bouillabaisse
Provençal seafood stew
Bouillabaisse is a rich fish stew from the Provence region of France, traditionally made with several varieties of Mediterranean fish and shellfish cooked in broth with tomatoes, saffron, and olive oil.
It's served with rouille, a garlicky mayonnaise, and crusty bread.
We ordered the bouillabaisse at a café in Marseille.
Clear simmered meat liquid
- saffronCrocus-derived golden spice
- croutonsSeasoned toasted bread cubes
- aioliGarlic-infused emulsified sauce
- fennelLicorice-tasting culinary herb
orange zest · olive oil · garlic · tomatoes · leeks · potatoes · thyme · bay leaf
Major southern French seaport
- ProvenceSoutheastern French region
- MediterraneanSea between Europe, Africa, Asia
- fishermenThose who catch aquatic creatures
- traditionCustom passed through generations
regional · authenticity · rustic · coastal · harbor · quayside · Toulon · Côte d'Azur
Gilled aquatic vertebrate
- scorpionfishVenomous spiny marine fish
- congerLarge saltwater eel
- breamFreshwater pan fish
- mulletDual-length haircut
monkfish · sea bass · John Dory · crustaceans · mussels · clams · shrimp · crab
Italian-American seafood stew
Professional kitchen leader
- gastronomyScience of fine dining
- epicureanConnoisseur of sensual pleasures
- connoisseurExpert in matters of taste
- delicacyRefined sensitivity or rarity
Michelin · haute cuisine · culinary · artisanal · degustation · savory · umami · presentation
broth
Clear simmered meat liquid
- saffronCrocus-derived golden spice
- croutonsSeasoned toasted bread cubes
- aioliGarlic-infused emulsified sauce
fennel · orange zest · olive oil · garlic · tomatoes · leeks · potatoes · thyme · bay leaf · simmer
Marseille
Major southern French seaport
- ProvenceSoutheastern French region
- MediterraneanSea between Europe, Africa, Asia
- fishermenThose who catch aquatic creatures
tradition · regional · authenticity · rustic · coastal · harbor · quayside · Toulon · Côte d'Azur · seaside
fish
Gilled aquatic vertebrate
- scorpionfishVenomous spiny marine fish
- congerLarge saltwater eel
- breamFreshwater pan fish
mullet · monkfish · sea bass · John Dory · crustaceans · mussels · clams · shrimp · crab · lobster
cioppino
Italian-American seafood stew
chef
Professional kitchen leader
- gastronomyScience of fine dining
- epicureanConnoisseur of sensual pleasures
- connoisseurExpert in matters of taste
delicacy · Michelin · haute cuisine · culinary · artisanal · degustation · savory · umami · presentation · refined
- Soupstomato soup, chicken noodle soup, vegetable soup, onion soup, miso soup
- FranceParis, Notre-Dame, Lyon, croissant, Toulouse
- French cuisinebaguette, croissant, coq au vin, crepe suzette, croissants
- French Culturebaguette, baguettes, beret, berets, brie
- French Thingsbaguette, beret, Eiffel Tower, croissant, Louvre
- boiled foodsstew, chowder, ramen, gumbo, pho
bouillabaissechowder
Thick creamy seafood soup
New England clam chowder · consommé · beef stew · miso soup · gumbo
bouillabaisseinstant ramen
Precooked dried noodle soup
canned soup · gruel · hardtack · bouillon cube · TV dinner