What is a stew?

Fish goulash is a combination of various foods, of which the fish are the main ingredient that is cooked together. The sauce or sauce is usually produced by mixing liquids from various ingredients; This sauce can be thickened by using flour, cream or other thickening fabrics such as corn starch or tomato sauce. Fish goulash can be prepared from meat with fins or molluscs. However, the meat of fish with fins and some molluscs, such as oysters, is very fine and will not become a long period of cooking, especially in liquid. For this reason, the fish should only be added to the fish stew only at the end of cooking; Once the fish is in steamed meat, it generally avoids rapid boiling to prevent its disintegration.

different regions have their own styles of fish stew, from Smetana's breeding New England to Southeast Asia based on coconut milk. Various vegetables-generally anything that is usually cut into pieces of bite size and leave to boil in liquid, which can be fish inEffect, juice, chicken broth or anything else that can require a recipe or taste of the chef. The spices added to the stew can be strong because the fish absorb their flavors well and many cooks complement the liquid with wine.

Probably the most famous goulash is Bouillabaisse, which is traditionally said to have come from the French port city of Marseilles and relies on the series of freshly captured fish and molluscs from the Mediterranean and Provençale Spices. Bouillabaisse differs from most other fish pacifiers in that it requires the introduction of fish ingredients into a rapid boiling broth and continued a quick boiling for 15-20 minutes. Another well -known fish goulash is a clam that combines shells, potatoes and onions. Clam Clam Clam Chowder uses cream and clams as the main liquid, while Manhattan soup is based on tomatoes.

To prepare a fish goulash, the chef should choose the freshest fish with whitequantity, such as halibut, hake, pollock, cod, red snapper, sea perch or pompano; Mountains should also be as fresh as possible. Interesting variations can be developed from thicker fish such as bluefish and mackerel. Canned vegetables should be prevented; If fresh vegetables are not unavailable, the chef should use frozen. As with any recipe, chefs should have all the ingredients ready and measured before starting.