In the U.S., use any white fish -- monkfish, halibut, rock cod, pollock, barramundi, croaker, lingcod or white seabass. Squid and cuttlefish add much flavor to a stock and, once cooked ...

For the soup, place the potatoes into the fish stock. Bring to the boil and cook for 6–8 minutes, or until the potatoes are nearly cooked. Cut the fish fillets into 5cm/2in pieces. Discard any ...

His bouillabaisse recipe calls for cooking the base mixture for several hours, then adding the fish. Like Binn’s book for Williams-Sonoma, Schloss’s slow-cooker book is lush with photography ...

Is the rest of the prawn pasta going to be OK for tomorrow's lunch? What about the fish curry from Sunday night? If you're ...