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| Expand? | Letters | Answer | Clue | |||||
| 99% | 7 | Exact Match! | ||||||
noun • one of a series of rounded projections (or the notches between them) formed by curves along an edge (as the edge of a leaf or piece of cloth or the margin of a shell or a shriveled red blood cell observed in a hypertonic solution etc.) • edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces • thin slice of meat (especially veal) usually fried or broiled • edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions verb • decorate an edge with scallops • bake in a sauce, milk, etc., often with breadcrumbs on top • form scallops in • fish for scallops • shape or cut in scallops | ||||||||
| 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 Tidbit Crossword Clue
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times16 Jan 2021 | Down 36 | |
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Bouillabaisse
New York Times -
12 Jul 1990 | New York Times / 12 Jul 1990 |
2 | Bouillabaisse go-with
New York Times -
01 Jan 2010 | New York Times / 01 Jan 2010 |
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 |
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