There are so many possibilities for the fish stock in my freezer, but I always find myself falling back on this soup. It’s a combination of bouillabaisse and cioppino; soups of fragrant broth and wine and seafood served piping hot with a loaf of bread.
After reading American Catch: The Fight for Our Local Seafood, I decided to buy some local wild shrimp. Funny how local shrimp are more expensive than the shrimp imported all the way from Thailand or Indonesia.
I’ve served these fish cakes to friends and family at least a dozen times. A few things I love about them: the only ‘binder’ is fresh coconut, which gives them a unique texture. They’re infused with fragrant kaffir lime leaves, which I can never get enough of. And a little bit of coconut sugar… Read More
My father-in-law gave me a cookbook called The Spice Merchant’s Daughter. It’s my favorite cookbook of all time. The author, Christina Arokiasamy, grew up in Malaysia and has cooked for resorts throughout Southeast Asia.