Cod

With its all-American ingredients, this New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.

A garlic-tomato sauce for cod gets Sicilian flavor from orange zest and saffron.

Alain Ducasse cooks mussels, then removes the top half of each shell before serving them with haddock and a curry sauce with mussel jus.

Home cooks can serve the mussels with both of their shells and replace the haddock with easier-to-find cod.

For a special dinner party, the highlight of this dish—the deeply rich, slightly spicy bouillabaisse sauce—is perfect to make ahead.

This sweet and silky fish dish, which has been cloned at restaurants all over the country, is fairly simple to make, though it’s somewhat time-consuming. Home cooks can let the fish marinate overnight in just enough sake and miso to coat it.

Grace Parisi dredges cod strips in flour and potato flakes to create crunchy fish sticks, which she serves with a chunky sun-dried-tomato tartar sauce.

These croquettes are Daniel Boulud’s take on a classic Brazilian bar food. Crispy on the outside and fluffy on the inside, with plump chunks of salt cod, they are a terrific match for zippy caipirinhas.

Instead of using salt cod, a classic Portuguese ingredient that takes days to soak, New York City chef George Mendes quick-cures fresh cod by standing it in kosher salt for only 10 minutes. He says cod is naturally soft and flaky, so salting gives it a firmer texture and a more pronounced flavor.

The Provençal dish known as brandade de morue is a great example of how to elevate modest ingredients like salt cod and potatoes—in this case, by whipping them with milk, olive oil and garlic until luxuriously silky.

Chef Jason Franey uses small Yukon Gold potatoes in this dish, but sliced fingerlings are great, too.

Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs, and then sprinkled with chopped fennel fronds before serving.

Skordalia is traditionally a thick, tangy puree of boiled or baked potatoes (or water-soaked bread) mixed with lots of garlic and olive oil. Here, the skordalia is thinned with yogurt and water to make a dipping sauce for tender, anise-accented nuggets of salt cod. In the United States, cod cured quickly at home is usually better than anything you can buy.

This recipe is based on barigoule, a Provençal dish of artichokes, mushrooms and oil. To serve with cod, prepare it with frozen artichokes and shiitake mushrooms, which are less pricey than chanterelles.

This version of the British staple was developed by the F&W Test Kitchen’s Marcia Kiesel, who fries the fish in a wonderfully light beer batter.

In this simplified dish, Thomas Keller pairs olive oil–poached cod with an orange sauce vierge, a classic French sauce typically made with olive oil and lemon juice.

This is a fairly classic take on teriyaki—broiled or grilled slices of marinated meat or fish. The small amount of sugar in the soy-based sauce caramelizes in the heat, creating a deliciously sticky glaze.

Andrew Zimmern’s spicy, crispy cod fritters are delightful with a tangy pepper sauce.

Long, dark red chiles are common in Latin cooking. Here, Daisy Martinez toasts dried ones to bring out their flavor, soaks them, and purees them to make a slightly smoky, spicy sauce. It&rsquos lovely on buttery pieces of cod, but also works well on shrimp, pork or chicken thighs.

Adolfo Muñoz uses salt cod in this salad for its wonderfully briny flavor. Since high-quality salt cod is hard to find in the United States, the F&W Test Kitchen discovered that the best way to replicate it is to cure fresh cod in sea salt, then rinse it and poach it in olive oil.

Two Japanese ingredients—white miso and soy sauce—add great depth of flavor to this lush and very French sauce, yet are barely identifiable.

Han Feng fills brown parchment packages with cod fillets, sage, seaweed seasoning and citrus tea and then bakes them in the oven. The fish steams inside the paper, which seals in all the flavor and juices.

Ben Towill hand-crushes grapes for this fresh salsa, but pureeing some of them in a food processor works equally well. Grapes may seem like an unlikely partner for fish, but they’re very good with silky black cod fillets.

To make fish cakes more vibrant, Yotam Ottolenghi adds plenty of herbs and serves them with a tarragon-infused tomato sauce spiked with fresh red chile.

To give the cod a golden crust, Melissa Rubel Jacobson dusts it with finely milled Wondra flour before cooking. The creamy preserved-lemon aioli she serves alongside the fish is also a terrific dipping sauce for roasted potatoes.