Hunting, gathering, and fishing have played significant roles in the development of human culture. Thanks to a topic suggested by listener, Robin Ove, Kim and Leigh take a deep dive into brothy dishes that have come to define several cultures influenced by the art of fishing.
Fish have played an integral part in sustaining cultures around the world. In this episode, we take a closer look at several classic fish stews and how they have come to define a specific region and represent the communities and cultures who make them. Although similar in their foundations, each stew is characterized by the unique, local ingredients used.
Kim starts out our exploration into fish stews with a brief history into fishing. The ability of our nomadic ancestors to trap, catch, and subdue protein sources, aided in the development of our brains which in turn allowed us to create better systems to trap, catch and subdue protein sources. Nomads that had access to waterways discovered ingenious ways to prepare the catch of the day.
Leigh discusses two regional classic dishes whose origins are directly related to the catch of the day, cioppino and washtub stew. These two fish stews, from opposite sides of the country, are classic examples of the influence of regional ingredients as well as the communities from which they sprung.
To continue the discussion, Kim recounts her ancestral heritage and flavor preferences of the Mediterranean. With Provence being her family's origin, bouillabaisse is the fisherman’s stew for which Kim waxes poetic, with a little help from Julia Child.
To round out our fisherman’s stew conversation, we end with a conversation about authenticity and accuracy and how these two concepts relate directly to chowders.
Please join in the conversation and let us know your thoughts on the best fisherman’s stew or your thoughts on authenticity or accuracy.
Fisherman’s Stew Transcript
🎧 Click here for the full, interactive transcript of this episode 🎧
Sources We Found Helpful for this Episode
Field & Stream: How to Make a Gorge Hook
French Chef: Bouillabaisse A La Marseillaise
In Search of the Real Bouillabaisse, Marseille’s Gift to the Fish Lover
Books We Think You’ll Enjoy Reading
History of Food by Reay Tannahill
A History of Chowder: Four Centuries of a New England Meal by Robert Cox and Jacob Walker
50 Chowders by Jasper White
Recipes You Really Need to Try
Cioppino - Once Upon a Chef
French Bouillabaisse - Family Style Food
New England Clam Chowder - Damn Delicious
Manhattan Clam Chowder - Dinner at the Zoo
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EP 39: Fisherman's Stew - A Savory Representation of Region, Culture, and Flavors