Learn how to make this decadent fish stock recipe for use in soups, sauces, risotto, and more! Fumet, the French word for fish stock, smells of the sea, in only the very best way. It is my go-to ...

A mouthwatering recipe, bursting with vibrant flavors and influenced by rich culinary traditions, this aromatic fish broth is ...

Welcome to our collection of fish recipes! If you’re looking for easy and tasty ways to prepare fish, you’ve come to the ...

Store-bought stock is a time-saver, but it's not the same as the homemade stuff. Here are some easy tips to boost the flavor ...

It turns out that the recipe for a rich soup resembles the recipe for life as we know it. Each generation of stars enriches the cosmic broth out of ... cooking up a hearty fish soup.

Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Chop the leeks roughly and place into a large heavy-bottomed stockpot. Chop the fennel and ...

Add 4 medium-sized boiling potatoes that you have cubed, the zest of an orange and 2 cups of fish stock (recipe below) or water. Simmer this until the potato is tender. Scrub any shellfish you are ...

Add eggs, matzo meal, salt, and pepper, and process until combined. Place fish stock and sugar in a saucepan, and bring to a light simmer. With cold, wet hands, form the fish mixture into 8 quenelles.

Fish stock is a fantastic base for chowders, soups, seafood risotto, veloute and many more sauces. Paulie Hooton, head chef of the seafood school at the Auckland Fish Market, shares this recipe ...

For our simple weeknight stew, we use firm white fish along with mussels or clams, which release flavorful liquid into the ...

Strain into a large bowl and allow to cool. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put ...