Seafood

This take on a poke bowl combines cubes of sashimi-grade raw salmon or smoked salmon with a spicy marinade of Tabasco, sesame oil, and gochujang.

This mussel chowder is both comforting in winter and well-suited for summer, given its straight-from-the-ocean brine that gets a lift from fresh lime and cilantro.

Steamed, mashed, and puréed yams are the base for this silky soup, which is served with large poached prawns.

Salmon carefully wrapped in phyllo dough results in a crunchy pastry crust around the tender fish.

Poaching halibut allows you to treat the fish gently and avoid overcooking.

These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.

This is an ingenious one-pot dish where the pasta is cooked in the richly spiced broth, so there’s no need to boil it beforehand.

This rustic baked shrimp dish is almost prefab, thanks to overnight prep and quick, day-of cooking. Serve with plenty of bread for dipping.

Paella can be made with pretty much any ingredients, but it’s tough to top a shellfish paella made with a rich and intense stock.

Try these halibut and canned sardine cakes instead of crab cakes for a starter or light lunch.

This spaghetti with fennel and sardines turns a few simple pantry ingredients into a rustic seafood feast.

This take on salsa verde—made with parsley, cilantro, capers, and lemon juice—is a particularly cooling complement to oily sardines.

This simple but delicious sardine rillettes requires only two motor skills: opening a can of good sardines and smashing things together with a fork.

Sardines are a sustainable fish option, and tossing them with charred fennel and bright, roasted cherry tomatoes might just be the best thing to do with them.

Bean thread noodles absorb the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles in this Thai noodle salad recipe.