Bouillabaisse is fish stew or soup. It can be made many different ways but it must include fish, otherwise, it’s not bouillabaisse. If you want to learn how to make a bouillabaisse dish, here’s a recipe.
Bouillabaisse comes to us from the Mediterranean Sea area where it is very popular as it should be since so much of the area’s economy comes from the sea and fish is plentiful. Generally accepted, Bouillabaisse should come from white fillets generally from cod, snapper, flounder, halibut, sea bass or monk fish.
It is generally believed to have been first made in Marseilles, France since it is a large city on the Mediterranean Sea. Of course the French are known for putting nearly anything in a bowl and eating it, however they are also known for making some of the finest sauces in the world and what is a stew or soup but a sauce!?!
Now I like fish, or at least some fish, but the idea of a fish soup or stew is not all that appealing to me. I suppose served with the right spices and including a fish that doesn’t smell too strong it is good. Since I have eaten a lot of food from Louisiana I have to assume I have had Bouillabaisse before. (See Louisiana was once French and they serve a lt of fish there.)
But then I have had fish eyes floating in a bowl of sauce before which I would not eat.
How to celebrate – Enjoy a fish stew of soup today. (I wonder if Clam Chowder is a bouillabaisse dish?) Travel to Marseilles and sample their cuisine. Go for a cruise on the Mediterranean where most likely you will be served bouillabaisse.