The key to fish stews lies in the seasoning, which should be heady, strong and thick. It has to be, because you don’t get to cook the delicate flesh of the fish for long: 10 minutes at most, for the thickest fillets. Fortunately, fish doesn’t just cook quickly, it absorbs flavor quickly, too. While bouillabaisse, with its trumpeting notes of Pernod and saffron, is perhaps the iconic fish stew, it is only one of many. Nearly every culinary tradition has its own version, from the chowders of New England to the paprika-tinted broths of Portugal and the lemongrass and coconut milk melanges of Southeast Asia.
(via Kitchen Window — Fish Stews: Comfort Without The Work)
Photo: T. Susan Chang for NPR
