Heat the oil and butter in a large, heavy-bottomed pot or Dutch oven over low heat until the butter has melted. Add the onions and garlic. Cover the pot and cook, stirring occasionally, until ...

In a large saucepan, heat the oil and gently fry the fish trimmings, shells, vegetables, garlic, spices and herbs for 4-5 minutes, with a lid on, stirring every so often. 2. Add the tomato purée ...

5 Stir in the garlic, anchovy fillets and cayenne pepper and cook for another minute.. 6 Add the grated or blended tomatoes, fish stock, saffron water (and threads), a large pinch of salt and some ...

- Place the fish in a bowl, add a teaspoon of fish sauce, a teaspoon of salt, half a teaspoon of pepper, and a teaspoon of minced garlic. - Allow the fish to marinate in this flavorful mixture for ...

Strain the soup through a fine sieve, pressing hard on the solids. Wipe out the pot. Return the fish soup to it and bring to a boil. Add the mushrooms and simmer over moderate heat until just ...