Learn how to make this decadent fish stock recipe for use in soups, sauces, risotto, and more! Fumet, the French word for fish stock, smells of the sea, in only the very best way. It is my go-to ...

Strain into a large bowl and allow to cool. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put ...

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 stock can sometimes be a little overwhelming ... Whether you’re hosting a dinner party or simply craving a wholesome meal, this recipe is a winner.

Add eggs, matzo meal, salt, and pepper, and process until combined. Place fish stock and sugar in a saucepan, and bring to a light simmer. With cold, wet hands, form the fish mixture into 8 quenelles.

Add 4 medium-sized boiling potatoes that you have cubed, the zest of an orange and 2 cups of fish stock (recipe below) or water. Simmer this until the potato is tender. Scrub any shellfish you are ...

Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Chop the leeks roughly and place into a large heavy-bottomed stockpot. Chop the fennel and ...