including vegetable and fish stocks, should be cooled quickly (within 90 minutes) and stored, covered, in the fridge for up to three days. However, unless you're certain of using the stock quickly ...
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 ...
Paulie Hooton, head chef of the seafood school at the Auckland Fish Market, shares this recipe ... fish stock takes just 30 minutes on the stovetop. “The best bones to use are ones from mild ...