You may think seafood is a summer food, but that’s where you’re wrong. There are plenty of fish and shellfish recipes that are cozy enough for chilly evenings, and we’re highlighting the best of them. No matter your palate, you’ll find a recipe on this list that appeals to you. And they’re all a great break from the heavy comfort food we typically enjoy during winter.
1. Cod with Pancetta, Artichokes, and Olives
The beauty of this cod dish from Fine Cooking is that your fish, sauce, and side dish all cook in one skillet. It’s an easy recipe with an easy clean-up, but it still yields a sophisticated fish dish that will impress even the best cooks. We particularly like the salty bit from the pancetta and olives.
- 4 (6-ounce) pieces fresh cod loin fillet
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 ounces pancetta, cut into ¼-inch dice
- 1 medium yellow onion, cut into ¼-inch dice
- 1 teaspoon fresh thyme leaves
- ⅛ to ¼ teaspoon crushed red pepper flakes
- ½ cup dry white wine
- 1 (15-ounce) can diced fire-roasted tomatoes in juice
- 1 cup marinated artichoke hearts, drained and chopped
- ½ cup large green olives, pitted and halved
Directions: Pat the cod dry and season with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the pancetta and cook, stirring, until crisp and golden, 2 to 4 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat behind in the pan.
Add the fish to the skillet and cook until slightly golden, about 3 minutes. Flip and transfer to a plate, seared side up. Add the onion, thyme, and pepper flakes to the skillet; cook, stirring, until the onion is soft, about 4 minutes. Add the wine and cook until the pan is almost dry, about 1 minute. Add the tomatoes and their juice, artichokes, and olives. Simmer, stirring occasionally, to meld the flavors, about 2 minutes.
Lower the heat to medium and nestle the fish into the sauce, keeping the seared side exposed. Cover and cook until the fish is opaque and just cooked through, about 3 minutes. Sprinkle with the pancetta, divide among rimmed plates or wide, shallow bowls, and serve.