A good seafood stew is made of the freshest fish and shellfish available. It does not need to be laboured over for hours and delicately presented, but better cooked with little fuss letting the flavours do all the work. It does help if you start with a really good fish stock. A good fish stock only takes 20 minutes to make, use the fish bones from the fish purchased or ask your fishmonger for some bones (he might charge you a small price for this). Vary the seafood mixture according to what is best available and of course your own taste, add the quicker cooking seafood to the stew last.