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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 ...

The dressing for different types of kinilaw is not one-recipe-fits ... It's essential to Filipino cooking, but if you can't find it, use Persian lime. If using a whole fish, remove the head ...

Since clams in soup ... The recipe says to "cook over low heat for 1 to 2 minutes and once it starts to brown …" but when I tried cooking on the element of my electric stove, the fish didn ...

A classic French fish soup, perfect for dinner parties. Marcus Wareing’s version is flavoured with smoked paprika, saffron and pastis, an aniseed-flavoured spirit. For this recipe you will need ...