Here is one recipe for the famous San Francisco fish stew, cioppino. I would recommend reading several and mixing and matching to your own taste.

You can use any white fish. I have successfully used cod or haddock. I have used scallops. For the fish stock I substitute clam juice. Also, I don’t use fennel (although it would be good) I use diced celery. I also season with some basil and a dash of hot sauce.

This is my fave from the late Pierre Franey’s classic book 60-Minute Gourmet. I have used it and adulterated so many times I can’t count. I find it as pure ambrosia, and open for individual expression.
If you want the recipe I would be happy to send it your way. It does require 1 cup dry white wine – rather simple, but delicious.

Oh, yes, @marinelife!! I had forgotten about cioppino! I don’t like fennel, so how did the celery work out as a substitute?

@Garebo Yes, is there a link to the recipe online? Thanks!

@2davidc8 Great. There are tons of recipes online. I think cioppino is sort of a throw whatever you have it type recipe.