I fell in love with bouillabaisse the summer of 1984 when I first lived in France. I was fifteen years old, spoke maybe two words of French and clearly had no idea what (or how) to order at a quaint restaurant one day. Several of the students traveling in my summer program ordered la bouillabaisse so I played it safe…
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Fish Stock
Fish stock is so simple to make and is a great way to use an entire fish or shrimp and keep extra or wilting produce from going to waste. This method can be used to make vegetable stock, chicken stock or any combination of flavors depending on what scraps and produce you have on hand. First, save your leftover bones…
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