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Fish stock

  • Recipe

    Poached Fluke in Lemon Brodo

    Fragrant with lemon, this light, utterly simple fish dish is a joy to cook and eat. Serve it with some good crusty bread to dunk in the broth.

  • Recipe

    Seafood with Romesco Sauce

    Garlicky romesco sauce is best known in Catalonia as an accompaniment to grilled calçots (fat spring onions) or snails, but it is also wonderful with seafood. Its namesake chile—the romesco—is…

  • Recipe

    Shellfish with Fennel, Escarole, and Kale

    Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent…

  • Recipe

    Classic Manhattan Clam Chowder

    This chowder is a great change of pace from the creamy New England version. With its base of stock and tomatoes, rather than roux and cream, it’s lighter and a…

  • Recipe

    Red Snapper Vera Cruz

    Serve this spicy dish alongside rice that’s topped with fresh chopped herbs and butter. Grapefruit segments and avocado wedges on Bibb lettuce and a simple lime dressing make a refreshing…

  • Recipe

    Paella with Shrimp, Clams & Mussels

    Spanish bomba rice absorbs more liquid than other rice varieties. If you can’t get bomba, use another medium-grain rice, such as Goya brand, but add only 3-1/2 cups of broth…

  • Recipe

    Rouille

  • Recipe

    Bouillabaisse

    For this classic seafood stew you can use whatever combination of fish and shellfish you like, provided you don’t include oily fish such as salmon, mackerel, or tuna.

  • Recipe

    Popcorn-Rice and Crawfish Boudin Cakes

    These cakes taste something like a Creole risotto, and are a perfect pairing for gumbo, sautéed shrimp, or crawfish. Popcorn rice is available at most supermarkets now, but if you…

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