11 Pescatarian Recipes That’ll Have You Cruising the Seafood Aisle

Fresh seafood, particularly whole fish, was a staple on our dining table growing up, with my dad taking two buses to Chinatown to handpick the fish himself. And while I love fresh seafood, I don’t cook it often in my kitchen. Sure, I’ll sometimes buy sashimi-grade fish for poke rice bowls and sushi or whip up a quick pasta or casserole with canned wild Alaskan salmon, but I rarely hit up the fish market for a whole fish or fresh shellfish. This is partly due to laziness, but also the costliness that sometimes comes with seafood.

This year, however, one of my New Year’s resolutions is to eat and cook more seafood—starting with these 11 pescatarian recipes. Many are one-pot meals, like our Argentinian fish stew, shrimp risotto, and doejang jjiae, or Korean fermented bean paste stew—perfect for a weeknight dinner. If you’re out to impress, we also have recipes for cioppino and lobster fra diavolo. We guarantee you’ll be cooking these recipes all season…and beyond!