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StewQuest

Brudet

A deep plate with white fish and shellfish sided with toasted bread and olive oil.
It is strange that out of dozens of fish stews Brudet stands out with such consistency.

A frish stew from Dalmatia. See the recipe.

Caponata

A plate with slices of bread topped with caponata next to a flask of olive oil.
Caponata is a wonderful apetizer that can be eaten warm or cold depending on the weather.

A Sicilian side dish made of stewed vegetables. See the recipe.

Gumbo

A bowl containing gumbo, with sausage, okra and shrimp.
Gumbo is not only a stew, but also a symbol, with ingredients of different origins in harmony together.

A stew of African, Caribbean, Choctaw, French, German, and Spanish influence. See the recipe.

Chupe de Mariscos

A portion of Chupe de Mariscos with a shrimp on top.
Chupe de Mariscos is a wonderful Chilean recipe involving bread crumbs, milk and seafood.

A seafood stew from Chile. See the recipe.

Bouillabaisse

A shallow bowl with bouillabaisse next to a platter containing shellfish and chunks of stewed fish.
Bouillabaisse is most and foremost a peasant stew, so it can be made on the cheap if you happen to live near the sea.

A delicious stew from Marseille, that combines fennel and several shellfish for flavour and originality. See the recipe.

김치 찌개 (Kimchi Jjigae)

A bowl of kimchi jjigae next to a bowl with white rice and a side dish of kelp salad with soy sauce.
Kimchi has a very unique taste; the stew you can make with it doubly so.

Made with fermented napa cabage (kimchi) as a main ingredient, this is a delicious stew from Korea. See the recipe.

Rancho

A serving of rancho, next to some rye bread, ready to be eaten.
Rancho could be a meta-stew as it uses elements from leftover cozido.

Rancho "à moda Portuguesa" is the resulting stew of Cozido. So in a way it is a stew of stews. See the recipe.

Ciambotta

A bowl of giambotta and a glass of wine, next to some basil garnish.
Ciambotta or giambotta is a vegetable minestre, a stew-like concoction from southern Italy.

A southern Italian vegetable dish, great as a side dish with polenta. See the recipe.

Dublin Coddle

A bowl of Coddle. The pork sausage here was cut to short, resulting in a blooming sausage effect.
Dublin Coddle, or just Coddle, is a heart warming stew for cold damp days.

An Irish stew mostly based on pork and potatoes. See the recipe.

Coq au Vin

A serving of Coq au Vin garnished with parsley and next to a small bouquet garni.
Coq au vin, or rooster cooked in wine is a easy and delicious stew anyone can make.

A French poultry stew based on red wine and fine herbs. See the recipe.