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Bouillabaisse (/ ˌ b uː j ə ˈ b ɛ s / BOO-yə-BESS, US also /-ˈ b eɪ s /- BAYSS, French: [bujabɛ(ː)s] ⓘ; Provençal: bolhabaissa [ˌbuʎaˈβajsɔ, ˌbujaˈbajsɔ]) is a traditional Provençal fish soup originating in the port city of Marseille.
La bouillabaisse est une spécialité culinaire traditionnelle et institutionnelle de la cuisine de la Provence méditerranéenne. Originaire de Marseille, dont elle est un emblème, elle se compose d'une soupe de poissons accompagnée de croûtons de pain frottés à l’ail et tartinés de rouille, de morceaux de poissons, et de pommes de terre.
Bouillabaisse is a French fisherman's soup. This traditional Provençal fish stew originated in the port of Marseille . The word is a compound of bolhir (to boil ) and abaissar (to reduce heat, i.e., simmer ).
The southern French city of Marseille on the Mediterranean Sea has long been famous for its spicy fish soup, known as bouillabaisse. The soup started as a poor man's meal, made with leftover fish...
Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs bolhir and abaissar.
If you're from Marseille, in the south of France, where bouillabaisse originated, you may reel off a list of whole fish that are required for a true bouillabaisse: scorpion fish, conger eel, monkfish, sea bass, sea bream, red mullet, John Dory, whiting, and more.
Au fil des années, la bouillabaisse est devenue une recette de plus en plus raffinée et appréciée. Elle met en valeur la richesse et la variété des produits de la mer de la région. Originaire de Marseille, la recette varie selon les régions et les familles.
Delicately infused with white wine and anise liqueur, bouillabaisse is traditionally served in two courses: the thick, rich soup is enjoyed with rouille sauce and garlic-rubbed croutons or toasted bread, while the fish and shellfish are served separately.
The name for this dish is derived from two actions bouillir (to boil) and abaisser (to reduce or simmer). However, in the intense world of “Iron-chef” gastronomy, the origins of bouillabaisse are up for debate. Continue reading here to learn about the origins of this Marseillais classic and for the recipe.
Bouillabaisse is perhaps the most bastardized dish that was ever created and as a classicist, that truly bothers me. In its strictest form, bouillabaisse is an assertive flavored, richly textured saffron seafood stew made from a specific list of Mediterranean fish that is always served in two courses.