Provencal Plates by Mediterranean Interiors

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Bouillabaisse (French: [bu.ja.ˈbɛs]; Occitan: bolhabaissa, bullabessa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional Provençal fish soup originating in the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). Bouillabaisse was originally a dish made by Marseille fishers, using the 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 crab 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 fishers. 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 a 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 :traditional Provençal fish soup originating in the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word
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
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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 : 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
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Article Snippet :also very popular in Russia. Further north and east it is a feature of Provençal cuisine. They are also collected in Poland, where they are traditionally
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Article Title : Spanish language
Article Snippet :Auvergnat Gascon Aranese Béarnese Landese Judeo-Gascon Judeo-Provençal Languedocien Limousin Provençal Niçard Vivaro-Alpine Gardiol Mentonasc Old Occitan Old
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Article Snippet :(Modern French caille), perhaps via Medieval Latin quaccula (source also of Provençal calha, Italian quaglia, Portuguese calha, Old Spanish coalla), or directly
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