For Feast of the Seven Fishes, you will surely need some fish stock. Here’s the easy answer, a powdered stock base made from fish (like cod or haddock), onions and parsley root. It is said to be based on a recipe from 1921 that was developed by Auguste Escoffier. A chef, Henry M. Summers, was the first to introduce a convenient instant version in 1984, but production lapsed within about 10 years. Mr. Summers has reintroduced it with Paul Nippes, an artist and amateur cook. It’s easy to use: a tablespoon yields a cup of stock. But it’s shy of perfect because it’s salt-free; you’ll need to add some.
SeaBags, $7.99 a package, 1.48 ounces (enough for six cups), amazon.com.
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Instant Fish Stock, the Escoffier Way - The New York Times
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