Provencal Plates by Mediterranean Interiors


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 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.

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 : 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 : 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 :crop the next spring!" Morels are a feature of many cuisines, including Provençal. Their flavor is prized by chefs worldwide, with recipes and preparation
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Article Snippet :Auvergnat Gascon Aranese Béarnese Landese Judeo-Gascon Judeo-Provençal Languedocien Limousin Provençal Niçard Vivaro-Alpine Gardiol Mentonasc Old Occitan Old
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 : 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 :is served without fillings but often served with heavy garnishes. The Provençal omelette is more similar to a frittata than to a traditional rolled or
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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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