Search results
Results From The WOW.Com Content Network
Cioppino (/ tʃ ə ˈ p iː n oʊ /, Italian: [tʃopˈpiːno]; from Ligurian: cioppin) is a fish stew originating in San Francisco, California, an Italian-American cuisine related to various fish soups in Italian cuisine. [1]
Cacciucco (Italian: [katˈtʃukko]) is an Italian fish stew native to the western coastal towns of Tuscany. [1] It is especially associated with the port city of Livorno, in Tuscany, [2] [3] and the town of Viareggio north of it. [3]
Macaroni soup – a traditional dish in Italy that is sometimes served with beans, which is known as pasta e fagioli [9] Maccu – a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients. [10] [11] It dates back to ancient history. [10] [12] [13]
Brodetto di Pesce (seafood in broth) is an authentic, Italian seafood dish. A delicious selection of seafood cooked in a tomato broth flavored with wine and garlic. Get the recipe: Brodetto di ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Seafood brodetto (fish stew) Seafood risotto. Shrimp cocktail. Deep-fried shrimp. Smelts. ... Italians don't necessarily eat fish on Christmas Eve—but Italian Americans often do. Southern ...
It has been described as a "traditional dish from Genoa". [5] Cioppino is an Italian-American seafood stew invented in the 1800s in San Francisco by people from Genoa, and it is a type of buridda. [6] Buridda is related to bourride, a fish soup of Provence and the burrida of Sardinia, a dish made of shark meat.
3. Add the serrano, olives and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer. 4. Meanwhile, in a small bowl, using the back of a spoon, mash the remaining garlic to a paste with a pinch of salt.