when I have folk over in cooler weather or a bank lunch, I make a goulash of sorts, including smoked whatever fish ,smoked pork trims/ jowl , root veg .. and bulked up with german egg noodles or dumplings . Roux is started with some smoked salmon and butter, watch the salt don't add any until plated , as the salt intensifies in soup or stew,, and reason we often along with the chopped up potatoes , we put several large pieces of potato in and remove them as a side dish.. they absorb a lot the salt, sweet garden peas etc.. also we use a cajun ( home made) mix with the normal salt left out.. ( both the wife and I have had serious heart attacks). BTW start the stew using the pork /bacon cook the veg until almost done , then add the sea food peas .. same for chilli like , cook it all first , the seafood breaks up easy .. you just need to warm it .. if dumplings I use bigger cuts of fish