Fish Stews

Fish stews differ from meat stews (see description) only insofar as most fish (octopus and squid excepted) require a very short cooking period, being, in fact, cooked when thoroughly heated through; eel matelote, octopus daube, coq-au-vin, and Bourguignon are but a few variations on a same theme; tripes à la Niçoise, veal marengo, lobster à l’Américaine, and estocaficada on another that differs essentially only in the choice of moistening agents.