قَرِيسٌ
1.
: see قَارِسٌ, in three places:
2.
and قَرْسٌ.
3.
Broth with flesh-meat. (A.)
4.
سَمَكٌ قَرِيسٌ
Fish that is cooked, and for which a sauce (صِبَاغ) is then made, in which it is left until it becomes concreted: (S:) or cooked fish in which a sauce is made, wherein it is left until it becomes concreted, (K, * TA,) but neither congealed nor fluid; [being converted into a gelatinous substance;] as also قَرِيصٌ: the former is of the dialect of Keys. (TA.)