Shellfish

Can be prepared in 45 minutes or less but requires additional unattended time.

With its sweet taste and firm flesh, mahimahi lends itself well to poaching. Halibut, swordfish and salmon would also be good prepared this way. Serve glasses of chilled Sémillon or Chardonnay to go with the main course.

A simple and sensational starter.

Be sure to accompany this with plenty of crusty bread to soak up the rich broth.

From Le-Bec-Fin in Philadelphia.

Feta cheese, cucumber, tomato and fresh dell enliven this simple salad.

Salamander's chef, Stan Frankenthaler, combines mussels with spicy sausage and Thai flavorings, such as coconut milk and lime juice.

From Il Pastaio, Beverly Hills, California.

Jalapeño and basil add zip to a classic dish.

(San Francisco-Style Seafood Soup) Cioppino is San Francisco's answer to bouillabaisse and, like that famous Provencal seafood soup, is made with a variety of the freshest fish possible. In San Francisco the mixture included Dungeness crab, which adds a unique flavor, but any regional crab will do. If crab is not available, substitute another shellfish. No clams? Try mussels. The point is to treat the following recipe as a guide and use whatever looks best in the market the day you make the soup.

You can prepare this brightly colored dip up to two days ahead.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.