The team at Chefsteps has a way of making even the most complicated tasks look easy. In this video lesson they walk us through the all the steps for how to make fish stock.
It's really a straightforward process - just make sure to have all of the ingredients on hand. You'll need a fish head and carcass (don't be squirmish!), aromatics like scallions and onions and fine mesh sieves, among other things.
Do you really need to learn how to make fish stock? Well, yes. The difference between homemade stock and store bought is astounding. To really achieve great flavor in your seafood stews, like bouillabaise and chowder, you'll want only the finest fish stock.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.