Definition:
[rahs-KAHSS] This firm, white-fleshed member of the scorpion fish family is abundant in the Mediterranean. The French red rascasse has been made famous as an indispensable ingredient in bouillabaisse. See also fish.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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