Sam Clark uses homemade fish stock in this smoky stew, which he sometimes cooks in a cazuela (a glazed terra-cotta dish from Spain). For a simpler version, make the stew in a lidded casserole, replacing the fish stock with water. It will still taste delicious.
MAD GENIUS TIPS VIDEO
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.