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| 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. |
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| Shellfish | |||
Always clean shellfish well before adding to the cooking liquid. Leave the shells on for an extra flavor boost. |
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| A Note On Whole Fish | |||
We recommend that you don't stew whole fish — the bones can get a bit tedious. |