page_title: Bouillabaisse
hierarchical_section_title: Bouillabaisse
caption_attribution_description: Català: Plat de bullabessa amb torradetes de pa untades amb salsa rolla, acompanyada de vi blanc i dels peixos que en principi es mengen desprès. Aquesta és una versió de luxe del plat tradicional. Español: Mesa servida con bullabesa, incluyendo tostadas de pan untadas con rouille, y con acompañamiento de vino blanco y pescado (versión completa y de lujo de la cocina tradicional francesa de la región de Provenza).
context_page_description: Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir and abaissar.
  Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse; sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, mullet, or European hake. It usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. More expensive versions may add langoustine, though this was not part of the traditional dish made by Marseille fishermen. Vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread.
context_section_description: Bouillabaisse ([bu.ja.bɛːs]; Occitan: bolhabaissa, bullabessa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).
  Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse (Scorpaena scrofa); sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, mullet, or European hake.  It usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. More expensive versions may add langoustine (Norway lobster), though this was not part of the traditional dish made by Marseille fishermen.  Vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread.
  What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter  (see image at right);  or, more simply,  as Julia Child suggests, the fish and broth are brought to the table separately and served together in large soup plates.
caption: A traditional bouillabaisse from Marseille, with the fish served separately after the soup
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