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Matelote. A matelote is the name given in French cooking to a fish stew made with white or red wine. It is normally made with freshwater fish, and may contain a mixture of different fish or a single species. It is traditionally garnished with small onions and mushrooms that have been cooked with the fish.
There is a variety of the common rudd, popular among pond -keepers, known as the golden rudd, which has a gold-coloured body. [2] The rudd can grow to a size of about 45–50 cm with an average of about 25 cm. The dorsal fin and pectoral fins are greyish with a reddish tint and all the other fins are bright red.
Cucumber soup – the broth is pureed with cucumbers and sweet or sour cream, often garnished with dill. Juka – blood soup from the southern region of Lithuania. Lapienė – greens such as sorrel or spinach are braised and added to a creamy broth. Kankolienė, zacirka – milk soup with dough balls made from flour or potato.
Mocotó, a Brazilian stew with cow's feet, beans, and vegetables. Moqueca, a Brazilian seafood stew. Paçoca, from the Tupi "to crumble," describes two different dishes of pulverized ingredients: one with peanuts and sugar, and the other with dried meat, ground manioc, and onion. Pamonha, a Brazilian tamale. Pira caldo, Paraguayan fish soup.
Skipjack shad. Wikimedia Commons has media related to Alosa chrysochloris. The skipjack herring (Alosa chrysochloris) is a North American, migratory, fresh- and brackish water fish species in the herring family Alosidae. [ 3 ] The name skipjack shad comes from the fact that it is commonly seen leaping out of the water while feeding. [ 4 ]
The goldeye (Hiodon alosoides) is a freshwater fish found in Canada and the northern United States. It is one of only two extant species in the family Hiodontidae, the other species being Hiodon tergisus. [4] The species name alosoides means shad -like. [5] It is also called Winnipeg goldeye, western goldeye, yellow herring, toothed herring ...
Crayfish served with dill. Crayfish is a popular dish in Sweden and Finland, and is by tradition primarily consumed at a crayfish party, called kräftskiva, during the fishing season in August. The boil is typically flavored with salt, sugar, ale, and large quantities of stems and flowers of the dill plant.
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