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 bouillir ('to boil') and baisser ('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
"/-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
"Herbes de Provence (French: [ɛʁb də pʁɔvɑ̃s]; Provençal: èrbas de Provença, [ˈɛr.bas də pɾoˈvɛn.sa]) is a mixture of dried herbs considered typical of..."
Article title : Bresse
"occasions of the vogue, a weekend festival. Bressan, a dialect of the Franco-Provençal language, was the principal language of informal communication in the..."
Article title : Louis Sicard
"over his studio on his death. His sister, Thérèse Neveu, was a renowned Provencal santon-maker. Louis Marius Sicard was born on 21 January 1871 in Aubagne..."
Article title : Battle of Benevento
"was also divided into three battles. The first battle consisted of 900 Provençal knights and sergeants commanded by Marshal of France Hugh of Mirepoix..."
Article title : Thomas Keller
"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 : Steak au poivre
"2011. Franey, Pierre (March 6, 1985). "Steak 'au Poivre' Calls for Eggplant Provencal". Montreal Gazette. The New York Times. Retrieved 22 January 2011...."
Article title : France
"Alsace, quiche in the Lorraine region, beef bourguignon in Burgundy, Provençal tapenade, etc. France is most famous for its wines and cheeses, which..."
Article title : Étienne Pélabon
"Pelabon - Tolon, 25 January 1745 - Marseille ?, 1 November 1808) was a Provençal Occitan-language writer from the 18th century. He is above all remembered..."
Article title : Foie gras
"de là, foie en général). Foie en français, feûte en wallon, fetge en provençal, fégato en italien, hígado en espagnol, fígado en portugais, témoignent..."

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