon to get that nice flavor.

Salmon Gefilte Fish

carrot, roughly chopped

½ onion, roughly chopped

celery stalk, roughly chopped

parsley

bay leaves

lemon

peppercorns

salt

pike

white fish

salmon

parsley,

dill,

onion (about 1 medium onion)

lemon juice

Salt and pepper,

We’ve riffed on the classic fish and chips to create a lighter version by popping everything into a hot oven instead of the deep fryer. (Hey, no judgement here — we love crispy fried fish!) It all gets served with a N’awlins style tartar sauce called remoulade.

Oven-Fried Fish and Chips with Roasted Green Beans and Dijon Remoulade

russet potato (about 1 pound), cut lengthwise into ½-inch thick wedges

olive oil

Salt and pepper

green beans,

mayonnaise

Dijon mustard

lemon,

Creole or Old Bay seasoning

panko breadcrumbs

Preheat oven to 450°F with racks in the upper and middle positions. On a baking sheet, toss the potatoes with 1 tablespoon oil and a pinch of salt and pepper. Spread out and roast on the middle rack until the bottoms are golden brown, about 20 minutes. Using a spatula, flip the potatoes and move them to one side of the pan to make room for the green beans.

Add the beans and toss with ½ tablespoon oil. Roast until lightly browned and the potatoes are golden and crisp, 10 to 12 minutes longer.

Meanwhile, make the remoulade and gremolata: In a small bowl, combine the mayonnaise, mustard, and half each of the lemon zest, Creole seasoning, and parsley. In another small bowl, combine the remaining lemon zest, Creole seasoning, and parsley.

Season fish with salt and pepper and spread half of the remoulade on top. Sprinkle with the panko and press to adhere. Heat 1 tablespoon oil in a small ovenproof skillet over medium-high heat. Add the fish, panko-side up, and cook until the bottom is lightly browned, about 2 minutes. Transfer the pan to the oven and roast until the fish is cooked through and the topping is golden brown, 3 to 4 minutes (depending on thickness).

Toss potatoes with the gremolata and serve everything with lemon wedges and the remaining remoulade.

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Top 5 whitefish recipes from across the web

The most viewed whitefish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed whitefish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine