To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
A sauce used for braising.
A dish (usually meat) prepared by braising.
Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)
To cook in a saucepan
A deep cooking vessel with a handle and sometimes a lid; used for boiling, stewing and making sauces.