The Origin of Bouillabaisse
Bouillabaisse, a dish from Marseille, has ancient roots. It was born from fishermen's creativity with leftover fish. This fish soup dates back to around 600 BCE, when Marseille was founded.
Initially, it was a meal for the poor, especially fishermen. They would boil seawater on the beach, adding fish scraps or potatoes. Garlic-rubbed croutons and rouille were the final touches.
In the 19th century, bouillabaisse became famous in Paris. Famous writers praised it, saying it should have as many fish types as guests. It's a dish that brings families together. The name "bouillabaisse" comes from Provençal, meaning "when it boils, we lower [the heat]."
A Fish Soup That Became Iconic
The idea of bouillabaisse has stayed the same over time. The recipe has not changed much, except for two key rules:
- The fish must come from the Mediterranean Sea.
- The dish must not include lobster.
In 1980, Marseille's chefs made a charter. It said the soup must have at least four types of Mediterranean fish. The fish should be cut right before serving. Then, potatoes, fish pieces, and rouille are added to the broth.
A glass of white wine is the perfect match for this dish. What was once a poor man's meal is now a highlight of French cuisine. Here's what you need to make bouillabaisse and rouille.
Ingredients for the Fish Soup
- Mediterranean fish
- Fennel
- Celery
- Garlic cloves
- Tomato paste
- Olive oil
- Saffron
- Cayenne pepper
- Herbes de Provence
Ingredients for Bouillabaisse
- Scorpionfish (rascasse)
- Red gurnard (rouget grondin)
- John Dory (saint-pierre)
- Tub gurnard (galinette)
- Conger eel (congre)
- Potatoes
- Olive oil
- Salt and pepper
Ingredients for Rouille
- Egg yolk
- Mustard
- Tomato paste
- Olive oil
- Cayenne pepper
- Salt and pepper
How to Prepare Bouillabaisse
Fish Soup Preparation
First, gut the fish without splitting them open. Dice the fennel and mix it with the fish in a large bowl. Add peeled garlic cloves, diced celery, Herbes de Provence, and saffron. Drizzle with olive oil and refrigerate, stirring occasionally at least three times.
The next day, separate the fish from the marinade. Add the fish to a large pot with a drizzle of olive oil. Sauté for a few minutes, then add a bit of water. Stir in the tomato paste and cook at a rolling boil for 30 minutes, adding water and cayenne pepper as needed. Finally, strain the soup using a food mill.
Bouillabaisse Preparation
Peel and chop the potatoes. Sauté the scorpionfish, John Dory, red gurnard, tub gurnard, and conger eel pieces on low heat for a few minutes. Remove the fish from the pot and add some water. Pour the strained soup into the pot and bring it to a boil. Add the fish and potatoes. The dish is ready when the potatoes are fully cooked.
Rouille Preparation
Prepare mayonnaise by mixing mustard, egg yolk, salt, pepper, and olive oil. Add tomato paste, a bit of fish soup, and cayenne pepper.
Serving the Bouillabaisse
While the dish cooks, toast slices of bread and rub them with garlic. Carefully remove the fish and potatoes from the pot. Serve the fish soup alongside the toasted bread and rouille.
When selecting fish, feel free to seek advice to choose the best species for this dish. For added flavor, crustaceans can be included. Bouillabaisse is no longer a mystery to you!