Fish

Mint, orange peel, cinnamon and raisins give this dish the distinctive flair of North African cooking, which has become so popular. Couscous with minced green onions would be a delicious accompaniment.

Spicy peperoncini peppers cut the creaminess of the sauce on this salmon. Serve Artichoke Bruschetta as a first course, rice and asparagus as side dishes.

(Cacciucco) This seafood soup, called cacciucco (meaning "mixture"), is a specialty of Livorno, a fishing port that is Tuscany's second-largest city. It has been made for hundreds of years, and variations of it appear all along the Tuscan coast. Traditionally, at least five types of fish and shellfish are included (one for each "c" in the name). If you like, do as the Italians do, and place a slice of toasted bread in each bowl before ladling the soup over.

Fish Salad Cooked in Lime Juice Editor's Note: This recipe and introductory text are excerpted from The Exotic Kitchens of Peru, by Copeland Marks. We've also added some tips of our own below. For a complete guide to Peruvian cuisine, click here. The English title of this recipe is not an altogether accurate description of ceviche since it is the lime (or lemon juice) that "cooks" the fish. Peruvians are justifiably proud of their internationally famous method of serving fish tidbits. A mixed assortment can include squid, octopus, scallops, clams, langostas, as well as pata de mula, a shellfish similar to scallops. Then there are the black scallops of Peru, a rarity. All can be used in a classic ceviche, insuring a variety of textures and flavors.

Can be prepared in 45 minutes or less.

This Basque dish is essentially a fish pâté or pudding, called budíns in Spain.

Porrusalda, or leek soup in Basque, is a very traditional dish. It includes pumpkins, an interesting component in a soup composed of both Old World (carrots, leeks) and New World (potatoes, pumpkin) ingredients.

Can be prepared in 45 minutes or less.

The fresh flavors of fennel and orange make this simple fish dish shine. You can serve it alone or with a helping of rice.

We like to team this with red and green cabbage coleslaw, pickled onions and carrot sticks-as well as a pint of ale. Have lemon ice cream cones for dessert.

It's hard to get consensus on the definition of scrod. According to well-known Boston chef Jasper White, most New Englanders would agree that it's baby cod weighing under two pounds. However, some say that baby haddock and pollack are acceptable. Others contend that the kind of fish isn't important, but the manner of preparation is: If it's not broiled with the breadcrumbs, it's just baby cod. The Parker House hotel in Boston claims to have invented the dish. Here's our rendition; we serve it with broiled tomatoes.

Sun-dried tomatoes, garlic, capers and thyme add Mediterranean flavor to the fish.

(Savory Sandwich Torte) A variety of fillings can be used in this savory sandwich torte, often served on special occasions in Sweden.

Two New Orleans favorites — catfish and pecans — team up in this terrific dish from Upperline Restaurant.

Wondra, a fast-blending flour, is a supermarket staple that's ideal for thickening sauces and gravies. It is put to good use in this quick pasta dish.

A satisfying all-in-one main course. The fatty acids in salmon make this recipe particularly healthful.

Have more French bread on hand to serve with this colorful main course. A dry white wine is a good match.

Can be prepared in 45 minutes or less.