This is a classically based fish stew, rich with vegetables, herbs and brandy. Choose whichever fish and shellfish you like. Melt the butter in a large pan over a low heat. Add the shallots ...

Spanish archaeologists researching the Bajondillo ... century that bisque became established in French cookbooks as a seafood soup, thickened with rice and enriched with cream.

This Spanish seafood dish is very similar to paella, except that the red rice and seafood are cooked separately. I’m forever enthusing about the flavour to be found in the heads and shells of ...