Did you know that December 14^th is National Bouillabaisse Day? This had me wondering about this classic French dish; the very one that has people traveling to France and specifically Marseille.

This dish is also easily one of my favourite things to make for a gathering, due to the fact that the stock can be made ahead, and tastes even better the next day, and when it comes time to cook, everything comes together in a matter of minutes.

So, I recently had someone ask me what exactly is a Bouillabaisse, and why do I serve it so often? Beyond it being a French seafood stew, I didn’t really have much background knowledge, and decided that it was time I did some research. As to why I serve it so often, the answer is simple; my version is easy to make and it’s a crowd pleaser!

Having read up more on this dish, I’ve also learned that the name ‘bouillabaisse’ comes from the Provençal word bolhabaissa, which means to boil and simmer.

THE ORIGINS OF BOUILLABAISSE IN MARSEILLE

This dish first originated in Ancient Greece, where Marseille was founded in 600BC. At the time, fishermen of the coastal town made their own version of the dish, which was then known by the Greek name, kakavia. Furthermore, the fishermen used less expensive fish to cook their stew, often opting for the more common rockfish and shellfish that they caught but were unable to sell to restaurants and markets, as a result of them being too ‘bony’ and therefore, undesirable to consumers. So, these were used by the fishermen instead, often cooked over a wood fire, typically with garlic and fennel.

Over time, the recipe evolved, namely with tomatoes being added in the 17th century, when trades re-opened with what was then known as ‘the Americas’. Over the years, and as Marseille grew in popularity, so too did this dish.  Furthermore, as more and more professional chefs worked on elevating this dish, most notably with the addition of saffron and refining the stock, it gradually became one of France’s most popular dishes, making its way from Marseille to Paris, and eventually, the world.

In addition to fish, other seafood included are sea urchins, mussels, spider crabs, velvet crabs, langoustine, and octopus. Other fish used in the stew include mullet, monkfish, European hake, turbot, and gilt-head bream. The fishermen would simmer these fish in a broth of leeks, onions, celery, tomatoes, and potatoes. The dish is then traditionally served over toasted slices of bread with rouille (or aioli), a type of mayonnaise made from olive oil, garlic, saffron, and cayenne pepper.

WHAT’S THE DIFFERENCE BETWEEN BOUILLABAISSE AND OTHER SEAFOOD STEWS?

Truth be told, and despite my research, I fail to see much of a distinction, except for the use of French Provençal herbs and spices that is typical of a traditional Marseille bouillabaisse.

HOW DO YOU MAKE A TRADITIONAL BOUILLABAISSE?

Preparation of traditional bouillabaisse is as follows: the bony fish are first cleaned, scaled and washed with salty sea water. They are then sliced with the bone still on. Then, a casserole dish is oiled with olive oil before adding sliced onions, crushed garlic and quartered tomatoes. The vegetables are seared on low heat for a few minutes, allowing their flavours to infuse with the olive oil. Afterwards, the sliced fish is arranged in the dish, starting with the larger pieces and working their way down with the smallest pieces on the top. Boiling water or stock is then poured over the dish, which is then seasoned with fennel, saffron, fresh herbs, salt and pepper.

The bouillabaisse is then left to boil for around twenty minutes and stirred occasionally to stop the fish from sticking to the base of the dish. The rouille is then prepared by crushing garlic in a mortar and pestle, mixing it with saffron and an egg yolk, and blending it with olive oil. Potatoes are prepared as a side dish and served with the stew.

Though this is how the dish is traditionally served, it has changed a lot in recent years.  For example, many restaurants and home cooks opt to have the bones removed entirely which makes it much easier to eat. Some ingredients can also be swapped out for others, which make for varying flavour profiles. Certain ingredients however, such as the saffron cannot be swapped out, and in doing so, your dish, though perhaps still yummy, will cease to be a bouillabaisse.

 I personally try to stick to the original recipes, but I have to admit, I do opt for boneless fish pieces as they are easier to prepare, and not to mention, it saves me from worrying about any of my guests accidentally choking on a fishbone!

All in all, this dish is definitely for the books and should be attempted at least once! Check out yufeed for a delicious, and EASY recipe!

HOW DO YOU SERVE BOUILLABAISSE?

Traditionally, the bouillon of the bouillabaisse is served first. It comes piping hot, along with slices of toasted bread rubbed with garlic and topped with rouille. The fish then comes separately on its own dish, with the potatoes on the side. When I am hosting, I like to serve the dish in the same pot in which it has been cooking, with the bread and aioli on the side, and guests can help themselves family style.  Usually, I don’t even bother with the potatoes, and make a fresh salad instead.