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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]
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.
Fish stew, when not a stew pond, is a stew with a soup base or ingredient of fish as food. [1] List. Asam Pedas Cioppino.
2 jar (16 ounces each) Pace® Picante Sauce; 1 bottle (about 8 ounces) clam juice; 1 / 4 cup dry white wine or water; 1 package (about 3 1/2 ounces) chorizo sausage, sliced; 2 1 / 2 lb cod or ...
Caldeirada is similar to other types of fish stew, such as the French bouillabaisse, Greek kakavia, Spanish zarzuela, and Italian cacciucco. [4] One cookbook states that the dish typically consists of "a fifty-fifty mix of lean and oily fish, "along with shellfish such as clams and mussels, and often squid or octopus as well. [3]
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth .
Chraime (Arabic: حرايمي haraime, Hebrew: חריימה) is a spicy fish stew with tomatoes from Northern Africa. The name of the dish comes from the Arabic word for "hot". [1] [2] Chraime is traditionally eaten by Jews on Erev Shabbat as well as on Rosh Hashanah and Passover for the Seder.
The American chef and food writer Julia Child, who lived in Marseille for a year, wrote: "to me the telling flavor of bouillabaisse comes from two things: the Provençal soup base—garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, and usually a bit of dried orange peel—and, of course, the fish—lean (non-oily), firm-fleshed ...