A classic Spanish dish featuring tender fish cooked in a rich, flavorful ratatouille made with tomatoes, peppers, and ...

DNA from a Roman salting site in Spain reveals sardines were the key fish used in garum, the famous sauce rooted in Greek and ...

Season the fish steaks and reserved heads and tails (if using whole fish) with salt and pepper and add to the pan. Pour over the remaining stock. Bring to a simmer over medium heat and simmer ...

One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets. 3 tablespoons olive oil. 2 medium yellow onions, finely ...

Designated a royal market in 1304, it’s the only remaining market in Spain’s Balearic Islands allowed to sell ... began teaching himself to take photos and make videos when he was in first grade. Four ...

One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets. 3 tablespoons olive oil. 2 medium yellow onions, finely ...

1/4 cup dry white wine. 8 cups fish stock. 1 teaspoon sweet paprika. Small pinch of saffron threads, crumbled. Very thin slices of day-old country-style bread, cut into 2.5-cm/1-inch-wide strips ...

One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets 3 tablespoons olive oil ...

Season the fish steaks and reserved heads and tails with salt and pepper and add to the pan. Pour over the remaining stock. Bring to a simmer over medium heat and simmer, uncovered, for 15 minutes.

One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets 3 tablespoons olive oil ...

One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets. 3 tablespoons olive oil. 2 medium yellow onions, finely ...

One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets. 3 tablespoons olive oil. 2 medium yellow onions, finely ...