‖ rascasse
(raskas)
[Fr.]
A small Mediterranean scorpion-fish, Scorpæna scrofa, which has reddish skin and spiny fins which can cause painful wounds, and which is used esp. as an ingredient of bouillabaisse.
| 1921 W. J. Locke Mountebank xvi. 206 The wondrous dish [sc. bouillabaisse] was set before them..Rascasse, loup de mer, mostelle, langouste—a studied helping of each. 1940 A. L. Simon Conc. Encycl. Gastron. ii. 81/1 Rascasse..is caught in the Mediterranean only. 1950 E. David Bk. Mediterranean Food 54 Rascasse..is a red spiny fish. 1957 R. Campbell Portugal iv. 67 The rascasse..is the chief component of..bouillabaisse. 1961 E. McLeod tr. Colette's Break of Day 36 A southern luncheon..salads, stuffed rascasse and aubergine fritters. 1975 Sat. Rev. (U.S.) 29 Nov. 55/1 The ugly rascasse, without which, they say in Marseilles, a proper bouillabaisse cannot be made. |