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1 Bouillabaisse
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. -
2 bouillabaisse
( FRANCE)various fish (including scorpion fish) cooked in a soup of tomatoes, garlic, saffron and olive oil♦ 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. -
3 rouille
rouille [ʀuj]1. feminine nouna. rustb. ( = sauce) spicy Provençal sauce eaten with fish2. invariable adjective* * *ʀuj
1.
adjectif invariable red-brown, rust(-coloured [BrE])
2.
1) Chimie, Botanique rust2) Culinaire rouille* * *ʀuj1. adj invrust-coloured Grande-Bretagne rust-colored USA rusty2. nf1) (= corrosion) rust2) CUISINE sauce served with fish dishes* * *A ⇒ Les couleurs adj inv [couleur, peinture] red-brown, russet; [vêtement, tissu] red-brown, rust(-colouredGB).B nf2 Culin rouille (garlic mayonnaise made with red chillies).[ruj] nom féminin1. [corrosion d'un métal] rust2. BOTANIQUE————————[ruj] adjectif invariable -
4 rouille
( FRANCE)a Provençal sauce, so called because of the red chiles and sometimes saffron which give it a ‘rust’ color; chiles are pounded with garlic and breadcrumbs and blended with olive oil; the sauce being served with bouillabaisse, boiled fish or octopusA thick sauce similar to aioli, made of dried chiles, garlic, and olive oil. Rouille is traditionally served with bouillabaisse and soup de poisson. Other recipes also add saffron and tomatoes.Provencal spicy red sauce (literally "rust"); like a garlic "aîoli" sauce with chilli pepper.
См. также в других словарях:
Bouillabaisse — (Occitan: bolhabaissa ) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa IPA| [ˌbujaˈbajsɔ] , a compound that consists of … Wikipedia
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bouillabaisse — (boo yah BEHSS) [French, from Portuguese] In French cooking, a soup or stew made with a variety of fish and shellfish, flavored with saffron and served with rouille … Dictionary of foreign words and phrases
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