gobban

Gobban is a traditional Italian dish originating from the region of Piedmont, particularly associated with the city of Turin. The name "gobban" derives from the Piedmontese word for "fish," reflecting its primary ingredient. This dish is a type of fish stew, typically made with fresh, local fish such as trout, eel, or pike, which are slow-cooked in a flavorful broth.

The preparation of gobban often involves simmering the fish in a mixture of white wine, broth, and aromatic herbs like rosemary, thyme, and bay leaves. Garlic, onions, and sometimes tomatoes or olives are also common additions to enhance the flavor. The dish is traditionally served with a side of polenta, which helps to soak up the rich, savory broth. In some variations, the fish is first fried or grilled before being added to the stew, adding a contrasting texture to the dish.

Gobban holds cultural significance in Piedmontese cuisine, often enjoyed during festive occasions or family gatherings. Its simplicity and reliance on fresh, seasonal ingredients highlight the rustic traditions of Italian cooking. While the dish is deeply rooted in Piedmont, similar fish stews can be found in other regions of Italy, each with its own variations in ingredients and preparation methods. Gobban remains a beloved example of how regional cuisine can reflect local tastes and traditions.