Say “bouillabaisse” to a knowledgeable cook and you’re likely to hear, “We can’t make that here. We don’t have the right fish.” French food purists will tell you you need rascasse, that ...

Fish soup is a favorite of mine because it is light yet warm and satisfying. This version is made with lean halibut and swordfish to reduce the fat even further. It’s essential to use the freshest ...

If you've ever eaten a seafood dish at a restaurant and then tried to replicate it at home, only to find it's not as good, the secret ingredient you're probably missing is homemade fish stock. Dishes ...

Stock and broth are often used interchangeably in recipes like soup, but they are not quite the same thing. Here are the key ...

The wide availability of good-quality chicken stock is a boon to harried cooks. It also has given new meaning to "tastes like chicken." The ease of popping open a can of stock means that clam chowder ...

Chef Brad Leone saves fish bodies to make rich homemade stock, turning what’s usually discarded into a flavorful kitchen ...