Bouillabaisse

Bouillabaisse [ bujabɛ ː s] is a rich fish soup Provencal cuisine and is considered a specialty of Marseilles. It is made ​​from several types, native to the Mediterranean food fish and seafood as well as vegetables. Bouillabaisse is not served as a stew but fish and seafood separated from the resulting broth.

Important for the taste, the use of a larger number of fish species, traditional at least seven. Typical are Big red and brown dragon head, dory, gurnard, monkfish, conger eel, mullet and sea wolves or different perch- like sea bass. Seafood used are, for example, crayfish, lobsters, shrimp or mussels.

To prepare the fish are cleaned, boned, cut into large pieces and sorted by fixed and weichfleischigen varieties as well as size and thus after cooking. First, onions, garlic, diced tomatoes and fennel are plenty of olive oil even stewed slowly in most cases. Seasoned is here with salt, pepper, sugar, thyme, parsley, bay leaf and cloves skipjack. Often added even small potato cubes to enhance the bond. When the onions and fennel are cooked, saffron and orange peel are added and it is flavored with white wine, pastis or absinthe. Thereafter, the fish and seafood are added with the longest cooking time. These are now with sufficient already better covered heated water or fish stock. Then the series after, depending on the cooking time, added the remaining fish and seafood. The fish is doing just poached and thus gargezogen without the soup ever cooked.

To serve, fish, seafood and vegetables are on an often covered with orange slices, served preheated platter. The soup is now happening, possibly slightly bound with flour butter and then filled in lined with ( toasted ) white bread dish. In addition, baguette and rouille, a sharp garlic mayonnaise, served.

History

It has been claimed that the soup was originally cooked by fishermen in Marseilles from small fish and fish scraps, which remained from the market, with sea water. However, cultural historian can prove according to sources, that is now known bouillabaisse of fine cuisine and the restaurants deviates from the simple basic recipe.

The oldest known recipe for this fish soup is from the year 1790 by Jourdain Le Cointe from his book La cuisine de Santé and describes a traditional fishermen prepared soup, which already contained many ingredients of today's bouillabaisse. However, it was referred to as matelote de poisson. The first recipe for bouillabaisse à Marsellaise appeared in 1830 in Le cuisinier durand and contained European seabass and lobster, so high-quality, expensive ingredients that were not included in the original fish soup. Previously, the term " Bouillabaisse " obviously not limited to a special fish dish, because in old cookbooks from Provence there are recipes with this title that contain no fish.

Swell

• Hering's Dictionary of cuisine. Fachbuchverlag pan mountain, Haan - Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
• Erhard Gorys: The new kitchen lexicon. dtv, Munich 1994-2002, ISBN 3-423-36245-6
• Jean -Baptiste Reboul: La Provençale cuisinière
• Petra Federation recipe research Bouillabaisse