French seafood soup made from crustaceans, such as lobster or crab, and thickened with cream. That would describe this soup, ...

There may be plenty of fish in the sea, but if you're wondering which kind are best for stewing, you should follow this advice from a professional chef.

rather than stirring, to avoid breaking up the fish. 5. When ready to serve, taste and add more salt if necessary, gently stir in the parsley and ladle the stew into warm bowls. Keep KCRW Independent.