Shellfish

(Cacciucco) This seafood soup, called cacciucco (meaning "mixture"), is a specialty of Livorno, a fishing port that is Tuscany's second-largest city. It has been made for hundreds of years, and variations of it appear all along the Tuscan coast. Traditionally, at least five types of fish and shellfish are included (one for each "c" in the name). If you like, do as the Italians do, and place a slice of toasted bread in each bowl before ladling the soup over.

"Andaluca restaurant in Seattle offers a delicious—and beautiful—green gazpacho served with a crabmeat topping," says Elida D. Wilson of Olympia, Washington. "Would chef Wayne Johnson be willing to share his recipe?"

This is a great pasta dish to serve for company. Chances are good that you'll find the Asian ingredients— increasingly carried by everyday food shops—at your local supermarket. We used the Thai Kitchen brand, which is widely available.

This Basque dish is essentially a fish pâté or pudding, called budíns in Spain.

Active time: 2 hr Start to finish: 3 1/2 hr (includes making stock)

A fusion dish from Phyllis Vaccarelli of Let's Get Cookin', in Westlake Village, California. The flavors are basically Italian, but before cooking, the shrimp are coated with a "velveting" mixture of cornstarch and egg white used in traditional Chinese cooking, which helps keep the shrimp tender. Serve a watercress salad with balsamic dressing alongside. For dessert, construct a sundae with vanilla ice cream, diced mangoes and crushed amaretti cookies.

Chilies add a southwestern twist to this traditional chowder.

The tofu in this chowder provides a richness surprisingly similar to that of cream but without the fat and cholesterol. Your guests will never know the difference; our tasters didn't. Can be prepared in 45 minutes or less.

Herbed rice and sautéed cherry tomatoes are suitable accompaniments for the delicate main course.

Can be prepared in 45 minutes or less.

This one is delicious made with shrimp and/or scallops, too. If using lobster, garnish the plates with the empty shells.

Based on a recipe from chef Angel García of Lúculo in Madrid, Spain.

Norwegian men have taken to cooking for fun, and this excellent luncheon entrée is from Derek Blixen, manager of the Pan American World Airways Oslo office.

Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's in New Orleans to make use of local shellfish and greens. Named for John D. Rockefeller, this classic course is likewise quite rich.