Fry for 5 minutes without colouring. Add the reserved prawn shells and cook for another couple of minutes then add the tomato, saffron, fish stock and mussel liquor. Bring to the boil and simmer ...

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 ... instead, cook it as part of a recipe, then freeze.

and haddock are appropriate for this broth; fish like salmon and mackerel, with their high fat content and strong flavors, are not. Want more pressure canning recipes? Check out How to Make ...

Fish stock is a flavorful liquid used as the base ... making them suitable for cooking in your stock. Read the original article on Chowhound.

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 ...

Wintry nights call for cosy, creamy food, stuff you can eat sitting around ... You may want to make your own fish stock. It is the quickest of stocks to make, and you can make a big batch and ...