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== Isi bouillabaisse khas Marseille ==
Bahan-bahan sering ditemukan dalam bouillabaisse tradisional khas Provence.
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File:Scorpaena scrofa.jpg|A ''rascasse rouge'' or red rascasse ([[Scorpaena scrofa]]), a variety of small, spiny Mediterranean rockfish often used in bouillabaisse. Sometimes a white rascasse is used.
File:Helidonichthys spinosus.jpg|A ''grondin'', or [[sea robin]]. It is sometimes used as a substitute for rascasse.
File:Grondin rouge, ou red gurnard, Marseille.jpg|A grondin rouge, or [[red gurnard]].
File:Seeteufel.jpg|A baudroie, or [[monkfish]] (''lophius piscatorius'') caught near [[Averoy]], [[Norway]].
File:Zeus.faber 2.jpg|Seekor Saint-Pierre, atau ''john dory'' dalam bahasa Inggris.
File:Trachinus draco Stefano Guerrieri.jpg|The ''Vive'', or [[greater weever]]
File:Conger eel01.jpg|The head of a [[conger]] eel is sometimes added to a bouillabaisse.
File:Scyllarus arctus 1 by Line1.jpg|The ''cigale de mer'', or [[slipper lobster]]. 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.
Etrilledos.jpg|Etrille, atau [[Necora puber]].
File:Sea urchin eggs.jpg|Sebuah krim dari telur [[landak laut]], kadang-kadang ditambahkan kepada kaldu bouillabaisse.
File:Saffron-spice.jpg|Sejumlah kecil [[kuma-kuma]] biasa dipakai untuk membumbui kaldu dan saus ''rouille''.
File:Jardin botanique Henri Gaussen - Piment de cayenne.jpg|Sejumlah kecil [[cabai cayenne]] ditambahkan baik kepada kaldu dan ''rouille''.
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==Catatan kaki==