Black Cod with Pine Nuts, Tomatoes, and Olives

Toasted pine nuts provide a nice textural contrast to the firm, flaky fish in this easy dinner recipe.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  3 medium cloves garlic, chopped
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  3 cups grape tomatoes, halved (quartered if large)
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  1/2 cup pitted, halved Niçoise olives
  
  


• 
  
  4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  2/3 cup pine nuts, toasted
  
  

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.


Season the fish with salt and pepper. Stir the thyme into the sauce. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve.

Sichuan Braised Cod

This one-pot meal is so flavorful, it's hard to believe that you can prepare it in under 30 minutes. You'll be tempted to save this recipe exclusively for company, but don't. A Monday night is as good as any night to treat yourself to this warming dish.

• 
  
  1/2 cup plus 2 tsp. cornstarch
  
  


• 
  
  2 Tbs. rice vinegar, more to taste
  
  


• 
  
  3/4 cup low-salt canned chicken broth
  
  


• 
  
  1-1/2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. ketchup
  
  


• 
  
  1-1/2 lb. thick cod fillets (“cod loins”), cut into 4 uniform pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 eggs, beaten
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  10 dried Thai chiles or other small whole chiles
  
  


• 
  
  4 scallions, thinly sliced, white and green parts separated
  
  


• 
  
  1-1/2 Tbs. minced ginger
  
  

In a small bowl, mix the 2 tsp. cornstarch with the 2 Tbs. vinegar. Add the broth, soy sauce, and ketchup. Season the fish with 1/2 tsp. salt and 1/2 tsp. black pepper. Spread the remaining 1/2 cup of the cornstarch on a plate, and put the eggs in a wide bowl. Dredge the fish in the cornstarch. Heat 2 Tbs. of the oil in a 12-inch nonstick pan over medium-high heat until shimmering hot. Soak the fish in the egg for a couple of seconds, then add to the pan. Cook, flipping after 3 min., until the fish is browned and a little firm to the touch, about 5 minutes total (it should not be cooked all the way through). Transfer the fish to a large plate.

Add the remaining 1 Tbs. oil to the pan, then add the chiles, white parts of the scallions, and ginger. Cook, stirring, until the scallions become translucent and browned in places, about 2 min. Give the cornstarch mixture a quick stir and then pour it into the pan. It should come to a boil and thicken quickly. Reduce the heat to medium-low, return the fish to the pan, and flip it a couple of times to coat it in the sauce. Cover the pan, leaving the lid slightly ajar, and cook until the fish is just cooked through and starting to flake, 3 to 5 min. Taste the sauce for salt and vinegar and add more to taste. Serve immediately with the sauce spooned over the fish and sprinkled with scallion greens.

Salt Cod and Corn Chowder

Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient in the Mediterranean. Serve this creamy stew with oyster crackers, if you like.

• 
  
  8 oz. dried salt cod
  
  


• 
  
  1 tsp. olive oil
  
  


• 
  
  2 oz. salt pork, cut into small dice (about 1/2 cup)
  
  


• 
  
  1 small yellow onion, cut into small dice (about 1 cup)
  
  


• 
  
  1 medium stalk celery, cut into small dice (about 1/2 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium red potatoes, cut into small dice (about 2 cups)
  
  


• 
  
  1-1/2 cups fresh corn kernels (from 3 ears)
  
  


• 
  
  Two 8-fl.-oz. bottles clam juice
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  1 bay leaf, preferably fresh
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  Freshly ground black pepper
  
  

One day ahead, rinse the salt cod, put it in a large bowl, and cover with cold water. Cover with plastic and refrigerate for 24 hours, changing the water several times.


In a 4-quart saucepan, bring 6 cups of water to a boil over high heat. Add the soaked cod, and simmer gently over low heat until it flakes easily with a fork, 10 to 20 minutes, depending on thickness. Drain and cool. Remove and discard the skin, bones, and any spongy ends. Shred the cod into pieces.


In a 6-quart Dutch oven, heat the oil over medium heat. Add the salt pork and cook, stirring occasionally, until crisp, 4 to 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Add the onion, celery, and a pinch of salt to the pot and cook until the vegetables are tender, 3 to 4 minutes. Stir in the potatoes and corn. Add 2 cups water, the clam juice, thyme, and bay leaf. Adjust the heat as necessary to reach a simmer and cook until the potatoes are just tender, 10 to 12 minutes. Stir in the salt cod, salt pork, heavy cream, and milk. Heat to a gentle simmer, but don’t boil. Remove the bay leaf and thyme sprig, and season to taste with salt and pepper before serving.

Salt Cod and Crab Fritters

You can prepare the fritters ahead and then fry them when you’re ready to eat. Save the potato skins for Potato Skin Curls with Fresh Herbs.

