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1 bourride
( FRANCE)Provençal fish soup, prepared with tomatoes, garlic, onions, herbs and olive oil, and served with aïoli sauce.a soup usually made from fillets of large white fish; the creamy broth is thickened with aïoli and poured over slices of bread♦ Another fish stew from southern France. Here the broth, in which large pieces of fish are poached, is strained and thickened with aioli. The two are then served together in shallow bowls with bread or croutons.♦ a Mediterranean fish soup that generally includes a mixture of small white fish, onions, tomatoes, garlic, herbs, and olive oil, thickened with egg yolks and aïoli (garlic mayonnaise); there are many variations. -
2 baudroie
( FRANCE)angler-fish (monkfish, frog-fish, sea-devil) also called lotte de mer♦ in Provence, the name for monkfish or anglerfish, the large, firm-fleshed ocean fish also known as lotte and gigot de met - also a specialty of Provence, a fish soup that includes potstoes, onions, fresh mushrooms, garlic, fresh or dried orange zest, artichokes, tomatoes, and herbs. -
3 congre
( FRANCE)conger eel; a large ocean fish resembling a freshwater eel (anguille); often used in fish stews. -
4 escabeche
( MEXICA)Pickling mixtureMixture of oil, vinegar, herbs and seasonings used to pickle jalapeños and other Mexican foods.♦ A mixture of vinegar, oil, herbs and seasonings used to preserve or "pickle" foods such as poultry, fish, chiles and other vegetables.♦ Vegetables pickled in vinegar, oil and herbs. Jalapeno peppers, carrots, onions and cauliflower are commonly used. May also refer to a meat stew.♦ A highly seasoned marinade used to flavor and preserve food. Fish and chicken are the most common foods used for escabeche. First the meat is fried and placed in a dish large enough to hold all of the food in one layer. Then a marinade made of onions, peppers, vinegar, and spices is poured over the food while hot. The whole dish is then allowed to rest overnight and served cold. -
5 ono
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6 couscous
A pasta made from semolina (which itself is a flour made from Durum wheat).The name couscous also refers to the famous Maghreb dish in which semolina or cracked wheat is steamed in the perforated top part of a special pot called a couscoussiere, while chunks of meat (usually chicken or lamb), various vegetables, chickpeas and raisins simmer in the bottom part. The cooked semolina is heaped onto a large platter, with the meats and vegetables placed on top. Diners use chunks of bread to scoop the couscous from the platter.♦ granules of semolina, or hard wheat flour; also refers to a hearty North African dish that includes the steamed grain, broth, vegetables, meats, hot sauce, and sometimes chickpeas and raisins.♦ Large grains of semolina flour that are steamed until tender and sauced with a rich meat, fish, or vegetable stew. -
7 pranzo
m a mezzogiorno lunchla sera dinner* * *pranzo s.m. ( il pasto principale della giornata) dinner; ( il pasto di mezzogiorno) lunch, luncheon: un pranzo abbondante, a large dinner; un pranzo a base di pesce, a meal with a fish menu; pranzo di nozze, wedding reception (o breakfast); pranzo di gala, gala dinner; pranzo diplomatico, diplomatic dinner; pranzo ufficiale, formal dinner; dopo pranzo, after lunch; invito a pranzo, invitation to dinner; sala da pranzo, dining room; tavolo da pranzo, dining table; il pranzo è servito, dinner is ready (o served); il pranzo era molto buono, the dinner was very good; avremo ospiti a pranzo, we'll have guests to dinner; è ora di pranzo, it is dinner time; qui il pranzo è alle 20, dinner is at 8 p. m. here; dare un pranzo in onore di qlcu., to give a dinner (party) in honour of s.o.; invitare qlcu. a pranzo, to invite (o to ask) s.o. to dinner.* * *['prandzo]sostantivo maschile (pasto principale) dinner; (di mezzogiorno) lunch, luncheon form.; (con invitati) dinner partyinvitare qcn. a pranzo — to invite o ask sb. to lunch
portare qcn. fuori a pranzo — to take sb. out for o to lunch
per, a pranzo ho mangiato un panino — I had a sandwich for lunch
sala, tavolo da pranzo — dining room, table
pranzo al sacco — packed o box AE lunch
* * *pranzo/'prandzo/sostantivo m.(pasto principale) dinner; (di mezzogiorno) lunch, luncheon form.; (con invitati) dinner party; a pranzo at dinner; invitare qcn. a pranzo to invite o ask sb. to lunch; portare qcn. fuori a pranzo to take sb. out for o to lunch; per, a pranzo ho mangiato un panino I had a sandwich for lunch; il pranzo è pronto dinner is ready; all'ora di pranzo at lunchtime; pausa (per il) pranzo lunchbreak; sala, tavolo da pranzo dining room, table\pranzo d'affari business lunch; pranzo di lavoro working lunch; pranzo di Natale Christmas dinner; pranzo di nozze wedding banquet; pranzo al sacco packed o box AE lunch. -
8 lampara
lampara s.f. (mar.) 'lampara', fishing boat equipped with a large lamp light to attract fish at night. -
9 barramundi
( AUSTRALIA)Aboriginal name for any of several types of large Australian freshwater fish, particularly those found in northern Australia. -
10 dentelle
"lace"; a portion of meat or fish so thinly sliced as to suggest a resemblance. Also, large lace-thin sweet crêpe. -
11 donburi
or don( JAPAN)bowl of boiled rice with different toppings like chicken, egg or beefeither a china bowl or a bowl of rice topped with some combination of meat or vegetables. Gyudon (beef bowl) and tendon (tempura bowl) are two of the more popular styles of donburi.♦ Bowl of rice covered with meat and eggs (as in Oyakodon, Katsudon, Gyuudon, or Soborodon), vegetable (as in Tendon), fish (as in Magurodon) or seafood (as in Kaisendon, or Tendon)♦ Oversized rice bowls are called donburi, also a donburi meal is a big bowl full of hot steamed rice with various savory toppings:♦ A type of large bowl; dishes that end in "-don" are served in a this type of bowl and feature a topping on a bed of rice -
12 magret
(maigret)( FRANCE)breast of fattened duck, cooked with the skin on; usually grilledThe breast meat from a mallard or Barbary duck. These ducks are specially raised for foie gras. Their breasts are large and have a much thinner layer of fat than do the Peking or Long Island duckling. Maitre d' Hotel Butter -( Compound) This is the most common of all the compound butters. It is flavored with lemon and chopped parsley and used to garnish fish and grilled meats. Garlic may be added, but it would then be called escargot butter. -
13 pan bagnat
( FRANCE)A large round sandwich from Nice, with lettuce, anchovies, tuna fish, black olives, etc. Popular in the summer from beach-side stalls and terrace cafés.
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fish biscuit — 1) a large, fish flavoured treat used for rewarding animals in zoos such as bears 2) a term for any reward that does not meet expectations. Based on the TV series Lost where one of the characters (Sawyer) spent most of an episode locked up and… … Dictionary of ichthyology
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