Shellfish

The secret to the crisp coating in this recipe? Crushed potato chips.

Lobster and truffle oil give this dish the true stamp of indulgence.

Squid is popular all over the Mediterranean; it's especially good in this tangy dish, which is nice as an appetizer. If you would like it to be less tart, just stir in a little extra olive oil before serving.

Here is a terrific lower-fat version of the classic New Orleans dish.

Sole mousselines are a culinary classic — we added scallop to bring in a note of sweetness that perfectly balances the fresh flavor of the cucumber soup. The mousselines would also be delicious served on their own with a beurre blanc, or the purée could be spread and baked in a loaf pan and served as fish pâté. This recipe is an accompaniment for Warm Cucumber Soup with Scallop and Sole Mousselines.

From Le-Bec-Fin in Philadelphia.

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.

Can be prepared in 45 minutes or less. =

This dish is ideal for entertaining, because you can prepare the sauce ahead and then simply toss it with the cooked pasta. Do not overcook the shrimp!

This recipe can be prepared in 45 minutes or less.

Active time: 10 min Start to finish: 15 min

Active time: 1 hr Start to finish: 1 hr