Recipes

Oyster Stew

Oyster Stew

This stew is absurdly simple: just oysters in milk and butter. It is New England fisherman food, but there’s something elegant about it—maybe it’s that slick of butter that rests on top. Plus, it comes together in under 10 minutes
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Ingredients

Serves 4 as a starter

Instructions

  • In a large pot on medium heat, stir together the milk and butter.
  • When the butter has melted and combined with the milk, season with the pepper and a healthy pinch of salt.
  • Bring the milk to a simmer, stir in the oysters, their water, and the chives.
  • Cook until the oysters start to curl around the edges, about 1 minute.
  • To serve, divide the stew among four bowls and top with croutons.
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Course; Fish / Stew

Spicy Snapper Ceviche

Spicy Snapper Ceviche

This ceviche makes a refreshing lunch or a starter to a heavier meal. One finished, the dressing and juice left in the bowl are so delicious that you’ll find yourself wanting to slurp it up (my favorite friends are the ones who do). Feel free to prepare this up to 4 hours in advance and store it covered in your refrigerator until you are ready to serve.
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Ingredients

Serves 4 as a starter

  • 12 ounces snapper fillet skinned and bones removed
  • 1 large ruby red grapefruit
  • ¼ cup freshly squeezed lime juice about 4 limes
  • Salt
  • 1 13.5-ounce can coconut milk (not “lite”)
  • 1 red onion halved and thinly sliced
  • 2 teaspoons chopped cilantro leaves
  • 1 jalapeño seeded and finely chopped
  • 1 serrano chile seeded and finely chopped (optional)
  • Fresh flat-leaf parsley for garnish optional

Instructions

  • Slice the snapper into ¼-inch-wide strips and set them aside in a large bowl.
  • Using a sharp knife, peel the grapefruit and cut out its segments over a bowl to reserve the juice.
  • Set aside the segments, and stir the lime juice and a pinch of salt into the grapefruit juice.
  • Pour the mixture over the fish, cover, and refrigerate for 1 hour.
  • The juice will cure the fish and turn it a milky-white color.
  • Shake the can of coconut milk to combine its cream and water.
  • Take the fish out of the fridge, drain off any excess juice, and gently stir in the onion, cilantro, jalapeño, serrano, and grapefruit segments.
  • Stir in enough of the coconut milk to just coat the ingredients (you may not use the whole can as you don’t want it to be soupy).
  • Set the mixture aside for 15 minutes to allow the onion to break down and the flavors to come together.
  • Garnish with parsley and serve.
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Course; Fish

Salmon with Pea & Mint Pesto

Salmon with Pea & Mint Pesto

I think of this as a light spring or summer weeknight meal, but since peas are the one vegetable I don’t mind using frozen, you can really make this pesto all year round. Spread any leftovers on crostini, stir into pasta, or use with anything as you would a traditional pesto.
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Equipment

  • Food processor , or blender

Ingredients

Instructions

  • Preheat your oven to 225°F and line a baking dish with aluminum foil.
  • Brush the salmon with a thin layer of olive oil and set it in the prepared dish, skin-side down.
  • Sprinkle the top with a pinch of kosher salt, and bake for 5 minutes.
  • Remove the dish from your oven, turn the fish over, and peel off and discard its skin.
  • Return the dish to your oven and bake until the salmon is medium-rare, about 10 minutes more.
  • Meanwhile, in a food processor or blender, pulse together the peas, mint, garlic, walnuts, and a pinch of salt until a rough paste forms.
  • Turn the speed to low and slowly add olive oil until you’ve reached your desired consistency (6 to 8 tablespoons).
  • Add the Pecorino and pulse until combined.
  • To serve, spread the pea pesto on a serving plate and top with the baked salmon.
  • Sprinkle with flaky sea salt and pepper to taste.
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Course; Fish

