Ingredient

Bouillabaisse

The Quintessential Seafood Stew

Bouillabaisse is a traditional Provençal fish stew that originated in the port city of Marseille, France. This rich and aromatic dish is made with a variety of fish and shellfish, simmered in a flavorful broth infused with saffron, tomatoes, garlic, and herbs. Bouillabaisse is a beloved culinary treasure that showcases the bounty of the Mediterranean Sea.

Composite dishes› Dishes, incl. Ready to eat meals (excluding soups and salads)› Dishes excluding pasta or rice dishes, sandwiches and pizza› Fish and seafood based dishes

Rich, savory, and brimming with the flavors of the sea, bouillabaisse offers a delightful combination of sweetness from the seafood, tanginess from the tomatoes, and a subtle hint of saffron. The broth is velvety and aromatic, while the fish and shellfish add a variety of textures to the dish.

Origins and history

Bouillabaisse is a dish deeply rooted in the history and culture of Marseille, where it was first created by fishermen using the unsold or leftover fish from their catch. Over time, it evolved into a refined and celebrated dish, often served in multiple courses. Today, bouillabaisse is considered a symbol of Provençal cuisine and is enjoyed by seafood lovers around the world.

Nutritional information

Bouillabaisse is a low-calorie dish that is packed with essential nutrients. It is a great source of lean protein, omega-3 fatty acids, vitamins A, C, and E, as well as minerals like iron, calcium, and potassium.

Allergens

Fish and shellfish are the primary ingredients in bouillabaisse, making it unsuitable for individuals with seafood allergies. Additionally, some versions of bouillabaisse may contain shellfish stock or fish stock, which can pose a risk for those with shellfish or fish allergies, respectively.

How to select

When selecting fish for bouillabaisse, opt for the freshest catch available. Look for clear, bright eyes, shiny skin, and a fresh, oceanic smell. The fish should feel firm to the touch and have no signs of discoloration or sliminess. For shellfish, choose ones that are tightly closed or close tightly when tapped.

Storage recommendations

To maintain the freshness and quality of bouillabaisse, store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or fish stock to revive the flavors. Avoid freezing bouillabaisse, as it can alter the texture of the seafood.

How to produce

Bouillabaisse is typically made using a variety of fish and shellfish, which can be challenging to produce at home. However, you can recreate the flavors of bouillabaisse by using a combination of readily available fish like cod, halibut, or snapper, along with shellfish such as shrimp or mussels.

Preparation tips

To prepare bouillabaisse, start by sautéing onions, garlic, and tomatoes in olive oil. Add fish stock, white wine, saffron, and a bouquet garni of herbs. Simmer the broth until it becomes fragrant and flavorful. Then, add the fish and shellfish, cooking them gently until they are just cooked through. Serve the bouillabaisse with crusty bread and a dollop of rouille, a traditional garlic and saffron-infused mayonnaise.

Culinary uses

Bouillabaisse is traditionally enjoyed as a main course, served with crusty bread and rouille. It can also be served with a side of steamed vegetables or a fresh green salad. The rich flavors of bouillabaisse pair well with a crisp white wine, such as a Sauvignon Blanc or a Chardonnay.

Availability

Bouillabaisse is commonly available in coastal regions of France, particularly in Marseille and the Provence-Alpes-Côte d'Azur region. It is also popular in Mediterranean countries like Italy and Spain, where variations of the dish can be found.