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Bourride
Bourride (''bourrido'', in provençal, ''borrida'', in occitan) is a culinary specialty traditional to cuisine of Provence and Languedoc, based on fish, seafood, and vegetables, served with aïoli and olive oil. A variant of bouillabaisse or fish soup à la Sétoise, this fish soup, originally from Provence and Languedoc, is particularly popular in Toulon ( Var) and Agde (Hérault). The word bourride comes from provençal ''bourrido'' (''borrida'' in classical norm of occitan language), which was derived from ''bouri/bouli'' (''borit/bolit''), ''bouilli'' (boiled) in French. Ingredients This recipe is prepared with white fish or Mediterranean seafood, such as mullet, mackerel, sea bass, whiting, conger eel, sea robin, sea bream, cod, turbot, le poisson de St Pierre, or monkfish (for ''bourride à la Sétoise''), a brunoise of vegetables (celery, fennel, leeks, carrots, onions, bouquet garni, possibly with white wine), and aïoli. File:Bourride à la sétoise.jpg, With r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aïoli
Aioli, allioli or aïoli ( or ; Provençal oc, alhòli or ''aiòli'' ; ca, allioli ; es, alioli ) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean, from Andalusia to Calabria. The names mean "garlic and oil" in Catalan and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain (Catalonia, the Valencian Community, the Balearic Islands, Murcia, and eastern Andalusia), France (Provence), Italy (Sicily and Calabria), and Malta. Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic. This gives the sauce a pastier texture, making it more laborious as the emulsion is harder to stabilize.J.-B. Reboul, ''La Cuisinière Provençale'' 1910 (1st edition); 1989 (25th edition), p. 88Robert Courtine, ''The Hundred Glories of French Cooking'' (tr. Derek Coldman), 1973, p. 140Henri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provence
Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the France–Italy border, Italian border to the east; it is bordered by the Mediterranean Sea to the south. It largely corresponds with the modern administrative Regions of France, region of Provence-Alpes-Côte d'Azur and includes the Departments of France, departments of Var (department), Var, Bouches-du-Rhône, Alpes-de-Haute-Provence, as well as parts of Alpes-Maritimes and Vaucluse.''Le Petit Robert, Dictionnaire Universel des Noms Propres'' (1988). The largest city of the region and its modern-day capital is Marseille. The Ancient Rome, Romans made the region the first Roman province beyond the Alps and called it ''Provincia Romana'', which evolved into the present name. Until 1481 it was ruled by the List of rulers of Provence, Counts of Provence from their capital in Aix- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillabaisse
Bouillabaisse (; oc, bolhabaissa, bullabessa ) is a traditional Provençal fish stew originating in 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 fishers, 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; 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 crab or octopus. More expensive versions may add langoustine (Dublin Bay prawn; Norway lobster), though this was not part of the traditional dish made by Marseil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hérault (département)
Hérault (; oc, Erau, ) is a department of the region of Occitania, Southern France. Named after the Hérault River, its prefecture is Montpellier. It had a population of 1,175,623 in 2019.Populations légales 2019: 34 Hérault INSEE History 
Hérault is one of the original 83 departments created during the on 4 March 1790. It was created from part of the [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouquet Garni
The ''bouquet garni'' (French for "garnished bouquet"; ) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients and removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish. There is no standard recipe for ''bouquet garni'', but most French recipes include thyme, bay leaf and parsley. It may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the ''bouquet''. In Provence, dried orange peel may be added. Sometimes, the ''bouquet'' is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brunoise
Brunoise () is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm. Some typical vegetables for a brunoise are carrots, celery, leek The leek is a vegetable, a cultivar of '' Allium ampeloprasum'', the broadleaf wild leek (syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''All ...s, and turnips. The diced vegetables are blanched briefly in salty boiling water and then submerged in salted ice water for a few seconds to set the color. The brunoise is used as a garnish in many dishes; it is often used to garnish consommé. A brunoise should be consistent in size and shape, as this helps to create a pleasing and professional presentation. A brunoise cut is also used in stocks and soups to rapidly increase the rate that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monkfish
Members of the genus ''Lophius'', also sometimes called monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the Atlantic and Indian Oceans. ''Lophius'' is known as the "monk" or "monkfish" to the North Sea and North Atlantic fishermen, a name which also belongs to '' Squatina squatina'', the angelshark, a type of shark. The North European species is '' Lophius piscatorius'', and the Mediterranean species is '' Lophius budegassa''. Species The seven recognized extant species in this genus are: Fossils * †'' Lophius brachysomus'' Agassiz, 1835 (Monte Bolca, or Eocene anglerfish) Description The head is large, broad, flat, and depressed, with the remainder of the body appearing merely like an appendage. The wide mouth extends all around the anterior circumference of the head, and both jaws are armed with bands of long, pointed teeth, which are inclined inwards, and can be temporarily depressed to offer no impediment to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Poisson De St Pierre
