Soups & Stews
Adding eel to this fish soup lends body and flavor to the broth.
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
Jacques Maximin’s version of the classic Provençal soupe de poisson is emblematic of his bold but refined cooking.
Dashi, the stock at the heart of all Japanese cooking, should taste of the sea. It is simple to make as there are only three ingredients.
Niban-dashi is a stronger stock, made from the konbu and bonito flakes left over from ichiban-dashi. It is used as a stock, braising liquid, and seasoning.
When you’re craving a rich, creamy soup, try this silky bisque, accented with the distinctive flavor of lemongrass.
Saimin noodles, made from fine white flour and sold fresh, are the key to this warming soup.
Simple ingredients and the freshest fish make this chowder a winner.
Center you next dinner party around an aromatic, steaming bowl of pho, the traditional Vietnamese beef noodle soup. Start the meal with crispy crab spring rolls, crunchy lettuce wraps, and a fresh lotus stem salad, and end with traditional sweet banana-coconut packets.
Does Not Apply