The cioppino at Anchor Oyster Bar in San Francisco is a showstopper - a beautiful, long-simmered tomato sauce thinned with clam juice and packed with a mix of excellent seafood. Work with whatever seafood...
Author: Tejal Rao
This is a sort of ad-lib fish stew, inspired by the kind of stew you'd find served in the South of France: Its exact proportions and quantities aren't set in stone. Use whatever white-fleshed fish and...
Author: David Tanis
Bullinada is a creamy Catalonian seafood stew infused with saffron and garlicky mayonnaise, and brimming with potatoes. This version, made entirely from fish fillets rather than a combination of fish and...
Author: Melissa Clark
Uncomplicated, easy main courses are sometimes the most satisfying, and this fish and shellfish stew definitely qualifies. A simple marinade with cilantro, cumin and lemon juice infuses the fish with flavor...
Author: David Tanis