There bouillabaisse it's a Provencal fish soup, typical of the city of Marseille, which takes its name from the French verbs boullir (boil) e abaisser (lower).
This dish, in fact, must be cooked over a very strong flame at the beginning and then very slow once it has reached the boil.
The Marseilles deposited the original recipe of bouillabaisse in 1980 to defend its authenticity, given that with the passing of the years this dish, as poor as it was, prepared on the beach by fishermen with less valuable fish, has become a dish elegant and refined. Just think that in 1789 the Parisian restaurant "Les Trois Frères Provencaux" added among the various ingredients the lobster. Today there is no single recipe for bouillabaisse, but infinite variations depending on the fish and crustaceans that are used.

What makes bouillabasse unique

What at first glance may seem like a simple fish soup, actually has a taste and a scent that characterize it making it unique and unmistakable. In fact, among the ingredients of the bouillabaisse there are the fennel, saffron and orange peel which give a very special note to the taste of fish.
These ingredients should be carefully measured in order not to cover the other flavors and to create a perfect harmony in the dish.

How to make bouillabasse

Are you curious to try this dish? Try our bouillabaisse recipe.
We have used the San Pietro fish, the prawns, the scorpion fish, the conger eel, the monkfish and the mullet.
We also have a fresher version of this recipe, that is the bouillabaisse gelatinata, perfect for the warmer seasons.

How to serve bouillabaisse

This soup should be served in one holster or in one bowl more rustic terracotta.
Fish should be covered by the cooking background which must be previously filtered.
The dish must be warm and accompanied by slices of dried bread in the oven, not roasted.
We also advise you to rub the bread with one fresh garlic clove to give it more flavor.
Add a little oil and some chopped fresh parsley.
Someone like to accompany the soup with a spicy sauce made of bread and garlic called rouille sauce.