The head is the only part of the fish that is not good for seafood stock. These easy recipes walk you through the ins and outs of making seafood stock from scratch. Keep these on hand, as the results are worth the easy effort.See Popular Seafood Stock Recipes
Try this recipe to create a full-flavored fish stock to use in soup and stew recipes.
This tangy, buttery, gorgeous soup -- bright red with dende oil -- is Daniel Boulud's riff on a recipe by French chef Claude Troisgros.
This classic Provencal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif. "There are no real rules to this dish except to use what's fresh," chef Ethan Stowell says. Make or buy a good fish stock and add different seafood at different times, so nothing is under- or overcooked (clams go in first; snapper and halibut go in last). The rouille, a sauce made with cayenne, garlic, bread crumbs and olive oil, is the perfect finishing touch.
A classic bouillabaisse often contains six or more different kinds of fish. "But for my money, you really just need lobster, a firm fish and either mussels or clams," says Ted Allen. Even in a simplified version of the Provencal seafood stew, Allen still thinks it's important to make a broth; here, he uses the lobster shells. "For a stronger seafood flavor, add a bottle of clam juice to the finished stock," he says.
Add a little French flair to your table with this shrimp, scallop, mussel, and whitefish-loaded soup. Check fresh mussels carefully before adding to the broth and discard any mussels that gap open and do not close when tapped lightly with a finger.
Forget pre-cooked shrimp--acquire the skills for how to grill shrimp, and you'll find it's a quick and tasty way to prepare this seafood staple.
While the turkey may be the centerpiece of your holiday feast, sometimes it's upstaged by what's inside the bird--the turkey stuffing, or dressing, as some people prefer to call it. Stuffing has been used for centuries in all types of foods, though it's hard to say for sure when knowing how to make turkey stuffing first became essential to creating a proper Thanksgiving feast. Classic turkey stuffing is made with bread, spices and herbs and stuffed inside the main cavity of the bird, though you can cook it separately in a casserole or baking dish, too.
Who needs to make the extra trip to a pricey gourmet market when you can get your sustainable seafood at Target, Costco, or Walmart? NPR reports many of the big box stores are now selling seafood with the blue Marine Stewardship Council (MSC) label, meaning it "comes from a fishery that's met a rigorous set of standards aimed at promoting responsible, sustainable catches." According to the media organization, Target stores have gotten rid of unsustainable seafood (think Chilean sea bass) and farmed salmon (due to environmental concerns--wild salmon is available, instead), and are currently stocking 50-plus frozen and fresh seafood options that are MSC-certified or Best Aquaculture Practices (BAP)-certified.
This Brazilian seafood soup is the perfect dish to make for a potluck gathering or for a lovely family dinner.
When you find a good deal at your grocery store, it's smart to stock up -- but it can be a challenge to find new, tasty ways to use up all those good bargains. Each week, we bring you three original (often surprising!) recipes that feature the types of ingredients you're likely to find on sale.
I don't love cold weather, but I do love that it gives me an excuse to stay inside and bake lots of yummy treats. And just in time for that first frost, baking supplies return to our grocery sales cycles! From mid-October to December, you can expect to see sales on canned pumpkin, condensed and evaporated milk, baking chips, pie crusts, refrigerated cookie dough and dry baking mixes.
Now that we're so deep into 2012, it amazes me that supermarkets still sell the old-fashioned kind of lasagna pasta--the kind you have to boil. The kind that takes so long and makes the cheese all wet and slithers out of your fingers onto the kitchen counter. Hasn't everyone switched to no-boil lasagna by now?
You can have great spicy gumbo without Mardi Gras, but you can't really have Mardi Gras -- at least not in Louisiana -- without gumbo. In fact, this traditional stew is such a part of Mardi Gras culture that in southern Louisiana, the holiday includes men who go door to door "begging" for gumbo ingredients, a ritual known as Courir de Mardi Gras (Mardi Gras Run). When they've got everything they need, they cook enough gumbo for the whole community.
Jambalaya, a hodgepodge of meat, seafood, and rice, is one of Louisiana's most iconic dishes. Though recipes vary widely, there are two versions basic versions: Creole jambalaya, which originated in New Orleans as a stand-in for Spanish paella, contains tomatoes, while Cajun jambalaya, which sprang up from settlers in the state's bayou country, does not. Don't fret if you don't know which one to choose--both versions are delicious.
Attention, home-canners! (Or anyone interested in these gorgeous Lemon-Cheesecake Squares.) Actually, it's not you I want (though I'm sure you're nice), but your home-canning supplies.
Risotto is one of the most elegant dishes to come out of the Italian kitchen. All that gorgeous plump-and-creamy rice blended with herbs, vegetables, chicken, seafood -- anything you like, really -- just can't be matched anywhere else. But risotto suffers from a serious misconception -- that it's hard to make.