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"On parts of the globe where people and the sea come together, seafood stew is almost ubiquitous, and the West Coast of North America is no exception. Here, variations on the theme seem to revolve around the quintessential seafood stew known as cioppino, served at Fisherman\u2019s Wharf in San Francisco. Rather than try to reproduce yet another \u201Cauthentic\u201D version of that seafood stew, I offer here one of the many variations. This one evolved in a restaurant on San Juan Island, where I filleted whole fish every day for the evening menu. The carcasses were transformed into simple fish stock, and pieces of fillet that were too small to be served as an entr\u00E9e were set aside for stew. We made the stew base early in the day and kept it chilled, to be reheated and larded with all the seafood just before serving. The same thing can be done at home. Serve it with plenty of crusty sourdough bread. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/san-franciscondashstyle-seafood-stew/print>