Hey, who prepares your favourite broth or stock? Ideally locally made from butcher, market etc, but if you swear by a retail packaged brand, I'm listening. Veggie, Beef, Chicken, Seafood doesn't matter. TIA.
At Kato in Los Angeles, Best New Chef Jonathan Yao’s modern takes on Taiwanese dishes include this delicate Steamed Fish with Soy Broth, which balances aromatics like ginger and scallion with the seafood’s mellow sweetness.
Many folks feel that mussels are a restaurant dish—something to order off the menu. But they’re surprisingly affordable at the market and quick and easy to cook at home. They’re also a great option for those looking for sustainable seafood choices.