Hot pots in China, bouillabaisses in France, chowders in New England. Wherever there’s a coastline, there’s bound to be a local take on fish stew. These soups may taste different, but they can be made using the same simple technique. Start with the Thai-inspired stew below. Use any combination of meaty fish (like halibut, bass, or snapper) and shrimp or scallops. Then swap ingredients and seasonings to create Sicilian- and New England–inspired variations.
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