The original bouillabaisse (bouï abaisso in Provençal, meaning boil and press "bout et abaisse") wasfrom 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 localshellfish added. Bouillabaisse was a "fisherman's" dish, and never contained any expensiveingredients 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 changefrom place to place because of the types of fish used.

Recipe (8 servings 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, intowhich the "base" part is added.Note: some of the fish names are given in French as an aid in purchasing; refer to the dictionary orthe 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 soldas "poissons de roche à soupe".

1 conger eel head [congre, tête]12 small green crabs [favouille]8 tomato [tomate]2 leek small, white [poireau]4 onion medium [oignon]

2 Tblsp olive oil [huile d'olive]2 cloves garlic [ail]1 bouquet garni [(herbs)]1 orange peelsalt, fresh pepper

Bouillabaisse-part Ingredients:

10 cl olive oil [huile d'olive]2 teasp saffron [safran]1 kg potato option [pomme de terre]

* Options:- use either cigales de mer in the bouillabaisse part if they are available, or favouille (crabs) in thebase 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 crabsfor the base part, and the larger fish for the bouillabaisse part. Then divide those for bouillabaissepart into the firm-fleshed fish and the softer (rascasse and congre).

Prepare the Base Part

1. 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 ofherbs.2. Warm on low heat for 10-15 minutes, stirring occasionally.3. Add 4 lt. boiling water and let simmer for 30 minutes, adding salt and pepper.

Prepare the Bouillabaisse Part

1. In a large frying pan on a medium-low flame, put: the hard-fleshed fish and(optionally) the potatoes, sliced.2. Remove the bouquet of herbs from the base part, and pour the base part through asieve into the pan, forcing through the sieve as required.3. Add in the olive oil and saffron. If necessary, add some boiling water to ensure thatthe fish are in a good bed of liquid.4. Turn the heat up high and boil for 12 minutes.5. Add the soft-flesh fish (rascasse and congre) and boil for another 6 minutes, thenremove from the heat.6. While the bouillabaisse is bubbling, prepare the rouille.

Serving

1. Remove the large fish and cigales (sliced in two lengthwise) and put on a platter forself-serving.2. Smear rouille onto slices of bread. Serve the bread-and-rouille and potatoes(optional) into bowls, and pour in the bouillabaisse broth.

Conversions 30 g = 1 oz = 2 Tbs 180 g = 6 oz = 3/4 cup

Bouillabaisse Food Recipes, - by Provence Beyond http://www.beyond.fr/food/bouillabaisse.html

2 of 3 4.8.2009 21:54

1 kg = 2.2 lbs0.45 kg = 1 lb

1 lt = 1.06 qt0.95 lt = 1 qt

60 g = 2 oz = 1/4 cup115 g = 4 oz = 1/2 cup

225 g = 8 oz = 1 cup450 g = 16 oz = 1 pint

| Beyond | Villages | Sites | Themes | Travel | Maps | Hotels | History | People | Food | Wine | Sports | Flora | Fauna || Birds | Calendars | Dictionaries | Books | Practical | Links | About | Contact | Photos | Advertise | Search |

www.provencebeyond.com (Beyond the French Riviera) ®Copyright 1995-2007, Russ Collins - All Rights Reserved.

Bouillabaisse Food Recipes, - by Provence Beyond http://www.beyond.fr/food/bouillabaisse.html

3 of 3 4.8.2009 21:54