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 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 ...

Good fishmongers will be happy to fillet a fish for you; remember to ask for the bones, head and skin as they make great stock ... cook it as part of a recipe, then freeze. Fish can be prepared ...

Transform basic cod into a restaurant-worthy dinner with this foolproof coconut poaching method. A simple technique for ...

Our cioppino recipe contains a combination of fish and shellfish—haddock fillets ... In this simplified version, you cook the ...