Chef Matt Canter's poached grouper with tomato-fennel broth has a Mediterranean accent, but it's an ideal recipe for colder days, since it requires standing over three separate simmering pots. Start with the fish stock, or purchase it pre-made from a gourmet retailer or fishmonger. 

Canter of The Park Cafe recommends asking for thick portions of grouper; this dish should be hearty enough to warm you up.

— Hanna Raskin


Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.