Shellfish and Kimchi Stew

I love soups and stews. This one isn’t anything anyone taught me; it’s an amalgam of what I thought was needed to make it taste the way I imagined it should, and can be prepared with whatever you have on hand—fish, shellfish, tofu cubes, or some combination thereof. I used to serve it for staff meals, because it was a great way to use the offcuts of fish that weren’t getting placed on diners’ plates. Nothing goes to waste. You can also add any leftover kimchi you have lying around. (Buying