647:), and includes leeks. In this version, the heads and trimmings of the fish are put together with onions, celery and garlic browned in olive oil, and covered with boiling water for twenty minutes. Then the vegetables and bouquet garni are added, and then the pieces of fish in a specific order; first the rascasse, then the grondin, the lotte, congre, dorade, etrilles, and saffran. The dish is cooked for eight minutes over high heat. Then the most delicate fish, the saint pierre and merlan, are added, and the dish is cooked another 5–8 minutes. The broth is then served over bread with the rouille on top, and the fish and crabs are served on a large platter.
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484:, 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."
589:
In the traditional bouillabaisse served in
Marseille restaurants, first the fish are cleaned and scaled and then washed, usually with sea water. Then the fish are cut into large slices, keeping the bones. Next olive oil is put into a large casserole, and onions, cleaned and sliced, are added, along
407:
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. In Marseille, the broth is served first in a
492:
The ingredients of a traditional
Marseille bouillabaisse vary depending upon what fish are available that day and the taste of the chef. These are the typical ingredients used in one of the most traditional Marseille restaurants, the Grand Bar des Goudes on Rue Désirée-Pelleprat:
581:, 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.
721:). "When I put these fish into the pan," Cigalon says, "they were still wiggling their tails." Cigalon specifies that the slices of bread served with the broth should be thick and not toasted, and that the rouille "should not have too much pepper."
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is prepared: the stem of the garlic is removed; the garlic cloves are crushed into a fine paste with a pestle in a mortar; the egg yolk and saffron are added and blended with olive oil little by little to make a
590:
with crushed garlic and tomatoes, peeled and quartered, without seeds. This mixture is browned at low heat for about five minutes, so that the olive oil takes on the flavors of the other ingredients.
730:, Pagnol's hero Marius reveals the secret of the bouillabaisse of a small bistro near the port in Marseille. "Everybody knows it," Marius says: "they perfume the broth with a cream of sea urchins."
630:
In this traditional version, the bouillon is served first, very hot, with the rouille spread on thick slices of bread rubbed with garlic. The fish and potatoes are served next on a separate platter.
443:
In 1980, 11 Marseille restaurateurs collaborated to draw up the
Bouillabaisse Charter which codified both ingredients and method of preparation. An authentic Marseille bouillabaisse must include
597:
and the saffron. The dish is simmered at low heat, and stirred from time to time so that the fish does not stick to the casserole. The fish simmer as the broth is then
989:
593:
When this has been done, the sliced fish are added, beginning with the thickest slices. The fish is covered with boiling water, and salt, pepper, fennel, the
1893:
296:, which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse (
1223:, Éditions du Chêne, 2001) "The fish are served on a platter, and the broth in a tureen, and you eat both together in large soup plates." (Julia Child,
974:, Éditions du Chêne, 2001) "The fish are served on a platter, and the broth in a tureen, and you eat both together in large soup plates." (Julia Child,
823:. What makes a bouillabaisse different from these other dishes are the local Provençal herbs and spices, the particular selection of bony Mediterranean
809:
1247:
477:, the four essential elements of a true bouillabaisse are the presence of rascasse, the freshness of the fish; olive oil, and excellent saffron.
440:
Recipes for bouillabaisse vary from family to family in
Marseille, and local restaurants dispute which versions are the most authentic.
1239:
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The name bouillabaisse comes from the method of the preparation—the ingredients are not added all at once. The broth is first boiled (
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1219:
in soup plates with thick slices of country bread rubbed with garlic. Then serve the fish and the potatoes (Jean-Louis André,
970:
in soup plates with thick slices of country bread rubbed with garlic. Then serve the fish and the potatoes (Jean-Louis André,
1200:
1190:
783:) then the different kinds of fish are added one by one, and each time the broth comes to a boil, the heat is lowered (
650:
Other variations add different seasonings, such as orange peel, and sometimes a cup of white wine or cognac is added.
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358:; Norway lobster), though this was not part of the traditional dish made by Marseille fishermen. Vegetables such as
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suggests, the fish and broth are brought to the table separately and served together in large soup plates.
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Cranky's
Bouillabaisse Cookbook & Kitchen Helper: A Tale of One City or The Creationf Hungry Fishermen
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are simmered together with the broth and served with the fish. The broth is traditionally served with
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412:, then the fish is served separately on a large platter (see image at top); or, more simply, as
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and a native of
Marseille, showed his own idea of a proper bouillabaisse in two of his films. In
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The potatoes are peeled, cut into large slices and boiled in salted water for 15 to 20 minutes.
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1014:"La bouillabaisse classique doit comporter les 'trois poissons': rascasse, grondin, congre."
