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Made only with wild-caught cod and haddock, organic onion and organic parsley root, this powdered fish stock is based on a recipe from Georges-Auguste Escoffier, the “king of chefs” whose name is synonymous with classic French cuisine. It's fresh-tasting, full of rich seafood flavor and easier to use than other packaged options: 1 tablespoon is equivalent to 1 cup of stock, no large batches or ratio guesswork required. Good fish stock is just as essential for classic paella or bouillabaisse as it is for New England chowder and cioppino, San Francisco's seafood stew. Use Seabags instead of clam juice for our Brazilian Fish Stew (Moqueca), or swap it out for the chicken broth in our Toasted Noodles with Shrimp (Rossejat de Fideus), a Spanish dish similar to paella.
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