John Dory, St Pierre or Peter's fish, refers to fish of the genus ''Zeus'', especially ''Zeus faber'', of widespread distribution. It is an edible demersal coastal marine fish with a laterally compressed olive-yellow body which has a large dark spot, and long spines on the dorsal fin. Its large eyes at the front of the head provide it with binocular vision and depth perception, which are important for predators. The John Dory's eye spot on the side of its body also confuses prey, which are scooped up in its big mouth. In New Zealand, Māori know it as ''kuparu'', and on the East Coast of the North Island, they gave some to Captain James Cook on his first voyage to New Zealand in 1769. Several casks of them were pickled. Name Various, often doubtful explanations are given of the origin of the name. It may be an arbitrary or jocular variation of dory (from French ''dorée'', gilded), or an allusion to John Dory, the hero of an old ballad. Others suggest that "John" derives from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turbot
The turbot (''Scophthalmus maximus'') is a relatively large species of flatfish in the family Scophthalmidae. It is a demersal fish native to marine or brackish waters of the Northeast Atlantic, Baltic Sea and the Mediterranean Sea. It is an important food fish. Turbot in the Black Sea have often been included in this species, but are now generally regarded as separate, the Black Sea turbot or kalkan (''S. maeoticus''). True turbot are not found in the Northwest Atlantic; the "turbot" of that region, which was involved in the so-called " Turbot War" between Canada and Spain, is the Greenland halibut or Greenland turbot (''Reinhardtius hippoglossoides''). Etymology The word comes from the Old French , which may be a derivative of the Latin ('spinning top') a possible reference to its shape. Another possible origin of the Old French word is from Old Swedish , from 'thorn' + 'stump, butt, flatfish', which may also be a reference to its shape (compare native English halibut). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Bream
The Sparidae are a family of fish in the order Perciformes, commonly called sea breams and porgies. The sheepshead, scup, and red seabream are species in this family. Most sparids are deep-bodied compressed fish with a small mouth separated by a broad space from the eye, a single dorsal fin with strong spines and soft rays, a short anal fin, long pointed pectoral fins and rather large firmly attached scales. They are found in shallow temperate and tropical waters and are bottom-dwelling carnivores. There are hermaphrodites in the Sparidae. Protogyny and protandry appear sporadically through this lineage of fish. Simultaneous hermaphrodites and bi-directional hermaphrodites do not appear as much since Sparidae are found in shallower waters. Species of fish that express a hermaphroditic condition usually "lack a genetic hardwire", therefore ecological factors play a role in sex determination. Most species possess grinding, molar-like teeth. Eating the head is known to cause hallu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Robin
Prionotinae is a subfamily of demersal, marine ray-finned fishes, part of the family Triglidae. The fishes in this subfamily are called sea robins and are found in the Western Atlantic and Eastern Pacific Oceans, the other two Triglid subfamilies are called gurnards. Taxonomy Prionotinae was first proposed as a subfamily in 1873 by the German naturalist Johann Jakob Kaup. It is classified within the family Triglidae, part of the suborder Platycephaloidei within the order Scorpaeniformes. Prionotinae is regarded as the basal grouping within the family Triglidae. Etymology The name of the subfamily is derived from what was its only genus at the time of its delineation by Kaup, ''Prionotus''. This name is a compound of ''prion'', “saw”, and ''notus'', “back”, as Lacépède saw three free dorsal spines when he was describing the type species '' P. evolans'' but these were probably the result of damage to the specimen. The common names, sea robin, comes from the or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conger Eel
''Conger'' ( ) is a genus of marine congrid eels. It includes some of the largest types of eels, ranging up to 2 m (6 ft) or more in length, in the case of the European conger. Large congers have often been observed by divers during the day in parts of the Mediterranean Sea, and both European and American congers are sometimes caught by fishermen along the European and North American Atlantic coasts. The life histories of most conger eels are poorly known. Based on collections of their small leptocephalus larvae, the American conger eel has been found to spawn in the southwestern Sargasso Sea, close to the spawning areas of the Atlantic freshwater eels. "Conger" or "conger eel" is sometimes included in the common names of species of the family Congridae, including members of this genus. Description Congers have wide mouths with sturdy teeth, usually a variant of gray or black in coloration. They have no scales. Their body weight can reach over 57 kilograms (125 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
