Bouillabaisse

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine Bouillabaisse is a traditional fish stew originating from the port city of Marseille. It is made by boiling several species of fish with herbs and vegetables. The broth is then served as a soup poured over bread seasoned with rouille (a spicy French mayonnaise) with the fish and vegetables served separately. The exact proportions of these ingredients vary by cook and region. The Charte de la Bouillabaisse Marseillaise (the Charter of Marseillaise Bouillabaisse ) was signed in 1980 by 11 restaurants in France in an attempt to standardize the definition of a bouillabaisse. According to the charter, bouillabaisse must be prepared with at least four of the following fish: monkfish, John Dory, galinette (or gunard), mullett, rascasse, conger eel, and chapon (rascasse rouge, or red scorpion fish). Most versions will contain at least rascasse to be considered authentic.

Cuisine: France · categories: Easy recipes; French recipes; Recipes; Recipes for stew; Recipes using bouquet garni; Recipes using cayenne; Recipes using egg yolk; Recipes using fennel; Recipes using fish; Recipes using garlic

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