« back to encyclopedia search results
Bouillabaisse
Provencal fish speciality unique to the Mediterranean coast, each seaside town having a slightly different version. The dish is made up of a mixed fish stew containing the likes of conger eel, baby crabs, chapon, rascasse, red mullet, roquier, girella, whiting and baby rock fish.
Many of the fish used are not found outside the Mediterranean. The fish are cooked in water with herbs and garlic - orange peel and saffron also being essential flavourings. When serving the liquid (soup) is served in one bowl, with the fish on a separate plate alongside. Traditional accompaniments are rouille and croûtons. See also "Bourride"; "Croûtons"; "Mediterranean Fish Soup"; "Rouille"
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.
Many of the fish used are not found outside the Mediterranean. The fish are cooked in water with herbs and garlic - orange peel and saffron also being essential flavourings. When serving the liquid (soup) is served in one bowl, with the fish on a separate plate alongside. Traditional accompaniments are rouille and croûtons. See also "Bourride"; "Croûtons"; "Mediterranean Fish Soup"; "Rouille"
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.