John Dory's firm flesh does not flake apart when fried, making it a perfect ingredient for that most British of suppers: fish and chips. Whip up a light tempura batter, substituting sparkling ...

Once boiling, turn down the heat and simmer with the lid off for 45 minutes. 3 Strain, reserving the fish stock. 4 Soup Heat the olive oil in another large pot over medium heat. Add the celery, onions ...

Trim the scallions and slice in half lengthways. Season the fish all over with sea salt and black pepper and place in a medium sized baking tray. Scatter the asparagus halves and scallions in and ...

Bouillabaisse -- the iconic fish soup of Marseille ... conger eel, and John Dory, which are firm- to medium-firm-fleshed fish. But not many of Marseille's required fishes are available in the ...