0 a thick soup made from fish, vegetables, and spices, originally from France --
Weevers are sometimes used as an ingredient in the recipe for "bouillabaisse".
The dry white wines are characterized by their full bodies, low acidity and herbal aromas that pair well with the local seafood cuisine such as "bouillabaisse".
Today it is often replaced by "langouste", or spiny lobster in the most expensive varieties of bouillabaisse, but this is not a traditional part of the dish.
In some restaurants which cater to foreign tourists, the dish called bouillabaisse has little in common with the original dish except the name.
The name bouillabaisse comes from the method of the preparation the ingredients are not added all at once.
The recipe of bouillabaisse became more refined, with the substitution of fish stock for boiling water and the addition of saffron.
It is served as a garnish with fish, fish soup and, notably, bouillabaisse.
The bouillabaisse of France and New Orleans is most delectable and may well be served upon our tables frequently.
