Brodetto has come a long way from its humble beginnings a fisherman's stew, writes John Irving. Today, variations on the traditional staple dot Italy's Adriatic coast.

This ancient Roman staple is enjoying a renaissance in modern kitchens, from René Redzepi’s beef-based version to restaurant Pipit's vegan green garlic sauce. Plus, a recipe for garum fish stew by Sydney's Pendolino.

This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.

A vegan Italian dish with a deep, layered umami base that's rich like a stew.

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.

An intriguing name like this could only come from one chef: Miznon's Eyal Shani.

Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.

Very ripe tomatoes make all the difference in our okra, eggplant and turmeric stew. Serve with bread or on a grilled fillet of fish.

Think of this as a simpler version of bouillabaisse with all the flavour, but less work

A hearty stew that's rich with warm spices and chilli. Flatbread essential.