Bouillabaisse, Cioppino or Moqueca?

I just recently had the cioppino at Osteria and I was very pleased. This had me thinking about the other seafood stews: Bouillabaisse and Moqueca. I have to put this cioppino at the top with Seviche’s moqueca at a very close second. The only bouillabaisse I’ve had around here was at Brasserie Provence and well, you know there’s that saying, if you don’t have something nice to say…..

Which do you prefer? I am sure that there is a Mexican version or two. Any others?

(BTW: I didn’t mention the best seafood stew of any country , jjamppong, because I grew up on that and I am biased (RIP Charim))

[Robin Garr]

I still miss Charim.

It's been years since I've had it, but it's still on the menu at Mojito.

Zarzuela de Mariscos | $22.00
Traditional Spanish aromatic seafood stew cooked in Spanish clay casserole with combination of shrimp, white fish, calamari, mussels, clams and scallops in a tomato sauce. Served with Blue Dog bread. (Good for two people)


https://www.havanarumbaonline.com/lyndon/