Provencal Plates

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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 fishermen, using 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 crabs, 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 fishermen. 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 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.

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Article title : Bouillabaisse
"/-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
"Herbes de Provence (French: [ɛʁb də pʁɔvɑ̃s]; Provençal: èrbas de Provença, [ˈɛr.bas də pɾoˈvɛn.sa]) is a mixture of dried herbs considered typical of..."
Article title : Steak au poivre
"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
"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..."
Article title : Garsenda, Countess of Forcalquier
"accused Nuño of attempting to supplant his nephew in the county. The Provençal aristocracy originally took advantage of the situation for their own ambitious..."
Article title : List of French words of Gaulish origin
"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 : Étienne Pélabon
"Pelabon - Tolon, 25 January 1745 - Marseille ?, 1 November 1808) was a Provençal Occitan-language writer from the 18th century. He is above all remembered..."
Article title : Omelette
"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..."
Article title : Accretionary wedge
"accreted terranes are not equivalent to tectonic plates, but rather are associated with tectonic plates and accrete as a result of tectonic collision. Materials..."
Article title : Spanish language
"Auvergnat Gascon Aranese Béarnese Landese Judeo-Gascon Judeo-Provençal Languedocien Limousin Provençal Niçard Vivaro-Alpine Gardiol Mentonasc Old Occitan Old..."

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