From a French bouillabaisse to an Italian brodetto, seafood stews and soups are quintessential Mediterranean gems packed with flavour. Serve with crusty bread (with a healthy amount of butter) and a seafood stew can do wonders.
From Caldeirada (a Portuguese and Galician fish stew) recipe and few variations on Provençal staple bouillabaisse to an Iranian seafood stew, most start with a good base of seafood stock but you’ll also find some recipes that call for chicken stock. Quite a few of our seafood stew recipes use a few splashes of white wine, so be sure to procure a bottle before you begin cooking.
These seafood recipes will warm the cockles of your heart in winter when you’d rather be in European summer, but they work just as well year-round. And while they’re a labour of love, each seafood stew recipe is worth the wait.
Selecting sustainable seafood is important when it comes to fish. While nine in 10 Australians say that they’re concerned about fish sustainability, only a fraction of us put our money where our mouth is. So, Gourmet Traveller created a sustainable seafood guide to shine a light on the ways you can be a better fish eater, from buying local and lesser-known fish species to handy online tool Good Fish Bad Fish. Or check out Australia’s independent sustainable seafood guide, Good Fish.
A note on buying sustainable seafood
Stefano Manfredi’s orzo alla marinara (seafood and barley stew)
Bouillabaisse
(Credits: Rob Shaw (main))How to make bouillabaisse with Damien Pignolet
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