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1 cup dry white wine or vermouth

One 14- to 15-ounce can chopped tomatoes, with their juice

4 cups chicken or vegetable broth

1 cup raw converted rice

1½ pounds medium shrimp, peeled and deveined

½ cup finely chopped fresh Italian parsley for garnishing

1 cup crumbled feta cheese for garnishing

heat the oil in a large sauté pan over medium-high heat. Add the garlic, onion, oregano, basil, and lemon zest and sauté until the onion is softened, about 3 minutes.

deglaze the pan with the wine, scraping up any browned bits from the bottom of the pan, and transfer the contents of the sauté pan to the insert of a 5- to 7-quart slow cooker.

stir in the tomatoes, broth, and rice. cover and cook on high for 2 hours or on low for 4 hours, until the rice is tender. Stir in the shrimp, cover, and cook for an additional 20 minutes, until the shrimp is cooked through.

serve garnished with the parsley and feta.

serves 8

Veracruz-Style Fish Soup

Another example of fishermen making the most of everything they catch, this simple soup combines zesty south-of-the-border flavors and seafood to make a terrific one-pot meal for a casual fiesta or weeknight dinner.

Four 6-inch corn tortillas, cut into thin strips

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 jalapeño pepper, seeded and finely chopped

2 medium red bell peppers, finely chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

One 12-ounce bottle Corona or other light

Mexican beer

One 28- to 32-ounce can chopped tomatoes, with their juice

One 8-ounce bottle clam juice

1 pound sea bass, halibut, or red snapper fillets, cut into 1-inch chunks

2 cups cooked long-grain rice

½ cup finely chopped fresh cilantro

Salt and freshly ground black pepper

place the tortillas in the bottom of the insert of a 5- to 7-quart slow cooker.

heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeño, bell peppers, cumin, and oregano and sauté until the vegetables are softened, about 5 minutes.

deglaze the pan with the beer, scraping up any browned bits from the bottom of the skillet. Transfer the contents of the skillet to the slow-cooker insert and stir to combine with the tortillas. Stir in the tomatoes and clam juice.

cover and cook on low for 4 to 5 hours. Stir in the fish, rice, and cilantro and cook for an additional 1 hour, until the fish is cooked through.

season with salt and pepper before serving.

serves 8

Miso Soup with Tofu, Shiitakes, and Shrimp

Miso soup, like mom’s chicken soup, is good for what ails you. A recent television show in Japan had contestants do a blind taste test of miso soups and all of them identified their mom’s soup on the first try! Early use of miso soup as a restorative dates back to the 7th century, when it was served to Samurais to heal their bodies and minds. Miso is generally started with a dried sardine-based stock called dashi, but vegetable stock works as well. In this soup, the miso and shiitakes simmer to produce a delicious broth that infuses flavor into the shrimp and tofu.

2 tablespoons vegetable oil

1 clove garlic, minced

1 teaspoon freshly grated ginger

8 ounces shiitake mushrooms, stems removed, caps sliced

¼ cup light miso paste

6 cups vegetable or chicken broth

2 teaspoons soy sauce

1 pound firm tofu, cut into ½-inch cubes

1 pound medium shrimp, peeled and deveined, tails removed

6 green onions, finely chopped

Toasted sesame oil for drizzling

Toasted sesame seeds for garnishing

heat the vegetable oil in a large skillet over high heat. Add the garlic and ginger and sauté until they are fragrant, about 1 minute. Add the mushrooms and toss with the garlic and ginger.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the miso, broth, and soy sauce.

cover and cook on high for 2½ to 3 hours. Add the tofu and shrimp, cover, turn the cooker to low, and cook until the shrimp are pink and cooked through, about 30 minutes.

add the green onions to