Type what you have

Ingredients

• ✓ firm white fish
• cod steak
• oil
• dijon mustard
• flat parsley

Instructions

1. 1 Trim fish, then season on both sides. Heat oil in a pan (which can be transferred to the oven.) Fry steaks on one side until crisp underneath. Using a pastry brush, paint Maille® Dijon Originale mustard over the top side of the cod.
2. 2 Place in a pre-heated oven at 400 degrees F for around 5 minutes, depending on thickness.
3. 3 Sprinkle with chopped parsley and serve.

By Maille

Ingredients

• ✓ firm white fish
• butter
• celery
• onion
• red potato
• garlic
• vegetable broth
• water
• heavy cream
• paprika
• cayenne pepper
• black pepper
• salt
• all-purpose flour
• langostino
• shrimp

Instructions

1. 1 Heat the butter in a stock pot over medium heat. Stir in the celery, onion, and potato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for about 1 minute.
2. 2 Pour in the vegetable broth and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.
3. 3 Combine heavy cream, paprika, cayenne pepper, black pepper, and sea salt in a small bowl. Pour 1/2 cup of hot broth into the cream mixture; stir. Whisk in the flour. Stir the cream mixture into the soup and bring to a boil. Add the fish and shellfish, cover and simmer until the fish flakes easily with a fork, about 3 to 4 minutes.

By MARCIL

Ingredients

• ✓ firm white fish
• lime
• cilantro
• green onion
• shrimp
• cod fillet
• chipotle chile pepper
• cumin
• salsa verde
• corn
• tomato
• chicken stock
• chorizo sausage
• garlic
• poblano pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
2. 2 Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
3. 3 Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
4. 4 Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

By Jennifer Baker

Ingredients

• ✓ firm white fish
• shrimp
• salt
• pepper
• red palm oil
• canola oil
• onion
• garlic
• tomato
• red bell pepper
• hot pepper
• fish stock
• cilantro
• green onion
• bay leaf
• hot pepper sauce
• coconut milk

Instructions

1. 1 Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
2. 2 Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
3. 3 Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately

By BRENTBUNTIN