Sicilian-Style Fish Stew Recipe | The Mediterranean Dish (2024)

FAQs

What are different names for fish stew? ›

Caribbean Fish Stew – A simple stew with marinated red snapper and tilapia, infused with spices, herbs bell peppers, tomatoes, and onions – Simply delicious.

Pinot Noir, Gamay, Sangiovese, Grenache

Chianti, which is mostly Sangiovese, with spaghetti and clam sauce or octopus stewed in tomato sauce is wonderful. Be careful, though: avoid combining reds with spicy seafood, as you will probably get a nasty metallic taste.

Cioppino is traditionally served with grilled sourdough bread, what could be more quintessentially San Francisco than that? While this hearty stew is more than a meal on its own, a simple salad like our Lemon Parmesan Lettuce Salad or our Fresh Fennel Orange Salad would make a lovely side.

Fish soups are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fish soups generally have more liquid than stews. Fish soups have been made since early times.

Bouillabaisse is a rich fish stew that originated in the French port city of Marseille on the Mediterranean coast.

The word “cioppino” comes from the Ligurian dialect “ciuppin” and means “chopped, torn to pieces”. This unfussy soup was consumed by mariners and port workers in taverns and inns around the Ligurian harbors.

Broth is a thin soup made of the water in which flavor-enhancing ingredients like meat, vegetables, and herbs and spices have been simmered. The liquid is strained after cooking to remove the flavoring ingredients. The broth can be served on its own or used as the base for a heartier soup or stew.

Q: What is the difference between bouillabaisse and cioppino? A: Actually there isn't much difference other than Cioppino is Italian with a tomato-based broth and bouillabaisse is French with a bit of saffron and chopped tomatoes added to a fish broth.

Although most people will say that only white wines should be paired with fish or shellfish, anything goes today, and Italian red wine varietals can be an excellent accompaniment for seafood. Chianti: Situated in the region of Tuscany in central Italy, Chianti is probably the best-known of all Italian wine districts.

What alcohol is best to drink with stew? ›

Top pairings

Stews tend to be intensely flavoured with a rich thick sauce so you could argue that you need a big wine to hold its own. But that can be overwhelming. I prefer a slightly lighter more rustic red - grape varieties such as Syrah, Grenache, Malbec and Tempranillo hit the spot for me.

The research also seems to answer why some red wines can actually compliment seafood and fish, while others make you run for the motion sickness bag. The researchers identified an “iron threshold” of 2 miligrams per liter. Any red wine containing more than this amount spoils the seafood pairing.

Today, Cioppino is generally made from cooking seafood in a broth and is often served in a crab shell. The name is believed to come from cioppino, a classic Italian soup from Liguria, a region in Italy, that uses less tomato in the broth.

Cioppino, bourride, brodetto, cacciucco, zarzuela, gumbo. Fish soup. Shellfish stew.

Fisherman's soup or halászlé (Hungarian pronunciation: [ˈhɒlaːsleː]) is a hot, spicy paprika-based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish.

Fish stock, also called fumét in French, is a magnificent base for making soups, chowders, seafood risotto, and any number of sauces. But you may shy away from making your own stock because it is disproportionately labor- or time-intensive.