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Seafood Soup

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
Clam chowder, bouillabaisse and crab bisque — these are some of the seafood dishes that are known and loved in their home countries and the world over. Just because you’re putting the seafood in a soup doesn’t mean you shouldn’t buy good-quality produce. And, if you keep the trimmings to make your own stock, you’ll lift your soup to a higher level.

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