Seafood stews from around the world have distinct ingredients but the similarities are clear.

Since there is no meat to brown, steps 2 – 5 go quickly, so get a early start on the veggies!

1. 1. Preliminaries For a total of 2 – 4 pounds of raw seafood: peel and devein shrimp (or buy it that way), scallops or sturdy white fish such as cod or halibut cut into in large chunks.  For extra flavor and panache, scrub clean a pound of clams, mussels or octopus. Rinse in a colander, put the colander on a large flat plate and cover with wax paper to keep airborne particles off the fish as you work.  When finished, put the plate and colander in the fridge.
   2. Heat pan A deep one or wok. Meanwhile, find the oil you’ll need:
      

      Bouillabaisse	Chowder	Cioppino	Curry
      olive oil	peanut oil or butter	olive oil	ghee

   3. Heat oil And start to rummage for the first veggies:
      

Bouillabaisse	Chowder	Cioppino	Curry
shallots	onions
garlic

1. No meat to brown so peel and chop (roughly or fine) the onion(s)/shallots quickly.
2. Sauté onion and garlic And collect these veggies:
   

   Bouillabaisse	Chowder	Cioppino	Curry
   diced potato			bok choy, Chinese or purple eggplant, long beans, okra
   leeks, halved lengthwise	celery, okra	fennel bulb, green pepper

3. Sauté veggies, spices And collect these spices:
    

   Bouillabaisse	Chowder	Cioppino	Curry
   saffron, fennel seed	paprika, salt, white pepper	red pepper flakes, thyme	curry powder, tamarind concentrate, fish sauce
   	bay Leaf (add after the wet ingredients)

   Add the spices to the pan as you find them. Give them a stir.

4. Add the wet ingredients
   

   Bouillabaisse	Chowder	Cioppino	Curry
   chopped fresh or canned tomato, fish broth, clam juice, water
   dry white wine, vermouth			coconut milk

5. Simmer Add the fish prepared in Step 1 to the lightly bubbling pot. Partially cover the pot or wok and let the stew gently simmer for 20 minutes. The curry could be garnished with cilantro; use parsley for the other variations.
6. Add garnish, serve Ladle the soup into bowls (over noodles or rice if you like)  and add appropriate garnishes.  Traditionally, bouillabaisse broth is served over crusty bread with the fish and veggies on the side.