Italian fish stew with potatoes






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Italian fish stew with potatoes

Italian fish stew with potatoes

Published : 10/24/2017 15:19:13
Categories : fine INGREDIENTS Rss feed

What do you know about Italian fish stew? Have you ever had the opportunity to try it? Next time you'll be visiting Italy, be sure then to book a dinner in one of the many restaurants where Italian fish stew is prepared and made the popular meal it has proved to be through the years.

A stew is typically a combination of solid food ingredients cooked in liquid. The ingredients include vegetables (carrots, onions, beans, peppers, tomatoes, and many others), meat, and fish.

There are several types of fish stew, according to the customs and habits of the inhabitants of each of our 20 regions.

Have you ever heard of Cioppino recipe? It is similar to the cioppino recipe that originates in San Francisco. It is made from crabs, shrimps, squids, mussels, and it is combined with fresh tomatoes in a wine sauce. It is preferably served with toasted bread. The dish shares its origin with another popular Italian variation of seafood stew, named cacciucco. This recipe stems from Tuscany, and is an extraordinarily rich meal. It is made of a wide variety of Mediterranean fish and shellfish, such as red gurnard, scorpionfish, clams, whitefish, grouper, shrimp, calamari, and a mix of vegetables of various types and tastes.

Very popular in Ligurian cuisine, Bouillabaisse fish stew is a meal that originates from the port city of Marseille, on France's south coast. Three kinds of fish are involved in its preparation: sea robin, European conger and red rascasse. The broth is typically served with a sauce made of olive oil, garlic, cayenne pepper on grilled or toasted slices of bread.

Italian fish soup tomato

There's nothing tastier and most delicious than a good fish soup. It is usually made of shrimps, clams, mussels, scallops. 

Slow cooker fish stew

If you use a slow cooker for your fish stew, be sure to follow one major tip: if you're short on time, prepare the ingredients for your slow-cooked mal the night before, store it in the fridge overnight. When you wake up, get it out of the fridge and, after the cooker is on, put it into the cooker and start cooking.

Did you know?

Stew's history is long and dates back to ancient times.

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