To prepare the fish stock, first of all, take the fish bones. It is best to remove the heads as they might release a too bitter taste; additionally, if you prefer a clearer stock, you can let the ...

A thick and creamy, chunky seafood soup with flavours of the sea that's out of this world. Made using fish stock, white fish, scallops, mussels and shrimps or prawns. This version has no potatoes as I ...