Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables, and richer, more refined and more labor-intensive affairs ...

Add articles to your saved list and come back to them any time. I love summer seafood stews like this, washed down with a glass of crisp white wine. The mussel stock adds a depth of flavour to the ...

In my world, seafood is festive food. This New Year’s Eve I plan to prepare a seafood stew based on my beloved favorite, French bouillabaisse. My stew includes fennel, fish, shrimp and the favored ...

Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion and fennel and cook until the vegetables ...

The most common species in the United States is the blue mussel; supplies are often from eastern Canada. Green mussels, from New Zealand, are more delicate in flavor. Mussels make an inexpensive yet ...

All our summer-starved heart wants is to nosh on this salty, buttery masterpiece alfresco with a chilled bottle of vino. One bite transports you to a breathtaking French countryside. Serve this ...

NOTE: The mussels can be served in the shell or removed before serving. To remove, break off half a shell that has no mussel attached. Use it as a scoop/cutter to release the remaining mussels from ...

In fact, it is such an accommodating dish that it does not demand constant attention either. Cook your spices and protein, ...

Sustainable fish and seafood swim in a sea of tomato-based stock to create this tasty, slightly spicy stew. Mussels average $3 a pound at most seafood counters, with the farmed variety rated as one of ...