Chef Graziella
Brodetto alla Romagnola
The fish stew of my home coast, where fishermen brought whatever the Adriatic offered and their wives made it into something that needed nothing more than good bread and an appetite.
Recipe Archive
Soups & Stews
Soups and stews reward patience, seasoning, and structure. Browse bowls that build flavor through stock, aromatics, legumes, vegetables, seafood, and slow-cooked meats.
1031 recipes
Culinary Explorer
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Recipes
Chef Graziella
Brodo di Carne
The patient work that makes everything else possible. Three meats, a handful of vegetables, cold water, and four hours of your time. This is where Italian cooking begins.
Chef Isabel
Brou Menorquí (Menorcan Cocido Broth)
Brou menorquí is Menorca's Wednesday cocido, a quiet two-turn pot: pale broth with small pasta first, then chickpeas, potatoes, cabbage, and meats cooked low enough to stay clear.
Chef Joost
Bruine Bonensoep (Dutch Brown Bean Soup)
Bruine bonensoep is the quieter winter cousin of snert: brown beans, rookworst, bacon and roots in a broth that stays spoonable, frugal, and deeply Dutch.
Chef Jeong-sun
Budae-jjigae (Army Base Stew)
A Uijeongbu-born pot of sour kimchi, Spam, sausage, tofu, beans, and ramen, held together by anchovy-kelp broth and a measured seasoning paste so the stew tastes like more than salt.
Chef Jeong-sun
Bugeo-guk (Dried Pollock Soup)
The pale morning soup Koreans trust after a hard night, dried pollock sweated in sesame oil, then simmered in rice water until the broth turns milky and clean.
Chef Takumi
Bukkake Udon (ぶっかけうどん, udon with poured sauce)
Cold Sanuki udon, rinsed clean and drained hard, meets a small pour of concentrated tsuyu, grated daikon, scallion, and lemon. Less broth than kake, more flavor per drop.
Chef Jeong-sun
Bulgogi-jeongol (Bulgogi Hot Pot)
Pear-sweetened bulgogi, mushrooms, greens, and a modest bundle of dangmyeon arranged in a shallow pot, then simmered at the table so dinner happens from the center outward.
Chef Isabel
Bullit de Peix Eivissenc
Bullit de Peix is Ibiza's fisherman's meal in two turns: firm white fish and potatoes lifted from a saffron broth with allioli, then short rice cooked in that same broth until dry.
Chef Jeong-sun
Bulnak-jeongol (불낙전골, Beef and Octopus Hot Pot)
Sweet marinated bulgogi and quick-cooked nakji meet in a shallow jeongol pan, arranged by color, simmered at the table, and kept honest with a clean anchovy-kelp broth.
Chef Takumi
Buri-shabu (ぶりしゃぶ, Toyama yellowtail hot pot)
Toyama winter buri needs little bravery, only good fish and a steady hand. Swish each slice through clear konbu dashi for three seconds, just enough to warm the fat and leave the center glossy.
Chef Remy
Butter Bean Stew with Tasso
Humble butter beans transformed by smoky tasso ham, the holy trinity, and patient simmering into a velvety stew that warms you from the inside out, the kind of bowl that makes you want seconds before you've finished firsts.
Chef Elsa
Butternockerl in Rindssuppe
Impossibly light butter dumplings floating in clear golden Rindssuppe, the kind of Suppeneinlage that separates a good Austrian kitchen from a great one.
Chef Thomas
Butternut Squash Soup
Squash roasted until its edges catch and caramelise, then blended into a deep-orange soup that tastes the way an autumn evening feels when the clocks have gone back and the lamps are on early.
Chef Graziella
Cacciucco alla Livornese
The great fish stew of Livorno, where fishermen transformed the unsellable catch into something magnificent. Five types of seafood minimum, one for each 'c' in the name, swimming in a spicy tomato broth and served over bread rubbed raw with garlic.
Chef Lupita
Caguamanta de Mantarraya Sonorense
Sonora's manta ray and shrimp stew, with green olives, carrots, capers, and the wild chiltepin chile from the Sierra Madre Occidental. The pure broth, served first in a tin cup, is the bichi.
Chef Remy
Cajun Chicken Stew
Tender bone-in chicken simmered low and slow in a rich peanut-butter roux gravy with Yukon Gold potatoes and the holy trinity, the kind of simple Cajun supper that's been warming Louisiana families for generations.
Chef Remy
Cajun Red Chili
A bold marriage of Texas chili tradition and Louisiana soul, where smoky andouille and seasoned beef simmer in a dark roux base with red beans, fire-roasted tomatoes, and enough Cajun heat to warm you from the inside out.
Chef Margarida
Caldeirada à Fragateira
The fishwives of Porto built this stew in layers, never stirring, letting the fish steam gently over potatoes and peppers. Whatever the market offered that morning became dinner by evening.
Chef Juliana
Caldeirada de Filhote
Whole fish in a pot looks like a test. It isn't. Build the refogado, layer the filhote, let tucupi do its work, and the Círio table starts making sense.
Chef Juliana
Caldeirada de Tambaqui
You don't need river wisdom in your bones to cook tambaqui well. You need real tucupi, a calm simmer, and the sense to let the fish stay whole until it gives.
Chef Isabel
Caldeirada Gallega
Caldeirada Gallega is Galicia's fishermen's pot: potatoes, onion, bay, and firm white fish cooked gently, then dressed at the end with ajada, the garlic and pimentón oil that makes the stew.
Chef Isabel
Caldereta de Langosta de Menorca
Menorca's caldereta from Fornells is a feast stew of spiny lobster, slow tomato and onion sofrito, and sea broth spooned over dry bread. The sofrito decides it.
Chef Isabel
Caldereta Marinera Asturiana
Caldereta marinera Asturiana is the fishermen's pot of Lastres: rockfish, shellfish, potato, tomato, and pepper, kept soupy and carried by a slow sofrito.
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