What is Bouillabaisse?

Bouillabaisse is a traditional French stew that was originally created in the port city of Marseille. The word comes from Provençal Word bolhabaissa . The root words inside bolhabaissa reveal two main steps in creating steamed meat. The words bolhir and albaissar mean "to boil" and "reduction".

Although Bouillabaisse is generally considered a traditional Provencal food, its history extends to the ancient Greeks. In fact, they were ancient Greeks who founded Marseille two and a half millennia. At this time, the main Greek food was a simple fish goulash called kakavia . Bouillabaisse has such a long history that it even appears in Roman mythology. According to these ancient stories, the goddess Venus fed the stewed volcano. He forced Vulcan to sleep, and Venus left to meet Mars.

Bouillabaisse is an aromatic steamed meat made of fish base and various fish and molluscs. In classicRecipes are cooked into the stew almost a dozen fish species. The most common fish in the bowl are Monkfish, Parmice and Conger. Of course, many other fish species can be integrated. Bouillabaisse gains its rich taste of vegetables such as onions, tomatoes, pores and celery, which are cooked and added to steamed meat. But it is a mixture of herbs and spices that gives stewed its amazing aromatic quality. Garlic, bay leaf, fennel, orange peel, saffron and bay leaves everything beautifully complements the taste in Bouillabaisse.

types and quantities of ingredients that will greatly reach Bouillabaisse according to the region. Since the food is so old, most chefs agree that it is not possible to know the exact recipe for "authentic" Bouillabaisse. However, if you ask his recipe Provençal Chef, he will probably tell you that he has created the "most authorship" version. Traditionally, the slices of French bread are served on top. Sometimes bread is spiced with spicy chili sauce and olive oil. This sauce is knownlike Rouille .

While Bouillabaisse is a fantastic culinary experience, it is quite time consuming to make. If the chef does not live in a place where seafood is abundant and adequate prices, it can also be quite expensive, depending on the types of fish and molluscs used. Because of these two objections, stewed meat is often served when large groups of people can enjoy it together.