For cucumber tomato water
1 (1/2-lb) cucumber, peeled and chopped (1 1/2 cups)
1 (1/4-lb) tomato, chopped (3/4 cup)
1/4 teaspoon curry powder (preferably Madras)
1/4 teaspoon salt

For tomato herb salad
1 lemon
1 lb assorted small heirloom tomatoes, halved (larger ones quartered)
1/4 cup loosely packed fresh parsley leaves
2 tablespoons thinly sliced fresh basil
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh chives
1 teaspoon finely chopped fresh lemon balm (optional)
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon sugar (to taste)
1/4 teaspoon salt

For fish
6 (5- to 7-oz) mild white-fleshed fish fillets such as flounder, sea bass, or snapper
1 tablespoon extra-virgin olive oil
fish, curried, cucumber

1 large leek, green part coarsely chopped and white part cut into 1/4-inch pieces
5 tablespoons olive oil
1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
2 carrots, coarsely chopped
3 garlic cloves, smashed
1/4 teaspoon crumbled saffron threads
2 bay leaves (not California)
1 teaspoon dried hot red pepper flakes
1 1/4 lb plum tomatoes, coarsely chopped
3 tablespoons canned tomato purée
2 cups dry white wine
1 1/2 qt white fish stock

1 (8- to 9-inch) unsliced round or oval pain au levain or sourdough loaf (1 lb), crust discarded
2 tablespoons unsalted butter
1 lb skinned white fish fillets such as halibut, snapper, and/or bass, cut into 1-inch cubes
1 teaspoon salt
2 cups rouille

1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
fish, soup, bread

18 small red-skinned potatoes 6 small onions, quartered lengthwise 1 fresh fennel bulb (about 1 pound), trimmed, halved lengthwise, thinly sliced crosswise 2 12-ounce bottles pale ale 4 cups water 1 tablespoon Old Bay seasoning 1 tablespoon coarse kosher salt 10 fresh thyme sprigs 1 pound kielbasa or linguiça sausage, cut into 1-inch pieces 6 ears of corn, husked 2 1/2 pounds mussels, scrubbed, debearded 3 1 3/4-pound live lobsters 1 cup (2 sticks) butter Lemon wedges Lemon-Herb Mayonnaise

shellfish