Say “bouillabaisse” to a knowledgeable cook and you’re likely to hear, “We can’t make that here. We don’t have the right fish.” French food purists will tell you you need rascasse, that ...

At the village market, my friend Pepa buys a couple of small white fish, a handful of clams, a few shrimp. I ask what she’s preparing. “ Una sopa marinera, de pescado,” she replies. A fish soup.

The Washington Post Food staff answers questions about all things edible. Q: What do you recommend using for fish stock if I don't have bones to make my own? I routinely buy chicken stock in a box if ...

Few scents are as soothing as that of a slowly simmering broth. It brings to mind Sundays at the grandparents’, steaming ...