The most typical dish in Marseille!
Its name comes from the provençal word “bolhabaissa”, a mix of two verbs “bolhir” (to boil) and abaissar (to reduce heat).
Originally, it was a poor fishermen’s dish which they made out of the bony rockfish not good enough to be sold to restaurants or markets.
There must be at leat 3 kind of fish, among:
Red Rascasse, Sea robin, European conger, Gilt-head bream, Turbot, Monkfish, Mullet or European hake. It can also includes shellfish and other seafood.
Vegetables (specially leeks, onions, tomatoes, celery, and potatoes) are also part of the receipt. The broth is traditionally served with a rouille (very common in south France and mostly in Marseille) made of olive oil, garlic, saffron, and cayenne pepper, and always served on garlic bread.
So far you may be saying to yourself: “this is just a fish soup”, right? Well, the special touch you’ll find in the “bouillabaisse” are the provençal herbs used to flavor up the broth and the way the whole dish is cooked and served: fish are boiled one at a time adding them to the receipt “au fur et à mesure” and the broth is served before the fish… letting you enjoy this plasure in two times.