In their simplest form, stocks are made by slowly simmering bones in pure filtered water with mirepoix (a mixture of roughly chopped aromatic vegetables), and a sachet of herbs and spices. Stocks are the foundation for making soups, stews, gravies, sauces, and reductions.
By Chef Colombe Seafood bisque is a perfect transition from winter to spring. Fresh seafood and heartiness collide in this soup for a complete and satisfying meal. Seafood Bisque