• 
  
  8 oz. dried salt cod
  
  


• 
  
  1 lb. medium Yukon Gold potatoes (3 or 4), peeled and cut into 1-inch pieces
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, minced
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  3 Tbs. finely chopped fresh cilantro
  
  


• 
  
  1 tsp. hot pepper sauce; more to taste
  
  


• 
  
  1 large egg, separated
  
  


• 
  
  8 oz. jumbo lump crabmeat, drained well and picked over
  
  


• 
  
  Vegetable oil, for frying
  
  

The day before you plan to serve the fritters, rinse the salt cod well under cool running water to remove any surface salt. Put it in a large bowl and cover with cold water. Cover the bowl and refrigerate for 24 hours, changing the water several times.


Bring a 4-quart saucepan filled with enough water to accommodate the cod (about 3 quarts) to a boil over high heat. Reduce the heat to low, add the soaked cod, and simmer gently until it flakes easily with a fork, 10 to 20 minutes. Drain well and let cool. Remove and discard any bits of skin, bone, or spongy ends.


Meanwhile, put the potatoes in a 4-quart saucepan and add enough cold water to cover by 2 inches. Add 1 Tbs. salt, cover, and bring to a boil over high heat. Simmer until tender, 10 to 12 minutes. Drain, transfer to a bowl, and mash well. Set aside.


In a 10-inch skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until golden brown, 4 to 7 minutes. Add the garlic and cook for 1 minute more. Add to the mashed potatoes.


Pulse the cooked cod in a food processor until finely shredded. Add the cod to the potatoes, along with the cilantro and hot sauce. Mix well and season to taste with salt and more hot pepper sauce. Stir in the egg yolk and then gently fold in the crab. In a small bowl, whisk the egg white to soft peaks and gently fold it into the cod mixture.


Pinch off walnut-size pieces of the cod mixture, roll them into balls, and set aside on a tray. (The recipe may be prepared up to this point 2 hours ahead; keep refrigerated.)


Heat 1-1/2 inches of vegetable oil in a 4-quart saucepan over medium-high heat until it reaches 360°F on a deep fat/candy thermometer. Fry the fritters in batches of 4 or 5 until golden-brown, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels to drain. Sprinkle with salt while still sizzling. Serve warm or at room temperature.

Salt Cod and Corn Chowder

Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient in the Mediterranean. Serve this creamy stew with oyster crackers, if you like.

• 
  
  8 oz. dried salt cod
  
  


• 
  
  1 tsp. olive oil
  
  


• 
  
  2 oz. salt pork, cut into small dice (about 1/2 cup)
  
  


• 
  
  1 small yellow onion, cut into small dice (about 1 cup)
  
  


• 
  
  1 medium stalk celery, cut into small dice (about 1/2 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium red potatoes, cut into small dice (about 2 cups)
  
  


• 
  
  1-1/2 cups fresh corn kernels (from 3 ears)
  
  


• 
  
  Two 8-fl.-oz. bottles clam juice
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  1 bay leaf, preferably fresh
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  Freshly ground black pepper
  
  

One day ahead, rinse the salt cod, put it in a large bowl, and cover with cold water. Cover with plastic and refrigerate for 24 hours, changing the water several times.


In a 4-quart saucepan, bring 6 cups of water to a boil over high heat. Add the soaked cod, and simmer gently over low heat until it flakes easily with a fork, 10 to 20 minutes, depending on thickness. Drain and cool. Remove and discard the skin, bones, and any spongy ends. Shred the cod into pieces.


In a 6-quart Dutch oven, heat the oil over medium heat. Add the salt pork and cook, stirring occasionally, until crisp, 4 to 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Add the onion, celery, and a pinch of salt to the pot and cook until the vegetables are tender, 3 to 4 minutes. Stir in the potatoes and corn. Add 2 cups water, the clam juice, thyme, and bay leaf. Adjust the heat as necessary to reach a simmer and cook until the potatoes are just tender, 10 to 12 minutes. Stir in the salt cod, salt pork, heavy cream, and milk. Heat to a gentle simmer, but don’t boil. Remove the bay leaf and thyme sprig, and season to taste with salt and pepper before serving.

Roasted Cod with Lemon-Parsley Crumbs

• 
  
  1 cup panko breadcrumbs
  
  


• 
  
  3 Tbs. melted unsalted butter
  
  


• 
  
  3 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Six 1- to 1-1/2-inch-thick cod fillets (about 6 oz. each)
  
  

Tip:

If you get thinner tail pieces of cod, you might want to fold them over to double the thickness so they don’t cook too quickly and dry out.

Position a rack in the center of the oven and heat the oven to 425°F.

In a medium bowl, combine the panko, butter, parsley, and lemon zest. Add a pinch of salt and a grind of pepper and stir to evenly distribute the ingredients.

Line a heavy-duty rimmed baking sheet with parchment. Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so it adheres. Roast until the breadcrumbs are browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check), 10 to 12 minutes, depending on the thickness of the fillets. Serve immediately.

Crispy Fish Sandwiches with Wasabi and Ginger

Wasabi, ginger, and soy sauce give this otherwise typical fried fish sandwich a bright and spicy flavor. Look for tubes of wasabi paste near other Asian ingredients in the supermarket.

