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Bouillabaisse

Saffron is used to colour and flavour food, the best known dishes being paella and the French fish soup bouillabaisse. There is also saffron bread, popular in the Balkans and Scandinavia, and saffron cake which is baked in Cornwall, England. Saffron has two natural chemi-... [Pg.118]

Usage For flavouring and colouring rice dishes, sauces, cakes, soups (bouillabaisse), liqueurs, etc. [Pg.243]

Food. Saffron is used both as a coloring (yellow) and as a flavoring agent. It is often used as a domestic spice, especially in Spanish and French cooking (e.g., arroz con polio and bouillabaisse). [Pg.548]

See other pages where Bouillabaisse is mentioned: [Pg.29]    [Pg.274]    [Pg.274]    [Pg.345]    [Pg.203]    [Pg.975]    [Pg.131]    [Pg.29]    [Pg.274]    [Pg.274]    [Pg.345]    [Pg.203]    [Pg.975]    [Pg.131]   
See also in sourсe #XX -- [ Pg.118 ]

See also in sourсe #XX -- [ Pg.274 ]



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Soups bouillabaisse

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