|Fish Fillets & Steaks|
You can stew fillets and steaks whole, but it's easier to cut them up. Stick with firm-fleshed fish (the delicate ones will fall apart), and match your fish to your liquid. Cut them in pieces about 1-1/2 inches square. For assertive liquid bases, like red wine or tomatoes, use a flavorful fish. For milder liquids (white wine or stock) choose milder fish.
Always clean shellfish well before adding to the cooking liquid. Leave the shells on for an extra flavor boost.
|A Note On Whole Fish|
We recommend that you don't stew whole fish the bones can get a bit tedious.