Fish stew
Fish stew is a generic name for a stew with a base or food ingredients of fish or seafood.
List of fish stews
Types of fish stew from around the world include:
- Asam Pedas (Indonesian) and (Malaysian)
- Bouillabaisse (Provençal fish stew originating from Marseille, France)
- Bourride (another fish stew from Provence)
- Brodetto di San Benedetto del Tronto (Italian, from Marche)
- Buridda (Italian, from Liguria)
- Cacciucco (Italian, from Livorno)
- Caldeirada (Portuguese)
- Caldo de mariscos (Mexican) stew, also known as caldo de siete mares
- Chepa pulus (tamarind-based South Indian fish stew from Andhra Pradesh)
- Cioppino (San Francisco version of an Italian fish stew)[1]
- Cotriade (from Brittany)
- Fish head curry [2][3]
- Ghalieh mahi (Persian)
- Haemul jeongol (Korean)
- Halászlé (Hungarian paprika-based river fish soup)
- Maeuntang (spicy Korean soup)
- Moqueca (traditional Brazilian stew)
- Riblji paprikaš (spicy Croatian fish stew from Slavonia)
- Saengseon jjigae (Korean, similar to jeongol)
- Suquet de peix (Valencian stew, similar to bouillabaisse)
- Ukha, Russian fish soup
- Yosenabe, a Japanese hotpot dish
Fish head curry peranakan in Singapore
Hot dongtae jjigae – Korean pollack stew
See also
References
- ↑ Haas, E.; James, P. (2009). More Vegetables, Please!: Over 100 Easy and Delicious Recipes for Eating Healthy Foods Each and Every Day. The New Harbinger Whole-Body Healing Series. New Harbinger Publications. p. 132. ISBN 978-1-60882-259-1. Retrieved July 17, 2017.
- ↑ 1001 Foods To Die For. Andrews McMeel Publishing. 2007. p. 284. ISBN 978-0-7407-7043-2. Retrieved July 17, 2017.
- ↑ Singapore Hawker Classics Unveiled: Decoding 25 Favourite Dishes. Marshall Cavendish. 2015. p. 69. ISBN 978-981-4677-86-8. Retrieved July 17, 2017.
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