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 ...

Thinner homemade stocks, including vegetable and fish stocks ... of meat or poultry stock, use more bones, giblets and trimmings rather than trying to simmer the ingredients for a longer period.

Add 4 medium-sized boiling potatoes that you have cubed, the zest of an orange and 2 cups of fish stock (recipe below) or water. Simmer this until the potato is tender. Scrub any shellfish you are ...

Pour the remaining chicken stock over the fish, and bake for about 15 minutes, basting with the pan juices regularly. Remove the fish and vegetables to a warm platter, and cover with foil.