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[mass noun] A rich, spicy stew or soup made with various kinds of fish, originally from Provence.
- ‘The Basque version of bouillabaisse, or fish stew, is called ttoro and includes mussels, crayfish, congers, the head of a codfish, and three other kinds of fish.’
- ‘Those who are allergic to shellfish have to avoid words even like bouillabaisse, fish stock, seafood flavoring, and clam extract.’
- ‘I refresh myself after a day in the train with a marvellously spicy bouillabaisse (fish stew) in the elegant, vaulted Les Arcenaulx, one of many atmospheric harbour-side restaurants.’
- ‘Choose almost any of them, order a bowl of bouillabaisse (a fish stew) and you will be in culinary heaven.’
- ‘Typically seen in Middle Eastern dishes, saffron is also the star ingredient in dishes like paella, bouillabaisse, and risotto Milanese.’
- ‘Thai bouillabaisse is equally lush and vibrant with cilantro and lemongrass.’
- ‘Arrange lobster over gnocchi and top with bouillabaisse sauce.’
- ‘My mildly glutinous lobster bouillabaisse was decked with shiitake mushrooms, of all things, and a nicely crisped piece of red snapper was drowned in a heavy broth flavored with lemongrass and ginger.’
- ‘I like to imagine the poor British in their French farmhouses struggling away to make bouillabaisse and ratatouille with recipes from Elizabeth David, while their French neighbours are having fry-ups for supper.’
- ‘Hearty bouillabaisse is one of life's greatest pleasures, as long as it is done properly.’
- ‘The rest of my companions had things like smoked salmon salad, steak, bouillabaisse, and veal and pork stew.’
- ‘Some are still recovering from beheading yesterday's fish (we made superb bouillabaisse, together with rouille and French bread croutons).’
- ‘Drizzle with extra virgin olive oil and bouillabaisse.’
- ‘There are four items that are ‘of the day’: ceviche, escovitch (a Jamaican whole fish in a tart, spicy sauce), bouillabaisse, and soup.’
- ‘Seafood is next covering fresh salmon, eel, prawns, lobster and a bouillabaisse of fish and seafood.’
- ‘Bofinger is a shrine to food, staffed by mustachioed waiters in black waistcoats and white aprons, waltzing around the various rooms bearing platters of fruits de mer, wobbling crème caramels, great tureens of bouillabaisse.’
- ‘The Greeks brought a chowder called brodetto, which later evolved over time into bouillabaisse.’
- ‘Fresh fish - including sea bass, red mullet, and daurade - are plentiful and widely eaten, as is the famous fish stew, bouillabaisse.’
- ‘The firm flesh of weevers gives them a useful role in bouillabaisse and other fish soups.’
- ‘The bouillabaisse, the famous fish soup that originated in Marseilles, was a real treat.’
French, from modern Provençal bouiabaisso.
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