A rustic stew whipped up by Argentine fishermen and home cooks, chupín is packed with meaty pieces of fish, tender potatoes, and lots of vegetables. Get Recipe: Chupín de Pescado (Argentine Fish ...

Cover and simmer 3–5 minutes, or until seafood is fully cooked (shrimp should be pink and fish should reach 145° F). Serve ...

To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened. Add the wine, water or fish ...

An aromatic and pretty seafood and fennel stew is elegant enough to serve to guests. Fennel, in peak season in October, is ...

Scrub any shellfish you are using and cut up the fish into big bite-sized pieces. Drop these into the simmering stew and cook until the shells open. Discard any that remain closed after a few minutes.

Hutch's is one of the top five restaurants in this year's Restaurant Survey. The 2024 winner will be revealed Oct. 18. Until ...

breadcrumbs or other fish; serve it with a sauce or stew; or preserve it by drying, salting, hot-smoking or cold-smoking it. Sushi-grade fish, when specially prepared, can also be eaten raw.

Popular plates you'll have to try include bouillabaisse (a traditional, Provençal fish stew), anchoiade or tapenade (anchovy or olive spread) and ratatouille. And save room for dessert.

Flying fish can be seen jumping out of warm ocean waters worldwide. Their streamlined torpedo shape helps them gather enough underwater speed to break the surface, and their large, wing-like ...