Salmon with Soy & Ginger

Salmon with Soy & Ginger

This simple gingery and garlicky salmon is unassuming, but sneakily delicious. It’s one of those dishes you learn to make once—and it sticks with you. You’ll make it over and over again, barely needing to check this page for instruction. Be sure to use a low-sodium soy sauce or the salmon and bok choy both will be too salty. Though very weeknight-for-one and leftovers-later friendly, if you make this for your friends, they’ll see it come together in twenty minutes and then ask for the recipe.
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Ingredients

  • Serves 4
  • 6 heads baby bok choy
  • 1 tablespoon sunflower oil
  • 2- inch piece fresh ginger peeled and finely diced
  • 3 cloves garlic finely chopped
  • ½ cup “lite” or low-sodium soy sauce
  • 1½ pounds salmon fillet cut into four equal portions

Instructions

  • Remove any tough outer leaves from the bok choy.
  • Trim off the bottom stem and tops, being careful not to trim the stem too high or it will fall apart.
  • Cut each head in half lengthwise.
  • Heat the sunflower oil in a large pan on medium heat.
  • When the oil is hot, place the bok choy, cut-side down, in the pan.
  • Cook, nudging the bok choy every so often to prevent sticking, until it has browned and caramelized at the bottom, about 5 minutes.
  • Turn the heat to low and add the ginger, garlic, and soy sauce.
  • Gently stir to combine, keeping the bok choy cut-side down.
  • Cover the pan and simmer until the bok choy has softened, about 5 minutes.
  • Remove the bok choy and set it aside.
  • With the heat still on low, place the salmon, skin-side down, in the pan and cover.
  • Cook for 5 minutes, then uncover the pan and tilt it so the soy sauce pools at the bottom.
  • Use a spoon to ladle the soy sauce, garlic, and ginger over the top of the salmon to baste it.
  • Return the bok choy to the pan, cover, and continue to cook until the salmon is cooked through, 5 minutes more.
  • Transfer the salmon to a cutting board.
  • Carefully remove the skin if desired.
  • Serve the salmon with a spoonful of the soy ginger sauce and a head or two of bok choy.
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Course; Fish

Salmon en Papillote

Salmon en Papillote

With this traditional method of cooking fish wrapped in parchment paper, the paper fills with steam and puffs up like a balloon. The salmon is cooked relatively quickly while remaining tender, but the best part of preparing something en papillote is when you tear open the paper, release the steam, and take in the aroma. I love the Mediterranean flavors of these vegetables, but feel free to substitute whatever vegetables, herbs, and citrus you have on hand.
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Ingredients

Instructions

  • Preheat your oven to 400°F.
  • In a fine-mesh strainer, rinse the capers in cold water, then soak them covered with cold water in a small bowl for 10 minutes to remove their salt.
  • Drain and set aside.
  • Mushrooms absorb water like a sponge.
  • Instead of rinsing, clean them by brushing off any dirt with a damp paper towel.
  • Remove and discard their stems and thinly slice the caps.
  • Divide the vegetables into four portions, one for each piece of fish.
  • Cut four pieces of parchment paper a bit more than double the size of one fish portion and fold each one in half.
  • Unfold one piece of parchment paper and layer two slices of fennel on one-half of the paper as the base.
  • Layer the mushrooms on top of the fennel.
  • Set a piece of fish on top of the mushrooms, then sprinkle on the capers, cherry tomatoes, and olives.
  • Douse with ½ tablespoon of the olive oil and 1 tablespoon of the white wine.
  • Top with the basil leaves, lemon slices, and a healthy pinch each of salt and pepper.
  • Refold the parchment paper to cover the fish.
  • Starting on one side, fold the parchment paper up in shallow triangles, working your way around the unfinished edge until you’ve sealed the paper packet on all sides.
  • Fold the final triangle down to force the “pillow” you’ve created to lie flat.
  • Repeat with the remaining three portions of fish.
  • Place the paper pillows on a large baking sheet and bake for 14 minutes.
  • Remove the baking sheet from your oven.
  • Use scissors to carefully open each paper packet and discard the lemon slices.
  • Push the fish and its accoutrements onto plates, sliding the paper out from beneath each one.
  • Garnish with parsley and serve immediately.
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Course; Fish

