Seafood

At Aubergine, one of London's most stylish restaurants, this soup is whimsically called a "capuccino." Chef Gordon Ramsey tops it with a rich broth that has been foamed with butter. This simpler version (minus the frothy "cap") is equally delicious.

The mild spice paste is also great used as a base for chicken and shrimp curries.

The fish cooks in a delicious sauce of onions, parsley, anchovies, garlic, tomatoes and white wine. A large crouton is served alongside to soak up all the good flavors. To round out the menu, offer roasted artichokes, and to finish, a seasonal fruit compote with warm sabayon.

Can be prepared in 45 minutes or less.

(PALOMBO CON PESTO TRAPANESE) Here shark and pesto are teamed up in a great entrée. Offer it with the excellent dry white wine, Nozze d'Oro from Regaleali, the star of the Sicilian wine industry.

Most Moroccan fish specialties are prepared with a marinade called charmoula. Paprika, cumin, cilantro and garlic usually form its base, with other seasonings-such as the saffron and turmeric here-added for variation.

Can be prepared in 45 minutes or less.

Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.

A combination of spicy, tangy and aromatic flavors, this light soup is also really satisfying.