| |
Bourride
Mediterranean bouillabaisse.
Brandade
A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Bourride - A fish soup with garlic, onions, orange, saffron and egg yolks
Berbere - An African blend of spices, red pepper, garlic, cardamom, and coriander
Brodo - Broth ...
Bourride
a Mediterranean fish soup with garlic, onions, orange peel, and sometimes saffron, thickened with egg yolks and flavored with garlic mayonnaise.
Broth ...
Bourride - Another fish stew from southern France. Here the broth, in which large pieces of fish are poached, is strained and thickened with aioli. The two are then served together in shallow bowls with bread or croutons.
...
(Photo: bourride de Sète)
The third area is the Côte Languedoc, almost a part of Provence on one end and Catalonia on the other.
bourride (Fr.) A fish stew from Provence, similar to bouillabaisse, served on a croute, and flavored with aioli.
It may be used as a base for fish stock, thinning it out with the stock and then serving it as a topping that is drizzled over the baked fish to make Bourride, a fish soup.
bouilli: boiled (e.g., bouillabaisse, a fish soup, traditionally from Marseilles); (bouillon, a broth, made from meat--as opposed to stock, which is made from bones; bourride, a fish soup like bouillabaisse, ...
Bourride (Fr.): a Mediterranean fish soup that generally includes a mixture of small white fish, onions, tomatoes, garlic, herbs, and olive oil, thickened with egg yolks and aïoli (garlic mayonnaise); there are many variations.
 See also: Tomato, Beurre, Vinegar, Olive, Onion
  
|
RSS