Oven-Roasted Potatoes with Cod

Oven-Roasted Potatoes with Cod

Baked fish might inspire a boring weeknight feeling, but this slowly baked, tender cod served on top of potatoes flavored with ham fat is anything but—it’s easy enough for a weeknight but tasty enough to share. If you’re having friends over or just want to go the extra mile, serve this with Mother-Sauce Mayo on the side. It’s hard to believe that pork-flavored potatoes could get even better, but wait until you try pork-flavored potatoes with handmade mayonnaise.
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Ingredients

Serves 4

  • 1 ounce jamón Ibérico prosciutto, or bacon, thinly sliced
  • ¼ cup extra-virgin olive oil
  • 1 white onion thinly sliced
  • 2 cloves garlic crushed
  • 2 russet potatoes peeled and cut into ¼-inch slices
  • Salt
  • 1½ pounds Atlantic cod black cod, or sea bass, cut into 2-inch slices

Instructions

  • Preheat your oven to 400°F.
  • In a large pan on low heat, cook the ham until it’s crispy, about 6 minutes.
  • Use a slotted spoon to transfer the ham to a paper towel to drain, leaving the fat in the pan.
  • (If you don’t have a slotted spoon, tilt the pan to one side, let the fat pool at the bottom, and scoop out the meat.
  • )
  • With the fat still in the pan, turn the heat to medium-low.
  • Stir in the olive oil, onion, and garlic.
  • Cook until the onion is soft but hasn’t taken on any color, about 10 minutes.
  • Stir in the potatoes, ham, and a pinch of salt.
  • Cook, stirring frequently, until the potatoes sizzle and begin to brown, about 10 minutes.
  • Transfer the potato mixture to a small casserole or baking dish.
  • Bake until the potatoes and onion have browned, stirring a couple of times to prevent any sticking on the bottom of the dish, about 20 minutes.
  • Remove the potatoes from your oven and lower the temperature to 275°F.
  • Leave your oven door open for a few minutes to allow it to cool.
  • Set the fish on top of the potatoes and sprinkle with a pinch of salt.
  • Return the potatoes and fish to your oven and bake until the fish is cooked through, about 20 minutes.
  • Serve immediately.
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Course; Fish / Main Course

Cod with Clams in a Green Sauce

Cod with Clams in a Green Sauce

An old Basque recipe I picked up while cooking in Spain nearly thirty years ago, this cod with clams dish is all about slow and low: slowly cooking the fish at a low temperature to create a sauce without overcooking the cod. The clams release their juices and both hydrate and flavor the fish. What’s great is that you only have to use one pot, and the dish requires very few ingredients; the green sauce is made only with parsley.
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Ingredients

Serves 4

Instructions

  • Rinse the clams thoroughly in cold water, then soak them in cold water for 30 minutes.
  • Rinse thoroughly once more to remove any remaining sand, then drain and set aside, discarding any clams that have opened.
  • Coat the fish in flour.
  • Sprinkle both sides of each piece with a pinch each of salt and pepper.
  • Pour the olive oil into a large pan and add the garlic and fish, skin-side down.
  • Set the pan on low heat and cook gently, flipping the fish when the bottom just begins to color, about 2 minutes.
  • Stir 2 teaspoons flour into the oil to form a roux.
  • Turn the heat to medium.
  • When the oil starts to bubble, stir in the wine, clams, parsley, and a pinch of salt.
  • Cover the pan and turn the heat to low.
  • Cook, shaking the pan occasionally to prevent the fish from sticking, until the fish is cooked through and the clams have opened, about 10 minutes.
  • Divide the fish among serving bowls, spooning plenty of cooking liquid over the top.
  • Serve immediately.
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Course; Fish

