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Expand? | Letters | Answer | Clue | |||||
99% | 5 | Exact Match! | ||||||
noun • any of various mints of the genus Thymus • leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables | ||||||||
30% | 5 | Liquid component of a bouillabaisse | ||||||
noun • liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces • a thin soup of meat or fish or vegetable stock | ||||||||
30% | 9 | Birthplace of bouillabaisse | ||||||
noun • strong cotton fabric with a raised pattern; used for bedspreads • a port city in southeastern France on the Mediterranean | ||||||||
Bouillabaisse Seasoning Crossword Clue
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Clue Last Found In...
Source | #Number | Answer |
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New York Times28 Feb 2014 | Across 22 | |
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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 ingredient
New York Times -
23 Nov 2002 | New York Times / 23 Nov 2002 |
4 | Bouillabaisse ingredients
New York Times -
12 Jun 2005 | New York Times / 12 Jun 2005 |
5 | Bouillabaisse is a famous version of this seafood stew | |
6 | Bouillabaisse server
New York Times -
16 Apr 1994 | New York Times / 16 Apr 1994 |
7 | Liquid component of a bouillabaisse |