Bouillabaisse is an iconic dish from the south of France. It is very popular with locals and tourists alike for its unique blend of flavors and species.
The traditional recipe for Bouillabaisse includes multiple types of seafood and fish, often with local species caught in the Mediterranean Sea. Olive oil, garlic, tomato, herbs, saffron, and fennel also make up the base of this hearty soup.
Bouillabaisse originates from Marseille, where you can find different interpretations of this dish in all the restaurants.
When served in a restaurant, a fully prepared Bouillabaisse can contain up to eight different types of seafood.
Bouillabaisse is often served in two courses - the first being the soup and the second being the seafood.
The preparation of this delicious dish typically takes an entire day since it needs plenty of time to simmer together and derive the right flavor properly.
Rouille, a garlic and saffron mayonnaise-style sauce, usually accompanies Bouillabaisse.
The history of Bouillabaisse dates back to the Ancient Romans, who used to cook a similar dish.
In the 18th and 19th centuries, Bouillabaisse was the go-to remedy for fishermen suffering from colds and flu.
Among all the Mediterranean cuisines, Bouillabaisse is the most celebrated.
This traditional dish is also strongly associated with the Provençal culture and is often served at cultural celebrations and special occasions.