Sashimi-Style Raw Fish with Sushi Rice

Sashimi-Style Raw Fish with Sushi Rice

This is one of my favorite ways to eat fish: lightly dressed and raw. I make the sushi rice according to my rice cooker’s instructions and suggest that you do the same, but I have included my personalized rice-rinsing ritual here. You can take it or leave it, but I recommend you rinse your rice to remove excess starch and have some fun while doing so.
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Ingredients

  • Serves 2 as a main 4 as a starter
  • ½ cup white soy sauce
  • ½ cup extra-virgin olive oil
  • 8 ounces sushi-grade fluke amberjack, or sea bass, skin removed and cut into ½-inch strips
  • 2 small radishes
  • 2 large sheets nori
  • 1 cup sushi rice
  • 2 tablespoons finely chopped chives
  • White or black sesame seeds for sprinkling
  • Juice of 1 lime

Instructions

  • Whisk together the white soy sauce and olive oil in a large bowl.
  • Add the fish, cover the bowl loosely with plastic wrap, and set in your refrigerator to chill.
  • Trim off the ends of the radishes.
  • Use a sharp knife or mandoline to very thinly slice them.
  • Stack the slices on top of each other and thinly slice the stacks lengthwise so each piece resembles a matchstick.
  • Soak the radishes in ice water for 30 minutes to crisp, then drain and pat dry.
  • Meanwhile, turn the burner of your stove on high.
  • Slowly wave each sheet of nori over the burner until it becomes fragrant and crispy but doesn’t brown.
  • Slice the toasted nori into thin strips, about 2 inches long by ¼ inch wide.
  • Set aside.
  • To rinse the rice, cover it with cold water and rub the grains between your two palms, as if you’re starting a fire with two sticks.
  • Dump out the water (there’s no need to use a strainer—gravity will force the rice to the bottom of the bowl and save you from washing an extra dish).
  • Cover the rice with cold water again.
  • Make your hand into a claw, lower it into the water, and whisk in a circular motion.
  • Dump out the water.
  • Cover the rice with cold water a third time and churn the rice by cupping your hands underneath it and turning your hands over.
  • Dump out the water, which by now should have turned from a milky white to clear.
  • Pour the rice into a rice cooker and cook according to the manufacturer’s instructions.
  • Let the rice cool to just slightly warm or room temperature.
  • To serve, spread the rice on your serving dish with the fish layered on top.
  • Add the radishes, nori, chives, and a generous sprinkling of sesame seeds.
  • Finish with a squeeze of lime.
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Course; Fish / Rice / Sushi

Mackerel in Lemon Broth

Mackerel in Lemon Broth

This is a light, refreshing appetizer that highlights the natural flavors of a piece of fish worthy of being served raw: be sure to only buy the best-quality mackerel you can get your hands on. Use a mandoline to slice the vegetables if you have one. If you don’t, try to slice the vegetables as thinly as possible so their texture and flavor don’t compete with the fish itself. From there get creative making pretty shapes with paper-thin vegetables.
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Ingredients

Serves 4 as a starter

  • 1 leek white and tender green parts only
  • ¼ cup plus 1 tablespoon white wine vinegar
  • ¼ cup white wine
  • 2 sprigs flat-leaf parsley
  • 4 black peppercorns
  • Juice of 1 lemon
  • 1 medium carrot peeled and halved horizontally
  • 1 radish very thinly sliced
  • Salt
  • 1 small zucchini very thinly sliced
  • 8- to 10- ounce sushi-grade mackerel fillet
  • Extra-virgin olive oil
  • 8 to 10 sprigs dill
  • 8 to 10 sprigs chervil or fennel fronds optional

