قرس

قَرِيسٌ ذ : see قَارِسٌ, in three places: ― -b2- and قَرْسٌ. -A2- Broth with flesh-meat. (A.) -A3- 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 dial. of Keys. (TA.)