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Cacciucco is a hearty stew consisting of several different types of fish and shellfish; [2] [3] one tradition holds that there should be five different types of fish in the soup, one for each letter c in cacciucco. [3]
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950), and was amplified by other writers working in English.
The American chef and food writer Julia Child, who lived in Marseille for a year, wrote: "to me the telling flavor of bouillabaisse comes from two things: the Provençal soup base—garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, and usually a bit of dried orange peel—and, of course, the fish—lean (non-oily), firm-fleshed ...
But the turquoise waters of the Mediterranean Sea touch 22 European, North African and Middle Eastern countries, so reducing the cuisine down to just Greek food isn't accurate.
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Lunch options. Grilled Fish and Veggies. Enjoy 6 ounces of any preferred fish with 2 cups vegetables, grilled, roasted or sautéed in olive oil.
The dish also shares its origin with other regional Italian variations of seafood stew similar to cioppin, including cacciucco from Tuscany, brodetto di pesce from Abruzzo and others. [ 1 ] [ 3 ] [ 5 ] Similar dishes can be found in coastal regions throughout the Mediterranean, from Spain to Greece.
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