Bouillabaisse


Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs bouillir and baisser.
Bouillabaisse was originally a dish made by Marseille fishermen, using bony rockfish, which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse ; sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, mullet, or European hake. It usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crabs, or octopus. More expensive versions may add langoustine, 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 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. In Marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter ; or, more simply, as Julia Child suggests, the fish and broth are brought to the table separately and served together in large soup plates.

Marseille bouillabaisse

Image:Marseille hafen.jpg|thumb|right|The Vieux-Port of Marseille, the birthplace of bouillabaisse
Recipes for bouillabaisse vary from family to family in Marseille, and local restaurants dispute which versions are the most authentic.
In 1980, 11 Marseille restaurateurs collaborated to draw up the Bouillabaisse Charter which codified both ingredients and method of preparation. An authentic Marseille bouillabaisse must include rascasse, a bony rockfish which lives in the calanque and reefs close to shore. It usually also has congre and grondin. According to the Michelin Guide Vert, the four essential elements of a true bouillabaisse are the presence of rascasse, the freshness of the fish; olive oil, and excellent saffron.
The American chef and food writer Julia Child, who lived in Marseille for a year, wrote: "to me the telling flavor of bouillabaisse comes from two things: the Provençal soup base—garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, and usually a bit of dried orange peel—and, of course, the fish—lean, firm-fleshed, soft-fleshed, gelatinous, and shellfish." Other foreign residents in France have written about bouillabaisse. Stephen Lister, a British expatriate in Provence, wrote, "When eaten where it is made commercially it is a lethal dish... even when the stuff is made honestly... the ingredients are not of much importance, because all you are going to taste anyway is garlic, saffron and something unidentifiable which always reminds me of chlorinated drains". Elizabeth David was less censorious, but by no means laudatory:

Ingredients

The ingredients of a traditional Marseille bouillabaisse vary depending upon what fish are available that day and the taste of the chef. These are the typical ingredients used in one of the most traditional Marseille restaurants, the Grand Bar des Goudes on Rue Désirée-Pelleprat:
Four kilograms of fish and shellfish, including, on a typical day, grondin, Rascasse, rouget grondin, congre, baudroie, Saint-Pierre, vive, and sea urchins. Other ingredients in the broth include a kilogram of potatoes, seven cloves of garlic, onions, ripe tomatoes, and a cup of olive oil. The broth is seasoned with a bouquet garni, fennel, eight pistils of saffron, salt and Cayenne pepper.
The rouille, a spicy mayonnaise which is spread on thick slices of country bread and floated on the bouillabaisse when served, is made with an egg yolk, two cloves of garlic, a cup of olive oil, and ten pistils of saffron, and is seasoned with salt and Cayenne pepper.

Variations

In the traditional bouillabaisse served in Marseille restaurants, the bouillon is served first, very hot, with the rouille spread on thick slices of bread rubbed with garlic. The fish and potatoes are served next on a separate platter.
Three-star chef Paul Bocuse from Lyon created his own version at his restaurant Le Sud, with the seafood served together with the broth.
In another version, in the Petit Larousse de la Cuisine, the broth is served over bread with the rouille on top, and the fish and crabs are served on a large platter.
Other variations add different seasonings, such as orange peel, and sometimes a cup of white wine or cognac is added.

Marcel Pagnol

The French screenwriter and playwright Marcel Pagnol, a member of the Académie française and a native of Marseille, showed his own idea of a proper bouillabaisse in two of his films. In , the chef Cigalon serves a bouillabaisse provençale aux poissons de roche, made with a kilogram of local fish; Scorpaena scrofa ; capelin; angler fish ; John Dory ; and slipper lobster. "When I put these fish into the pan," Cigalon says, "they were still wiggling their tails." Cigalon specifies that the slices of bread served with the broth should be thick and not toasted, and that the rouille "should not have too much pepper."
In the 1936 film César, Pagnol's hero Marius reveals the secret of the bouillabaisse of a small bistro near the port in Marseille. "Everybody knows it," Marius says: "they perfume the broth with a cream of sea urchins."

History

The Phoceans who founded Marseille in 600 BC, ate a simple fish broth known in Ancient Greek as "kakavia". Another fish soup also appears in Roman mythology: it is the dish that Venus fed to Vulcan. They were different from the boullabaisse as they did not include saffron and rouille.
Generally fish soups are found in France, Greece, Italy, Portugal, Spain, and all the countries bordering the Mediterranean Sea. What makes a bouillabaisse different from these other dishes are the local Provençal herbs and spices, the particular selection of bony Mediterranean coastal fish, and the way the broth is served separately from the fish and vegetables.