This Venetian classic of whipped cod calls for dried (unsalted) stockfish - somewhat confusingly, the Venetians call stockfish baccalà, which in the rest of Italy is salted cod. Dried stockfish needs to be soaked in water for 1-3 days before use, depending on the quality of the stockfish. You can sometimes find it conveniently pre-soaked and ready to use, which is where this recipe begins. You could also substitute salted cod although it will be slightly different from the traditional Venetian dish. Like many traditional recipes, there are a number of variations - you could poach the stockfish with some lemon and bay leaf instead of the garlic cloves; in a Venetian Jewish kitchen you'll find the stockfish is poached in milk and water. Garlic lovers may like to add finely chopped, raw garlic at the end for a kick. Otherwise, served with some slices of baguette or grilled white polenta, it needs nothing more other than perhaps a sprinkle of chopped parsley for some, some white pepper or nutmeg for others, and a glass of something sparkly in hand. This is the traditional recipe in its simplest form.

This soup is from Olives, Lemons & Za'atar by Rawia Bishara. From the book: "I created this soup for my son, Tarek, who loves seafood above all else. There’s nothing quite like the flavor of the very freshest fish and shellfish cooked in an herbed broth; I use as many fresh, fragrant herbs as I can get my hands on. Of course, it’s okay to substitute more of one for another, but the combination of fresh cilantro, basil, dill and oregano is ideal. It is unusual to find cumin in a seafood soup, but I find a touch subtly warms the broth. The beauty of this soup is in its versatility: you can use whatever firm fish you like. Sometimes I prepare it with root vegetables, other times, I add more chopped tomatoes to make the soup resemble a classic bouillabaisse.

Roasted fish is the key to zen fish tacos. By roasting, you can control the speed of cooking and keep the fish moist. Lost crunch from the frying can be made up for with pickled red onion (I usually make a huge batch and then use the leftovers for lunches and any other excuse I can find). The onions get a bowl, as does the avocado, which turns out to be conveniently soft and sliceable by 7-year-olds. Cilantro sprigs and lime -- I put them in a pile right on the countertop for serving -- and Cholula hot sauce on the table make up the rest of it.

Few things – except the Swedish chef from The Muppets Show and the smörgåsbord, of which this dish is an indispensible part – are so associated with Sweden and Swedish cooking as gravlax. It’s enjoyed in many ways, but the favourites are either as a standalone dish, with lemon wedges and a warm side, or in very thin slices as part of a festive buffet. The name of the dish itself comes from the Swedish word meaning ‘to bury’. This refers back to the original gravlax, which was just salted and buried in the ground to ferment before being eaten. The use of white pepper and dill as aromatics, which is completely dominating gravlax recipes today, started in the eighteenth century, but before that the fish was probably not seasoned at all, except by the cure itself.

Salmon and peas is a classic New England pairing that's traditionally eaten in Maine on the Fourth of July as a final hurrah to the all too brief season. Usually after the Fourth, the temperature climbs and the peas are done, at which point everyone moves onto sweet corn and tomatoes.

My mother-in-law taught me this technique for roasting fish with the skin on and I have used it for years. I love how the skin sticks to the foil for easy serving. She used whitefish and butter; I adapted that for salmon with great success. I usually pair it with a sauce or salsa; mango salsa is very lovely, or a yogurt-based herbal sauce as I show here, but just a slice of lemon is also wonderful.

I fell in love with Samin Nosrat's slow-roasted salmon from Salt, Fat, Acid, Heat and wanted to combine it with my other favorite fish recipe, Grace's Ginger Scallion Fish. This recipe is the delicious result! Note: The ginger scallion flavor is pretty mild. If you want more of a punch, chop up the ginger and scallions before adding to the baking dish.

If you’ve made any sort of New Year’s resolutions regarding food and health, chances are (unless you’re a vegetarian or hate seafood) fish has worked its way into your meal planning. Dinners that include lean protein, low-but-good fat, and minimal carbs may be a priority. This arctic char recipe fits the bill.

This is a combination of two great things: Amanda Hesser's Brown Butter Tomatoes, and a Lobster Caprese salad I had at the Inlet restaurant in Montauk, NY.