Equipment: a pot big enough to fit everything, and that is ideally taller than it is wide (so the liquid doesn’t evaporate too quickly). A strainer and a fine-mesh strainer. Maybe some cheesecloth, if ...

Learn how to make a large batch of fish stock, an essential base for seafood sauces, soups, and meals. This basic recipe ...

Learn how to make this decadent fish stock recipe for use in soups, sauces, risotto, and more! Fumet, the French word for fish stock, smells of the sea, in only the very best way. It is my go-to start ...

Savvy chefs know the right sauce can turn a so-so dish into a memorable culinary adventure. With a little practice, sauces are quick and relatively uncomplicated to prepare. Fish Veloute, made with ...

Welcome back, class. When we last met, we spoke of the proper and informal techniques of fundamental meat and vegetable stocks. Forgive me for the professorial tone today, but I find it difficult to ...