This is a basic recipe for brown stock, using bones and meat from just about any seafood, game, or livestock. Click here for a detailed treatise on stock.
A delicious and visually exotic dish – but really easy to prepare. It’s getting your hands on high quality fresh mussels which can be a challenge.
Cioppino is a seafood stew invented in the 1800’s by the Italian fishing community that worked the San Francisco bay and nearby Pacific waters. They would pick from whateve was least marketable from their haul and turn it into this