Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.

This savory chicken tortilla soup is a snap to make on a work night. Pick up a rotisserie chicken on the way home from work, and you can be eating this soup a half hour after you get home.

The secret to fish broth is using fresh bones and heads and cooking them right away. The heads and bones are soaked to remove traces of blood, which turn the broth gray. Don’t cook fish broth more than 20 minutes or it will taste fishy instead of having a gentle sealike quality.

The bones of flatfish?, such as the sole family, plaice, halibut and turbot, make the best stock, as they give a good flavor but aren't oily. If you want to give the stock a rosy color or a little more acidity, add a couple of squashed tomatoes.

Fish stocks are subpopulations of a particular species of fish, for which intrinsic parameters (growth, recruitment, mortality and fishing mortality) are the only significant factors in determining population dynamics, while extrinsic factors (immigration and emigration) are considered to be ..

Nice simple fish stock that just about anyone can successfully make.

We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of ..

Shellfish is a culinary and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some kinds are found only in freshwater.

Making seafood stock is similar to making chicken stock; it takes time and attention, and the final result makes it worth the effort.

The vegetables listed below are intended merely as a guide, because when we make a vegetable stock, we use whatever is in season: it could be fennel, asparagus, broccoli, etc. The only vegetables we wouldn't use are beans, eggplant, peppers and beet, as these all have such strong ..