Build a Seafood Stew

It goes by many names: Bouillabaisse (French), Cioppino (American), Aldeirada (Portuguese), Maeuntang (Korean), Caldo de Mariscos (Mexican), Kakavia (Greek), but anywhere there’s an ocean and people who fish it, there’s almost certainly a local seafood stew. In many cases, it’s a dish that was created by fishermen trying to use up the unsold remnants of the day’s catch.

This week over at Fresh Tastes, I break down seafood stew into 5 groups of ingredients to show you how to build one using ingredients native to the water’s near you.

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I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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