From Better Homes and Gardens

Try this recipe to create a full-flavored fish stock to use in soup and stew recipes.

Fish Stock

From Food & Wine

This tangy, buttery, gorgeous soup -- bright red with dende oil -- is Daniel Boulud's riff on a recipe by French chef Claude Troisgros.

Brazilian Seafood Soup

From Food & Wine

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.

Bouillabaisse

From Food & Wine

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.

Ted Allen's Lobster Bouillabaisse

From Philadelphia Cream Cheese

Shrimp Corn Chowder