• 
  
  1/2 cup mayonnaise
  
  


• 
  
  1 medium lime, finely grated to yield 1/2 tsp. zest and squeezed to yield 4 tsp. juice
  
  


• 
  
  1-1/2 tsp. wasabi paste; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 cup panko
  
  


• 
  
  4 4- to 5- oz. boneless, skinless hake, haddock, or cod fillets (preferably 1 to 1-1/2 inches thick)
  
  


• 
  
  1/2 cup plus 1 Tbs. vegetable oil
  
  


• 
  
  1 tsp. finely grated fresh ginger
  
  


• 
  
  3 cups thinly sliced iceberg lettuce (about 1/4 head)
  
  


• 
  
  4 hamburger buns, lightly toasted
  
  

In a small bowl, combine the mayonnaise, lime zest, 1 tsp. of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.

In a wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the soy sauce until combined. Put the panko in another wide shallow bowl.

Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.

In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.

Meanwhile, in a large bowl, stir together the remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 1 Tbs. oil, the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Add the lettuce and toss to coat.

Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, and then top with the lettuce and the bun top.

Salt Cod and Crab Fritters

You can prepare the fritters ahead and then fry them when you’re ready to eat. Save the potato skins for Potato Skin Curls with Fresh Herbs.

• 
  
  8 oz. dried salt cod
  
  


• 
  
  1 lb. medium Yukon Gold potatoes (3 or 4), peeled and cut into 1-inch pieces
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, minced
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  3 Tbs. finely chopped fresh cilantro
  
  


• 
  
  1 tsp. hot pepper sauce; more to taste
  
  


• 
  
  1 large egg, separated
  
  


• 
  
  8 oz. jumbo lump crabmeat, drained well and picked over
  
  


• 
  
  Vegetable oil, for frying
  
  

The day before you plan to serve the fritters, rinse the salt cod well under cool running water to remove any surface salt. Put it in a large bowl and cover with cold water. Cover the bowl and refrigerate for 24 hours, changing the water several times.


Bring a 4-quart saucepan filled with enough water to accommodate the cod (about 3 quarts) to a boil over high heat. Reduce the heat to low, add the soaked cod, and simmer gently until it flakes easily with a fork, 10 to 20 minutes. Drain well and let cool. Remove and discard any bits of skin, bone, or spongy ends.


Meanwhile, put the potatoes in a 4-quart saucepan and add enough cold water to cover by 2 inches. Add 1 Tbs. salt, cover, and bring to a boil over high heat. Simmer until tender, 10 to 12 minutes. Drain, transfer to a bowl, and mash well. Set aside.


In a 10-inch skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until golden brown, 4 to 7 minutes. Add the garlic and cook for 1 minute more. Add to the mashed potatoes.


Pulse the cooked cod in a food processor until finely shredded. Add the cod to the potatoes, along with the cilantro and hot sauce. Mix well and season to taste with salt and more hot pepper sauce. Stir in the egg yolk and then gently fold in the crab. In a small bowl, whisk the egg white to soft peaks and gently fold it into the cod mixture.


Pinch off walnut-size pieces of the cod mixture, roll them into balls, and set aside on a tray. (The recipe may be prepared up to this point 2 hours ahead; keep refrigerated.)


Heat 1-1/2 inches of vegetable oil in a 4-quart saucepan over medium-high heat until it reaches 360°F on a deep fat/candy thermometer. Fry the fritters in batches of 4 or 5 until golden-brown, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels to drain. Sprinkle with salt while still sizzling. Serve warm or at room temperature.

Black Cod with Pine Nuts, Tomatoes, and Olives

Toasted pine nuts provide a nice textural contrast to the firm, flaky fish in this easy dinner recipe.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  3 medium cloves garlic, chopped
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  3 cups grape tomatoes, halved (quartered if large)
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  1/2 cup pitted, halved Niçoise olives
  
  


• 
  
  4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  2/3 cup pine nuts, toasted
  
  

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.


Season the fish with salt and pepper. Stir the thyme into the sauce. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve.

Roasted Cod with Lemon-Parsley Crumbs

• 
  
  1 cup panko breadcrumbs
  
  


• 
  
  3 Tbs. melted unsalted butter
  
  


• 
  
  3 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Six 1- to 1-1/2-inch-thick cod fillets (about 6 oz. each)
  
  

Tip:

If you get thinner tail pieces of cod, you might want to fold them over to double the thickness so they don’t cook too quickly and dry out.

Position a rack in the center of the oven and heat the oven to 425°F.

In a medium bowl, combine the panko, butter, parsley, and lemon zest. Add a pinch of salt and a grind of pepper and stir to evenly distribute the ingredients.

Line a heavy-duty rimmed baking sheet with parchment. Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so it adheres. Roast until the breadcrumbs are browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check), 10 to 12 minutes, depending on the thickness of the fillets. Serve immediately.