In reading A Meeting At Corvallis, mention of fish stew (which would have to be the same as a fish chowder) served in a restaurant made me crave something like that, which seems odd but there you go. Having been into making soups and stews lately, it seems that much more intriguing.
Have you ever made such a thing? Any recipes or tips to share?
I would think that would make it possible to use fish that might not be as good served another way.
I have a great moquequa recipe (Brazilian coconut fish stew) that I make from time-to-time. In fact, I may make some tonight ( I often make it with monkfish. If you’re interested, I’ll email you the recipe.