In Buddhism, patience is more than a virtue; it’s one of the “six perfections” that can lead to enlightenment. I thought about that the first several times I tried this dish, which is inspired by a technique developed by chef Eric Ripert. Ripert, a practicing Buddhist, asks you to let the fish very slowly cook on one side, uncovered, in a shallow bath, which is why the French call this a l’unilateral. I guess I’m just not Zen enough, because every time I tried the technique, after 20 or 25 minutes of waiting, I was tempted to either turn up the heat, turn over the fish, or both. Because I’m not nearly as smart (or patient) as Ripert, it took far too long for me to realize that the method that better suits my temperament is a common one: Cover the fish. The most important ingredient, besides the fish, is the delicately seasoned Shaoxing cooking wine, which can be found in Asian supermarkets. It’s worth trying to find, but you can substitute Japanese mirin, dry sherry, or other Chinese rice wine, although you may need to adjust the seasoning with vinegar before you eat it. Just don’t use generic “cooking wine” you see in mainstream supermarkets; you’ll regret that, believe me.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.