It's easy enough to make ... noodles between four large soup noodle bowls. Bring the noodle cooking liquid and shrimp stock to a simmer. Add the fishballs, fish cake and seafood balls and ...

Pour the soup over the top and drizzle with olive oil to finish. Feel free to vary the fish depending on what's available. It's a good recipe for using up odds and ends that you might have in your ...

Another F&W favorite is Daniel Boulud's recipe for Brazilian-inspired moqueca, a seafood soup he makes with shrimp, mahimahi and squid. He marinates the fish in ginger and garlic, and makes shrimp ...

Discard the zest and thyme sprigs. 2. Working in batches, transfer the soup to a food processor and pulse until coarsely chopped. Rinse out the pot. Set a food mill fitted with a coarse blade over ...