The bouillabaisse
As I'm at home this week, I'm going to cook a bouillabaisse for tomorrow night, I love this dish, it's a delight!
The bouillabaisse is a recipe of traditional cuisine of Provence.
It has its origin in Marseille which is one of the emblems, it consists of a fish soup that is eaten with bread croutons often toasted and spread with rust (Provencal sauce, spicy and raised), fish served whole and potatoes.
Its name comes from "When that boils, lowers the fire" or "boils and drops".
The bouillabaisse can be accompanied by rosé wine, red or white, the three colors fit perfectly with this dish. The ideal is to choose a Provencal wine.
Origin
This dish is native to ancient Greece, from the time of the founding of Marseille in the seventh century BC. In fact, the local population was eating a simple stew of fish cooked from unsold fish brought back by the fishermen.
The bouillabaisse also appears in Roman mythology: it is the soup that Venus made Vulcan eat to soothe him to sleep, in order to go frolic with Mars.
Today, many visitors to Marseille consider the tasting of the bouillabaisse a must. Prepared with fish cooked in water or white wine, seasoned with garlic, olive oil or saffron, this recipe is fully integrated into the discovery of the Phocaean city. The most commonly used fish are scorpion fish, red mullet, live fish, stonemason, conger, sea bream, whiting, monkfish and gurnard. According to every Marseillais, the true authentic recipe of the bouillabaisse is that of his mother or his grandmother, who traditionally transmits secretly, exclusively from mother to daughter.
A real market of bouillabaisse was created in Marseille. The chic restaurants of the Old Port make even their catch plate to tempt the silver tourists. In parallel, other establishments, less sides, propose bouillabaisses realized with frozen fish, coming from all the seas of the world for the less rich tourists.
This stew was once a soup of fishermen, or soup of the poor, made from unsaleable or unsold rock fish, remained in the bottom of the basket of sinners, the return of fishing in the creeks, between Marseille and Toulon.
The current Provencal bouillabaisse is made with fish cooked in a court-broth of water or white wine, with garlic, olive oil, or saffron. It is traditionally served in two stages : the soup, in which stale bread is soaked, or grilled, rubbed with garlic and covered with rust, then the fish. Depending on the taste of the guest, the two can be mixed in a soup plate, or served separately.
Personally, I prefer that everything be mixed. It seems better to me and we are surprised to release a different piece of fish with each bite as if we were fishing.
Bouillabaisse Charter
In 1980, a charter of Bouillabaisse was defined by the main restaurateurs of Marseille, to define the ingredients and basic presentation.
This charter was established because of unscrupulous restaurant owners who serve in the most tourist restaurants such as the Old Port of Marseille for example under the name of bouillabaisse any fish soup, taking advantage of the ignorance of tourists of the true nature of this dish.
Recipe
Ingredients
• 1 kg of rock fish
• 1.5 kg of St. Peter's
• 4 bright
• 1 kg of scorpion fish
• 1 kg of Congre
• 2 leeks
• 1 onion
• 2 tomatoes
• 6 potatoes melting flesh
• 3 cloves of garlic
• 2 bay leaves
• Olive oil
• 3 pieces of garlic
• 2 or 3 bay leaves
• Saffron
• Cayenne pepper
• Dried fennel in branch or powder
• Flat parsley
• Fine salt
• Coarse salt
• Mill pepper (black or white)
Ingredient for the sauce
• 25 cl of olive oil
• 2 egg yolks
• 1 tablespoon of strong mustard
• 2 cloves garlic
Preparation
The fish soup
Wash fish and leeks and chop leeks coarsely.
Chop the onions, crush the cloves of garlic.
Wash the parsley and crush the peeled tomatoes (small tip, make a cross on the top of the tomato with a knife, then soak in boiling water for about ten minutes, then the skin is very easily removed or there is in the trade of tomato peelers as for potatoes).
In a pot over low heat, sauté the vegetables in olive oil with bay leaf, fennel, parsley and cayenne pepper.
Cook for about 15 minutes then add rock fish and season. Let it color for 15 minutes, then pour about 3 liters of boiling water over it. Boil gently for 10 minutes.
Skip the preparation to Chinese.
Then add the saffron and check the seasoning.
Fish and potatoes
Scale and empty the remaining fish and cut into pieces.
Cut the potatoes into cubes and then cook them in a saucepan by covering them with half fish and half water, salt and pepper.
Toast bread slices lightly oiled in the oven and once out of the oven, rub with a clove of garlic and make croutons or pieces as you can.
Boil the rest of the fish stock to a boil and place the fish cut into pieces starting with the firm pieces that take longer to cook.
Add molds for decoration if you wish.
In a large dish, arrange the potatoes and fish on them.
Then pour the bouillabaisse in the soup bowl on the croutons and serve with the fish.
The sauce
Chop the 2 cloves of garlic.
In a container, mix mustard and egg yolks.
Then add the garlic, then gradually whisk with 25 cl of olive oil as a mayonnaise.
