Fish stock, or "fumetto di pesce"—like the Italians say—is this secret ingredient that really brings seafood dishes to life ...

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 ...

SeaBags is a powdered stock based on a 1921 recipe from the famed French chef. By Florence Fabricant For Feast of the Seven Fishes, you will surely need some fish stock. Here’s the easy answer, a ...