<http://schema.org/description>
"For stews and casseroles, choose firm-textured fish that retain their shape during cooking. Cod, snapper and monkfish are ideal, or use a variety, for contrasting tastes and textures. Accompany with some good crusty bread for mopping up all the delic..."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25234/seafood-stew-1525/>