Bouillabaisse

Who has not heard of bouillabaisse if he has not tasted it at least once in his life? This culinary specialty in Marseille is currently known all over the world and any chef who respects himself has to master it and propose it on the menu of his restaurant. All this is nothing new, we all know, but what many are unaware of is that Bouillabaisse is as old as Marseille, that is to say that it already existed 2,600 years ago .Indeed, this dish which is the pride of Provence was introduced by the Greeks in Antiquity, from the time when the Phocaeans laid the first foundations of the city of Massalia, the ancient Marseilles. At this time and even two millennia later, bouillabaisse has always been a dish of fishermen. It was still a simple stew of fish, whose main ingredients consisted of remains or unsold fish products brought back by the fishermen.Later, the recipe was improved to become the one we know today, that is, raised with olive oil and garlic or saffron, water or white wine. If before, all the dish was served at one time, today it is usually done in two stages, the fish apart and the soup of another.As regards the fish, 4 species are found in bouillabaisse: redfish, capon, galinette and Saint-Pierre which can be replaced by lobsters or other crustaceans. As for the soup, sauce, rust or aioli that will accompany the fish, it will be an emulsion based on garlic, olive oil and possibly eggs to which will be added salt, pepper, saffron , Potatoes, mustard, etc.As it is a typical Provençal dish, so it is quite natural that the bouillabaisse is accompanied by local white wine, whether Languedoc, Provence, Côtes-du-Roussillon or the rigor of the vintages Rhône area. Consume in moderation, of course ...Staying in Marseille without tasting the bouillabaisse would be like going to Disneyland without meeting Mickey. You may have already tasted this dish elsewhere, just like you saw the Disney mouse on TV, but when you come to Marseille, what you are going to discover is really something completely different, unknown to you Till now.