Stew

This ancient Roman staple is enjoying a renaissance in modern kitchens, from René Redzepi’s beef-based version to restaurant Pipit's vegan green garlic sauce. Plus, a recipe for garum fish stew by Sydney's Pendolino.

This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.

A vegan Italian dish with a deep, layered umami base that's rich like a stew.

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.

An intriguing name like this could only come from one chef: Miznon's Eyal Shani.