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Expand? | Letters | Answer | Clue | |||||
99% | 7 | Exact Match! | ||||||
noun • Old World crocus having purple or white flowers with aromatic pungent orange stigmas used in flavoring food • dried pungent stigmas of the Old World saffron crocus • a shade of yellow tinged with orange | ||||||||
43% | 5 | Ingredient in bouillabaisse | ||||||
noun • A type of concentrated food stock that is added to sauces to enhance their flavour. Variations are fish fumet and mushroom fumet. • A ragout of partridge and rabbit braised in wine. • The stench or high flavour of game or other meat when kept long. • The dung of deer, hares, etc. | ||||||||
39% | 7 | Main ingredient in bouillabaisse | ||||||
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Bouillabaisse Ingredient Crossword Clue
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Clue Last Found In...
Source | #Number | Answer |
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New York Times23 Nov 2002 | Across 43 | |
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Similar Clues
Clue | Source | |
---|---|---|
1 | Bouillabaisse
New York Times -
12 Jul 1990 | New York Times / 12 Jul 1990 |
2 | Bouillabaisse, e.g.
New York Times -
20 Feb 1977 | New York Times / 20 Feb 1977 |
3 | Bouillabaisse go-with
New York Times -
01 Jan 2010 | New York Times / 01 Jan 2010 |
4 | Bouillabaisse ingredients
New York Times -
12 Jun 2005 | New York Times / 12 Jun 2005 |
5 | Bouillabaisse server
New York Times -
16 Apr 1994 | New York Times / 16 Apr 1994 |
6 | Fish used as an ingredient in bouillabaisse | |
7 | Main ingredient in fish stews like bouillabaisse |
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