Cod

Broiling delicate hake gives it a slightly golden crust and a flaky, moist center. That texture is made all the more memorable when it's paired with rustic sautéed mushrooms.

To fry the fish-and-chips, you will need a deep fryer or a large stockpot.

Here, tomatillos become a brilliant green sauce for baked fish.

We usually encounter only one version of Brazil's signature dish in this country — the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up the heat, simmering for just 20 minutes.

Saltfish is a staple throughout the Caribbean, providing a rich, salty flavor for simple dishes like fritters, steamed callaloo, and rice. This dish is called "pick-up saltfish" because the salt cod is pulled apart and shredded. It's made into a salad that's eaten for breakfast or brunch with coconut bake or crackers. It's a good party snack, too. The salt cod needs to soak overnight, so start this recipe a day ahead. Salt cod is available at some supermarkets and at specialty foods stores.

Inspired by croquettes, these brightly spiced fish cakes will transport you to sunnier shores. The recipe takes advantage of the large flake and meatiness of hake to give crab cakes a run for their money.

A deconstructed romesco sauce adds great texture to hake. Pacific cod also works well.

This recipe brings smoky paprika and a jolt of briny capers to fish and chips.

Cod and potato are the cornerstones of one of the classics of American cooking: fish chowder. Here they take on a new form as the basis for these distinctly New England potato pancakes.

Mild fillets get zing from a coating of wasabi mayonnaise.

Fish stews abound throughout the Mediterranean and most evolved from the fishing boats themselves, as fishermen reserved the worst of their catch for themselves and cooked it on-board.

Editor's note: The recipe below is excerpted from Tyler Florence's Eat This Book. To read more about Tyler Florence and to get his tips on throwing a Super Bowl party, click here. Cod was once one of the most valuable commodities in the world — it was the sustainable protein for most of Europe for about five hundred years. Before refrigeration, most of Europe survived on salted, air-dried cod fillets (salt cod) and Portugal has been one of the largest producers for hundreds of years. When used in cooking, salt cod is first soaked to remove much of the salt. It is reconstructed in simmering milk enhanced with garlic and then used a million different ways: as a means of adding salt to food (similar to the way anchovies are used), folded into stews, or mixed with creamy, soft, cooked potatoes to form bacalao, the Portuguese national dish. This is my take on bacalao. I've spiked the potato mix with chopped parsley and cilantro, which gives it a very fresh, clean flavor, and then quickly fried small bits into crisp, golden fritters. Squeeze fresh lemon over the top and you've got a fantastic hors d'oeuvre that's original and very easy to make.

The flaky dill biscuit crusts that top these creamy pies look impressive, but they're surprisingly easy to make.

We highly recommend using French green lentils for this recipe because they become tender without falling apart.

Lighten up: To reduce the fat and calories in the cod, substitute 1/3 cup light mayonnaise for the 1/2 cup regular mayo called for.

If you're also making the slow-cooked onion salad , you can cook the cauliflower for this recipe while your onions finish roasting. Steam the mussels and cod after the onions are done, just before assembling your salad.