We started with simple broths like chicken stock, worked our way up to classic French onion soup, and ended with a soup from ...

For information and advice, ask your fishmonger. The tail end of a conger eel is notoriously bony and is best used for stock. The rest can either be grilled, pan-fried or casseroled. The firm ...

There's a lot of variety when it comes to the famed French dish bouillabaisse ... this includes scorpion fish, monkfish, conger eel, spider crab, red mullet, John Dory (a type of bony white ...