Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
We like sea bass for this dish, but any firm white fish can be substituted.
The chanterelle mixture may be prepared a day in advance.
We altered this chowder recipe from the Crane Brook Restaurant & Tea Room by replacing hard-to-find smoked cod with smoked haddock.
Chuck’s three-day theory is based on his quest for clear fish stock.
This dish is a study in contrasts—buttery, mild fish and slightly bitter kale.