This article is about the food. For the album by Fish, see Bouillabaisse (album).
Bouillabaisse
A traditional bouillabaisse from Marseille, with the fish served separately after the soup
Type
Stew
Place of origin
France
Region or state
Provence
Main ingredients
Fish (Scorpionfish, sea robin, European conger) herbs spices
Cookbook: Bouillabaisse
Media: Bouillabaisse
Bouillabaisse (/ˌbuːjəˈbɛs/BOO-yə-BESS, US also /-ˈbeɪs/-BAYSS, French:[bujabɛ(ː)s]ⓘ; Provençal: bolhabaissa[ˌbuʎaˈβajsɔ,ˌbujaˈbajsɔ]) 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 ('to boil') and abaissar ('to reduce heat', i.e. 'simmer').
Bouillabaisse was originally a dish made by Marseille fishers, using the bony rockfish 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 (Scorpaena scrofa); sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, mullet, or European hake. It usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. More expensive versions may add langoustine (Dublin Bay prawn; Norway lobster), though this was not part of the traditional dish made by Marseille fishers. Vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread.
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 soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at top); or, more simply, as Julia Child suggests, the fish and broth are brought to the table separately and served together in large soup plates.[1]
^"Serve the bouillon very hot with the rouille in soup plates with thick slices of country bread rubbed with garlic. Then serve the fish and the potatoes (Jean-Louis André, Cuisines des pays de France, 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, The French Chef Cookbook., Knopf, 1968)
Bouillabaisse (/ˌbuːjəˈbɛs/ BOO-yə-BESS, US also /-ˈbeɪs/ -BAYSS, French: [bujabɛ(ː)s] ; Provençal: bolhabaissa [ˌbuʎaˈβajsɔ, ˌbujaˈbajsɔ]) is a traditional...
pepper. It is served as a garnish with fish and fish soup, notably bouillabaisse. Rouille is most often used in the cuisine of Provence. Aioli Romesco...
Examples of these include suquet de peix from Catalan-speaking regions and bouillabaisse from Provence. The earliest printed description of cioppino is from...
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traditional native dishes, or may be a derivation of the French dish bouillabaisse, or Choctaw stew, but most likely all of these dishes contributed to...
My Life in France is an autobiography by Julia Child, published in 2006. It was compiled by Julia Child and Alex Prud'homme, her husband's grandnephew...
and croissants with coffee for breakfast, ratatouille, coq au vin, bouillabaisse, which all show their French heritage or South Indian meals such as...
different way, ragga music is represented by Massilia Sound System. Bouillabaisse is the most famous seafood dish of Marseille. It is a fish stew containing...
from around the world include: Asam Pedas (Indonesian) and (Malaysian) Bouillabaisse (Provençal fish stew originating from Marseille, France) Bourride (another...
with beef or lamb which is a national dish in Bosnia and Herzegovina Bouillabaisse, a fish stew from Provence Brongkos, a spicy Javanese meat with beans...
columnist in Montreal) put a bass into a blender in order to make a bouillabaisse when he was 12 years old. While Aykroyd was a close friend and partner...
in August 1888: I'm painting with the gusto of a Marseillais eating bouillabaisse, which won't surprise you when it's a question of painting large sunflowers ...
long, poor boy. He ate too little garlic!" Ratatouille Salade niçoise Bouillabaisse Daube Pissaladière Pan bagnat Vacqueyras wine Bourride de fruits de...
of soups made with fish or seafood. Bisque, usually lobster bisque Bouillabaisse — a Provencal dish, especially in the port of Marseilles Buridda Caldillo...
Gastronomique 2001, ISBN 978-0-600-60235-4 Walter Hoving, Cranky's Bouillabaisse Cookbook & Kitchen Helper, 2008, ISBN 0595496636, p. 5 Martin Dunford...
dishes that make use of local ingredients include bouillabaisse and salade niçoise. Bouillabaisse is a substantial dish from the French port of Marseille...
rich tastes and subtle nuances with a long and rich history. Bisque Bouillabaisse – a stew of mixed herbs, fish, and vegetables. Consommé French onion...
Schneider, Martin (January 7, 2016). "I'm Down: Beastie Boys Boil B-Boy Bouillabaisse of Beatles Classic". Dangerous Minds. Archived from the original on...
artists "Stop That Train", a section of the 1989 Beastie Boys song "B-Boy Bouillabaisse" that samples the Keith & Tex version "Stop That Train", a 1991 single...
from the fire directly into ukha at the very end.[unreliable source] Bouillabaisse, French fish soup Halászlé, Hungarian fisherman's soup Waterzooi, Belgian...
Boys were inspired to create a "psychedelic rap manifesto" in "B-Boy Bouillabaisse" by listening to the Beatles' Sgt. Pepper's Lonely Hearts Club Band...
epoch. Weevers are sometimes used as an ingredient in the recipe for bouillabaisse. Weevers are sometimes erroneously called 'weaver fish', although the...
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