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Bouillabaisse (/ ˌ b uː j ə ˈ b ɛ s / BOO-yə-BESS, US also /-ˈ b eɪ s /- BAYSS, French: [bujabɛ(ː)s] ⓘ; Provençal: bolhabaissa [ˌbuʎaˈβajsɔ, ˌbujaˈbajsɔ]) is a traditional Provençal fish soup originating in the port city of Marseille.
A matelote is the name given in French cooking to a fish stew made with white or red wine. It is normally made with freshwater fish, and may contain a mixture of different fish or a single species. It is traditionally garnished with small onions and mushrooms that have been cooked with the fish.
Common names of fish can refer to a single species; to an entire group of species, such as a genus or family; or to multiple unrelated species or groups.Ambiguous common names are accompanied by their possible meanings.
The turbot (English: / ˈ t ɜːr b ə t / TUR-bət, French: .; [3] 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. [4]
The European seabass (Dicentrarchus labrax), also known as the branzino, European bass, sea bass, common bass, white bass, capemouth, white salmon, sea perch, white mullet, sea dace or loup de mer, is a primarily ocean-going fish native to the waters off Europe's western and southern and Africa's northern coasts, though it can also be found in shallow coastal waters and river mouths during the ...
French angelfish live in and around coral reefs and rocky shores. As adults, these fish primarily feed on sponges with around 70% of their diet consisting of sponges. [4] The comb-like teeth of adults [13] help to grind up pieces of sponges. In contrast, juvenile French angelfish feed by consuming ectoparasites on larger fishes.
Caviar is a delicacy made from the salted eggs of sturgeon fish. Traditionally sourced from Russia’s Caspian Sea, it gained luxury status in the 17th century after Tsar Alexei Mikhailovich I ...
Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole, floured and fried, and served with hot melted butter, lemon juice and parsley.Many recipes specify Dover sole, but the technique can be used with other similar flatfish.