Marseille bouillabaisse Bouillabaisse

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the vieux-port of marseille, birthplace of bouillabaisse


recipes bouillabaisse vary family family in marseille, , local restaurants dispute versions authentic. in restaurants cater foreign tourists, dish called bouillabaisse has little in common original dish except name.


in marseille, bouillabaisse made fewer 5 people.


an authentic marseille bouillabaisse must include rascasse (scorpaena scrofa), bony rockfish lives in calanque , reefs close shore. has congre (eng: european conger) , grondin (eng: sea robin). according michelin guide vert, 4 essential elements of true bouillabaisse presence of rascasse, freshness of fish; olive oil, , excellent saffron.


the american chef , food writer julia child, lived in marseille year, wrote: me telling flavor of bouillabaisse comes 2 things: provençal soup base — garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, , bit of dried orange peel — and, of course, fish — lean (non-oily), firm-fleshed, soft-fleshed, gelatinous, , shellfish.








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