14th of December is Bouillabaisse Day!

Bouillabaisse is a tasty fish stew that originated in Marseilles, France around 600 B.C. At that time, Marseilles was a Greek colony so the stew was originally called „kakavia.“ Bouillabaisse also appears in Roman mythology as a soup that Venus feeds to her husband Vulcan in order to lull him to sleep while she consorted with Mars. Today, bouillabaisse is an extremely popular dish in the Mediterranean region.

  Hmmmmmmmm.

Marseilles fishermen typically make the dish when they return to port. Rather than using the more expensive fish that they catch, they use common fish like rock fish and shellfish. On the other hand, the most distinguishing characteristic of a bouillabaisse is not the fish, because all fish stews and soups have fish, but the unique flavoring derived from saffron, fennel seeds, and orange zest.

  Bouillabaisse with a crusty, tomato baguette.

Different areas use different herbs and spices such as garlic, orange peel, basil, saffron, and bay leaf are added to the soup for flavor. Vegetables like tomatoes, onions, celery, and potatoes were added to the recipe during the 17th century.

Background of Bisque.

  The „easier“ daughter of Bouillabaisse – Bisque.

If we make Bouillabaisse today, then it is often not a real one, rather a creamy soup of seafood ingredients prepared to a soup. This is called Bisque. Often bought in cans.

  Lobster Bisque with fresh chives, delicioso !

Bisque is a creamy, thick soup made from various crustaceans including lobsters, crabs, and crayfish. The soup was invented somewhere around the 17th century and was widespread in England. Bisque was originally a form of pottage, which is a thick stew made from seafood puree.

  White fish Bisque, also a delight.

For modern bisque recipes its suggest using ready made lobster soup bases. Modern soup bases have a similar consistency to the pottage used in old recipes and helps save time while cooking. We like to eat Bisque on hot days, served cold like a gazpacho.

The history of Bouillabaisse Day.

  Today’s way of fine cuisine, Bouillabaisse served in separate stages. First the plate filled with seafood and then added the rouille afterwards.

Although the origins of Bouillabaisse Day don’t seem to be pinned down at the moment, the dish that it honors has been around for generations. When it first came about, it was being made by fishermen in Marseilles who would use rock fish to help make a tasty soupy dish. And somehow it started to honor Bouillabaisse on 14th of December.

  Assorted Bouillabaisse fish, seen in Marseille harbor.

Rock fish, and other fish like it, were used because they were often too bony for the fishermen to be able to sell to markets or restaurants – and as the saying goes, waste not, want not. Because of this, bouillabaisse is a meal that you might have to eat while being careful to pull bones out as you go along, depending on how authentic and traditional the chef is being.

  Spices premix for the rouille, seen in Marseille harbor.

Bouillabaisse was first coined before the 17th century, but a soup very similar to the one we now know was recorded as being made back in 600BC, when the Ancient Greeks who founded Marseilles ate a fish stew simply made from ingredients around the region.

How to celebrate Bouillabaisse Day.

    This is where I would like to celebrate Bouillabaisse Day: Villefranche-Sur-Mer, France, the historic restaurant La-Mer-Germaine with their famous Bouillabaisse dishes.

As always, the simplest way to celebrate a day like this is to rustle up your own bouillabaisse! As I posted an article about making Bouillabaisse in June 2016, you can read how to make it with chicken, in case one doesn’t like fish. Have a look.

  The classic Bouillabaisse at La-Mer-Germaine.

In this post I won’t bring another recipe, there are enough around. Just some memories about France, the Cote Azur and the wonderful times we could spend there to enjoy the French culinary world , especially Bouillabaisse. Enjoy the pics with me.

  It must not always be Bouillabaisse. This is the salade-de-homard at La-Mer-Germaine. Beautiful sunset atmosphere in front the harbor plus good food and wine, what more can one expect ?

You don’t have to use the bony rock fish that its creators used when they first cooked it, any white fish will do. Here in Uruguay we mostly use corvina. If you want to be very authentic, you’ll need to serve it up with the broth and the fish in separate dishes and alongside some rouille sauce (see my post from June 2016 about rouille).

  A royal dinner at La-Mer-Germaine: Plateau fruits mer royal – bouillabaisse – ciros deauville.   Thanks for all the Villefranche photos Mathis. The city view I used as header photo. You really made me jealous.

Although if you do go to Marseilles, you’ll find that plenty of cooks argue over what really is the truly traditional way to present it!
Fish that is best to be used in a bouillabaisse are firmer fish, like haddock, halibut, cod or sea bass. Also corvina or mahi mahi will do well.

    Years ago in a Saint Tropez beachfront restaurant (left) and of course we had Bouillabaisse (right). What a lovely clean, fresh and delicious meal it was. Click on the photo and see this mouthwatering dish close.  But, not on the cheap side, I can tell you. Whole France is pretty expensive, as we all know.

It’s also customary to pop in other seafood if you wish, such as mussels or squid.
The broth that makes up the key part of this wholesome dish is mainly made up of tomatoes, oil, orange peel and a dash of white wine. Why not experiment with the broth as you’re making it, and come up with your own twist on this regional favorite?

World’s largest Bouillabaisse.

  Logo of the „largest Bouillabaisse of the world“ in Sanary-sur-mer. It reads Fisherman cooking over an open wood fire.

The Bouillabaisse festival in Sanary-sur-mer, France  is something special. If you have the time to visit Sanary in June you might have the chance to see it in person. Sanary is about half way between Marseille and Saint Tropez right on the coast. Anyway, I have here some pictures of this great event. Pics supersize, as most in my posts, if you click on the picture.

       Here they bring in the massive pan by crane, then positioning it over the wood fire. One can feel the heat more then twenty meters away.

          Now the pan is filled with all kinds of fish and lots and lots of herbs and spices.  It already looks delicious.

            Add a bit more fish and we could have a taste soon.  One can buy Souvenirs of the Bouillabaisse event too.