On December 14 we celebrates, National Bouillabaisse day a day to enjoy French seafood stew where the combination of various fish, shellfish, and aromatic herbs with a base of tomatoes, garlic, and saffron. The broth and fish are served separately, accompanied by sliced bread with a rouille spread (think garlic mayonnaise) for the extra additional delicious flavor.
| 600 BC (Bouillabaisse started in Greece) | The legend of the bouillabaisse’s beginnings started in ancient Greece. The fishermen of Marseille, founded by the Phoceans, created the dish because they wanted to make a meal when they returned to port. |
| 1600s (A New World recipe.) | Tomatoes are added after being introduced from the Americas. Celery, onions, and potatoes are also added. |
| 1800s (The first “bougie” bouillabaisse) | Restaurants started serving bouillabaisse to the upper class. |
| 1968 (The French do it best.) |
Popular chef Julia Child published the recipe for her Bouillabaisse a la Marseillaise
in her book ‘The French Chef Cookbook.’ |
Recipe Classic Bouillabaisse
Ingredients:
For the Broth:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 leeks, white parts only, sliced
- 3 cloves garlic, minced
- 2 tomatoes, peeled and chopped (or one 14-ounce can of diced tomatoes)
- 1/2 teaspoon saffron threads
- 1 teaspoon fennel seeds
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 4 cups fish stock (or water with fish bouillon)
- 1 cup white wine
- Salt and freshly ground black pepper to taste
For Seafood:
- 1 pound white fish fillets (such as red snapper, cod, or hake), cut into chunks
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound squid, cleaned and sliced into rings
Rouille Sauce:
- 1 egg yolk
- 2 cloves garlic, minced
- 1/2 teaspoon saffron threads
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- Salt to taste
Serving:
- Crusty baguette or country bread, sliced and toasted
How to make:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and leeks, and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the tomatoes, saffron threads, fennel seeds, dried thyme, and bay leaf. Cook for 5 minutes, stirring occasionally.
- Pour in the fish stock and white wine. Bring to a boil, then reduce heat and let it simmer for about 15 minutes to allow the flavors to meld. Season with salt and pepper.
- Add the fish chunks to the simmering broth and cook for about 5 minutes.
- Add the mussels and cook until they start to open, about 3 minutes.
- Add the shrimp and squid, and cook until they turn pink and opaque, about 3 minutes more.
- Discard any mussels that do not open.
- In a small bowl, whisk together the egg yolk, minced garlic, saffron threads, and paprika.
- Gradually whisk in the olive oil until the mixture thickens and emulsifies.
- Stir in the lemon juice and season with salt to taste.
- Ladle the bouillabaisse into bowls.
- Serve with toasted slices of baguette and a dollop of rouille sauce on the side.
Source: Diethood
5 Types Of Fish Used Make Bouillabaisse.
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Etrille- Did you know that, Velvet crabs can make their way into this stew as part of the shellfish component. The largest of the swimming crab family, it can be found in the western parts of the Mediterranean Sea.
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Rascasse Rogue- French for red rascasse, it’s a spiny Mediterranean rockfish where a white rascasse can also be used for the stew.
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Grondin- A grondin, or sea robin, can be sometimes replace the rascasse. Also, they’re a family of bottom-feeding scorpaeniform fish.
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Congre- This is a kind of eel and its head is sometimes used for the stew.
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Baudroie- Baudroie, or monkfish, are typically found in the Atlantic and Indian Oceans. They can grow to be over five feet long, though the average size is about three feet.
National Bouillabaisse Day Activities
1. Cook a Classic Bouillabaisse
For the classic you can prepare bouillabaisse from scratch using a recipe. Gather friends or family and make a cooking event out of it. Also, you can attend a cooking class focused on bouillabaisse to learn new techniques and tips from a professional chef.
2. Dine Out
Find a local restaurant that serves bouillabaisse, especially those specializing in French or Mediterranean cuisine and enjoy an authentic version of the dish and maybe explore other French seafood dishes. Look for restaurants offering a special tasting menu for National Bouillabaisse Day.
3. Host a Bouillabaisse Party
Invite friends over for a bouillabaisse-themed dinner party. Also, serve bouillabaisse alongside complementary sides like crusty bread and a selection of French wines. Have a recipe exchange where guests share their favorite seafood recipes or variations of bouillabaisse.
4. Educational Activities
Read about the history and cultural significance of bouillabaisse. Along with that you can watch documentaries or cooking shows featuring this traditional dish. Organize a tasting session to sample different types of bouillabaisse from various recipes or local eateries.
5. Share the Experience
Share your bouillabaisse creations or dining experiences on social media. Where you can also use hashtags like #NationalBouillabaisseDay to connect with others celebrating the day. Hold a photo contest among friends or family to see who can create the most visually appealing bouillabaisse.
6. Pair with Wine
For the extra enjoyments you can explore wines that pair well with bouillabaisse, such as a crisp white wine or rosé. Consider a wine tasting event featuring wines that complement seafood.
7. Gift Ideas
Also, you can gift a cookbook featuring French seafood recipes or a set of gourmet ingredients to help someone recreate bouillabaisse at home. Consider giving kitchen tools like a high-quality fish spatula or a seafood cracker.
Conclusion
Bouillabaisse is a flavorful and complex seafood stew from Marseille which is characterized by its rich, aromatic base and diverse mix of fish and shellfish. Moreover, it’s a dish that celebrates both the ingredients and the traditions of French cuisine.
FAQs
What is bouillabaisse?
Bouillabaisse is a traditional French seafood stew originating from Marseille and it typically includes a variety of fish and shellfish simmered in a flavorful broth made with tomatoes, garlic, saffron, and other aromatic herbs and spices.
What ingredients are commonly used in bouillabaisse?
Some common ingredients of bouillabaisse are types of fish (such as red snapper or hake), shellfish (like mussels and shrimp), tomatoes, garlic, saffron, fennel, orange peel, and sometimes potatoes. It’s usually served with a side of rouille (a garlicky mayonnaise-like sauce) and crusty bread.
What is rouille?
Rouille is a traditional French sauce often served with bouillabaisse. It’s made from garlic, saffron, and egg yolks, mixed with olive oil to create a creamy, flavorful condiment that complements the stew.
Is bouillabaisse spicy?
Bouillabaisse is not typically spicy. Its flavor profile is more focused on savory and aromatic elements like saffron, garlic, and herbs.
Where can I find authentic bouillabaisse?
In restaurants specializing in French or Mediterranean cuisine we can find authentic bouillabaisse. In Marseille, you can find traditional versions at many local eateries.
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