Seafood Bouillabaisse

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Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.

The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).

Bouillabaisse originally was a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets.

There are at least three kinds of fish in a traditional bouillabaisse: red rascasse, sea robin and European conger eel. It can also include gilt-head bream, turbot, monkfish, mullet or silver hake.

It usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus.

More expensive versions may add langoustine (European lobster), though this was not part of the traditional dish made by Marseille fishermen.

Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.

What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth, the use of bony local Mediterranean fish, the way the fish are added one at a time and brought to a boil and the method of serving.