Serious Eats: Recipes


[Photograph: Sydney Oland]

If you are in the mood for this seafood stew, and don't live near the ocean, just go to the fish counter and get a selection of whatever looks good. Generally you're looking for some sort of crab, another shellfish or two, and a firm-fleshed white fish. Although this recipe calls for chicken stock, if you are the sort who keeps leftover shrimp shells for a rainy day, substituting shrimp stock can add a depth and sweetness that's subtle but entirely worth the effort.

My favorite accompaniment to this dish is a loaf of sourdough, a green salad and a bottle of light red wine—but as always, use your own judgment and preference to guide you.

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