Then the fish are cut into large slices, keeping the bones. In the traditional bouillabaisse served in Marseille restaurants, first the fish are cleaned and scaled and then washed, usually with sea water. Preparation of a traditional bouillabaisse External videoįrench Chef Bouillabaisse A La Marseillaise, Julia Child,, 28:39, WGBH Open Vault. The rouille, a spicy mayonnaise which is spread on thick slices of country bread and floated on the bouillabaisse when served, is made with an egg yolk, two cloves of garlic, a cup of olive oil, and ten pistils of saffron, and is seasoned with salt and Cayenne pepper. The broth is seasoned with a bouquet garni, fennel, eight pistils of saffron, salt and Cayenne pepper. Other ingredients in the broth include a kilogram of potatoes, seven cloves of garlic, onions, ripe tomatoes, and a cup of olive oil. These are the typical ingredients used in one of the most traditional Marseille restaurants, the Grand Bar des Goudes on Rue Désirée-Pelleprat: įour kilograms of fish and shellfish, including, on a typical day, grondin ( sea robin), Rascasse ( Scorpaena scrofa), rouget grondin ( red gurnard), congre ( conger eel), baudroie (lotte, or monkfish), Saint-Pierre ( John Dory), vive ( weever), and sea urchins. The ingredients of a traditional Marseille bouillabaisse vary depending upon what fish are available that day and the taste of the chef. The American chef and food writer Julia Child, who lived in Marseille for a year, wrote: "to me the telling flavor of bouillabaisse comes from two things: the Provençal soup base-garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, and usually a bit of dried orange peel-and, of course, the fish-lean (non-oily), firm-fleshed, soft-fleshed, gelatinous, and shellfish." Ingredients According to the Michelin Guide Vert, the four essential elements of a true bouillabaisse are the presence of rascasse, the freshness of the fish olive oil, and excellent saffron. It usually also has congre (eng: European conger) and grondin (eng: sea robin). An authentic Marseille bouillabaisse must include rascasse ( Scorpaena scrofa), a bony rockfish which lives in the calanque and reefs close to shore. In 1980, 11 Marseille restaurateurs collaborated to draw up the Bouillabaisse Charter which codified both ingredients and method of preparation. Recipes for bouillabaisse vary from family to family in Marseille, and local restaurants dispute which versions are the most authentic. Marseille bouillabaisse The Vieux-Port of Marseille, the birthplace of bouillabaisse In Marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at top) or, more simply, as Julia Child suggests, the fish and broth are brought to the table separately and served together in large soup plates. 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. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. Vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. More expensive versions may add langoustine ( Dublin Bay prawn Norway lobster), though this was not part of the traditional dish made by Marseille fishers. It usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. It can also include gilt-head bream, turbot, monkfish, mullet, or European hake. There are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse ( Scorpaena scrofa) sea robin and European conger. 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).īouillabaisse was originally a dish made by Marseille fishers, using the bony rockfish which they were unable to sell to restaurants or markets. Bouillabaisse ( French: Occitan: bolhabaissa, bullabessa ) is a traditional Provençal fish soup originating in the port city of Marseille.
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