Fish stew

From WikiMD.org
Jump to navigation Jump to search

Fish stew

Fish stew (pronunciation: /fɪʃ stuː/) is a general term for a variety of dishes made with fish and/or seafood, and other ingredients such as vegetables and herbs, cooked in a liquid such as water, broth, or wine.

Etymology

The term "stew" comes from the Old French word "estuver", meaning to enclose in a vessel. The use of the term "fish stew" to refer to a dish made with fish cooked in a liquid is first recorded in the 18th century.

Ingredients

Fish stew can be made with a wide variety of fish and seafood, including but not limited to cod, salmon, shrimp, and clams. Other common ingredients include vegetables such as onions, carrots, and potatoes, and herbs such as parsley, thyme, and bay leaves. The liquid in which the ingredients are cooked can be water, broth, or wine, and often includes tomatoes or tomato paste.

Variations

There are many regional variations of fish stew, each with its own name and specific ingredients. Some of these include:

  • Bouillabaisse: A traditional Provençal fish stew originating from the port city of Marseille in France.
  • Cioppino: An Italian-American dish made with a variety of seafood, including clams, prawns, scallops, squid, mussels, and fish, in a tomato-based broth.
  • Moqueca: A Brazilian fish stew made with fish, onions, garlic, tomatoes, cilantro, and coconut milk.

See also

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski