a soup or stew containing several kinds of fish and often shellfish, usually combined with olive oil, tomatoes, and saffron.
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a rich stew or soup of fish and vegetables flavoured with spices, esp saffron
a clear, usually seasoned broth made by straining water in which beef, chicken, etc., has been cooked, or by dissolving a commercially prepared bouillon cube or cubes in hot water. Historical Examples The Closet of Sir Kenelm Digby Knight Opened Kenelm Digby L’Assommoir Emile Zola The Brute Frederic Arnold Kummer Social Life Maud C. Cooke […]
a small compressed cube of dehydrated beef, chicken, or vegetable stock.
a small, bowl-shaped vessel, with two handles, in which bouillon is served.
a spoon with a round bowl, smaller than a soup spoon.