Cod

This recipe is used to prepare Cod Cannelloni with Swiss Chard and Roasted Peppers .

Can be prepared in 45 minutes or less.

Whether they feature shellfish, smoked fish or fresh fish, chowders are an essential part of New England cooking. Ours is prepared with a mixture of fresh cod, haddock and halibut, three important North Atlantic ocean varieties. We've made the surprising addition of butternut squash and kale--both popular regional vegetables--to this hearty soup for extra color and texture. Curry powder lends an unexpected bit of spice.

At the restaurant, they use black cod, also known as sablefish. We call for more readily available white cod fillets.

Can be prepared in 45 minutes or less.

To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesn't require you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder.

Each serving is baked en papillote, or wrapped individually in parchment paper to lock in steam for a more succulent result.

Can be prepared in 45 minutes or less.

(Adapted from The Keeper's House) Charmoula is a Moroccan fish marinade traditionally made with tomatoes, lemon, paprika, garlic, cumin, and cilantro.

Fish from the Mediterranean waters is put to a variety of uses in Tunisian cuisine, and a simple soup such as this one of the most common. It's flavored with an appealing blend of herbs, spices and citrus.

This Basque dish is essentially a fish pâté or pudding, called budíns in Spain.

Porrusalda, or leek soup in Basque, is a very traditional dish. It includes pumpkins, an interesting component in a soup composed of both Old World (carrots, leeks) and New World (potatoes, pumpkin) ingredients.