For the seafood broth: 22 ounces bones from white fish such as cod, snapper, monkfish or branzino, cut into 2-3-inch pieces 1 fish head/collar from white fish, cut into 2-3-inch pieces ...

Warming waters off New England's coast has contributed to the proliferation of the green crab, one of the world's most ...

Whether it’s a knockout T-bone steak with seaweed butter, a prawn burger laced with crispy nori or a Champagne-spiked seafood broth, these seaweed-packed recipes prove the ocean’s bounty isn ...

Combine the broth, saffron, and seasoning blend in a large saucepan over medium-high heat. Bring to a simmer. Add the shrimp and cod and simmer for 3 to 5 minutes, until the seafood is opaque and ...

If you don't have homemade fish or seafood broth on hand, use four dashi (Japanese soup stock) bags, soaked in one litre of hot water. Make the rice cracklings. Preheat the oven to 120°C (250°F).

If you don't have a dashi bag, subsitute a light, unsalted seafood broth. This amount of ingredients is plenty for two diners, but you can easily scale up to serve more people. I don't serve this ...

Ushio-jiru is a type of soup made of seafood broth flavored with salt. Remove sand from 150 grams shijimi, wash by rubbing shells together. Add shijimi, 400 ml water and 1 tsp sake in pot and ...