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Sliced fish soup; Sopa marinera — a Spanish seafood dish [3] made with oysters, clams, seashells, crab, lobster, shrimp and spices like achiote and cumin; Sopa de peixe - Portuguese fish soup, usually made using a tomato base. Very rich, it can include a variety of different seafood at the same time, and be a meal in itself. Tom Yum; Ukha
The origin of the term chowder is obscure. One possible source is the French word chaudron, [2] [3] the French word for cauldron, the type of cooking or heating stove on which the first chowders were probably cooked. [4] [5] Chodier was also a name for a cooking pot in
Name Image Origin Type Distinctive ingredients and description Aguadito: Peru: Chunky Peruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. It also contains ají amarillo (yellow chili pepper) and various other vegetables and spices. The green color is due to cilantro.
1. In a saucepan, cover the potatoes with the water and bring to a boil. Cover and cook over moderate heat until the potatoes are tender, about 6 minutes. Remove from the heat and let stand ...
Add the salmon and monkfish and simmer over moderate heat, stirring a few times, until the fish is just cooked, 3 minutes. Add the mussels and clams and pour in their reserved cooking liquid, stopping before you reach the grit at the bottom; stir until heated through. Season with salt and pepper and add the parsley. Serve the chowder in bowls.
The chicken goes right in the pot with the spices, beans, diced peppers, and other ingredients. Five hours later, you've got soup! Get Ree's Slow Cooker Chicken Tortilla Soup recipe .
The fish is covered with boiling water, and salt, pepper, fennel, the bouquet garni and the saffron. The dish is simmered at low heat, and stirred from time to time so that the fish does not stick to the casserole. The fish simmer as the broth is then reduced, usually about twenty minutes.
Stock pot – a generic name for one of the most common types of cooking pot used worldwide; A ttukbaegi filled with sundubu-jjigae. Sufuria – a flat based, deep sided, lipped and handleless cooking pot or container. [35] [36] It is ubiquitous in Kenya, Tanzania and other Great Lakes nations. [37]