The Seafood Worthy Bouillabaisse
It’s soup weather, at least in some parts of the world, and there’s one particular soup that I have my eye on, the Bouillabaisse. Simply, the Bouillabaisse is a traditional Provençal fish stew that originates from the port city of Marseille in France. If you are a seafood lover, this French soup is definitely going to be one of your favorites. A traditional bouillabaisse usually has three kinds of fish like scorpionfish, sea robin and the European conger. However, depending on what’s available, fish substitutions could include anything from turbot to monkfish to mullet.
Other ingredients include shellfish and/or even langoustine, if you have an extra buck or two. All this seafood is simmered with a variety of vegetables like leeks, onions, tomatoes, celery and potatoes in a broth that is seasoned with Provencal herbs and spices. The way the bouillabaisse is served in Marseille specifically is quite unique. The broth is served in a bowl containing grilled slices of bread that is spread with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper. The seafood and vegetables are removed from the soup after cooking and then served in a separate bowl or platter.
Now for a little history. The bouillabaisse, in its modern form, was created by Marseille fisherman who wanted to make a meal as soon as they returned to port. Instead of using the more expensive fish, they’d simply throw their nets and lines into the ocean and would pull up any rockfish and shellfish that just happened to be swimming by. The rockfish was usually too bony to serve in restaurants, but throwing them, along with shrimp and veggies, in a pot of sea water, cooking everything over a woodfire and then seasoning with garlic, fennel and later on tomatoes, all this became meal for kings.
Eventually, what was just a free for all fish soup recipe truly became a bouillabaisse by virtue of the method of preparation. The broth is first boiled (bouillir) then the different kinds of fish are added one by one, and each time the broth comes to a boil, the heat is lowered (abaisser).
As the port of Marseille became more wealthy, restaurants and hotels began serving bouillabaisse to its customers. Adjustments were made to the recipe, so water was replaced with fish stock and saffron became an integral ingredient to this soup. In Marseille, bouillabaisse is rarely made for fewer than ten persons; the more people who share the meal, and the more different fish that are included, the better the bouillabaisse. Eventually, bouillabaisse spread from Marseille to Paris and eventually all around the world, with each country adapting the recipe to suit their local ingredients and tastes.
If you’re looking to take a spoonful of this delicious fish soup, check out some of the listings below.
1300 On Fillmore
1300 Fillmore St
San Francisco, CA 94115
(415) 771-7100
Cafe Pastis
7310 SW 57th Ave
South Miami, FL 33143
(305) 665-3322
Chez Napoleon
365 W 50th St
New York, NY 10019
(212) 265-6980
Church & State
1850 Industrial St
Los Angeles, CA 90021
(213) 405-1434
Le Bouchon
1958 N Damen Ave
Chicago, IL 60647
(773) 862-6600