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623:(gonads) with a small spoon. The pieces of fish are then arranged on a platter, and the
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40:
A traditional bouillabaisse from
Marseille, with the fish served separately after the soup
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The last step is to open the sea urchins with a pair of scissors, and to remove the
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Food of Greece: Cooking, Folkways, and Travel in the
Mainland and Islands of Greece
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Bouillabaisse was originally a dish made by
Marseille fishermen, using bony
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990:"In Search of the Real Bouillabaisse, Marseille's Gift to the Fish Lover"
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Another version of the classic Marseille bouillabaisse, presented in the
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Four kilograms of fish and shellfish, including, on a typical day,
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1166:"Onward and Upward with the Arts: The Soul of Bouillabaisse Town"
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269:. The word is originally a compound of the two Provençal verbs
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This article is about the food. For the album by Fish, see
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of the sea urchins is added to the broth and stirred.
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Sustainable seafood advisory lists and certification
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1240:History of Bouillabaisse Marseille Tourism Office
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2052:"French Chef; Bouillabaisse A La Marseillaise"
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681:bouillabaisse provençale aux poissons de roche
457:and reefs close to shore. It usually also has
1316:
1285:French Chef; Bouillabaisse A La Marseillaise
746:in 600 BC, ate a simple fish broth known in
642:
1323:
1309:
790:Generally fish soups are found in France (
585:Preparation of a traditional bouillabaisse
419:
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1092:Michelin Guide Vert, Côte d'Azur, pg.31
1043:, Alfred Knopf, New York, 2006. Pg. 174
819:), and all the countries bordering the
658:The French screenwriter and playwright
2079:
2044:
1215:"Serve the bouillon very hot with the
1141:, Oxford University Press, 2009, p.301
966:"Serve the bouillon very hot with the
453:), a bony rockfish which lives in the
1304:
756:". Another fish soup also appears in
252:
231:
604:When the bouillabaisse is done, the
408:soup plate with slices of bread and
988:Sciolino, Elaine (August 5, 2019).
13:
1189:Chantiles, Vilma (December 1992).
1164:A. J. Liebling (20 October 1962).
1139:A Dictionary of Food and Nutrition
679:(1935), the chef Cigalon serves a
480:The American chef and food writer
350:. More expensive versions may add
14:
2133:
1295:. Includes video from Marseille.
1233:
436:, the birthplace of bouillabaisse
254:[ˌbuʎaˈβajsɔ,ˌbujaˈbajsɔ]
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2025:
2014:
1822:
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1126:Collected Works of Marcel Pagnol
1109:Collected Works of Marcel Pagnol
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601:, usually about twenty minutes.
265:originating in the port city of
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1257:Marseille Bouillabaisse Charter
1245:An American Style Bouillabaisse
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1028:Michelin Guide Vert -Côte dAzur
1016:Michelin Guide Vert -Côte dAzur
16:Traditional Provençal fish soup
1094:(in French), for this version.
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914:List of French soups and stews
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404:, on grilled slices of bread.
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1079:Petit LaRousse de la Cuisine
900:, Hungarian Fisherman's soup
794:, chaudrée), Greece, Italy (
635:Petit Larousse de la Cuisine
7:
2060:WGBH Educational Foundation
1848:Fish diseases and parasites
1330:
1221:Cuisines des pays de France
1067:Cuisines des pays de France
1054:Cuisines des pays de France
972:Cuisines des pays de France
830:
566:, fennel, eight pistils of
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1981:List of seafood companies
1966:Gathering seafood by hand
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1225:The French Chef Cookbook.
1069:, Éditions du Chêne, 2001
1056:, Éditions du Chêne, 2001
976:The French Chef Cookbook.
806:sopa de pescado y marisco
285:('to reduce heat', i.e. '
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1863:Scombroid food poisoning
128:Media: Bouillabaisse
2056:The Julia Child Project
1767:List of raw fish dishes
420:Marseille bouillabaisse
117:Cookbook: Bouillabaisse
2117:Fish and seafood soups
1752:List of seafood dishes
1291:, 10/07/1970, 28:39,
1195:. Simon and Schuster.
