Fish stock is a fantastic base for chowders, soups, seafood risotto, veloute and many more sauces. Paulie Hooton, head chef of the seafood school at the Auckland Fish Market, shares this recipe ...

Fish soup made with fresh stock has bags of flavour and economically uses up all the fish. Make it as simple or luxurious as you wish. Fillet the fish, set aside the trimmings and remove any small ...

For the ingredients you will need 4 catfish steaks (500g/1.1lb) salt, pepper, chili powder and chicken stock to taste 2 tbsp ...

Add the bay leaf and simmer for 5 minutes. Pour in the stock and simmer, fairly briskly, uncovered, for 15 minutes. Rinse the salt off the fish and cut into chunks. Add to the simmering soup. Turn ...

By using leftovers, such as leftover veg and herbs, alongside bones, you can easily whip up a tasty stock ready to add to your favourite dishes. Try adding to stews and soups to add flavour. Fish ...

Stock and broths, in general, are one of the most flavorful and healthy condiments in the cooking world. They aren't so ...

Add the wine, water or fish stock, tomatoes, tomato paste ... Rinse the pan and pour the soup mixture back into it, then heat through, seasoning to taste with the cayenne, salt and pepper.

Here, we present three beloved Hungarian Christmas recipes: fisherman’s soup, stuffed cabbage rolls, and walnut beigli.  ...

What could be more Belgian than a mussel soup? Kevin Meeker and Michel Notredame of Cuvée Notredame served this fragrant bisque at a Belgian Beer Fest event. Use a good fumet or fish stock and you can ...