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bouillabaisse
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The answer BOUILLABAISSE has 9 possible clue(s) in existing crosswords.
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The word BOUILLABAISSE is VALID in some board games. Check BOUILLABAISSE in word games in Scrabble, Words With Friends, see scores, anagrams etc.
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Definitions of bouillabaisse in various dictionaries:
noun - highly seasoned Mediterranean soup or stew made of several kinds of fish and shellfish with tomatoes and onions or leeks and seasoned with saffron and garlic and herbs
A highly seasoned fish stew made of several kinds of fish and shellfish.
A combination of various different, often incongruous elements: a bouillabaisse of special interests.
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Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
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| A fish called rascasse is essential to this celebrated seafood stew from Provence |
| This celebrated seafood stew from Provence contains several types of fish & shellfish |
| This celebrated seafood stew hails from Provence |
| This seafood stew of Marseilles was originally cooked on the beach by fishermen |
| Thackeray's "Ballad of" this dish calls it "A sort of soup or broth... or hotchpotch of all sorts of fishes" |
| Fish on Friday! It's this Provencal stew, ladled over slices of dried French bread |
| Possible Dictionary Clues |
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| a rich, spicy stew or soup made with various kinds of fish, originally from Provence. |
| highly seasoned Mediterranean soup or stew made of several kinds of fish and shellfish with tomatoes and onions or leeks and seasoned with saffron and garlic and herbs |
| a thick soup made from fish, vegetables, and spices, originally from France |
| A rich, spicy stew or soup made with various kinds of fish, originally from Provence. |
| Bouillabaisse description |
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Bouillabaisse (French pronunciation: [bu.ja.bs]; Occitan: bolhabaissa [buaajs / bujabajs]) 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). * Bouillabaisse was originally a stew made by Marseille fishermen using the 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 (fr: grondin); and European conger (fr: congre). It can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte or baudroie); mullet; or European hake (fr: merlan). It usually also 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 oc |