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.
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