A dish prepared with the livers of certain fishes.

(See quot.)

A dish made with chopped eels (or other fish, etc.) spiced and coloured. white sorré = blanch-de-sore (see blaundsore, n.).

A dish of spiced cod's head and liver.

An eel cut into short pieces, dressed with bread-crumbs and chopped herbs, and broiled or fried. Also transferred.

a dish of fried minnows seasoned with tansy.

An Indian dish of rice boiled with split pulse, onions, eggs, butter, and condiments; also, in European cookery, a dish made of cold fish, boiled…

A Caribbean soup or stew consisting of pieces of meat cooked slowly with red peppers, cassareep, sugar, and other seasoning. Also attributive in pepp…

A French dish of fish stewed in wine (typically eel in red wine), usually served garnished with small onions, mushrooms, and rashers of bacon.

Fish, esp. perch, boiled and served in the water used for cooking.

= spitchcock, n. 2.

Nautical slang. (See quots.)

In Burma (Myanmar): a pungent condiment consisting of fish or prawns which have been left to rot and then salted and dried. Cf. balachong, n.

Phrase. a kettle of fish. On the Tweed, etc. A kettle of fish cooked al fresco, at a boating excursion or picnic; hence, applied to the picnic…

In full brandade de morue. A Provençal dish made from salt cod.

a supper meal with fish as the main course; spec. (esp. Scottish), a meal of fish and chips bought from a take-away restaurant.

Trout cooked with vinegar, which turns it blue; (also) a dish consisting of this.

In the names of various dishes, as sole bonne femme; sole (à la) Colbert (see quot. 1877); sole (à la) meunière; sole Véronique (see quot. 1960).

A dish of Provençal origin, composed of fish stewed in water or spiced white wine. Also figurative.

a dish consisting of fried fish and fried chipped potatoes; also elliptical for a shop at which this dish may be bought ready-cooked; also attributive…

An Icelandic dish comprising the meat of a Greenland shark that has been allowed to ferment (traditionally by burial in sand for up to twelve weeks)…

A Japanese dish consisting of thin slices of raw fish served with grated radish or ginger and soy sauce. Also attributive or as adj.

Cookery. A dish made of finely minced meat, fish, or other ingredients, cooked in a crust of paste or in a mould: so called from its shape.

A dish consisting of slices or balls of ground fish baked in a fish or vegetable broth and typically served cold.

(Usually with hyphens.) In the West Indies: a simple, quickly prepared codfish fritter (see also quot. 1893).

= truite au bleu, n.

A traditional Belgian soup or stew of fish or chicken with vegetables. Cf. water-souchy, n. 1.

Caribbean. A fritter made with minced fish, esp. salt cod, and traditionally often served with fried bread.

a marinaded herring served cold.

A Scandinavian dish consisting of dry-cured salmon marinated in a mixture containing salt, spices, and dill.

Cookery. plural. Narrow, deep-fried strips of fish, esp. sole (see quot. 1964).

North American. A fishcake made with cod; spec. one made with salt cod and potatoes, deep-fried, and typically served between two crackers with…

A Spanish-American dish of raw fish or seafood marinaded in lime or lemon juice, usually garnished and served as a starter.

(a) A finger-shaped portion of (imitation) crabmeat coated in batter or breadcrumbs (cf. fish stick n. (b) at fish, n.1 compounds 2b). (b) (A…

In Spain, a dish consisting of various kinds of seafood (zarzuela de mariscos) or fish (zarzuela de pescados) cooked in a rich sauce.

In the names of various dishes, as sole bonne femme; sole (à la) Colbert (see quot. 1877); sole (à la) meunière; sole Véronique (see quot. 1960).

a small finger-shaped or rectangular section of fish coated in batter or breadcrumbs.

A strongly flavoured fish stew cooked with palm oil and coconut milk, originating in the state of Bahia, Brazil.