2 cups wood chips for smoking, preferably oak
4 large tomatoes, cores removed, bottoms scored
1 cup chopped fennel
1 cup chopped shallots
4 cloves garlic, minced
1/3 cup dry white wine
2 cups heavy cream
2 cups fish stock
2 tablespoons salt
2 tablespoons granulated sugar
2 tablespoons fennel seed
1 tablespoon fresh oregano
1 tablespoon black peppercorns
1 tablespoon salt
1 tablespoon fresh thyme
8 ounces fresh swordfish, bloodline removed, cut into thirds
4 tablespoons olive oil
2 ounces dry white wine
1 tablespoon unsalted butter
1 cup diced and peeled Yukon potatoes
1 tablespoon olive oil
1/4 cup diced red bell pepper
1/2 cup chiffonade Swiss chard
2 tablespoons unsalted butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup mizuna
2 ounces olive oil
1 piece bottarga, shaved (about 5 tablespoons)
1 large Honeybell orange, peeled, pith removed, cut into supremes
Salt and freshly ground black pepper
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