Nice, being by the sea, offers interesting fish dishes. One of these is poutargue, made with dried and smoked roe, which you will find in some delicatessen shops. The roe should be grated or finely chopped. To every 2 cups add 1 cup chopped hard-cooked egg, 1 cup finely chopped onion, a dash of lemon juice and enough olive oil to blend all.

　　Another dish from the sea is raïto or rayte. This is traditional on Christmas Eve throughout Provence. It is reminiscent of other fish stews, including the chioppino of California.

Ingredients

　　1/2 cup finely chopped mushrooms

　　1/2 cup finely chopped shallot or onion

　　Butter

　　2 tablespoons finely chopped parsley

　　2 tablespoons finely chopped tomato

　　Salt, Pepper

　　36 small clams on half shell

　　1/3-1/2 cup bread crumbs

　　Sauté the mushrooms and shallot or onion in 6 tablespoons butter for 3 minutes. Add the parsley, tomato and salt and pepper to taste. Spoon over clams. Sprinkle with crumbs, dot with butter and bake at 400°F. for 5-8 minutes, or until clams are just heated through.