Making fish stock is pretty simple.
My colleague, Chef Leah Sarris, has a great method for using all of the scraps and peelings from vegetables in the kitchen: she calls it "trash and treasure." By keeping those identified as "treasure" you have a base for homemade vegetable stock. Here's a guide to making your own vegetable stock.
Stock is technically made with bones and meat (or fish), where broth is made by simmering meat or fish only (sometimes with vegetables) or just vegetables. When you use the bones for making your stock and simmer them, the marrow and gelatin dissolves into the stock, giving it a richer, silkier texture.
One of my favorite ways to make fish stock is to save the skin and bones from your dishes. Store them in a gallon Ziplock bag, and when the bag is full you can make stock. How to Make Your Own Shrimp or Fish Stock »
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The touch of curry with garlic and shallots is a perfect complement to the sweet mussels. The fresh herbs really bring the dish to life and you can use almost anything you have on hand -- parsley, chives, oregano, or a bit of fresh thyme.
This is a really fun recipe to make especially for serving with kids. The stuffed lettuce cups with the veggies and chicken are full of great flavor and this is a great snack but can be a great meal also.
Shrimp dishes are great because they are just so darn quick. The hardest part of making dinner is deciding what to go with your shrimp.
This recipe is a great example and is perfect for a quick weeknight dinner. It is super simple to mix up some yummy butter, put a bit of olive oil in a pan, sauté your shrimp and add the butter to make a great sauce.
This is a perfect recipe for those who think that they don't like brown rice. Cooking the rice a little bit longer will soften the brown rice, and adding the spices only enhances the nutty flavor. It's perfect for your family - they may never know that it's brown rice.