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The Case for Seafood Stews

The Case for Seafood Stews
A no-fuss bouillabaisse from Bruce Weinstein and Mark Scarbrough’s “Cooking Know-How,” which uses a simple approach to making the popular seafood stew, in a file photo. AP Photo/Larry Crowe
Jeffrey A. Tucker
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Commentary

Once I happened upon a hotel buffet and discovered the greatest soup/stew I ever had. It had a tomato base and was packed with all kinds of things from the sea. It included mussels, clams, shrimp, some white fish, and various other odd things from the mysterious ocean world filled with millions of varieties of living creatures for us to eat.

Jeffrey A. Tucker
Jeffrey A. Tucker
Author
Jeffrey A. Tucker is the founder and president of the Brownstone Institute and the author of many thousands of articles in the scholarly and popular press, as well as 10 books in five languages, most recently “Liberty or Lockdown.” He is also the editor of “The Best of Ludwig von Mises.” He writes a daily column on economics for The Epoch Times and speaks widely on the topics of economics, technology, social philosophy, and culture. He can be reached at [email protected]
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