Article by David Russo VMD, PhD
A common trait of all Mediterranean culinary traditions is the dish cooked in a covered earthware (terracotta) recipient, either of fish or meat. Fish based stews change name from country to country: Cacciucco in Tuscany, Brodetto on the Adriatic, Zarzuela in Spain, Bouillabaisse in France and Cioppino in California. These dishes are all similar enough however to suppose that they all originated from one fish stew recipe that
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