France
Photo: Slastic, CC BY 3.0, croppedBouillabaisse
/bujabɛs/BOO-yah-bess
Recording: Ltrlg, CC BY-SA 4.0
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- Taste
- Savory
- Made with
- FishSeafood
History
Bouillabaisse began as the meal of Marseille's fishermen, who cooked the bony rockfish they could not sell in a pot of sea water on the beach. The name comes from two Provençal verbs: boil, then lower the heat. Later the dish moved into restaurants and became grander, with saffron, fennel, orange peel, tomato and olive oil, and several kinds of fish such as scorpionfish, gurnard and conger eel. It is served in two parts: first the broth, poured over bread rubbed with a garlic and chilli sauce called rouille, then the fish. In 1980 a group of Marseille restaurants signed a charter defining the proper recipe.
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