Cod

This bouillabaisse-style chowder has a delicate broth and whole fish fillets.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Serve with rice or boiled new potatoes.

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

Legend has it that a certain turn-of-the-century Boston restaurateur used to serve whatever tender, white-fleshed fish he could find at the market under a catchall name he invented: "scrod." (That way, he never had to update his menus.) The term, peculiar to New England, is now applied to young cod and haddock. Can be prepared in 45 minutes or less.

This entrée from Anzu restaurant in Dallas partners Japanese miso and sake with Italian balsamic vinegar and olive oil.

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

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.

Can be prepared in 45 minutes or less.

This bright and sophisticated dish is offered at Gresslin's in London, England.

Bacalao (salt cod) has been popular in Spain for centuries, especially among the Basques (they brought it back from whaling voyages to northern Europe) and the Catalans (the southern French shared it with them). Although Spain is surrounded by water, in days gone by fresh fish never made it to the interior and sometimes wasn't available - or any good - on the coasts. So, in this strict Catholic country where meat and poultry were not allowed on Fridays, or during Lent, Bacalao became an integral part of the staple diet. Bradade - salt cod pureed with potatoes, olive oil and sometimes milk - is a specialty of France's Provence area that has made its way into the Catalan culinary repertoire as Brandada. If you've never tried salt cod, this is a good initiation. Start soaking the dried fish a day ahead.