• Roger amb samfaina, reducció de suquet i una emulsió de rouille
English translation: red mullet with samfaina, fish soup reduction garnished with rouille
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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Catalan term or phrase:
roger amb samfaina, reducció de suquet i una emulsió de rouille
English translation:
red mullet with samfaina, fish soup reduction garnished with rouille
Explanation: You can leave samfaina as it is a typical Catalan dish, similar to ratatouille. However, since many countries have their own versions of raratouille (i.e. caponata in Italy, ghiveci in Romania) I would leave it in the original language. See:
Bacalao con Samfaina - Recipe for Cod Fish with Vegetables Bacalao ...
Cod with Samfaina, a vegetable sauce similar to ratatouille is from Cataluña, a ... Fish with Vegetables - Bacalao con Samfaina (c) 2007 L. Sierra Licensed to ...
spanishfood.about.com/od/maincourses/r/bacalaosamfaina.htm
Ratatouille recipe as prepared in Mediterranean Catalonia for ...
Ratatouille recipe tips and cooking advice. ... the most common use of ratatouille, or samfaina as we call it, is as a sauce or base. ... www.mediterranean-food-recipes.com/ratatouille-recipe.html
Suquet is a Catalan fish soup/stew. See:
The Best Recipes In The World: Suquet alla Ca L'Isidre
... Catalonian cooking, so you know its suquet—the local fish stew—is spectacular. ... stew for Sunday dinner with whatever fish they had on hand, so feel free ... www.randomhouse.com/broadway/bittman/recipes/05/suquet.php
More pages from randomhouse.com
Recipe - Catalan Suquet Recipe
A delicious Recipe for traditional Catalan Suquet - Fish Soup ... Suquet - Catalan fish soup. Directions: For the Sofregit (Catalan Sauce) ... www.canyellespetites.com/food-suquet.htm
In cooking, reduction is the process of thickening or intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by evaporation. http://en.wikipedia.org/wiki/Reduction_(cooking)
It would be repetitive to add "emulsion" as rouille is already a sauce. See:
Rouille is a spiced emulsion or sauce of olive oil, chilies, fresh breadcrumbs and garlic often used in Provencal (southern French) cuisine. The preparation of Rouille is very similar to an mayonnaise. The emulsion of the egg yolk and the olive oil form the base of this sauce traditionally served to fish , fish soups and fish stews and is an important condiment to Bouillabaisse. http://www.chefspencil.com/Glossary/MjM3/Rouille.aspx
rouille - Encyclopedia.com
rouille French, Provençal; sauce made from red chillies, garlic, olive ... in southeastern France, rouille typically garnishes bouillabaisse, which is the ... www.encyclopedia.com/doc/1O39-rouille.html
In gastronomy, it is sometimes clearer to ask a multi-term question (up to 10 words) because the terms are inter-related. For example, rouille is a garnish sauce for the fish soup. It confuses things to go back and forth between 2-3 separate questions.
Yes, we can indeed ask using phrases of up to ten words. But if you list say the three or four you don't know here as separate Kudoz questions it streamlines glossary entries and gives more people a chance to share the points.
Berni, Thanks for your comment, but I understood we were allowed to ask a term of up to 10 words (according to Nikki-K). If I take out the "i", there qwould only be 10 words. Also, I've seen so many peers state an entire phrase (limited to 10 words) and nobody seems to have complained!
In future, please indicate which word you are requesting, or else post each term you are unsure of as separate items. This is to ensure our terms dictionary is limited to individual terms. Thanks - Berni with Mod hat on.
Automatic update in 00:
Answers
16 mins confidence:
red mullet
Explanation: moll in Spanish ( or "salmonete") with samfaina (ratatouille), reduction of suquet (fish casserole) and an emulsion of rouille (typical bouillabaise sauce, like alioli with saffron and cayenne pepper)
etienne muylle i wallace Spain Local time: 23:03 Specializes in field Native speaker of: Dutch, French PRO pts in category: 4
Notes to answerer
Asker: I fully understand what you're saying, Bernie. BUT, shortly after answering you last night, anoth asker cam in with a 13-word term. There were no certain words. It was an entire term and was answered by several. Why is that not questioned?
Asker: Many thanks again Pina. I'm going to have to offer you commisions at this rate!! Wonderful references!
Asker: Many thanks, etienne, but Pina's answer was so incredibly complete.
Roger amb samfaina, reducció de suquet i una emulsió de rouille
red mullet with samfaina, fish soup reduction garnished with rouille
Explanation: You can leave samfaina as it is a typical Catalan dish, similar to ratatouille. However, since many countries have their own versions of raratouille (i.e. caponata in Italy, ghiveci in Romania) I would leave it in the original language. See:
Bacalao con Samfaina - Recipe for Cod Fish with Vegetables Bacalao ...
Cod with Samfaina, a vegetable sauce similar to ratatouille is from Cataluña, a ... Fish with Vegetables - Bacalao con Samfaina (c) 2007 L. Sierra Licensed to ...
spanishfood.about.com/od/maincourses/r/bacalaosamfaina.htm
Ratatouille recipe as prepared in Mediterranean Catalonia for ...
Ratatouille recipe tips and cooking advice. ... the most common use of ratatouille, or samfaina as we call it, is as a sauce or base. ... www.mediterranean-food-recipes.com/ratatouille-recipe.html
Suquet is a Catalan fish soup/stew. See:
The Best Recipes In The World: Suquet alla Ca L'Isidre
... Catalonian cooking, so you know its suquet—the local fish stew—is spectacular. ... stew for Sunday dinner with whatever fish they had on hand, so feel free ... www.randomhouse.com/broadway/bittman/recipes/05/suquet.php
More pages from randomhouse.com
Recipe - Catalan Suquet Recipe
A delicious Recipe for traditional Catalan Suquet - Fish Soup ... Suquet - Catalan fish soup. Directions: For the Sofregit (Catalan Sauce) ... www.canyellespetites.com/food-suquet.htm
In cooking, reduction is the process of thickening or intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by evaporation. http://en.wikipedia.org/wiki/Reduction_(cooking)
It would be repetitive to add "emulsion" as rouille is already a sauce. See:
Rouille is a spiced emulsion or sauce of olive oil, chilies, fresh breadcrumbs and garlic often used in Provencal (southern French) cuisine. The preparation of Rouille is very similar to an mayonnaise. The emulsion of the egg yolk and the olive oil form the base of this sauce traditionally served to fish , fish soups and fish stews and is an important condiment to Bouillabaisse. http://www.chefspencil.com/Glossary/MjM3/Rouille.aspx
rouille - Encyclopedia.com
rouille French, Provençal; sauce made from red chillies, garlic, olive ... in southeastern France, rouille typically garnishes bouillabaisse, which is the ... www.encyclopedia.com/doc/1O39-rouille.html
The translation workplace 
