The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
This rich and creamy soup is a favorite in the coastal regions of France.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
Jacques Maximin’s version of the classic Provençal soupe de poisson is emblematic of his bold but refined cooking.
In this rustic fisherman's stew, the greater the variety of fresh fish, the better.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
Vermouth adds body and character to many dishes, especially ones with fish or chicken.