I’ve put together a short list of pairing rules I’ve derived over the years, lessons learned both by reading and by studying what’s in the glass, and on the plate, before me.
There are many regional variations on seafood stew. It depends on where you are; but if you are near the sea there is some local delicacy similar to the one described below. In Italy it is Cioppino. France has Bouillabaisse and the Spanish have Suquet. Portugal is famous for Caldeirada. And that does not even take into account all of the wonderful Asian varieties out there. This particular stew takes a little inspiration from all of them.