Provencal Plates

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Bouillabaisse ( BOO-yə-BESS, US also -⁠BAYSS, French: [bujabɛ(ː)s] ; Provençal: bolhabaissa [ˌbuʎaˈβajsɔ, ˌbujaˈbajsɔ]) is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs bolhir ('to boil') and abaissar ('to reduce heat', i.e. 'simmer'). Bouillabaisse was originally a dish made by Marseille fishermen, using bony rockfish, which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse (Scorpaena scrofa); sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, mullet, or European hake. It usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crabs, or octopus. More expensive versions may add langoustine (Dublin Bay prawn; Norway lobster), though this was not part of the traditional dish made by Marseille fishermen. Vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper, on grilled slices of bread. What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at top); or, more simply, as Julia Child suggests, the fish and broth are brought to the table separately and served together in large soup plates.

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Article Title : Bouillabaisse
Article Snippet :/-ˈbeɪs/ -⁠BAYSS, French: [bujabɛ(ː)s] ; Provençal: bolhabaissa [ˌbuʎaˈβajsɔ, ˌbujaˈbajsɔ]) is a traditional Provençal fish soup originating in the port city
Article Title : Herbes de Provence
Article Snippet :Herbes de Provence (French: [ɛʁb də pʁɔvɑ̃s]; Provençal: èrbas de Provença) is a mixture of dried herbs considered typical of the Provence region of southeastern
Article Title : Skordalia
Article Snippet :reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli and Catalan allioli. In the Ionian Islands, cod stock and lemon
Article Title : Steak au poivre
Article Snippet :January 2011. Pierre Franey (Mar 6, 1985). "Steak 'au poivre' Calls For Eggplant Provencal". Montreal Gazette. Montreal Gazette. Retrieved 22 January 2011.
Article Title : Thomas Keller
Article Snippet :called EVO, Inc. in 1992, with his girlfriend of the time, to distribute Provençal-style olive oil and red wine vinegar. Recently, Keller started marketing
Article Title : Garsenda, Countess of Forcalquier
Article Snippet :accused Nuño of attempting to supplant his nephew in the county. The Provençal aristocracy originally took advantage of the situation for their own ambitious
Article Title : List of French words of Gaulish origin
Article Snippet :words in French and many more in nearby Romance languages, i.e. Franco-Provençal (Eastern France and Western Switzerland), Occitan (Southern France), Catalan
Article Title : Husayn ibn Ali
Article Snippet :(1960). "ʿAlī b. Abī Ṭālib". In Gibb, H. A. R.; Kramers, J. H.; Lévi-Provençal, E.; Schacht, J.; Lewis, B. & Pellat, Ch. (eds.). The Encyclopaedia of
Article Title : Louis Sicard
Article Snippet :over his studio on his death. His sister, Thérèse Neveu, was a renowned Provencal santon-maker. Louis Marius Sicard was born on January 21, 1871, in Aubagne
Article Title : Accretionary wedge
Article Snippet :accreted terranes are not equivalent to tectonic plates, but rather are associated with tectonic plates and accrete as a result of tectonic collision. Materials

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