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Seafood stews

v
verily Nov 3, 2011 08:24 AM

As the Fall weather slowly rolls in, I begin to crave hearty stews. This year I'm into seafood stews and soups particularly. What are your recommendations for finding a tasty cioppino, bourride, bouillabaisse, chowder, etc. in the Austin metro ?

  1. Veggo Nov 3, 2011 09:05 AM

    In addition to French, Italian, and American versions, don't overlook a good caldo de mariscos at Austin's fine Mexican restaurants.

    4 Replies
    1. re: Veggo
      v
      verily Nov 5, 2011 02:52 PM

      Are there any particular Mexican restaurants that you recommend for seafood dishes?

      1. re: verily
        Veggo Nov 6, 2011 01:42 PM

        After reflecting on my 2 years in Austin, and scavanging the boards and Google, I confess none come to mind. I know a few in Dallas where I am now, but it seems to be a missing link in Austin's eats. Someone, please suggest a decent sopa de mariscos?

        1. re: Veggo
          rudeboy Nov 6, 2011 02:54 PM

          I don't normally recommend Marisco Grill, but (aside from their pulp revolcado?sp), the have a good crab soup. Sopa de Jaiba. I haven't had their mariscos or shrimp soup. The sopa de jaiba has a blue crab in tit.

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          Marisco Grill
          6444 Burnet Rd, Austin, TX 78757

          1. re: rudeboy
            n
            NirvRush Nov 20, 2011 03:56 PM

            the sieta mares (or something like that ) soup from Casa Chapala on Anderson was pretty yummy a couple years back. i need to give it a go again.

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            Casa Chapala
            3010 W Anderson Ln Ste D, Austin, TX 78757

    2. amysuehere Nov 3, 2011 09:12 AM

      Actually, the Cioppino at Soup Peddler is very good...

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      Soup Peddler
      501 W Mary St, Austin, TX

      1. d
        danny_w Nov 3, 2011 09:36 AM

        The Fisherman's Cioppino at Whole Foods (Arboretum at least) is very good. I had some yesterday and it was very hearty. I may just go and get some more today since you brought it up!

        1 Reply
        1. re: danny_w
          f
          frankcross Nov 3, 2011 07:02 PM

          Whole Foods offers a number of choices for seafood stews. While not great, they're pretty good (and of course you can supplement them). Cheaper than a restaurant and more choices than any restaurants of which I'm aware. You can't eat out every night.

        2. popvulture Nov 6, 2011 11:15 AM

          The Texas Bouillabaisse at Perla's is very tasty. Not sure what exactly makes it "Texas;" maybe just a little spicier? Anyway... it's good. As others have mentioned though, there are plenty of cheaper options around town. Quality Seafood has Cioppino, but it's not very good in my opinion. I really had to doctor it up to make it have any taste.

          Another one that's pretty hearty and a little off the beaten path as far as stews go (maybe it's not really a stew per se, but it's rich, very tasty and filling) is the Laksa Noodle Soup at Satay.

          3 Replies
          1. re: popvulture
            rudeboy Nov 6, 2011 01:05 PM

            Maybe "Texas" because it has Texas fish in it? A lot of people proclaim that you can't get Bouillabaisse "right" unless you use certain fish from the Mediterranean. So, maybe the chef is aware of that and named it accordingly.

            "French cookbook author Madeleine Kamman couldn't understand why the bouillabaisse she made in the United States didn't taste like the classic French fish stew. She blamed herself. Then she taught a class in Aix-en-Provence, using fish from the Mediterranean. The dish suddenly bloomed with flavor, forcing her to advise American readers hungry for the authentic fish stew to make something else. "There exists no recipe written which, executed with the fish available in this country, will taste quite like the true Marseilles concoction, or I would refer you to its text immediately," she wrote in "The New Making of a Cook" (Morrow, 1997).
            "

            1. re: popvulture
              i
              ieathereforeiam Nov 6, 2011 01:56 PM

              I've had a pretty good butternut squash clam chowder there. I think the soups are something they do particularly well, as I'm not that fond of the place in general.

              1. re: popvulture
                agoodbite Nov 6, 2011 06:40 PM

                The one time I ordered the bouillabaisse at Perla's, I thought it was pretty lousy. The broth was boring, had no depth and the dish only had two lousy shrimps in it - no fish to be had in the entire bowl.For the price of the bowl, I could easily make a bouillabaisse to feed four that would blow Perla's version out of the water. Granted, this was well over a year ago and they might have gotten their act together since then...

              2. luckyfatima Nov 7, 2011 10:06 AM

                I love the seafood stew at Korea Grill in Chinatown center. It is called Stew for 2 people: Seafood on the menu, and hae mul jab tang in Korean.

                1 Reply
                1. re: luckyfatima
                  v
                  verily Nov 7, 2011 07:45 PM

                  I believe I had this dish at Shilla once and loved it. I think they pulled it off the menu though. Putting Korea Grill on my list. :)

                2. Alan Sudo Nov 7, 2011 04:45 PM

                  El Zunzal off of East 7th St serves a delicious El Salvadorian seafood stew. My only quibble on a previous visit was that the whole crab claw was impossible to break open – seemed a waste.

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                  El Zunzal Restaurant
                  642 Calles St, Austin, TX 78702

                  4 Replies
                  1. re: Alan Sudo
                    rudeboy Nov 7, 2011 06:39 PM

                    I just bite it through the claw with my teeth. Uncouth? Maybe....but that's the way we did it growing up. Also used the handle of a butter knife to smash a claw open.

                    1. re: rudeboy
                      Veggo Nov 7, 2011 06:50 PM

                      I did what you do, and now I have 31 teeth. Next week I'll be home in FL for stone crabs, and I'll be on the ready with a claw hammer. Isn't that how it got it's name?

                      1. re: Veggo
                        popvulture Nov 7, 2011 08:27 PM

                        Oh man, will definitely have to check out Zunzal's version! I love their pupusas. Ok... added to the list of future ventures.

                        1. re: Veggo
                          rudeboy Nov 8, 2011 04:39 AM

                          Sorry about your tooth! I certainly wouldn't try that with a stone crab claw. I assumed that it was a blue crab claw.

                    2. i
                      ieathereforeiam Nov 8, 2011 10:02 AM

                      the menu for the reworked Bistro Mirabelle has a bouillabaisse http://www.mirabellerestaurant.com/Bi...

                      1. d
                        danny_w Nov 28, 2011 10:22 AM

                        Does anybody have a good seafood stew recipe that they really like? I love the fisherman's style cioppino at Whole Foods and would love to have their recipe.

                        1. r
                          Rene Nov 10, 2013 08:39 AM

                          Tony C's in Avery Ranch is serving Coppino this weekend (maybe most weekends?). I was just wondering if anyone has had it and any feedback. Does is warrant the $20 price tag? If so, I'm very happy to pay it.

                          1. i
                            INDIANRIVERFL Nov 10, 2013 09:08 AM

                            Chicago Fish chowder

                            1 and 1/4 lb lake perch or whitefish fillet
                            I medium onion finely chopped
                            1 cup celery finely chopped
                            4 tablespoons butter
                            2 cans Campbell's cream of potato soup
                            1 and 1/2 cans half and half
                            1 teaspoon chopped parsley, salt and pepper to taste.

                            Melt butter in saucepan, add celery and onion.
                            Cook until tender. Place fish on vegetables and continue coking until fish flakes. Add other ingredients and let stand several hours with no heat.

                            from my Grandmother to you. Straight from the 1930s.

                            1. The Chowhound Team Nov 11, 2013 10:44 AM

                              Since they're not directly replying to each other, we can't split the recipe request and recipe together over to Home Cooking, but we hope people who are looking to make their own seafood stews will take that conversation over there. It's a good topic of discussion and likely to be of interest to people all over the country rather than just here in Austin.

                              Thanks!

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