Bouillabaisse (Bouillabaisse)
Overview
Bouillabaisse is the famous fish soup of Marseille. Several kinds of local rockfish and other Mediterranean fish are cooked in a broth flavoured with olive oil, tomato, onion, fennel, garlic, orange peel and saffron, which gives it a golden colour. Traditionally the broth is served first with toasted bread spread with rouille, a garlicky saffron and chilli mayonnaise, and the fish is served afterwards. A true bouillabaisse uses several types of fish, so it is often made for a group and ordered in advance.
History
Bouillabaisse began as a humble dish of Marseille fishermen, who boiled the bony fish they could not sell with water and herbs. Over time it became a celebrated restaurant dish, and local restaurateurs agreed on a charter describing the essential fish and method to protect the name. The word itself is often explained as coming from the Provençal words for boiling and lowering the heat.
Main ingredients
Several kinds of mediterranean fish, tomato, fennel, saffron, garlic, rouille. The soup is built on fish stock and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · More soups from France
Recipe
Method
- 1
Soften onion, fennel and garlic in olive oil, add tomatoes, orange peel and saffron.
- 230 min
Add fish heads and bones and 2 l water; simmer for 30 minutes, then strain and press.
- 3
Bring the broth to a rapid boil and poach firm fish first, then delicate fish.
- 4
Serve the broth with rouille toasts, followed by the fish.
- ✓
Serve. About 1h 40m from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
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