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Fish Stews

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By Richard Olney

Published 1974

  • About
The line dividing a soup from a stew is often infirm; some of the preparations discussed here may belong in the soup chapter—I don’t know.

Fish stews differ from meat stews (see description) only insofar as most fish (octopus and squid excepted) require a very short cooking period, being, in fact, cooked when thoroughly heated through; eel matelote, octopus daube, coq-au-vin, and Bourguignon are but a few variations on a same theme; tripes à la Niçoise, veal marengo, lobster à l’Américaine, and estocaficada on another that differs essentially only in the choice of moistening agents.

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