Instructions

  • In a small pot on high heat, combine the leek, vinegar, wine, parsley, peppercorns, lemon juice, a carrot half, and 2½ cups water.
  • Bring to a simmer, then turn the heat to low and let the broth sit, uncovered, for 30 minutes.
  • Strain the lemon broth into a bowl and let it cool to room temperature.
  • Meanwhile, very thinly slice the remaining half carrot.
  • Soak the radish in cold water for 10 minutes to crisp.
  • Bring a large pot of water to a boil on high heat and set a bowl of ice water next to the pot.
  • Once boiling, add salt to taste.
  • Dunk the sliced carrot and zucchini into the boiling water for 30 seconds to blanch, then transfer immediately to the ice water to stop the cooking process.
  • Set the vegetables aside on a paper towel to drain.
  • Remove the mackerel’s skin using a sharp knife.
  • Lightly sprinkle each side with salt and let rest at room temperature for 15 minutes.
  • Rinse the fish with cold water and pat dry.
  • Cut the fillet in half horizontally so it’s very thin, then cut the sliced fish vertically to make thin strips.
  • To serve, pour the cooled broth into a small serving bowl.
  • Roll up the strips of fish like a fruit roll up, and set them on their side in the broth so you see a swirl shape from the top.
  • Arrange the vegetables over and around the fish and in the broth.
  • Finish with a drizzle of olive oil and garnish with the dill and chervil.
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Course; Appetizer / Fish

Paëlla from David Kinch

Paëlla from David Kinch

The truth is, this recipe isn’t a result of working in Spain, or any romantic story from my past. I just really, really like rice and shellfish, so I’ve made a lot of paella. The base for this recipe is the same as the sauce for the Spaghetti “Soffritto” (this page), so consider doubling it and having extra pasta sauce to last you throughout the week.
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Equipment

  • paella pan 12-inch or larger

Ingredients

Serves 6 to 8

SOFRITO

RICE AND SHRIMP

  • 1 pound extra jumbo 16/20 shrimp in shells, rinsed well with cold water
  • Salt
  • ¼ cup extra-virgin olive oil
  • 2 cloves garlic finely chopped
  • 4 cups fish stock Chicken Stock (this page), or Chickpea Stock (this page)
  • 1 teaspoon saffron threads lightly toasted and crushed
  • 2 cups Bomba rice

Instructions

  • To make the sofrito, cut the tomatoes in half horizontally.
  • Using the large side of a box grater, grate the cut side of each tomato into a large bowl, discarding the skins.
  • In a large pot on low heat, stir together the olive oil, sugar, salt, bay leaf, and onions and sauté until the onions start to lightly brown, about 40 minutes.
  • Add the smoked paprika and garlic and stir to combine.
  • Stir in the tomatoes and simmer until the sauce reduces and the oil separates, about 25 minutes.
  • Set aside.
  • To make the rice and shrimp, in a medium bowl, toss the shrimp with a pinch of salt.
  • Heat the olive oil in your paella pan on medium heat.
  • When the oil is hot, add the shrimp in one layer.
  • Let them sit for 1 minute to give them a little color, then use tongs to flip and cook for 1 minute more.
  • Be careful not to overcook the shrimp here—you’ll need them to remain raw so their juices later season the rice.
  • Remove the shrimp from the pan and set aside.
  • Pour the sofrito into the paella pan with the heat still on medium.
  • Add the garlic and cook, stirring frequently, until it softens but doesn’t take on any color, about 5 minutes.
  • Stir in the fish stock, 1 tablespoon salt, and the saffron and bring to a simmer.
  • Once simmering, add the rice and stir to combine.
  • Pour in any juices that formed at the bottom of the bowl of shrimp and stir to combine.
  • Add the shrimp in one single layer.
  • Let everything sit without stirring until a crust forms on the bottom and the rice cooks through, 14 to 16 minutes.
  • To serve, scoop the top layer of rice and shrimp into bowls, leaving the blackened crust in the pan.
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Course; Fish / Rice
Cuisine; European / Spain