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Bourdeto, fish soup of Ionian islands and western Greece. Garoufa, a traditional recipe of Kastoria, which is made with Grivadi fish. Psarosoupa Patmou, a variety of Patmos, the smallest of the Dodecanese. It is a simple soup with fish, potatoes, tomatoes, onions, celery, rice, and various spices. [3] Psarosoupa me chorta kritiki is the variety ...
Kakavia (Greek: κακαβιά) is a Greek fish soup.. Its name comes from the kakavi, the tripod cooking pot used by ancient Ionian fishermen. [1] Kakavia has been described as "the most ancient of Greek fish soups", and related to lineage to the French bouillabaisse; like that stew, kakavia is made with a flexible variety of fish and is associated with fishing villages.
Ntomatosoupa (tomato soup), [296] with Greek ingredients. Patsas, [297] [298] tripe soup made from lamb, sheep, or pork tripe as key ingredients, most use animal's head or feet and enrich the broth with garlic, onions, lemon juice, and vinegar. Revithosoupa (chickpea soup), [299] [300] also known as revithada. Psarosoupa (fish soup), [301] [302]
Bourdeto (Greek: Μπουρδέτο) is a fish dish from Corfu. It comes from the Venetian word brodetto, which means 'broth'. [1] It is fish cooked with onion, and red sweet and hot spicy pepper. The best fish for bourdeto is scorpion fish. [2] One can also find the same dish containing fillet of a bigger kind of fish.
fish Indonesian fish soup in salt and sour-tasting spices Psarosoupa: fish Greek fish soup, uses a traditional oil-and-lemon sauce, vegetables, rice and sea fish Sliced fish soup: fish A dish from Singapore with fish, prawns and vegetables Sour soup: fish A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple ...
Sliced fish soup; Sopa marinera — a Spanish seafood dish [3] made with oysters, clams, seashells, crab, lobster, shrimp and spices like achiote and cumin;
Fish tea – spicy soup in Caribbean cuisine, similar to a fish bouillon; includes ground yam, pumpkin, cassava, potatoes and green bananas, cooked until very soft; Fishcake – Fried minced or ground seafood; Fisherman's soup – Hungarian fish soup
The Phoceans who founded Marseille in 600 BC, ate a simple fish broth known in Ancient Greek as "kakavia". [12] [13] Another fish soup also appears in Roman mythology: it is the dish that Venus fed to Vulcan. [14] They were different from the boullabaisse as they did not include saffron and rouille. [15]