| The original
bouillabaisse (bouï abaisso in Provençal, meaning boil and press "bout et
abaisse") was from the Calanque coast between Marseilles and Toulon,
although it is said to be invented at Saint-Raphaël. Although called a soup, this is
really a main dish, a full meal in itself.
Bouillabaisse was based on local fish, usually those unsold
at the daily market, with other local shellfish added. Bouillabaisse was a
"fisherman's" dish, and never contained any expensive ingredients such as
lobster, although the common small green crabs were often used.
Bouillabaisse has many regional variations based on the
different local fish, and the color can change from place to place because of the types of
fish used.
Recipe (8 people, a minimum, considering the variety
of fish required)
The dish is prepared in two parts: first a "base" part is made, and then a
"bouillabaisse" part, into which the "base" part is added.
Note: some of the fish names are given in French as an aid in purchasing; refer to the dictionary or the seafood list for translations.
| Base-Part Ingredients |
| Assorted small rock fish (1 kg),
including: labres (girelles or rouquier [roucou]), serran [partago], very small
scorpènes, a mixture of small fish sold as "poissons de roche à soupe". |
congre - conger eel head (1)
favouille(*) - small green crabs (12)
tomatoes (8)
leeks (2 small, whites)
onions (4 med) |
olive oil (2 tablespoons)
garlic (2 cloves)
a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig); orange peel
(1)
salt, fresh pepper |
| Bouillabaisse-Part Ingredients
|
Four or five varieties of local
fish (3 kg), including: rascasse with head; saint-pierre; baudroie; grondin rouge; cigales
de mer(*).
Optional possibilities include: dorade, galinette, grondin, loup, merlan, sard, and
turbot. |
olive oil (10 cl)
saffron (2 teaspoons) |
potatoes(*) (1 kg) |
* Options:
- use either cigales de mer in the bouillabaisse part if they are available, or favouille
(crabs) in the base part, but not both.
- potatoes are used only for a Toulon bouillabaisse
Scale and clean the fish, and rinse the crabs in cold
water. Separate out the small fish and the crabs for the base part, and the larger fish
for the bouillabaisse part. Then divide those for bouillabaisse part into the firm-fleshed
fish and the softer (rascasse and congre).
Prepare the Base Part
Into a large stew pot put: the small fish, cut into chunks; the crabs; tomatoes, cleaned
and diced; leeks; sliced onions; chopped garlic; olive oil; the tied bouquet of herbs.
Warm on low heat for 10-15 minutes, stirring occasionally.
Add 4 lt. boiling water and let simmer for 30 minutes, adding salt and pepper.
Prepare the Bouillabaisse Part
In a large frying pan on a medium-low flame, put: the hard-fleshed fish and (optionally)
the potatoes, sliced.
Remove the bouquet of herbs from the base part, and pour the base part through a sieve
into the pan, forcing through the sieve as required.
Add in the olive oil and saffron. If necessary, add some boiling water to ensure that the
fish are in a good bed of liquid.
Turn the heat up high and boil for 12 minutes.
Add the soft-flesh fish (rascasse and congre) and boil for
another 6 minutes, then remove from the heat.
While the bouillabaisse is bubbling, prepare the rouille.
Serving
Remove the large fish and cigales (sliced in two lengthwise) and put on a platter for
self-serving
Smear rouille onto slices of bread. Serve the bread-and-rouille and potatoes (optional)
into bowls, and pour in the bouillabaisse broth.
Conversions
1 kg = 2.2 lbs
0.45 kg = 1 lb |
1 lt = 1.06 qt
0.95 lt = 1 qt
|
30 g = 1 oz = 2 Tbs
60 g = 2 oz = 1/4 cup
115 g = 4 oz = 1/2 cup |
180 g = 6 oz = 3/4 cup
225 g = 8 oz = 1 cup
450 g = 16 oz = 1 pint |
|
Dutchman