From France to Argentina, Scotland to San Francisco, the tradition of fish stew stretches from coast to coast and country to country. Whether it’s a stew, chowder, or fish poached gently in flavorful broth, get out your best bowls—these fish stew recipes are sure to warm and satisfy you.

Real Bouillabaisse (Bouillabaisse Marseillaise)

Serious Eats / Liz Clayman

This bouillabaisse recipe will allow you to make a fish stew that’s much closer to the classic Provençal version, no matter where you live.

Chupín de Pescado (Argentine Fish and Tomato Stew)

Serious Eats / Kevin Vaughn

A rustic stew whipped up by Argentine fishermen and home cooks, chupín is packed with meaty pieces of fish, tender potatoes, and lots of vegetables.

Cioppino (San Francisco Seafood Stew)

Serious Eats / Vicky Wasik

Good cioppino starts with a rich broth and ends with perfectly cooked fish.

Cod à la Nage (Poached in Broth) With Coconut Milk, Lime, and Lemongrass

Serious Eats / Vicky Wasik

Gently poach cod in a broth of coconut milk, lemongrass, ginger, fresh chiles, and fish sauce makes an easy and flavorful dinner. Using a smaller amount of poaching liquid and adding lots of aromatics helps season the fish.

Halibut à la Nage (Poached in Broth) With Clams, Dill, and White Wine

Serious Eats / Vicky Wasik

Cooking halibut and clams in this classic French style is simple, but oh-so-flavorful. This method offers the benefits of both steaming and poaching, gently cooking and flavoring the fish in an aromatic broth.

Cullen Skink (Scottish Smoked Fish Chowder)

Serious Eats / Vicky Wasik

This smoky Scottish chowder is loaded with haddock, potatoes, and sweet onions, but its simplicity belies its incredible depth of flavor.

Easy, Creamy One-Pot Salmon Chowder

Serious Eats / Diana Chistruga

This chowder is a simple and satisfying way to enjoy inexpensive or leftover fish. Bottled clam juice packs a ton of natural flavor with minimal effort. Leaving out the fish until the last moment ensures tender, moist results.

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