"Bouillabaisse is the iconic fish stew of Marseilles, France's legendary port city and home to fishermen for centuries. The origins of the stew are humble, thought to have first been made by fishermen with the unsold leftovers from the day's catch, seasoned with wild herbs, cooked in kettles of sea water over wood fires. Over time, the stew evolved to an unctuous base made of rockfish, herbs, potatoes and tomatoes combined with fish stock, ground with a food mill and strained."
"In the traditional way, this base, essentially soupe de poisson, is served as a first course with grilled bread and rouille, a spicy garlic-and-red pepper version of aioli. The fish and shellfish are poached in the remaining base, then served as a second course, with more soup ladled over, additional toasts and rouille, and a bowl of boiled potatoes alongside. And that is exactly how I was taught to make and to serve bouillabaisse by a fourth-generation Marseillaise."
Bouillabaisse originates in Marseilles and began as fishermen’s stew made from unsold catch, wild herbs, and seawater cooked over wood fires. The stew evolved into an unctuous fish stock base using rockfish, herbs, potatoes, tomatoes, ground through a food mill and strained. That base, soupe de poisson, is traditionally served first with grilled bread and rouille, a spicy garlic-and-red-pepper aioli. Fish and shellfish are then poached in the remaining base and served as a second course with more soup, toasts, rouille, and boiled potatoes. Preparation often includes fish stock from heads and carcasses, wild fennel, olive oil, saffron, and regional white wine from Cassis.
Read at www.mercurynews.com
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