Fish stew

Fish stew

 

From Wikipedia, the free encyclopedia

Fish stew is a generic name for a stew with a base or food ingredients of fish or seafood.

Types of fish stew from around the world include:

• Asam Pedas (Indonesian) and (Malaysian)
• Bouillabaisse (Provençal fish stew originating from Marseille, France)
• Bourride (Another fish stew from Provence)
• Brodetto di San Benedetto del Tronto (Italian, from Marche)
• Buridda (Italian, from Liguria)
• Cacciucco (Italian, from Livorno)
• Caldeirada (Portuguese)
• Chepa pulus (tamarind-based South Indian fish stew from Andhra Pradesh)
• Caldo de mariscos (Mexican) stew, also known as Caldo de siete mares
• Cotriade (from Brittany)
• Cioppino (San Francisco version of an Italian fish stew)
• Ghalieh mahi (Persian)
• Halászlé (Hungarian paprika-based river fish soup)
• Haemul jeongol (Korean)
• Maeuntang (spicy Korean soup)
• Moqueca (traditional Brazilian stew)
• Riblji paprikaš (spicy Croatian fish stew from Slavonia)
• Saengseon jjigae (Korean, similar to jeongol)
• Suquet de peix (Valencian stew, similar to bouillabaisse)
• Ukha Russian fish soup
• Yosenabe, a Japanese hotpot dish

See also

• List of soups
• Chowder

The entire wiki link can be found at: http://en.wikipedia.org/wiki/Fish_stew

Poster's comments:

            Fish carcasses also make good sources for worm and mulch pits, which can be the same.

            Imagine you are a POW (prisoner of war), and let nothing go to waste if times get hard, which is usually the case for POW's.