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Seafood is Getting Greener
Most of us want to buy products that are produced on a sustainable basis. What’s good for the environment is good for all of us. But when it comes to seafood, defining sustainable is getting a bit confusing.
Currently, there is only one independent group that certifies sustainable seafood. more
Look up "stock" in the dictionary and among the definitions you might find "water in which meat, fish, etc. has been boiled, used in soups." Oh, but it is so much more than that! This liquid essence is the base on which many a fine recipe is built—in fact, the French term for stock, fond, translates literally as "foundation."
Opportunities for using fish stock in your kitchen are many. First, a good fish stock is the beginning of a great soup. Just toss in whatever you have at hand—thinly sliced vegetables, small pieces of fish, chopped fresh herbs, a handful of vermicelli noodles—sprinkle some chopped green onion on top and voilà! more
The French can be smug about their bouillabaisse, the Italian's have a passion for spaghetti Bolognese and the English serve jolly good fish and chips. In Spain, the national favorite is paella (py-Ay-yuh), a hearty peasant dish based on rice and saffron. A natural for entertaining, paella combines ingredients in a single pan to create a striking dish that will easily please a crowd.
Paella originated in Valencia, where traditionalists still prepare an authentic version with snails, eels and green beans cooked in a shallow double-handled pan over an open wood fire. Farther south, residents of Granada prefer a meat paella chunky with pork, veal and spicy sausage and garnished with artichoke hearts. more