Fish Stews (with a Little Meat)

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I don’t subscribe to the belief that everything is better with bacon, but small amounts of meat do often improve many dishes — even those with fish. While there are plenty of classic fish stews that don’t use meat for flavoring, including bouillabaisse, there are also many that do. (Clam chowder, anyone?) Think about it: When you’re making stew, everything is fair game.

Generally speaking, fish stews are easy to make and quicker than their meat-based brethren. Even making your own fish stock won’t slow you down, because few fish take more than several minutes to cook.

Read the rest of this article an get the recipes here.

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  1. Alyssa said...

    I’m so glad I found your site. This year, my family and I are really trying to make healthier choices. It’s hard trying to find good recipes after having poor eating habits. But these are really great tips. I’ll be checking back again soon.

  2. Jesse said...

    This looks yummy. Might have to make this myself.

    Cheers for the idea.


  3. Alex said...

    loving the fish stew, looks delicious – might have that today 🙂

  4. Smile said...

    Looks yummyi!
    I think that the best way to a healthy diet and lifestyle is to have rules and guidelines but to be able to break them now and then.
    Why not add some bacon – just a tiny bit. Great idea. Thanks!

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