I bet, you could not write the name of this dish if you are not french. Well, if you can, congratulations. I could not. I could not even pronounce it. But I can prepare it, I can enjoy it at lunch time, for dinner or even as a breakfast on early Saturday or Sunday mornings.
Bouillabaisse is a French seafood stew, which home is supposed to be Marseille, but it is widely served in the coastal little ports of Southern France. It was once a cheap fishermen meal, which seafood ingredients depended on the daily catch. So, different kind of fish could be included, the most important thing is to put at least four varieties, every one of which delivers its own taste. Fish should be lean and fresh. The way I prepared the recipe is based on the one from here. I added orange peel and wine.
There is a little rule conserning the serving of bouillabaisse - seafood in one dish and soup in another. But it all depends on you and your personal preferences. I like the fish to be hot, so I spoon a ladleful of soup onto it.
There is a little rule conserning the serving of bouillabaisse - seafood in one dish and soup in another. But it all depends on you and your personal preferences. I like the fish to be hot, so I spoon a ladleful of soup onto it.
