Bouillabaisse is Marseille fish and seafood soup with a rich history. It was invented by simple fishermen, but the variety of recipes today surprises even gourmets. Especially often this shrimp soup is prepared on the Mediterranean coast of France, namely in Marseille.
Historically, the dish is associated with Marseille fishermen. Bouillabaisse was once prepared by the poorest sections of society. In fact, the soup was cooked from shellfish and fish, which could not be sold in a day. However, the recipe gradually became more complicated, and more and more new products were added to the soup, so the dish became more tasty and spicy.
There are different versions of the recipe. Now there are expensive varieties that include different seafood (for example, lobsters). In Marseille restaurants, the dish is prepared from fresh fish with the addition of white wine and saffron. In some versions, the addition of lobster is suggested.
In the 19th century, bouillabaisse began to be served in restaurants. At the same time, the city of Marseille is very scrupulous about the national dish with a rich history. Since 1980, the Buaybese Charter has been in force, defining the ingredients and methods of preparation.
We offer a recipe for options on how to cook bouillabaisse.
The classic recipe is not distinguished by the presence of expensive components, although the basis is still seafood. The soup has a delicate taste and a charming aroma.
But bouillabaisse is not an easy soup, and it’s not easy to serve either. An obligatory serving element is croutons – dried white croutons, which are served on a separate dish (the more – the tastier!), which must be dipped in a specially prepared Rui sauce.
This is a spicy garlic sauce. By the way, it is quite easy to prepare, the main thing is to have all the necessary ingredients on hand:
Garlic cloves are passed through a press, salt is added. A few pieces of chili pepper are also passed through a press, ground saffron, pepper are added. Add yolk and mix. Lastly, extra virgin olive oil is added to the sauce.