Fish Recipes

Ensopado de Bacalhau e Camarão is a beloved recipe in Portugal. There are many variations for this comforting, soul warming food for gray winter days. Above all simple to make and very tasty.

Salt cod fish and Chorizo are popular features in the Portuguese and Spanish cuisine frequently using the same ingredients but in a different way. In this version, chickpeas play the sidekick instead of potatoes.

A quick Spanish recipe that presents beautifully. If I am pressed for time I use good quality roasted red peppers in a jar rather than roasting them myself. The result is quite similar. Monkfish flesh is covered with a gray membrane that needs to be removed as it shrinks when cooked and looks unpleasant in contrast to the whiteness of the fish.

An appealing entrée, with lots of different flavors and textures, fish, pasta, and veggies. Spinach and mushroom orzo is a meal on its own and can be prepared in advance if needed.

Salmon is a versatile choice that works well for an impromptu dinner with guests. Quickly done yet with an aura of refinement. Here, I use crisp speck, the more rustic cousin of the Prosciutto di Parma. Serve with Roasted Rosemary Fingerling Potatoes.

This fish polpette recipe is comfort food from Italy. The preparation is not much different than meatballs, aside from the fact that they are not fried. Fishballs are “poached” in a rich tomato sauce and served on its own, not with pasta.

A slice of crusty bread is all you need to mop the delicious tomato sauce.

Fish and potatoes are a recurring theme in the Iberian cuisine. The addition of “linguiça” (Portuguese soft spicy sausage in taste similar to Spanish chorizo) and leeks to the codfish brings the dish to another level. The result is earnest food at its best. A flexitarian recipe invented centuries before the word flexitarian ever was created.

It’s no surprise that the Aegean Islands have the most fish recipes in the Greeks cuisine. Sardela me Saltsa Lemoniou is a dish of the Cyclades and is often served as part of a Mezze.

New Year’s lentil soup or lentil stew is no doubt a time-honored dish handed down for generations in many families often times with little change. I am not very fond of keeping the same way of doing things. Add a different touch all of your own, that’s what I call keeping traditions alive.

The distinct nutty flavor of the Serrano ham and the slightly sweet taste of the sherry vinegar make this dish pop with flavor.

This is a variation of a well-known Italian summer favorite, Fagiolini al Tonno. The original recipe uses canned tuna. For this dish we use fresh tuna, to be grilled or seared in a pan.

This dish from Spain combines the catfish with Mojo Verde, the cilantro and caper sauce originally from the Canary Islands. This dish goes well with small new potatoes, boiled or slightly roasted, and a green salad.

Salmon’s fresh taste goes amazingly well with Thai spices. Easy to make and a great way to use all those salmon end pieces which are not thick enough for a fillet or steak.

The combination of sardines and potatoes is much reflective of the old times “Cucina Povera” (the poor’s kitchen) of Italy. Simple and cheap ingredients turned into a much satisfying meal.

An exhilarating recipe, a change to “fried catfish with French fries and hushpuppies”, the traditional way of serving catfish in the South, where most restaurants seem to double bread and fry everything.

Salmon slowly roasted on a bed of fennel and onions caramelized in their own juices. The perfectly cooked fish! One of my favorite dishes.

Cod’s clean and mild taste partners well with bolder flavors like feta cheese and peppers adding another dimension to this surprisingly simple dish with Mediterranean flavors.