Meditteranean: Bouillabaisse,Brodetto,Cassola & Cacciucco

[Alexandria Profile]

In Italian gastronomy, the word Brodetto (Abruzzo) denotes a fish soup and it is an ancient dish of the fishermen´s catch brought home. Cassola, is a Sardinian fish and shellfish stew with historic traditions from the coastal fishing villages and Cacciucco, is a renowned fish stew from southern Tuscany, the port of call Livorno. Bouillabaise, is a traditional Marseille fish, shellfish stew prepared in several courses. On the Northern coasts of Spain, there is seafood stew called: Zarzuela de Pescado, very common bill of fare in Northern Costa Brava. Zarzuela is a musical theatrical Operetta ! A highly enjoyed and popular Sunday festive lunch.

These fish and shellfish stews, have been made since time memorial in the Mediterranean, the Adriatic, The Aegean and on the Atlantic Coast of all the Mediterranean countries, each with their own nuances based on the fresh catch of the morning.

Have you ever prepared a Mediterranean fish stew ? Which fish and shellfish varieties do you use ?

Have a lovely weekend.

[karadekoolaid Profile]

Well I´m too far away to call it Mediterranean.
The fish stew here is called "Sancocho de Pescado". Everything goes into the pot; fish, potatoes, onions, garlic, yams, manioc root, taro root, plantains - and then it´s just a case of waiting for it to cook.

[cherrytree Profile]

You could always read a recipe for Cullen Skink, Member 461 although it would be impossible to prepare from Mediterranean fish. I just sometimes think we don’t tell the world what fabulous fish we have in UK waters.

[Lusciouslush Profile]

Oh they know all right Cherrytree - they take most of it...………….

[Joanbunting Profile]

Of course I have Member 461, I make all sorts of versions but usually of the simpler sort , Bourride. Aigo Sau etc. No home cook in their right mind makes Bouillabaise ot Soupe de Poisons. I tried to do the latter once and nearly lost my marbles.

If you want a decent plate of either you go to a decent restaurant or buy the soupe from a good fishmonger.

On the other hand I have made dishes like Cullen Skink, crab soup and so on.

[Pampy Profile]

Of course I have Member 461, I make all sorts of versions but usually of the simpler sort , Bourride. Aigo Sau etc. No home cook in their right mind makes Bouillabaise ot Soupe de Poisons. I tried to do the latter once and nearly lost my marbles.

Like the idea of poison soup! I can think of a couple of people I'd like to serve it to!

[Joanbunting Profile]

Like the idea of poison soup! I can think of a couple of people I'd like to serve it to!

Me too Pampy so I won't edit the post!

[Alexandria Profile]

Karakoolaide,

You do not have to live on the Mediterranean to prepare a fantastic fish or shellfish stew.

It is just very common here ..

Have a lovely weekend.

[Alexandria Profile]

Cherry Tree,

Living in Barcelona and having family and a 2nd home on one of the capes in Northern Girona, Cadaqués,
and a father and 2 grandfathers with boats, we prepare our shellfish fish stews from the daily catches depending
on the season and local availability.

When in Barcelona, I go over to Le Mercat de La Boqueria in Barri Gotti and purchase wild shellfish and seafood or finned fish
for our seafood stews, caught in local Mediterranean Waters along the Costa Brava.

We use, mostly shellfish (except oysters), squid, rayfish, monkfish, Norway Bay Lobsters or Scampi, crab and lobster in our seafood stews as well as Catalan or Alicantine Rices.

Have nice day.

[Alexandria Profile]

Joan,

Thanks for the feedback ..

Yes, Bouilaibaisse is not a simple creation !

However, Cassola Sardo and Brodetto are relatively easy to prepare.


Poisson = fish in French, and Poison in English, oh yes, I guess we all have our foes ..

Have a lovely weekend.

[Lusciouslush Profile]

[Amyw Profile]

Can we not have multiple posts by same person in a row ? I just find it falsely gives the impression a thread has had a lot of responses but when I click on it , it’s just the same person answering each post individually

[Gillthepainter Profile Website]

Poison.
I love it! I didn't even spot it, Pampy. Well done you.

It's not a falso amigo, though, Member 461. Nope, poison isn't the same thing in English.

[Lusciouslush Profile]

I happen to know, as it happens, Pampy is an expert in the field of poison(s) - may make certain folk uncomfortable....……………………………...

[Alexandria Profile]

Gil,

I think you mis-read what I said.

POISON in French = Fish in English

Poison in English = Something toxic or venonmous


Any way, have a nice weekend ..
Best regards from Sardinia.

[Linnet Profile]

Member 461 - poiSSon in French....... not the same at all!

[wargarden Profile]

sounds like seafood boil in new England.
as for Bouillabaise it was made with trash/bicatch fish the fisherman could not get good price for,

[cherrytree Profile]

Whether it is made from old rubbishy fish or from the finest that the Med.can offer I find Elizabeth David’s extract in French Provincial Cooking a most evocative read.

[Pampy Profile]

I happen to know, as it happens, Pampy is an expert in the field of poison(s) - may make certain folk uncomfortable....……………………………...

I sure am - that's what you learn when you live near to Pendle Hill!

[Alexandria Profile]

Linnet,

Fish in French is spelt with a doublé "s" ( poisson ) ..

Was typing on a coach .. a typing error ..

Have a nice summer.