About origine of Bouillabaisse
â€œOnce upon a time, Vernus served bouillabaisse to her husband Vulcan in order to lull him to sleep while she consorted with Marsâ€, Marseillais sometimes told about this origin of bouillabaisse.
Bouillabaisse is the most famous fish stew of Mediterranean; but in origine, Marseilles seems to be its home. Although in every little port throughout the coastal regions of Provence, they enjoy it.
And bouillabaisse, soup of gold is known like a sympol of French autumn gastronomy, the unique flavoring derived from saffron, fennel seeds, and orange zest. Itâ€™s not the fish creating Â most distinguishing characteristic of a bouillabaisse, because all fish stews and soups have fish.
Gourmet tip of Bouillabaisse
- Traditional Bouillabaisse recipes will need 3 different kinds of fish along with shellfish: salmon, shrimp, scallops, clams and mussels.
- Saffron: Spain holds the honor of producing the highest quality saffron. Saffron used both for color and flavor, saffron is a prized spice in Mediterranean, North African and Asian cuisines and in bread and pastries around the world. The deep orange red color and unique flavor of the famous Spanish rice dish paella, the Indian dessert kheer and French seafood soup bouillabaisse are the work of tiny saffron threads steeped in liquid during cooking.
- Strong opinions about the proper bouillabaisse are typical from its proponents such as the French writer and gourmet August de Croze who said it is a culinary heresy to use white wine in a bouillabaisse because wine only changes the nature of the fish.
- And the essential thing for a successful bouillabaisse is that you should use live fish in great variety, good olive oil, saffron, and furiously boiling water (the most critical step)
- To be enjoyed this seafood specialty, first you should taste broth as a soup appetizer and then served as a main course with whole fosh, croutons and the world famous “rouille”.
Bouillabaisse Recipe adapted from Julia Child’s Mastering the Art of French Cooking