Bouillabaisse is one of the great culinary traditions of southern France, originating in the busy fishing port of Marseille. It began as a humble fisherman’s stew, made from the day’s catch that couldn’t be sold at market.
Continue reading “Traditional Bouillabaisse-French Seafood Stew, Step by Step.”
Scallops are so simple to make, yet people seem to shy away from preparing them. You often see them on the menu in fine restaurants. They are a popular and tasty restaurant dish, so why not learn make them at home.
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This Norfolk Seafood is such a good recipe and so simple to make. The story behind this recipe is interesting.
When I was a young boy, we used to go to a seafood restaurant in Washington DC called O’Donnell’s. The historic O’Donnell’s Sea Grill opened in 1922 on E Street NW in Washington, D.C. It was a legendary destination for seafood, nautical decor, and its signature rum buns. They had wonderful food, and most importantly, they had Buck.
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This is a wonderful seafood stock for any sort of Southeast Asian cuisine and certainly any Asian seafood dish. I’ve never been impressed with store bought seafood stock, or most store bought stocks in general. I feel they always have far too much salt and the spice can clash with what you’re cooking. Making your own stock is always better if you have the time.
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