1154:, iUniverse, 2008, p.4
1128:, France Loisirs, 1989
1111:, France Loisirs, 1989
760:: it is the dish that
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437:
310:. It can also include
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2087:Ancient Greek cuisine
909:List of French dishes
427:
21:Bouillabaisse (album)
1884:Seafood mislabelling
473:). According to the
233:[bujabɛ(ː)s]
2092:Cuisine of Provence
1935:Pain in crustaceans
1920:Eating live seafood
1889:Sustainable seafood
1868:Shellfish poisoning
1772:List of tuna dishes
1762:List of fish dishes
1757:List of crab dishes
944:, Russian fish soup
475:Michelin Guide Vert
257:) is a traditional
30:
2112:Monegasque cuisine
2001:Seafood restaurant
1971:History of seafood
1910:Declawing of crabs
1250:2015-05-01 at the
1065:Jean-Louis André,
1052:Jean-Louis André,
994:The New York Times
664:Académie française
662:, a member of the
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26:
2062:. October 7, 1970
2040:
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2032:Category: Seafood
1956:Fish preservation
1915:Eyestalk ablation
1877:Advisory services
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1298:
1202:978-0-671-75096-1
1137:David A. Bender,
1081:, LaRousse (1998)
1041:My Life in France
948:Three grand soups
821:Mediterranean Sea
724:In the 1936 film
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28:Bouillabaisse
22:
2107:French stews
2102:French soups
2064:. Retrieved
2055:
2046:
1930:Pain in fish
1807:Seafood boil
1704:Shrimp paste
1694:Salted squid
1569:Sea cucumber
1511:Prawn/Shrimp
1224:
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1173:. Retrieved
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998:. Retrieved
993:
983:
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937:Paila marina
928:
825:coastal fish
805:
799:
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789:
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780:
778:
751:
742:who founded
737:
725:
723:
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711:Saint-Pierre
710:
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690:
684:
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649:
639:velvet crabs
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448:
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344:spider crabs
340:velvet crabs
297:
291:
138:
137:
85:Scorpionfish
1709:Smoked fish
1689:Salted fish
1649:Fish fillet
1629:Canned fish
1526:Crustaceans
1521:Sea urchins
1289:Julia Child
859:Food portal
813: [
699:angler fish
672: [
570:, salt and
556:sea urchins
534:(lotte, or
520:red gurnard
488:Ingredients
482:Julia Child
414:Julia Child
352:langoustine
332:sea urchins
250:bolhabaissa
2122:Fish stews
2081:Categories
1802:Fried fish
1679:Fish stock
1674:Fish steak
1669:Fish paste
1664:Fish sauce
1639:Cured fish
1624:Dried fish
1353:Barramundi
1175:2013-05-05
1107:, (1935).
955:References
878:Caldeirada
804:), Spain (
801:caldeirada
611:mayonnaise
528:conger eel
430:Vieux-Port
386:mayonnaise
1843:Ciguatera
1797:Fish soup
1714:Stockfish
1654:Fish head
1609:Processed
1547:Jellyfish
1453:Shellfish
1443:Whitebait
1423:Swordfish
1000:August 5,
873:Cacciucco
744:Marseille
707:John Dory
544:John Dory
502:sea robin
471:sea robin
434:Marseille
390:olive oil
304:sea robin
267:Marseille
259:Provençal
246:Provençal
89:sea robin
1792:Fish pie
1684:Lutefisk
1659:Fish oil
1531:Molluscs
1516:Scallops
1481:Crayfish
1418:Sturgeon
1398:Mackerel
1388:Flounder
1383:Flatfish
1358:Billfish
1248:Archived
1090:See the
898:Halászlé
888:Cotriade
883:Cioppino
868:Bourride
831:See also
792:bourride
740:Phoceans
703:baudroie
691:rascasse
644:étrilles
554:), and
536:monkfish
532:baudroie
506:Rascasse
455:calanque
445:rascasse
388:made of
376:potatoes
368:tomatoes
320:monkfish
294:rockfish
282:abaissar
221:-
70:Provence
1991:Raw bar
1827:more...
1782:Chowder
1734:more...
1611:seafood
1599:more...
1574:Seaweed
1564:Octopus
1506:Oysters
1501:Mussels
1496:Lobster
1486:Geoduck
1466:Cockles
1461:Abalone
1428:Tilapia
1408:Sardine
1393:Herring
1368:Catfish
1348:Anchovy
1332:Seafood
1217:rouille
1105:Cigalon
968:rouille
933:, movie
904:Kakavia
785:abaissa
774:rouille
770:saffron
764:fed to
753:kakavia
734:History
713:); and
695:capelin
669:Cigalon
606:rouille
599:reduced
579:rouille
568:saffron
498:grondin
467:grondin
410:rouille
398:saffron
381:rouille
348:octopus
336:mussels
279:') and
229:French:
2030:
1777:Bisque
1719:Surimi
1619:Caviar
1403:Salmon
1199:
766:Vulcan
625:corail
621:corail
560:garlic
552:weever
524:congre
469:(eng:
465:) and
461:(eng:
459:congre
400:, and
394:garlic
374:, and
372:celery
364:onions
324:mullet
316:turbot
306:; and
287:simmer
272:bolhir
121:
102:spices
60:France
1817:Sushi
1584:Algae
1579:Squid
1557:Whale
1491:Krill
1471:Conch
1433:Trout
1413:Shark
1122:César
996:. NYC
893:Gumbo
817:]
762:Venus
727:César
676:]
360:leeks
346:, or
326:, or
275:('to
261:fish
223:BAYSS
196:also
98:herbs
2068:2016
1476:Crab
1438:Tuna
1363:Carp
1340:Fish
1197:ISBN
1002:2019
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781:bolh
772:and
750:as "
738:The
577:The
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384:, a
289:').
277:boil
263:soup
186:BESS
184:-yə-
80:Fish
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1378:Eel
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