France
Bouillabaisse/Origins
bouillabaisse, complex fish soup originating on the Mediterranean coast of France, one of the glories of Provençal cuisine.
Why is it called bouillabaisse?
The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).
How do you make traditional bouillabaisse?
Ingredients
- 5 lb assorted fresh fish, divided into firm- and soft-fleshed varieties.
- 2 crayfish.
- 1 baguette, sliced ½-inch thick.
- ½ cup extra-virgin olive oil.
- 2 onions, peeled and roughly chopped.
- 4 medium tomatoes, peeled, cored, seeded, and roughly chopped.
- 4 cloves garlic, peeled and roughly chopped.
- 2 sprigs fennel fronds.
What is the history of the bouillabaisse?
Historians have traced the origins of the Bouillabaisse back to the Greeks who arrived on the French Mediterranean coast in the 7 th century BC and founded the port city of Marseille.
What makes a bouillabaisse different from other fish soups?
What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving.
What are the ingredients of bouillabaisse?
Other essential ingredients include potatoes, onions, fennel and saffron plus a dash of pastis, the French liquorice-tasting liqueur. Some chefs also add carrots, tomatoes and peas. Bouillabaisse is served with croutons, usually infused with garlic, and rouille, a traditional Provençal sauce.
What is Marseille’s most famous dish?
Say Marseille to anyone in France and the chances are they’ll immediately think of the city’s most famous dish, Bouillabaisse. Although the mere mention of the word sets all French mouths watering, this fish stew actually started life as a pauper’s dish.