The most difficult in this recipe is to get the fish, if you do not have the chance to live on the edge of the Mediterranean.
Enjoy !
Great post! History and food. I love it!
it looks very appetizing, now I will have a desire to try this dish :) But in that place where I live I find such a fish will be problematic.
You have perfectly painted all the stages of preparation, even a non-trained person should not have questions.
Thank you, I liked it :)
That looks stunning! Will try this.
it looks amazing! Awesome text and pictures !
I really like that orange is very intense
Very sophisticated kind of dish. Moms should try cooking this for family and friends. Thank you for sharing this
looks delicious)
wow it looks very delicious @lndesta120282,fish is my favorite food.I love your Recipe,thanks to share with us.I am getting very hungry and I will try your Recipe definitely.Upvoted and resteemed.
Weirdest soup I've seen. Thanks for sharing!
i love to catch the fish and fish is best food that i know... thanks for sharing this type post... carry on...
Yummy!!!
I love fish soup. It looks delicious also. yum yum
I don't like soup. I like meat.
All tastes are in nature ;o)
l like this post
Maybe you should really keep telling us about how Venus enjoyed it lol I've never seen a yellow soup lol
I guess it will be amazing, so send me some
;o)
Mine favroite thanks for sharing
Im trying this today for sure!! It looks delicious!
The detailed process and ingredients are presented like a professional chef;) It reflects your love for good food and healthy way of living. This type of food carries much energy in cold and freezing winters.
wow seems so good, seafood is always best in its class. a recipe that must be tried. thanks for sharing @lndesta120282
Oh my goodness, what a treat
In my country it does the fish with plantain chips wheels
Could you serve me too?
Thank you for your input
Its looking it seems they are sweaty and more delicious
yummy....i want to eat a lot of food by looking at it. Although it is not easy for me to prepare the food in the first place. But I will try it. Thanks to teach you to prepare a delicious meal.
Its good idea and good presentation for us
yummy...it makes you want to eat it....
I think i'm going to starve to death seeing these pictures 😞
Yummmmi. Very delicious food @lndesta120282. Keep working and always success for u.
I love fish and would love to make this. Do you know if there is such a thing as a vegetarian bouillabaisse?
It is very good food. I love to eat. I like it very much
Great recipe and great photos, it's like I can almost smell the food :)
Venezuelan-style hot dog has sausage that was previously cooked in hot water, finely chopped white cabbage, sometimes less grated carrot, diced onion, crispy chips, pink sauce, mustard, garlic sauce or mayonnaise (bayonne hehe ), tomato sauce (ketchup) and grated cheese. If the owner of the position is creative or generous also offers avocado, bacon, cheese and 'hand, guasacaca, tomato, lettuce and even spicy.
The "asquerositos" as they are known on the sidewalks, are not only capable of satisfying the appetite of any mortal but also over time helps to develop a stomach of steel. In the Venezuelan cities there are "dog owners" so popular that their businesses are open 24 hours and with that they manage to solve after a busy rumba or a wedding in the early morning. The best companion is a cold drink and you usually eat more than one.
At home you can prepare a more gourmet version and perhaps a little more hygienic, but never match that street and unknown touch that we like so much.
Yummy its my favorite food. It looks delicious also and thanks for sharing.
thanks for sharing the recipe! :)In case I don't find rock fish, is there any other I can use instead ?
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delicious menu and a cozy place
Wow! I can imagine how delicious it is
I get hungry
waw food is very evocative taste to taste try it .. thank you for post menu .. eat many things .. hahah
It's really yummy and wonderful fish recipe. I really like your recipe and beautiful process of cooking. You have provided all the details in very well manner. I really appreciate your food work.
Thanks for sharing your delicious and tasty recipe with us.
Fantastic dish. I love it
Its good idea and good presentation for us...
Excellent dish, very appetizing. Good post, greetings
There will be chicken roast in the wedding or guest appetite. Many people regret that their made chicken roast is not so delicious. Delicious Chicken Roast is possible only if you want. For this reason, you should know that the correct recipes for making chicken roast: medium size chicken 3, ghee 100 grams, oil one liter, nutmeg one teaspoon, one teaspoon of olive oil, two tablespoons of ginger paste, two tablespoons of garlic paste Tea-spoon, chopped potato, half a teaspoon of kalashadam, two table spoons of raisins, one tablespoon of kismis, potato bokharra 7-8, cardamom 4, cinnamon 4, chapatrice 7-8, talk yogurt, onion beta, a cup of sugar, Salt 150 g Amapranali: Roast chicken and cut the salt, sour yogurt, ginger and garlic smeared with Place. Peel the chicken pieces into the pot and fry it with brown color. Now add ghee and oil to all the spices, onion bowls, sugarcane, sugar, cardamom, cinnamon, salt, nuts, potato bokhara, cooked grated chicken with kimash. The roasted roast will be made when the spices are well placed on the chicken piece. Now it is time to serve! Serve hot with hot polao or biryani Delicious chicken roast.