Definitions for "Bouillabaisse"
Related Terms:
Fish sauce, Escabèche, Tartare, Marinara, Hoisin sauce, Sinigang, Goulash, Barbecue sauce, Daikon , Pastrami, Chickpeas, Tsukemono, Bagoong, Court bouillon, Oyster sauce, Black bean sauce, Bruschetta, Carpaccio, Adobo, Tabbouleh, Hummus, Marinade, Wasabi, Mulligatawny, Rouille, Posole, Worcestershire sauce, Gulab jamun, Focaccia, Tomato sauce, Capirotada, Kheer, Gari, Primavera, Garbanzo beans, Court-bouillon, Guacamole, Rice vinegar, Jicama, Tomato paste, Borscht, Pakoras, Tandoori, Vichyssoise, Cioppino, Nam pla, Frumenty, Niçoise, Lyonnaise, Devil
A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Stew made of a variety of fish, saffron and tomatoes, traditionally associated with the Provence region of France, especially Marseilles. There are many 'authentic' recipes for bouillabaisse.
A rich fish stew from Provence, southern France. A charter for which has been arranged stating that all that sign it promise to follow the traditional recipe.
highly seasoned Mediterranean soup or stew made of several kinds of fish and shellfish with tomatoes and onions or leeks and seasoned with saffron and garlic and herbs
(BOO-yuh-BAYS or Boo-yuh-BAYS) - The name probably derives from the French phrase bouillepeis, meaning "bubble of fish." Although called a soup, this is really a main dish or a stew, a full meal in itself. Bouillabaisse has many regional variations based on the different local fish. The favorite place for bouillabaisse in Marseilles, France is the cabanon, a modest shed erected along the seashore by local people who used it for fishing, and gatherings with family and close friends.
a highly seasoned seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
A rich fish stew from southern France. This was once a poor man's meal made of any fish available. Modern versions include lobster and shrimp. The broth is flavored with garlic, orange peel, fennel, and saffron. Olive oil is added to the stew and rapidly boiled to blend it into the broth. The stew is served with croutons and rouille, a variation of aioli.
boo ya baze] Creole seafood stew
A French fish stew made by cooking a variety of fish and shellfish in broth.
( booey-yah-base). A Creole bouillabaisse is a stew of various fish and shellfish in a broth seasoned with saffron and often more assertive spices.
Mediterranean fish stew.
A French seafood stew made with fish and shellfish, onions, tomatoes, white wine, garlic, saffron and herbs. Often served over thick slices of French Bread.
A highly seasoned fish soup or chowder containing two or more kinds of fish.
popular Mediterranean fish soup, most closely identified with Marseille, ideally prepared with the freshest local fish, preferably rockfish. Traditionally might include dozens of different fish, but today generally includes the specifically local rascasse (scorpion fish), Saint-Pierre (John Dory), fiéla (conger eel), galinette (gurnard or grondin), vive (weever), and baudroie (monkfish) cooked in a broth of water, olive oil, onions, garlic, tomatoes, parsley, and saffron. The fish is served separately from the broth, which is poured over garlic-rubbed toast, and seasoned with rouille which is stirred into the broth. Varied additions include boiled potatoes, orange peel, fennel, and shellfish. Expensive shellfish are often added in restaurant versions, but this practice is considered inauthentic.
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal word bolhabaissa [ˌbujaˈbajsɔ], a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce).