rascasse

Pronunciation: [rahs-KAHSS]

This firm, white-fleshed member of the scorpion fish family is abundant in the Mediterranean. The French red rascasse has been made famous as an indispensable ingredient in bouillabaisse. See also fish.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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