For the best possible meal, start by treating the fish right from the moment you land it. If you’re going to eat your catch, you have to keep it fresh, even before you begin cleaning your fish. Keep caught fish in a live well, a cooler, or on a stringer Read more…
For the seafood base: Place the red onion, chile pepper, lemon zest, garlic, parsley, thyme, and bay leaves in a food processor and process ingredients into a paste. For the soup base: In a Dutch oven, heat the extra-virgin olive oil and anchovies over medium-high heat, when the anchovies melt Read more…
This Fisherman’s stew recipe is loaded with cod, shrimp, and mussels and will warm you right up on cold winter days. The crostini served alongside are made with homemade roasted garlic, and perfect for soaking up every last morsel of the stew.
Knives are sharpened with so-called whetstones (also called sharpening stones or water stones). These stones are available in various grit sizes, which are based on European or Japanese standards. In general, the higher the number, the finer the grit, the finer the result. Many whetstones are double-sided: a low grit Read more…