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.
Stefano Manfredi’s orzo alla marinara (seafood and barley stew)
How to make bouillabaisse with Damien Pignolet
Crab, prawn and fennel stew with rouille
