1,000 fish recipes

Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.

Vietnamese-style stir-fried chicken thighs marinated in lemongrass and fish sauce, tossed with ginger, garlic, and scallions in a tangy glaze. Fragrant, savory, and on the table in under an hour.

A delicious accompaniment for any dish. Vary the number of chili peppers in the sauce according to personal taste.

Isobe zukuri sashimi rolls with fresh fish wrapped in toasted nori seaweed, sliced into bite-sized pieces. A simple Japanese appetizer with dipping sauce.

Grilled whole red snapper over wood embers, rubbed with olive oil, sea salt, and freshly cracked black pepper. A simple coastal classic that lets sweet, flaky fish shine.

Cuscusu is a Sicilian shellfish and couscous soup with mussels, clams, shrimp, and scallops in a saffron-tomato broth. Steamed couscous served in bowls with a rich seafood stew ladled over.

Smoky bluegill fish dip made with steamed fillets, mayo, Worcestershire sauce, liquid smoke, and a squeeze of lemon. A no-cook appetizer that turns your fresh catch into party food.

Bayswater Brasserie Seared Sea Scallops in Lime Broth recipe

Kalakukko: a traditional Finnish rye-crusted fish pie with pork and small whole fish sealed inside a dense rye dough, slow-baked for hours. A Savonian heirloom and Easter specialty.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

Toast lemongrass, onions, and dried chilis in oil before blending with ginger, turmeric, and fish sauce for an aromatic Vietnamese curry base bursting with citrus and spice.

Classic Filipino chicken tinola soup with ginger, green papaya, fish sauce, and wilted spinach. A nourishing one-pot meal that warms you from the inside out in about an hour.

Golden cod baked over crispy fried potato strips with shredded salt cod simmered in half-and-half and onions, topped with beaten egg and baked until golden. A Portuguese-inspired bacalhau casserole.

Whole trout browned in foaming butter, then simmered in sour cream until silky and tender. Just 5 ingredients and 30 minutes. Serve with boiled new potatoes or chanterelles for a classic meal.

Lobster vinaigrette built from roasted lobster shells, fish stock, and wine vinegar, then emulsified with egg yolk and oil. A chef-level way to use the shells most cooks throw away.

Lettuce-wrapped steamed cod with lemon juice and black pepper, ready in 20 minutes. A clean, low-calorie fish recipe with no oil and no fuss.