Bouillabaisse

List of Raw Fish Dishes, Fish (Food), Seafood, Cuisine,
Herausgegeben:Mikhayhu, Alain Sören

• Broschiertes Buch

Produktbeschreibung

Bouillabaisse is a seafood soup made with various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. 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, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: rascasse); sea robin (fr: grondin); and European conger (fr: congre); and it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte or baudroie); mullet; or silver hake (fr: merlan) It also usually includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: étrilles); spider crab (fr: araignées de mer) or octopus.

Produktdetails

• Verlag: Betascript Publishing / Tempor
• Aufl.
• Seitenzahl: 68
• Englisch
• Abmessung: 220mm
• ISBN-13: 9786138593027
• ISBN-10: 6138593022
• Artikelnr.: 34718748