Fish stew
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
- Medical encyclopedia article on Fish stew
- Wikipedia's article - Fish stew
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