Bouillabaisse
Bouillabaisse
Bouillabaisse (pronunciation: boo-yah-bes) is a traditional Provençal fish stew originating from the port city of Marseille. The term "bouillabaisse" comes from the method of the preparation - the ingredients are not added all at once. The broth is first boiled (bouillir) then various types of fish and shellfish are added one by one, and each time the broth comes back to a boil, the heat is lowered (abaisser).
Ingredients
The traditional bouillabaisse contains at least three kinds of fish in a broth flavored with Herbs de Provence, saffron, and fennel. The most common fish used in a bouillabaisse are red rascasse, sea robin, and European conger. It can also include shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. Vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish.
Preparation
The preparation of bouillabaisse is specific. The fish and shellfish are cleaned and sliced into large pieces, then cooked in a large pot with the vegetables, herbs, and spices. The broth is typically made with fish bones and trimmings. Once the fish is cooked, it is often filleted and served alongside the broth and vegetables. The dish is usually served with a side of rouille, a mayonnaise-like sauce made with olive oil, garlic, saffron, and chili peppers.
Variations
There are many variations of bouillabaisse, with different types of fish and shellfish used depending on what is available locally. Some versions may include different types of herbs and spices, or different types of vegetables. In some regions, bouillabaisse may be made with a different type of fish or shellfish, or with a different type of broth.
See also
External links
- Medical encyclopedia article on Bouillabaisse
- Wikipedia's article - Bouillabaisse
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