This elegant 30-minute cod and clams recipe builds a glossy white wine–butter sauce in one skillet. Purge the clams for clean ...

If you're a fish lover and regularly turn to salmon, tuna and swordfish for healthy, pescatarian-friendly dinners, then we have another option for you to try: cod fish. White fish doesn't always get ...

Firm white fish, like cod or pollock, are ideal for cooking on the stovetop. Rinse and dry the frozen fillets, and rub both ...

Kay Chun’s recipe calls for cod, but you could smear this garlicky, gingery topping on any other fish fillets you like.

Spice up cod fish fillets with a blend of cumin, paprika, garlic and red bell peppers. It's a colorful dish packed with flavor. I used cod, but any type of white fish fillet can be used. The heat is ...

Cook's notes: You can use any level pepper heat, including a sweet red bell pepper. Chili oil is often available in specialty and Asian food stores. A mandoline slicer is handy for the potatoes.

Heat the water with half the salt and the kombu. Bring to heavy simmer, not a boil. Gently place the cod fillets in the water and cook on simmer for 3-4 minutes (thin fillet) or 8-10 (thick fillets).

When you think of cod and haddock, does your mind wander straight to fish & chips? You’re not alone, but these versatile fish ...