Velvety Menorcan Fish Soup (Caldereta de Pescado) From 'Spain'

Jeff Koehler's fish soup from his new cookbook, Spain, is based on a classic dish from the island of Menorca. Traditionally prepared in a deep cazuela and enriched with saffron and the roe of spiny lobsters, this style of soup is fragrant and truly velvety. Spiny lobsters are hard to find outside of Spain and they have a sliver of a short season, so Koehler has shared instead a twist on the soup that can be eaten year-round, anywhere in the world.

Whipped Salt Cod Spread (Brandade de Morue)

This rich Mediterranean spread, known as brandade in France, baccalà mantecato in Italy, and brandada in Spain, is made by whipping salt cod with olive oil and half-and-half until smooth and creamy. Fold in mashed potatoes for a milder version, or use pure fish for a more toothsome texture.

Filetti di Baccalà (Roman-Style Fried Salt Cod Fillets)

Crisp, battered fried salt cod is a classic Roman snack.

Salt Fish Fritters (Stamp and Go)

A winning combination of salt cod, thyme, Scotch bonnet pepper, and scallion makes these crisp, savory fritters irresistible.

Prosciutto-Wrapped Cod With Chorizo and Cannellini Beans

In this easy one-skillet meal, cod fish is wrapped in a layer of prosciutto, then pan-roasted until the prosciutto is crispy and the fish within is juicy and tender. Creamy cannellini beans cooked with crumbled chorizo and and shallots makes a flavorful accompaniment.

Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each

Intended as a cheap way to draw customers into drinking establishments, the most traditional tapas are easy to make, inexpensive, and go perfectly with booze. Nobody wants throwing a party to be a chore, least of all the cook. In that spirit, here are 4 simple tapas that require only 4 ingredients (aside from salt, pepper, and olive oil). They're guaranteed to get the mixers mixing and the shakers shaking.

Salmorejo Dip

Salmorejo is cold tomato soup from Córdoba, Spain that can easily be thickened into a great, refreshing summer dip.

Chorizo Crusted Cod and Beans with Arugula Pesto

Cod can stand up to strong flavors: Try it roasted with Spanish chorizo, garlic, and paprika, perched on a bed of cannellini beans tossed in a basil-arugula pesto.

Tostadas de Jaiba en Salpicon from 'Ultimate Nachos'

The appetizer nachos in Ultimate Nachos run the gamut from simple melted cheese on chips to insane platters of Reuben sandwich-esque bites and croque monsieur stacks. These crab-topped nachos offer an app that is somewhere in the middle. Neither pedestrian nor gut-bombing, this elegant dish is mostly light and refreshing, with plenty of sweet, briny shellfish to satisfy.

Catalonian-Inspired Grilled Vegetable Salad (Xató)

Xató is a salad from the Catalonia region of Spain that features an alluringly bright and nutty romesco-like sauce made from peppers, tomatoes, almonds, sherry vinegar, and more. It's traditionally served with a varied mix of fish and vegetables, but we've found it's also delicious on grilled vegetables.