Cod

Serve with: Pickled beets and baby potatoes sprinkled with parsley. Dessert: Lemon bars from the bakery.

To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesn't require you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder.

Roasted fries complete this quick take on fish and chips.

At the restaurant, they use black cod, also known as sablefish. We call for more readily available white cod fillets.

Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.

The cod here is basically pan-roasted. If you want to increase the recipe, simply roast two one-pound pieces. To serve, cut the cod in half with a very sharp knife that will go through the bacon and the cod. Serve this with a lovely, buttery Chardonnay.

Can be prepared in 45 minutes or less.

The mushroom and herb topping is similar in texture to bread stuffing. After baking, the fish has a moist center and a delicately crisp top. Partner it with a chilled Viognier.

(Adapted from The Keeper's House) Charmoula is a Moroccan fish marinade traditionally made with tomatoes, lemon, paprika, garlic, cumin, and cilantro.

Can be prepared in 45 minutes or less.

Complete the entrée with roasted red-skinned potatoes and boiled green beans. Serve pumpkin cheesecake for dessert.

This dish is a characteristic Moroccan Jewish preparation. North Africans, Jews and non-Jews alike, are particularly skilled at cooking fish because the long coastline yields so much. Dried chickpeas, a staple starch in the Mediterranean, traveled with the Jews when they emigrated.

Active time: 15 min Start to finish: 1 hr