WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Description: Bouillabaisse is a famous fish soup from Marseilles in Provence. Various types are found all round the Mediterranean coast, but all should contain rascasse, weaver and probably conger eel and gurnard. It is at its best when a large variety of fish are included and these could be any white fish from sea bass to John Dory, as long as some deep water fish are among them. These are often the ugliest but add wonderful flavour to soups. It also often contains mussels, langouste or crab and the liquor will come from a combination of fish stock, maybe some Cognac and olive oil and tomatoes. It will, unlike other fish soups, contain saffron. When cooking, it should be brought rapidly to boil and then boiled fiercely for about 15 minutes, after which it is served poured over slices of bread or toast, often with aïoli.