Say “bouillabaisse” to a knowledgeable cook and you’re likely to hear, “We can’t make that here. We don’t have the right fish.” French food purists will tell you you need rascasse, that ...

I wanted to make a seafood dish this week and decided to get a little help from some experts. I was very fortunate to get tips and instructions from two chefs at Francesca’s Restaurants to make this ...

To prepare the fish stock, first of all, take the fish bones. It is best to remove the heads as they might release a too bitter taste; additionally, if you prefer a clearer stock, you can let the ...