Washington, DC's renowned chef-owner of Citronelle has a special relationship with seafood: He was born in Brittany on the northwest coast of France. Chef Michel Richard has been decorated with nearly every cooking award, including the James Beard award, and he is known for combining fresh California ingredients with traditional French cooking. This recipe, a simplified take on a traditional French bouillabaisse, is sure to satisfy.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
This garlicky shrimp scampi version of a classic bisque embraces the technique of blending seafood shells for a luxuriously silky and creamy end result.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.